Boneless, skinless chicken breasts...

[SnowAngel]

Marinate in Terayki (Sp?) sauce, season with cajun seasoning and bake. Yum

 

[Lachesis00]

I love these tried and true recipes...!

 

[piratesmate]

I missed this thread in time to help you with dinner tonight, but wanted to share my favorite non-marinated recipe. (We're having Grilled Sesame Chicken that I packed a couple weeks ago - marinade & chicken in the bag together. Mmmm!)

Almond Chicken with Lemon Sauce

Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.

2 boneless, skinless chicken breasts, halved
½ c cornstarch
2 eggs, beaten
1 c sliced almonds
½ c fresh lemon juice
1 Tbl rice vinegar
1½ Tbl sugar
2 tsp cornstarch
1 Tbl cold water
2 Tbl vegetable oil

Dredge chicken thoroughly in ½ cup cornstarch. Dip each into eggs, then almonds; coat well. Chill until needed.

Dissolve 2 tsp cornstarch in cold water; set aside. Over medium-high heat, combine lemon juice, vinegar, sugar, & dissolved cornstarch (use nonreactive saucepan). Stir constantly, until mixture thickens - about 3 min. Remove from heat & set dipping sauce aside.

Cook chicken in oil over medium heat. Heat oil until hot, add chicken & saute for 5 min each side - until cooked through.

Cut chicken into bite-size pieces. Serve at once, with the lemon dipping sauce.
Makes 4 servings

 

[Amberle3]

I'm doing some for dinner tonight. I was going to try a new recipe, but I've decided that I'll do something else instead. So my plan is to:
- brown the chicken breasts, remove from pan
- saute onion, garlic, peppers & mushrooms (I have a whole pile of sliced mushrooms in the fridge), remove from pan
- pour a little cooking wine in the pan to deglaze it, then put the chicken breasts back in
- open a can of half-fat cream of mushroom soup, pour over the chicken and add a little more cooking wine to thin it
- cover and simmer for... a while.

I'll serve it with some rice. Should be decent.

 

[poohtown]

my kids make this for dinner sometimes and it is sooooo good!

Herb Chicken Fricasse

2 tbsp flour
1/2 tsp italian seasoning
1/8 tsp pepper
4 skinless, boneless chicken breast halves
2 tbsp margarine
1 can Campbells condensed cream of broccoli soup
1 can (16 ounce) stewed tomatoes, undrained

Combine flour, seasonings. Coat chicken.

In skillet over med.hig heat, cook chicken in margarine for approx. 10 min. or until browned on both sides and no longer pink.

add soup, tomatoes. Boil. Reduce heat, cover and cook approx. 5 for minutes.

Serve with fave. pasta. (we just use the sauce from the chicken for the pasta)

they usually cook some extra broccoli to add too.

 

[mommytotwo]

Brown them and add a can of cream of mushroom and bake them.

Sweet and Sour Chicken

Korean Chicken

 

[piratesmate]

Lea & Perrins makes a sauce for chicken & fish, in addition to the regular Worcestershire. It's made with white wine (I forget the exact name of the stuff ) & is nothing like their regular stuff.

I just put a bit of oil in the pan, add the chicken & pour a bunch in the pan & cook until it's done. I used to use butter - pre-cholesterol.

 

[buckylarue]

Brown the chicken breasts in a little olive oil, cut into bite-size pieces. Add some chopped onions, bell peppers, garlic, and/or whatever veggies you have around in the cupboard, fridge or freezer. Add a can of cream of chicken or cream of mushroom soup, a can of water, and a can of diced or stewed tomatoes. Season to taste. Bring to a boil and add some uncooked rigatoni or ziti. Cover, lower heat to simmer, cook for 20-25 minutes until pasta is tender.

 

[dvcfamily41801]

Originally posted by Ranatra


My sister made us this dish last week.

Cook the chicken on top of the stove and cut up, like you would for chicken salad. (6 breasts)
Add a package of cream cheese and some milk, stir up.
You'll add milk to get a good consistency, but NOT runny.

Buy 2 packages of the refrigerated croissants. When you start to unroll them, leave 2 of the triangles together to form a square.
(So instead of getting 8, you'll get 4, hence why you need to buy 2 containers) Place a good amount of the chicken mixture in the middle and bring the 4 sides up and pinch closed.
Bake according to instructions on the croissant package.

My boys especially loved these![/COLOR] [/B]

We make these all the time, in fact, just did last weekend for our group of friends. They are super yummy!

