Favorite recipe for boneless skinless chicken breast

[Jeafl]

All of these sound so good!
Here is what is in the oven as we speak.

Chicken Enchiladas

Cooked chicken breast or thighs, at least 1 lb. can be up to 2 lbs.
1 bag shredded cheese, any flavor except mozzarella
Chopped green onions
16-oz container of sour cream, regular or light
1 jar of salsa
Flour tortillas

Mix chicken, cheese, green onions, and sour cream. Lay a large scoop across the center of a tortilla. Roll and place open (seam) side down in 9x13 glass dish. Repeat until all gone. Pour salsa over the whole thing and bake about 30 minutes at 350 degrees. That's it!

 

[PrincessShmoo]

Well, here's my quick and easy chicken recipe:

Heat oven to 350 degrees. In a shallow baking pan place 1-2 tablespoons butter (or margarine) and 1 teaspoon garlic. Place in oven while it pre-heats.

While oven pre-heats, crush potato chips into small pieces.
Wash and pat dry chicken breasts.
Roll breasts in crushed potato chips.
When butter is melted, place chicken breasts in pan & cover.
Cook 25 minutes.
Turn chicken breasts over, cover and cook additional 15 minutes.
Remove cover and cook 5-10 more minutes (to crisp up outside of breasts).

You're done.

 

[minniecarousel]

"Cornflake" chicken. My kids thought this was fried chicken until they had real fried chicken.

I usually use boneless, skinless breasts or thighs. Dredge the pieces in flour, dip in egg, then roll in crushed cornflakes that have been seasoned with garlic. Bake on a cookie sheets - how long depends on the size of pieces.

 

[Sorsha]

On the grill, with BBQ sauce brushed on for the last few minutes

Cubed, sauteed with a little garlic and EVOO, served over long-strand pasta of your choice with Alfredo sauce, sun-dried tomatoes, artichoke hearts, and parmesan cheese

For a simple soup, sautee chunks in a pot with finely diced garlic, deglaze pot with a little chicken broth then add a couple of cans of Campbells Natural Harvest Tomato with Basil soup, add a can of Mexi-Corn and a couple of small cans of sliced olives. Season with lemon juice and salt and pepper. Serve with corn muffins.

Pound them thin between a couple of pieces of plastic wrap, and roll them up around your choice of fillings. Popular choices around here include asparagus spears with thinly sliced ham and cheese, spinach and mushrooms and cheese, cordon bleu, etc

Chicken and rice: either make up a box or two of chicken Rice-a-Roni (this is what we do) or some long grain or wild rice. Put that in a baking dish, top with your chicken breasts, and top the whole thing with a couple of cans of low-sodium cream of chicken soup. Bake till bubbly, and the chicken is done.

Lemon asparagus chicken - put chicken breasts in a baking dish and top with a couple of cans of Campbell's cream of asparagus soup mixed with a little milk and a little lemon juice to taste. Bake till the chicken is done. Make a bed of rice or pasta, put fresh steamed or roasted asparagus spears on top, and top that with the chicken breasts and spoon the sauce over top.

 

[Gumbo4x4]

Tonight I'm making Moroccan chicken with them. It's the first time, we'll see how it goes.

Oooooooooooo, I want the recipe - unless it sucks, of course

 

[spacemountainmom]

I think I got this one from a Taste of Home magazine:

I packet Lipton Savory Herb and Garlic soup mix
1/4 cup shredded parmesan cheese
3-4 chicken breasts

Mix the soup and cheese in a large size zip lock bag. Add the chicken and shake to coat. Bake at 350 degrees for 25-30 minutes.

This one came from someone on the Dis. I wish I could remember who, because it has become a family favorite:

Cheesy Chicken Spaghetti

8 oz cooked spaghetti
2 cups diced cooked chicken
1 can Cream of Chicken and Mushroom or Chicken and Herb soup
2 tbsp butter
1/3 cup milk
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp black pepper
1 cup shredded mozzarella
1/4 cup parmesan

Combine everything except for the parmesan in a 2 quart casserole. Top with parmesan and bake at 350 degrees for 30 minutes.

