Boneless chicken breasts......

[Tina]

I flatten them with a mallet (or rolling pin). Season lightly.
Place a chunk of mozzerella cheese (not shredded), a slice of tomato, and fresh chopped basil in the center and roll it up.
Dredge in melted butter/margarine and coat with something krispy (I use crushed Rice Krispies). Bake at 400 for 25 minutes.

Yummy!

 

[turkeymama]

For something different, I cut ours in cubes and wrap them in bacon (use a toothpick to hold it together).

Make a mixture of 2/3c brown sugar, 2tbls Chili Powder.

Coat the cubes with the mixture and bake on a cookie sheet for 30 minutes.


DH loooooves these things. I made them with maple-flavored bacon once and they were REALLY good.

I don't have chili powder. I wonder if I could substitute some Tony's instead. I'm worried that it might end up too salty though.

 

[RangerPooh]

I hear your woes. I am bored with chicken. I usually just bake it with seasoning of some sort and call it good. Then serve with rice, potatoe, or stuffing.

Have you considered cutting up into strips for chicken fajitas? Mix with onions and bell pepers, and season with Italian dressing.

 

[cristit14]

Do the same, but use a jar of salsa instead of bbq sauce. Shred & serve over noodles.

We do this a lot, but not with the noodles. We turn it into chicken tacos.

 

[lattemomof3]

I make a simple chicken parmesan - cut the breasts into strips, dredge in a beaten egg, then seasoned bread crumbs, brown in olive oil (2 tbs or so), put in 9x13 pan, pour spaghetti sauce over, top w/ shredded mozzerella or Italian blend cheese, bake about 15 min @ 375 - serve w/ any shape cooked pasta. YUMMY! The kids and dh love it.

 

[clutter]

I generally saute mine in olive oil with out bread crumbs, then make a sauce in the drippings. Madiera wine, beef broth & butter (then broil chicken w/mozzarella cheese). Water, ground mustard, sugar, lemon and a spritz of white vinegar. (add some sourcream to the sauce if you want.) Dredge in flour, paprika and sage and saute. Add rest of flour, a can of broth, some lemon, carrots and onions and cook, covered. My dd loves chicken with some rice and a non-tomato sauce. I use low-sodium broths.

 

[amez]

Chicken enchilladas are a big favorite here with chicken breasts.
cook the chicken and cut or shred it up
chop and saute an onion then mix the onion w/ a can of cream of chicken, 1 cup sour cream, can of diced tomatos w. green chillis, 3/4 cup each shredded chedder and mozerella cheeses.
spray an large glass baking pan (I'm tired can't think of the size maybe 8x13)

Use 8 large flour torillas, place some of the chicken in each one and a couple tbs. of the cheese mixture. Roll them up and Place them in the pan-they will fit tightly. top with the remaining cheese mixture then sprinkle more cheddar and mozerella on top. Bake at 350 for about 20 minutes or so. We like the cheese to start to brown.
serve it with rice. It's actually very simple-I made it for dinner tonight.

We also make a lot of stir fry with chicken. Sometimes I will use instant rice to make it even quicker. We will use whatever veggies we have on hand and in the freezer. Some butter and soy sauce-we have stir fry atleast once a week. Usually chicken, sometimes beef or shrimp too.


i forgot we also have stuffed them with feta and chopped (cooked) bacon. Fry them in a pan with a little olive oil and then add diced tomatos. Very yummy. I don't like feta, but I love it with the chicken and bacon.

We also marinate the breast for 24 hours in Italian dressing and then grill them.

 

[maslex]

Found this simple recipe the other day. DH LOVED it.

Take a box of stove top stuffing (or your fave) and put it in your food processor, pulse it up to make fine crumbs.

Butterfly the chicken breast. (I also pounded it a little to make it a little thinner) I then melted some butter with some fresh garlic.

Dip the chicken in the butter mixture, then into the stuffing crumbs. Then bake at 350* for about 10-15 mins.

YUMMY!!!

 

[AristocatFan]

Balsamic Chicken

Place breasts in baking dish. Drizzle with balsamic vinegar, olive oil, oregano, and kosher salt. Bake at 350 for 30min. Very simple.

 

[tonilea]

Rotel Chicken

Saute cubed chicken breast and onion in a tablespoon of EVOO until onion is soft and chicken almost cooked. Add 1 can of Rotel tomatoes, 1 can cream of chicken soup and 1 can of cream of mushroom soup. Mix in cooked rice, top with cheese. Serve with chips and sour cream OR put in a tortilla add a bit of sour cream and eat like a burrito.

Cashew Chicken

Sautee cubed chicken breast in a bit of EVOO with minced garlic, onion, green pepper and soy sauce. Serve over steamed rice with cashews and green onions.

Cashew Sauce:
3 cups of chicken broth (beef will work too)
2 tbs of corn starch
2-3 tbs of soy sauce
1/2 - 1 tsp of sugar
pepper
mix all ingredients and cook until thickened.

Chicken Cordon Bleu

Flatten chicken breast w/ mallet
top with 1 slice of ham and 1 slice of swiss cheese
roll and place in lightly oiled slow cooker
Pour a can (or two if you want sauce for your rice) of cream of something soup on top
cook on low for about six hours.

We usually eat it with rice or mashed potatoes, steamed broccoli and a salad.

 

[turkeymama]

I tried the bacon-wrapped chicken tonight and here are my observations.

First of all, I didn't do the chili powder and brown sugar. I dipped the chicken in worcestershire sauce. I sliced the bacon in half and wrapped it around the chicken and used the toothpick to hold it in place. I baked it at 300 for about 30 minutes. It was good, but I think I can do better.