 

[Lachesis00]

Anyone know the sauce for Sweet and Sour Chicken?

 

[piratesmate]

Originally posted by Lachesis00
Anyone know the sauce for Sweet and Sour Chicken?

I got this one over on the Recipes & Scrapbooking board.

Sweet and Sour Chicken

Chop up some boneless chicken breast and fry in either oil or orange juice.

Mix in a bowl:
The juice from 1 large can of chunk pineapple
2 Tbl corn starch
½ c brown sugar
1/3 c vinegar
2 tsp soy sauce
Pour into skillet and cook until it starts to thicken.
Add chicken, chunk pineapple, some chopped green pepper, a can of water chestnuts, and some red and/or green maraschino cherries.

 

[sweet angel]

Originally posted by MELSMICE
This is more a winter chicken dish -

1 can condensed cream of chicken soup mixed w/ some milk
pour over chicken
sprinkle with break crumbs
cover w/ foil with slits cut in it

Bake for an hour or so depending on whether the chicken was frozen or not.

Use any leftovers in a chicken salad or as "chicken ala king"

One of my families favorites

I do something similar...
heat the cream of chicken soup mixed with can of water
pour over chicken
top with Stove Top stuffing mix (in the canister, not the box)
drizzle with butter
bake (uncovered) at 325 for about 1-1/4 hours

You can also melt swiss cheese on top.

 

[MELSMICE]

Originally posted by sweet angel
I do something similar...
heat the cream of chicken soup mixed with can of water
pour over chicken
top with Stove Top stuffing mix (in the canister, not the box)
drizzle with butter
bake (uncovered) at 325 for about 1-1/4 hours

You can also melt swiss cheese on top.

MMMMM..........a nice variation!

 

[Lachesis00]

Thank you so much!!

Originally posted by piratesmate
I got this one over on the Recipes & Scrapbooking board.

Sweet and Sour Chicken

Chop up some boneless chicken breast and fry in either oil or orange juice.

Mix in a bowl:
The juice from 1 large can of chunk pineapple
2 Tbl corn starch
½ c brown sugar
1/3 c vinegar
2 tsp soy sauce
Pour into skillet and cook until it starts to thicken.
Add chicken, chunk pineapple, some chopped green pepper, a can of water chestnuts, and some red and/or green maraschino cherries.

 

[dizneenut]

I make Ranch Chicken Breasts and my family loves it!

Chicken Breast
Hidden Valley Ranch packet

Make Ranch dressing according to packet (I use Miracle Whip instead of mayo). Pour over chicken breasts. (I sometimes put mushroom pieces on top). Bake for 1 hour at 350.

Very easy and very yummy.

(I have a big family and make 2 packets to pour over...........we use the extra ranch as gravy on our mashed potatoes.)

 

[jan/cape]

This marinade is great with boneless skinless chicken breasts, center cut pork chops, or beef (I haven't tried it with beef).

Mediterranean Marinade

1/3 cup olive or veg. oil
1/4 cup lemon juice from concentrate (Realemon is the brand I use)
3 TBSP. dry sherry or water
2 tsp. rosemary leaves, crushed
2 cloves garlic, finely chopped
11/2 tsp. chicken or beef flavor instant bouillon

In large shallow dish or plastic bag, combine ingredients;add chiken, pork, or beef. Cover; marinate in refrigerator 4 hours or overnight , turning occasionally. Remove meat from marinade; grill or broil as desired, basting frequently with heated marinade.

 

[kimwim8]

Thanks for all of the great suggestions! DH ended up working late last night, so I ended up just baking them after marinating in italian dressing. No big deal, but good.

I'm definitely saving this thread, to refer back to some of these great recipies.

my kids make this for dinner sometimes and it is sooooo good!

But I have to say that this one sounds the best....of course, mostly because the kids are doing the cooking!!!

 

[calypso*a*go-go]

I bought some of the Mango Salsa from Costco (It's with the refrigerated foods) and poured it over the chicken breasts along with a little olive oil and just sauteed them until they were fully cooked. I was surprised how yummy they were. It was like Sweet and Sour Chicken -- with a little kick!

 

[Lachesis00]

Soooo what did ya end up making?

 

[Jasminesmommy]

I have a recipe to. I use a shallow panand cook some minute rice about 4 cups and cover the half the pan with the rice. The chicken I coat and brown the just to make the crust stick and add the chicken on top of the rice then i pour usually the big can or Cream of Mushroom soup on to cook in the oven on 375 about a hour and a half or until my meat themometor says its done. Very good.