Boneless Chicken Breast Recipe?

Does anyone have an easy-to-make recipe, using boneless chicken breast?Boneless Chicken Breast Recipe?
Sweet and Sour Chicken with Rice


Ingredients -





4 chicken breasts, boned and cubed


1 carrot, sliced


½ green bell pepper, chopped


½ red bell pepper, chopped


1 onion, quartered


8 oz pineapple chunks, canned


10 minced cilantro leaves


2 tablespoons fresh, minced ginger root


1 teaspoon chicken bouillon


2 tablespoons quick cooking tapioca


1 clove garlic, minced


1 tablespoon soy sauce


1/3 cup dark brown sugar


1/3 cup red wine vinegar


http://www.bonelesschickenrecipe.com/Boneless Chicken Breast Recipe?
Savory Chicken Breasts





4 skinless, boneless chicken breast halves


ground black pepper to taste


4 slices Swiss cheese


1 (10.75 ounce) can condensed cream of chicken soup


1/4 cup milk


1 cup dry bread crumbs


3 tablespoons butter, melted


Preheat oven to 350 degrees F (175 degrees C).


Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.


Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
oven fried chicken breast


4 chicken breast


1/4 cup shortening or oil


1/4 cup butter


1/2 cup Bisquick


1 teaspoon paprika


1 teaspoon salt


1/4 teaspoon pepper


Preheat oven to 425. In oven , melt butter and shortening , if oil don't melt, Mix Bisquick, paprika , salt and pepper , Coat chicken in dry mixed ingredients in a brown paper bag. coating well. place coated chicken in pan (meat side down ) in melted butter and shortening (oil)


cook uncovered 30 minutes. Turn chicken , cook additional 30 minutes- until done.
Florentine Stuffed Chicken





INGREDIENTS


1 (10 ounce) package frozen chopped spinach, thawed and drained


1/4 cup grated Parmesan cheese


1/2 cup chopped onion


4 bone-in chicken breast halves, with skin


2 cups spaghetti sauce


1/4 cup shredded mozzarella cheese





Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)


Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.


Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
ITALIAN HONEY MUSTARD CHICKEN BREASTS





4 boneless skinless chicken breasts


1/3 c. Italian dressing (T. Marzetti's is recommended)


1 bulb garlic (or less/more to your taste)


3/4 tbsp mustard powder


3/4 tbsp honey


2 tsp salt





Preheat oven to 400F.


1. Place Chicken in a glass casserole dish that has a cover.





2. Sprinkle salt over chicken.





2. Pour italian dressing over chicken.





3. Peel cloves from Garlic Bulb and scatter them over the chicken.





4. Sprinkle mustard powder over chicken.





5. Drizzle Honey over chicken.





6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.





Serves 4.








CHICKEN AND BROCCOLI BAKE:





6 large boneless chicken breast


1 large can cream of chicken soup


1 cup mayonnaise


1 16 oz. bag frozen broccoli


1 cup milk


1 tablespoon garlic salt


2 tablespoon curry powder


2 bags minute white rice


1 pinch black pepper





First, cut chicken breast into bite sized chuncks. Then, mix cream of chicken soup, mayonnaise, milk, garlic salt, curry powder, and pepper in a large bowl.


Next, combine chicken, broccoli, and the chicken soup mix. Pour into a casserole dish.





Bake in a preheated 350F degree oven for 1 hour and 10 minutes.





During the last 10 minutes of baking time, boil the rice. When the casserole has finished cooking, mix in the rice.





Bon-Appetite!
Tuscan Farmhouse Chicken





4 - 6 boneless, skinless, chicken breast


4 oz extra virgin olive oil


1 tsp. kosher or sea salt


1 tsp. coarse black pepper or milled pepper


2 Tbsp. minced garlic


1 cup diced onions


1 cup sliced mushrooms


1 cup artichoke hearts or bottoms, quartered


1 lemon (zested for garnishn; squeeze juice for sauce)


1 tsp. tarragon leaves


1 tsp. oregano


½ cup chicken stock


3 oz butter


1 Tbsp. chopped parsley





Trim excess fat from chicken breast and pat dry.


Heat olive oil in a sauté pan over medium-high heat.


Add salt, pepper, garlic and sauté for about 30 seconds.


Place chicken breasts in pan and lightly sear for about 2 minutes.


Turn chicken over and add onions, mushrooms, artichokes and sauté for another 1 1/2 minutes.


Squeeze juice from 1 lemon and add tarragon, oregano and half of the chopped parsley.


Add chicken stock and allow to just boil.


Whisk in butter to “cream” the sauce.


Allow to reduce to a medium thick consistency.


Garnish with remainder of parsley and lemon zest.





Yields: 4 - 6 servings


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Balsamic Chicken %26amp; Mushrooms





½ cup balsamic vinegar


2 Tbsp Dijon mustard


2 Tbsp minced garlic


4 boneless chicken breasts


8 oz sliced fresh mushrooms


2 cups chicken broth


1 tsp. dried thyme





Pound chicken to ¼” thickness. Mix vinegar, mustard, %26amp; garlic. Coat chicken w/ mixture.