I don't have a rack to bake on, so the meat was extremely greasy from sitting down in the bacon drippings. I'll have to have a rack for next time.

Also, I think I can get away with cutting the bacon into thirds next time as well. I ended up with bacon overlapping bacon and it just got soggy.

DH loved it, DD tried it and decided against it and DS refused to even acknowledge it at all. So, I'll wait a few weeks until I try it again.

 

[hellokitty86]

If you have a crock pot- I just tried this recently and it was great!

http://crockpot365.blogspot.com/2008/08/crockpot-brown-sugar-chicken-recipe.html


--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar
--1/4 cup lemon-lime soda
--2/3 cup vinegar
--3 cloves smashed and chopped garlic
--2 T soy sauce
--1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

 

[TheZue]

We like to pan fry them with just a little oil, salt, pepper, and garlic then put it on a caesar salad.

 

[charming23]

My favorite way to have chicken breasts is to slice them thin dredge them in a mixture of flour, salt, pepper, and garlic powder. Then sautee them in a bit of olive oil add in my favorite veggies and a my favorite sauce (I always have teriyaki on hand) that I cut with chicken broth and serve over rice. With so many sauce choices I can make it different fairly often.

 

[monkeybug]

If you have a crock pot- I just tried this recently and it was great!

http://crockpot365.blogspot.com/2008/08/crockpot-brown-sugar-chicken-recipe.html


--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar
--1/4 cup lemon-lime soda
--2/3 cup vinegar
--3 cloves smashed and chopped garlic
--2 T soy sauce
--1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

I'm making this tonight!! Thanks for posting!!

 

[Christine]

I made the below recipe and it was pretty good! I usually don't care for much with chicken breasts anymore but I liked this one and will definitely make it again! Thanks Piglet843! I should add my observations on this one:

My chicken didn't brown like I think it should have, or should I say, I didn't get the brown bits. I think there was too much moisture in the chicken.

Second, when I cooked the orzo, I didn't have one cup of extra liquid to use. Not sure what happened but the orzo absorbed most of the 3 cups of liquid. I did have about 1/3 cup leftover. But really, the recipe didn't need the extra liquid added at the end.

This would have been good with a hot, crusty loaf of Italian bread. Unfortunately, due to the weather I couldn't get it.

Orzo with Chicken and Cheese

3 cups chicken broth
1 cup uncooked orzo
2 chicken breasts, cubed
1 can diced tomatoes (one of the flavored kind would be great)
2/3 cup milk, cream, or half & half
1 cup grated parmesan cheese, plus more for garnish
Salt & pepper
Italian seasonings
Red pepper flakes

Put broth in a stock pot; bring to a boil. Add pasta; bring to a boil and simmer 10 minutes, stirring occasionally.
Season chicken with salt and pepper and Italian seasonings. Cook in a large non-stick skillet with EVOO over medium high heat until golden and cooked through. Stir in the tomatoes and scrape up all the bits on bottom. Let cook a couple of minutes then add the cream and turn down the heat. Stir in the cheese a little at a time until melted and all is incorporated. Then add some more salt and pepper and italian seasonings, and a pinch of red pepper flakes.
Remove pasta from heat, reserve 1 cup of cooking liquid and drain the rest. Add the orzo to the chicken pan. Add in cooking liquid as needed to maintain a creamy consistency. Top each serving with more cheese. Serve with Crusty bread. Makes 4 servings.

eta: could use any pasta here - a smaller kind preferably

 

[DMickey28]

Chicken breast is sooo boring. Drives me nuts. I usually slice them in half and pound them out to make cutlets. Bread with Italian bread crumbs and Then saute them and make either marsala, madiera, chicken parm or just cutlets with mushrooms and gravy. We very rarely have full sized chicken breast ... too boring and dry usually!

 

[pirateofthecarolinas]

I got this recipe from the Camping Board. It is so rich that I only cook it 1-2 times a year.

Crock Pot Cream Cheese Chicken
1 pkg. Good Seasons Italian Dressing Mix
3-4 chicken breasts, raw and cubed (cube while still slightly frozen)
1 stick butter
1 can Healthy Request Cream of Chicken Soup
6 oz. cream cheese

Spray crock pot with Pam. Combine dressing, chicken, butter and soup. Cook for 4 hours on high and 6 hours on low. Add cream cheese, mixing well. Cook on high for 1/2 hour. Serve over noodles, rice or mashed potatoes.

Lori

 

[Mermaid02]

I got this recipe from the Camping Board. It is so rich that I only cook it 1-2 times a year.

Crock Pot Cream Cheese Chicken
1 pkg. Good Seasons Italian Dressing Mix
3-4 chicken breasts, raw and cubed (cube while still slightly frozen)
1 stick butter
1 can Healthy Request Cream of Chicken Soup
6 oz. cream cheese

Spray crock pot with Pam. Combine dressing, chicken, butter and soup. Cook for 4 hours on high and 6 hours on low. Add cream cheese, mixing well. Cook on high for 1/2 hour. Serve over noodles, rice or mashed potatoes.

Lori

A stick of butter..... 6 oz cream cheese and HEALTHY REQUEST CREAM OF CHICKEN SOUP........

It's like going to McDonalds and getting a big mac and lg fry with a diet coke....

That being said......... I think I will try this recipe! Thanks Lori

 

[bas71873]

Do the same, but use a jar of salsa instead of bbq sauce. Shred & serve over noodles.

I do similar too, but throw in salsa, green & red pepper strips and and onion and WA - LA....fajitas!