I need an easy chicken breast recipe that isn't chicken parm!?

Anyone? Something basic but yummy.


ThanksI need an easy chicken breast recipe that isn't chicken parm!?
Here is a good one that I often make for my family. Four chicken breast halves rinsed and slightly dried sprinkle with garlic salt, lemon pepper and some cayenne (optional) on both sides. In a roasting pan add 2 cut up carrots, 4 potatoes and 1 onion, place chicken on top of the vegetables and add water to cover the vegetables. Now is when you can add whatever you want, cream of chicken soup, bouillon cubes, mushroom soup or nothing at all. Bake in a 350 oven until chicken is done and vegetables ar fork tender. I have also made this without the potatoes, and served over rice. It is satisfying and filling. I often add different vegetables like turnips, cabbage, broccoli, sweet potatoes, tomatoes whatever is in season. Good cooking to you.I need an easy chicken breast recipe that isn't chicken parm!?
I love this recipe, it's so easy and yummy





Anniversary Chicken I


Submitted by: VICKI117


Rated: 4 out of 5 by 1630 members Prep Time: 30 Minutes


Cook Time: 35 Minutes Ready In: 1 Hour 5 Minutes


Yields: 6 servings





';This piquant, creamy chicken is a surprising combination of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. The recipe is easily expanded to feed a crowd.';


INGREDIENTS:


2 tablespoons vegetable oil


6 skinless, boneless chicken


breast halves


1/2 cup teriyaki basting sauce


1/2 cup Ranch-style salad


dressing 1 cup shredded Cheddar


cheese


3 green onions, chopped


1/2 (3 ounce) can bacon bits


1 tablespoon chopped fresh


parsley, for garnish





DIRECTIONS:


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


2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.


3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.


4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.





I use real bacon, about 4 slices, I skip the onion and parsley
Monterey Chicken





Pre-heat oven to 350 degrees





6 boneless/skinless chicken breasts





Marinate in mild to medium red enchilada sauce





Then dip both sides in Italian breadcrumbs


(add garlic powder, paprika and other spice you like to breadcrumbs)





Melt 1 cube butter and pour into baking dish





Place chicken in melted butter in baking dish, throw in a bunch of


whole garlic cloves





Bake at 350 for 20 minutes on each side





Turn oven off





Add to each chicken breast some chopped mild green chiles and


top with thinly sliced Monterey Jack cheese





Put back in oven until cheese melts.





This is a no-fail recipe that everyone loves every single time I've made it. (The garlic cloves soften to perfection, too, and can be eaten whole.





Enjoy!!
No Parmesan in this one-





Cook boneless skinless chicken breasts in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta.
MMMM... Pesto Chicken Pasta!





Super Easy





2 large chicken Breast


1 1/4 Heavy cream


2-4 cloves garlic


2 tbls olive oil


2 tbls butter


1/4 pesto





Cut chicken into bit size pieces. Add chicken, olive oil, butter and cut up garlic to pan until chicken is pretty much cooked.





Add Heavy cream (or half and half), pesto, lil pepper, salt if ya want. Boil for a few minute and serve over penne pasta(or any kind of pasta)





THats what i'm making for dinner tonight!
This is just something I have worked up on my own, and it is wonderful.





Put olive oil in a pan on medium, put in some chopped garlic and chopped rosemary (or you can do basil). I like for the herbs to be fresh, but if you can't it might be ok.





Let that simmer for a minute to let the herbs get in good with the oil. Then put your chicken breast in. Let the chicken cook until pretty much done...make sure you flip and watch it. When it looks about done put in some white wine that covers about half way up the chicken's sides. Then cover for a few minutes.





The chicken will be moist and yummy and the olive oil and white wine with the herbs make a great sauce to go over the chicken with rice.





Have fun.
Golden Mushroom Chicken





Campbells Golden Mushroom Soup


Chicken


water





Saute chicken in skillet until fully cooked and golden, add Golden Mushroom soup and 1/2 can water Simmer for a few minutes. Serve with rice or mashed potatoes. Delicious and simple.





I use 1 can soup for 4 chicken breasts. You may like more sauce so you can use more soup. Also really good with pork chops
Stuffed Chicken Breasts





2 bonelss skinless chicken breasts


1 can chicken stock


1/2 c. Balsamic vingear


Flour


salt and pepper to taste





Stuffings:


Sun Dried Tomatoes and fresh basil


or


spinach and ricotta cheese





First slit both chicken breasts lengthwise, don't cut through, leave a pocket. stuff with either stuffing and seal with a toothpick. dredge in flour and salt and pepper. Cook in Med. skillet until done. Then add chicken stock and balsamic vinegar, cover and simmer for 5-7 mins.
Just simmer them in a butter/olive oil blend, salt, pepper, maybe a pinch of rosemary or thyme and garlic. Add a splash of wine, broth or even water to finish, covered.