Summer time chicken breast recipes needed please

[marshallandcartersmo]

My Kroger had an unadvertised sale of Tyson chicken breasts .99 a pound (cashier said they ordered too many), I bought all the packages they had left and have frozen them. Now, what to do with them?? I hate to heat up the house with the oven too often in the summer, it's a whopping 94 degrees here today. And chicken on the grill with plain old BBQ sauce is so boring. DH isn't a huge fan of "yard bird" anyway, but for that price I couldn't pass them up. Any suggestions? Budget minded of course!

 

[ntink]

I like to marinate chicken breasts all day (or even overnight) in italian dressing. I just use what ever kind is on sale. Then grill them. Make sure not to over-grill them as this has happened to me a few times - crispy without the breading and blackened too (of course we ate them anyway). I take them off when they are 160 degrees. Also, I usually cook a lot at once and use the leftovers to make chicken salad and wrap sandwiches.

 

[mmeb144]

For chicken breasts, I just do 5 minutes per side until they've been on the grill for 20 minutes. They're usually done, tender and tasty! I second the italian dressing marinade. We did that yesterday. Yum!

Marie

 

[KLAIT]

CrockPot! Either with b-bq sauce or cut into trips, cooked in chicken broth and veggies if desired and then a little gravy mix over rice or noodles...left overs are wonderful!

 

[aka-mad4themouse]

Are they boneless or if they aren't, are you willing to debone them?

This one is winner in my house:

Grilled Chicken Paillard​

4 whole chicken breasts (deboned and trimmed)

marinade:
½ cup Dijon mustard
½ cup dark brown sugar
¼ cup soy sauce
¼ cup bourbon
2 tsp. Worcestershire sauce

basting sauce:
½ cup apricot preserves
¼ cup white vinegar
4 ½ tsp. Worcestershire sauce
1 Tbl. Dijon mustard
1 Tbl. Honey
½ tsp crushed red pepper

Garnish:
Toasted sesame seeds

Place chicken breasts one at a time into a Ziplock bag, removing as much air as possible before sealing. Pound to ¼ inch thickness using a rolling pin.

In a bowl, combine marinade ingredients, mixing with a whisk until smooth. Transfer to a 1 gallon Ziplock bag and add the chicken breasts. Seal the bag and agitate the contents until all of the breasts are covered. Refrigerate for 2 – 3 hours, turning every so often to ensure that all of the breasts are coated.

Combine sauce ingredients in a food processor to chop up any apricot pieces. Transfer to a saucepan and simmer for 15 minutes for the flavors to mingle.

Grill or broil the breasts. Cook for 2 minutes and turn over. Baste with the sauce and cook an additional 2 more minutes or more. Baste frequently. Chicken is done when it feels resilient to the touch.

Transfer to plate and sprinkle with sesame seeds if desired. Serve immediately.

 

[bbangel]

Do them in the toaster oven!

Place each chicken breast on piece of foil (I double just to be safe)

Mix
two tbsps dijon mustard
three tbsps plain yogurt
one tbsp apple juice (or white wine)

Pour over chicken

Put a sprig of fresh rosemary on top

Seal the chicken in the foil (like a little pouch)

Cook on 375 for about 25 minutes. Open the packets and remove the rosemary, then broil for 5 minutes.

Does two breasts.

Yum.

 

[runwad]

I put mine in the crockpot, still frozen, mix some cream of mushroom soup and sherry and pour over it and let cook all day. Come home from work make noodles or rice and we're good to go. Easy easy easy. Yesterday I made them and I breaded them in bread crumbs, put a little olive oil and garlic and chopped onions in a fry pan and just let them cook on top of the stove for about 1/2 hour turning every so often that was good too. I usually always marinate my chicken breasts in italian dressing unless I buy the ones that are quick frozen in bags then those seem ok w/o having to marinate.

 

[lovesmurfs]

www.allrecipes.com

 

[FSUDisneyGirl]

ditto on allrecipes.com! the best recipe site ever, i think!

also, the food network had on the $100,000 chicken challenge the other day. if you go to food.com, you can find most of the winning chicken recipes there!