In no-stick skillet, sauté chicken in oil over med heat, 3 min each side until done. Remove chicken; keep warm. Sauté mushrooms in same pan for 2 min. Add broth %26amp; thyme; cook until browned. Pour mushroom sauce over chicken. Spoon chicken and mushroom sauce over steamed rice.


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Cheesy Garlic Butter Chicken





4 boneless, skinless chicken breasts, filleted into 2 pieces and pounded thin


¾ cup Rondele or Alouette Garlic and Herb cheese spread


2 eggs, beaten


2 Tbsp. milk


2 cups seasoned dry bread crumbs


1 stick butter or margarine, melted


1 Tbsp. minced garlic





Preheat oven to 375ºF. Spread flavored cream cheese on each of the 8 filets of chicken and roll them up, securing with a toothpick. Combine eggs and milk to make an egg wash. Dip each piece of rolled chicken into egg wash, then into seasoned bread crumbs. Place chicken into greased 9”x13” a baking dish.





Stir minced garlic into melted butter, stir well. Pour the mixture over the chicken and bake uncovered for 45-55 min, or until juices run clear. Do not turn them over during the baking!


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Linguine with Chicken and Pancetta





4 oz. pancetta, chopped


5 boneless skinless chicken breast halves


Kosher salt to taste


1 tsp. FGBP


1½ cups chicken stock


½ cup white wine


4oz. cream cheese


½ cup green onions, chopped


¾ cup grated parmesan cheese


1 lb. linguine, cooked according to package directions





In a large skillet, fry pancetta over med heat, stirring occasionally, until brown and fat is rendered. Remove cooked pancetta to large bowl, allowing drippings to remain in skillet





Cut chicken breasts into 1” slices across the grain, and season w/ S%26amp;P. Brown chicken on all sides in skillet over med-high heat, allowing a nice, brown crust to form. Remove cooked chicken to bowl with pancetta.





Place drained, hot cooked pasta in bowl with chicken and pancetta.





Deglaze pan with white wine and ½ cup chicken stock, scraping bottom w/ flat-edged wooden spatula to loosen browned bits. Add remaining 1 cup chicken stock, and simmer over med-high heat, about 3-4 min. to reduce quantity and concentrate flavors. Add cream cheese to skillet and whisk. When cream cheese is melted, add green onions to sauce and pour over chicken and pasta. Toss well to combine.





Add grated parmesan cheese to bowl, and toss again. Serve with additional parmesan cheese at the table.


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Here is one of my families favorites. I don't usually measure so I'll just list the ingredients as best I can. It usually is for 2 or 3 chicken breasts. But you can add more of each for more chicken. Remember these are just estimates. I go by what looks right.








1 cup balsamic vinegar


1 cup good extra virgin olive oil


1/4 to1/2 cup white wine


1teaspoon crushed garlic


fresh rosemary. (as much as you like)


1 tablespoon or so of good whole grain mustard. (I use Boetjes but it's only available where I live)





Put all ingredients in a zip bag and mix well. Marinate chicken in bag for at least 2 hours. Then saute or grill. I usually make a little more of the marinade and reduce it or thicken with some arrow root for a sauce.
My favorite easy chicken recipe is to marinate and cook boneless skinless chicken breasts in lemon juice. I cut the chicken breast into strips, and marinate it in lemon juice for at least an hour. Then I dump the juice and the chicken strips into a saucepan, bring it to a boil and let it cook until the chicken is done.
We have tons of recipes for boneless chicken breasts here: http://www.recipe4living.com/Help/Defaul…





I would recommend this super easy French Onion Chicken recipe (it only uses 3 ingredients!)





http://chewonthatblog.com/2008/11/17/fre…
1





1-1 1/2 pkg Ritz crackers, crushed (I do it in a ziploc bag)


1/2 C. butter melted


8 skinless/boneless chix breast (or whatever- I always use these)





Pre-heat oven to 350°F. Coat chix w/ butter and then put it in the bag of crushed ritz crackers. Put into a baking dish and then I put the left over butter and some crackers on it and bake til done (40-45 min). You can turn if halfway thru and drizzle butter and crackers on it.





#2





2 lbs chix breast, cut into strips


2 cans cream of chix soup (or 1 lg can)


1 pint of sour cream


2 tubes of ritz crackers


1 stick of butter





Brown chix strips and place in the bottom of a baking dish. In a bowl mix the soup and sour cream together and spoon over chix. Bake at 350°F for 30-35 min. Meanwhile melt butter and crush crackers and mix together. Spoon cracker mixture over chix after the 30-35 min and bake for 5 min long or until the crackers are golden.


http://www.cookingcache.com/poultry/ritz…
this recipe is TO DYE FOR





1 tblespoon balsomic vinger


1 tblespoon spicy brown mustard


1 tblespoon honey


2 tblespoons mayo


1 scallion(optional)


Mix all together











spoon half of it onto the chicken and broil it on hi when that side is cooked spoon it onto the other side.Then when its done et up ENJOYYY
Even easier





Stewed Chicken: Put the chicken in a heavy skillet, cover with cold water, slice some onions and throw them in and sprinkle some rosemary on top. Bring to a boil, cover and reduce heat and cook for about 20 minutes.