 

[Promomx2]

I actually made this receipe up and it's good and easy.
Chicken breasts
can of crushed pineapple
some orange juice
alittle worcester sauce.

It's better if you let the chicken marinate all day in the ingredients but you can just add everything and then bake.

 

[chloelovesdisney]

Oooooooooooo, I want the recipe - unless it sucks, of course

http://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530/photo

This is it, I doubled the carrots and also added yellow raisins. It's still cooking, will end up being for tomorrow.

 

[Erin1700]

Which type of Russian dressing? In the south Russian dressing is a dark red dressing similar to a Catalina. When I was visiting my in laws in CT I ordered Russian dressing and I ended up with something that was similar to Thousand Island.

I am sorry, I just saw this now.
The Russian dressing here in PA is the red kind you are talking about. Yes, very similar to Catalina.

 

[denisem]

Super Easy & Quick White Chicken Chili

4 chicken breasts, cooked and cubed or shredded (your choice)
48 oz. jar White Northern Beans (or less to your taste)
16 oz. jar of Salsa (your choice of "heat")
2 tsp. Cumin
8 oz. shredded/cubed Monterey Jack Cheese (can use pepper jack if you like spicy)

Heat first four together on stovetop until warm enough to melt the cheese. Add a little water/chicken broth to thin if it's too thick for your taste. Doesn't look like much, but it's quick and tasty.

Offbeat tip # 1: If you use a lot of cooked chicken (for salads, enchiladas, etc.) I swear by the Unboiled Chicken recipe, makes it moist and flavorful. Sounds crazy but it works.

http://www.food.com/recipe/un-boiled-chicken-33104

Offbeat tip # 2: Recently read on Pinterest of using a Kitchenaid mixer w/paddle to shred cooked chicken and pork - really works well!!

Offbeat tip # 3: Also recently discovered Better Than Bouillon and LOVE this stuff. Easy to add a bit to water for the above chili rather than opening a whole can or carton of chicken stock.

 

[MIGrandma]

Here's one I made a few nights ago, and will be keeping in the recipe box to use in the future as we really liked it.

Chicken L'orange

4 boneless chicken breasts
2 tablespoons butter
1/3 cup Heinz 57 sauce
2 teaspoons corn starch
1/4 cup orange marmalade
2/3 cup orange juice
Slivered toasted almonds

In skillet slowly saute chicken in butter 8-10 minutes (or longer if needed, mine needed several minutes more before it was done), remove and set aside. Mix cornstarch and juice, stir in 57 sauce and marmalade. Pour into skillet, heat, stirring until thickened. Place chicken in sauce, heat. Serve garnished with almonds.

 

[tink_n_pooh]

BUFFALO CROCKPOT CHICKEN is one of our favorites.

Three boneless breasts..can put them in frozen.
One envelope Hidden Valley Ranch Seasoning
One small jar Franks Hot Sauce
One teaspoon butter

Cook all day...shred and put back in an hour before eating to absorb all the juices. Serve as rollups in flour tortillas.

If too spicy, you can also add a litte cream cheese.

I make this quite often but I skip the ranch seasoning. I use wing sauce but if no wing sauce then I mix hot sauce and butter. Yum! This is also how I make the chicken for buffalo chicken dip rather than using the gross canned chicken

 

[SunnyP4Disney]

My go to chicken recipe is chicken and stuffing bake...

4 chicken breasts, box of chicken stuffing, can of cream of mushroom soup, 8 oz sour cream.

mix the sour cream and soup together, pour over chicken that is placed in a baking dish. Pour stuffing into mixing bowl and add water to make moist (eyeball). Layer that over chicken and soup mixture. Bake at 360 for about 40 mins. Soooooo good!

 

[jennyjinx3]

All these chicken tips are great!

