What is an easy chicken breast recipe...that tastes extremly good...and will wow anyone?

drunken chicken:


marinate for 24 hrs 1 whole chicken broken up into pieces(breasts,legs,wings etc) ,12 cloves of garlic, 1 whole white onion, and a four pack of guiness beer. after 24 hours you can wok the ingredients or bbq on aluminum foil.serve with steamed veggies and rice. i learned this from a mexican guy in rosarito when i was on vactation..its become one of our family and friend favorites..when i cook my ';drunken chicken';, everyone comes over!!!What is an easy chicken breast recipe...that tastes extremly good...and will wow anyone?
Easy Teriyaki Chicken





4 skinless, boneless chicken breast halves


3/4 cup teriyaki sauce


1/4 cup lemon juice


2 teaspoons minced fresh garlic


2 teaspoons sesame oil


2 diced green onion


Pinch ginger





Place chicken, teriyaki sauce, lemon juice, garlic, sesame oil, onion and ginger in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.





Preheat grill for high heat.





Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.





If you don't grill, you can bake them - Bake, uncovered, at 350掳 for 45 minutes or until juices run clear.What is an easy chicken breast recipe...that tastes extremly good...and will wow anyone?
I like to marinade my chicken in lemon juice, olive oil (lots of both), garlic cloves (can be crushed), salt and pepper





Let marinade overnight then bake in the oven till done. You can cook these with carrots and potatos
I always love to cube the chicken, then add it to a mixture of seasoned diced tomato, broccoli, mushrooms, and corn. Everything soaks up in the tomatoes, and it comes out as a complete meal. Just serve with rice or a grain like quinoa.
Chili-Chicken with Peanut Sauce


(Recipe is for 2 servings)





Saute 2 diced chicken breasts with 3 sliced scallions, 1 or 2 de-seeded %26amp; sliced red chili peppers, 1/2 tsp grated fresh ginger, fresh garlic, salt and pepper (ALL to taste) until the chicken is just cooked through. Remove to a dish and keep warm.





Cook 2 portions of some spaghetti (angel hair or oriental noodles work well).





In a heat-proof bowl, add the following


1/4 cup smooth or crunchy peanut-butter


1/4 cup coconut milk - OR - 1 small sachet of creamed coconut


1/2 cup boiling water


Stir quickly to make a lovely smooth sauce. Fold the sauted chicken into the sauce and serve over the noodles OR


toss ALL together (sauce, chicken and noodles) and divide between two plates. Finish with a sprinkle of toasted sesame seeds over each, serve immediately.





Cheers!
Asian Orange Chicken with Cashew Rice





8 cups water


2 bags (2-cup size) boil-in-bag rice


1/2 cup roasted cashews


1 scallion


1 teaspoon hot chili oil, or less to taste


Salt and pepper to taste





Pour the water into a 4-quart saucepan, cover, and bring to a boil over high heat. Add the bags of rice and boil according to the directions on the package.





While the rice cooks, chop the cashews and scallion. Remove the bags from the water and let drain. Cut open the bags and put the rice in the saucepan. Stir in the cashews, scallion, and hot chili oil. Season with salt and pepper. Cover to keep warm.





1 navel orange


3 tablespoons teriyaki sauce


1 teaspoon cornstarch


1 pound chicken tenders


2 tablespoons vegetable oil


5 cups cut-up fresh stir-fry vegetables


2 teaspoons pre-chopped garlic


2 teaspoons pre-minced ginger





Wash the orange and with a grater or lemon zester, remove the zest. Squeeze the juice. In a small bowl, stir together the orange juice, teriyaki sauce, and cornstarch.





Cut the chicken into 1-inch chunks. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat. Add the chicken and stir-fry for 1 to 2 minutes, or until no longer pink. With a slotted spoon, transfer the chicken to a plate.





Add the remaining 1 tablespoon oil and the vegetables to the skillet. Reduce the heat to medium-high and stir-fry 2 to 4 minutes.





Add the garlic, ginger, and orange zest and stir-fry for 1 minute. Add the chicken and any juices that have accumulated on the plate and the orange juice mixture and cook, stirring constantly, until the sauce thickens slightly and the chicken is cooked through. Remove the skillet from the heat.





Serve over rice.





Makes 4 Servings
Marinate chicken breasts for 1 hour or overnight in this marinade:


2 C 7-up or Sprite


1/4 C Oil


1/2 C Soy Sauce


Sprinkle of garlic powder





Grill Chicken.





Seriously, this is the best and easiest recipe ever. I grew up on it!
I agree about marinating chicken over night in Italian Dressing if you are going to grill or roast it. The following recipe doesn't require marinating, and yet is filled with wonderful flavors:





4 Chicken Breasts


1 15 oz can artichoke hearts, drained (reserve liquid)


1 container goat cheese, cut into cubes


3 T chopped flat leaf parsley


1 cup white wine


1 T dijon mustard


2 T fresh thyme, chopped


Kosher salt and pepper





Slice a pocket into the thickest part of the chicken breast. Season inside and outside with kosher salt and pepper. In small bowl, coarsely chop artichoke hearts and mix with parsley, goat cheese, and 1 T thyme. Stuff 1/4 of the mixture into each breast. Heat 3 T oil in saute pan and brown breasts on both sides. Place in baking pan and bake for 35 minutes in a 350 degree oven. Remove cover and bake an additional 10 minutes to let skin brown. Remove breasts when finished and place on serving platter. Pour liquids into saute pan and deglaze with wine. Add remaining thyme, mustard and reserved artichoke liquid. Season with salt and pepper and bring to a boil. Add 1 tsp cornstarch mixed with 1/4 cup water to mixture and bring to a boil. Stir until thickened. Pour sauce over breasts to serve.
stuffed chicken breast , it is easy , use a box of stuffing , make a slit in the breast, and stuff, bake at 350





fillet open the breast, place a peice of ham , mushrooms and a peice of cheese, roll up, wrap in plastic wrap them aluminumaround cook in oven in chicken broth. whan cooked slice and lay on bed of rice
go to www.Allrecipes.com and they have TONS of awesome recipes there...that's where I have gotten them from.


It is extremely easy to use, just type in 'chicken' and you're good to go.
For me, it has to be Chicken Alfredo - very YUMMEEE and very easy:


http://www.gourmet-food-revolution.com/c鈥?/a>
I love recipe for Almond-Mustard Chicken, and it is super easy and quick. It also looks very elaborate. You can use regular bread crumbs instead of cracker crumbs.





http://www.kraftcanada.com/en/Recipes/Re鈥?/a>
this is one of my favs. it's SUPER easy and impressable. it just lloks hard because it's long. you don't have to make the potatoes (cutting the vegies is the only time consuming part), but i do recommend the tomatoes with the chicken.





Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions





1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes


1 small red bell pepper, seeded and cut into thin strips


1 Italian mild green pepper, cubanelle, seeded and thinly sliced


1 medium yellow skinned onion, thinly sliced


4 large cloves garlic, cracked away from skin


1 teaspoon crushed red pepper flakes


1/4 cup tablespoons extra-virgin olive oil, divided


Coarse salt and pepper


2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated


4 (6 to 8-ounce) boneless, skinless chicken breasts


4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped


15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade





Preheat oven to 500 degrees F.


Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.





Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!





While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.





While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.





Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Easiest recipe ever, just marinate it in a zip-lock bag overnight in Italian Dressing, then grill or dry fry, it tastes amazing!