 

[finz2left]

My two faves:

Sautee them in a pan and chop them with a spatula as they cook. When they are in small pieces, put buffalo sauce on them and finish cooking. Add a piece of swiss cheese and put on a hoagie roll or in a pita and YUM -- buffalo chicken sandwich in a jiff!

Also, we love chicken tacos and chicken parm sandwiches rolled in the Italian Flat-Out breads.

 

[Disneyrsh]

.

 

[nursetink]

Orange Taragon Chicken

Marinade chicken in orange juice concentrate, chopped onins, fresh minced garlic, taragon, salt, and pepper. Then grill.

 

[swilshire]

One of our favorite uses in the summer is on shish kabobs. We use whatever is available in the garden .... usually chicken, onions, bell peppers, and maybe a potato or two. We put them on the skewers, then marinate in italian dressing as suggested above. Yummy!

It takes a bit of time to cut up all the stuff, but sometimes the kids can be persuaded to "stab" the food onto the skewers. That speeds up things.

Sheila

 

[marshallandcartersmo]

awesome guys!! thanks so much

 

[fan_of_small_world]

I make my own version of an entree from Don Pablos...we call it "summer fajitas."


boneless skinless chicken breasts
a light-tasting marinade...we like Lawry's 30-Minute Marinade - Havana Garlic and Lime
soft tortillas
tomato, chopped
avocado, sliced
onion, cut into slivers
cheddar cheese, shredded
light sour cream


Cut chicken into strips and put into skillet
Cover chicken with marinade and cook until done
Assemble your fajitas however you like with the "fixings" listed (or add your favorites!)

The nice thing is you can cook the chicken ahead of time and just reheat in the microwave when you want. It's an easy variation on the usual fajitas, since only the chicken is cooked. Even my kids (7 and 4) like it since they can make them how they want.

 

[isla bonita]

We like fajitas this is good for any meat

cut chicken into strips

in a tupperware container or baggie put in

1 juice of lemon or lime
3 table spoons oil what ever yuo use
tsp of lawreys season slt
1/2 tsp cummin
1/2 tsp of crushed red pepper
1/2 tsp of chile powder
we also spice ours up but I would try this and you can always add more next time
2 cloves of garlic

marinate overnight and kep flipping meat

cut up onions and peppers fry up both meat and veggies add fixins such as salsa, shredded colby or cheddar cheese, sour cream etc.

wrap in flour tortillas that have been warmed and it is great

 

[mommiepoppins]

monteray chicken
bake chicken in oven place a tomatoe slice on each slice and top with monteray cheese

 

[Pooh_Friend#1]

Stir fry - just add a bag of frozen veggies and Terriyaki sauce to the cooked chicken.

 

[merekc]

We used to marinate our grilled chicken with just Italian dressing, but now we have found something we like even better. We use A1 marinade - Chicago Steakhouse Flavor (or something like that). It is something I never would have tried on my own, but it is soooo good. It just kicks it up a notch. We typically marinate with half A1 marinade and half Italian dressing. I also use my handy kitchen shears and cut my chicken breasts into strips. This way they have more surface area to soak up the marinade and they cook super quick. I then sprinkle with garlic powder and Cavender's Greek seasoning.

I also use this marinade (Half A1/Half Italian) on white mushrooms and then grill them. I get tons of compliments on both.

 

[sameyeyam]

Chicken Noodle Soup

Saute chicken, diced onions, celery tops & carrots in a little olive oil. Add chicken broth (canned or homemade) and bring to a boil. Put in favorite seasonings (salt, pepper, bay leaf, parsley, etc). Add your favorite noodles, cook a few minutes until done and serve.

Note: you can use lowfat/sodium feee chicken broth and whole wheat noodles to help make this a very healthy meal.

I don't put measurements because it's easy to customize this to what you like. Want more meat, add more, more veggies - add more! This recipe also works well with any type of leftover chicken.