 

[OceanAnnie]

Honey Dijon Chicken Breasts

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon honey, plus more for dipping or drizzle
1-2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika

Rinse chicken breasts and pat dry with paper towels then add to a medium-sized bowl. In a separate bowl, combine remaining ingredients and mix well. Add honey mixture to chicken and combine by hand until chicken is evenly coated

Spray a 13x9 baking dish with cooking spray, add chicken and cover tightly with aluminum foil. Bake at 375 degrees for 15 minutes. Remove aluminum foil and continue cooking for approximately 15 more minutes or until chicken is done.

Serve with a small cup of honey for dipping or drizzle cooked chicken with a little more honey.


This is soooo goood and easy! I found it on the internet. My new favorite go to recipe.

 

[ReneeA]

One of my old standbys:

One box rice-a-roni
one can cream of whatever soup mix ( I prefer mushroom)
one cup hot water
boneless, skinless chicken breasts - pound them down a bit if they're the huge fat babies
One cup shredded cheese of your choice

Dump rice mix, the seasoning packet, soup and water in a 9x13" pan. Stir well. Add uncooked chicken to the top, sprinkle with cheese. Cover with foil, Bake at 375 degrees for 35-45 minutes until chicken is done. My kids love it...and now that they are "starving" pre-teens, I use 2 boxes of rice and double the water.

 

[Cogswel_Cogs]

Honey Dijon Chicken Breasts

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon honey, plus more for dipping or drizzle
1-2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika

Rinse chicken breasts and pat dry with paper towels then add to a medium-sized bowl. In a separate bowl, combine remaining ingredients and mix well. Add honey mixture to chicken and combine by hand until chicken is evenly coated

Spray a 13x9 baking dish with cooking spray, add chicken and cover tightly with aluminum foil. Bake at 375 degrees for 15 minutes. Remove aluminum foil and continue cooking for approximately 15 more minutes or until chicken is done.

Serve with a small cup of honey for dipping or drizzle cooked chicken with a little more honey.


This is soooo goood and easy! I found it on the internet. My new favorite go to recipe.

I BBQ a lot of chicken and the 2 that people seem to love
very simillar to above, but I use both Dijon and yellow mustard
and add tbs of chilli powder to marrinade.
(Will marrinasde/cover with a little oil added)
in it,
but also then recoat (with some I will save before adding oil and chicken) while in the process of BBQ.
Be prepared to clean the BBQ after though.

Also make Chicken Kabobs often, will marrinade in Peter Lugers Steak Sause. People seeem to really like it. Not sure if the steak sause is only found in New York area though.

 

[Jeafl]

My DH is making this one for dinner tonight. We've never had it before, but it sure sounds good!






Garlic Butter Cheddar Chicken

Ingredients

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry gluten free bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. fresh ground black pepper
1/8 tsp. salt
8 skinless, boneless chicken breast halves - pounded thin


Directions

Preheat oven to 350° F. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix the gluten free bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. (Serves: 8)

I made this a few days ago and it was a HUGE hit! I used Panko breadcrumbs and omitted the oregano because I didn't have any. Everyone loved it! The only thing I would do differently is spray the bottom of the pan next time because mine stuck a little. Awesome recipe though!

Here's one I made a few nights ago, and will be keeping in the recipe box to use in the future as we really liked it.

Chicken L'orange

4 boneless chicken breasts
2 tablespoons butter
1/3 cup Heinz 57 sauce
2 teaspoons corn starch
1/4 cup orange marmalade
2/3 cup orange juice
Slivered toasted almonds

In skillet slowly saute chicken in butter 8-10 minutes (or longer if needed, mine needed several minutes more before it was done), remove and set aside. Mix cornstarch and juice, stir in 57 sauce and marmalade. Pour into skillet, heat, stirring until thickened. Place chicken in sauce, heat. Serve garnished with almonds.

I'm making this one tonight! Haven't tasted it yet, but it smells great!

 

[Stinkerbe11]

This is good over pasta.

Roman-Style Chicken
Recipe courtesy Giada De Laurentiis

Ingredients
4 skinless chicken breast halves, with ribs
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

 

[Sgt Mickey]

I believe this is a weight watchers meal.


Crockpot
chicken breasts.
Rol tel two cans
Black beans
taco seasoning

cook about 4 hours on high

I put it in tortillas.