4 deboned chicken breasts, 4 recipes?

I want to make 4 different meals with 4 chicken breasts.I have all ingredients.4 deboned chicken breasts, 4 recipes?
you could make soups, stew, salads, stir fry, BBQ, chicken rice, etc. Here are four recipes I've found which contains chicken breasts.





recipe #1:


Ingredients


Truffle Butter:


1 stick unsalted butter, at room temperature


2 tablespoons white truffle oil (or truffle trimmings, or shaved fresh truffle)


Pinch fleur de sel or kosher salt


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


Salt


Freshly ground white pepper


2 large eggs


1 tablespoon water


1/2 cup all-purpose flour


3/4 cup fine dry bread crumbs


2 tablespoons very finely grated Parmesan


3 tablespoons clarified butter or vegetable oil, plus 1 tablespoon


1 shallot, finely chopped


1 teaspoon crushed red pepper flakes


1 clove garlic, minced


4 ounces fresh baby spinach


Directions


Truffle Butter:





In a bowl, cream together the butter with the truffle oil and fleur de sel. Divide the butter into 4 equal amounts and place each on a piece of plastic wrap. Mold each into a plug the size of a small finger and wrap tightly. Refrigerate until firm before using. (Can be refrigerated for up to 1 week and frozen for up to 1 month before use.)





Place each chicken breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the breasts to a 1/4-inch thickness, being careful not to tear the meat. Remove the top piece of the plastic wrap and season lightly with salt and pepper.





Insert 1 plug of truffle butter in the center of each breast. Roll the meat up and over to completely enclose the butter. Secure the meat with a toothpick.





In a shallow bowl, beat the eggs and water. In another bowl, place the flour and lightly season with salt and white pepper. In a third bowl, combine the bread crumbs and Parmesan and lightly season with salt and white pepper. One at a time, turn the stuffed chicken breasts in the flour to lightly coat, shaking to remove any excess. Dip in the beaten eggs, letting the excess drip off, then dredge in the bread crumbs to coat completely. Refrigerate until very cold, at least 30 minutes or until ready to cook.





Preheat the oven to 350 degrees F.





Heat 3 tablespoons of the clarified butter in a large, ovenproof skillet over medium-high heat. Add the chicken breasts and cook, turning, until browned on all sides, 2 to 3 minutes.





Place in the oven to finish cooking, about 12 minutes.





While the chicken is cooking, heat the remaining 1 tablespoon of clarified butter over medium-high heat.





Add the shallots, red pepper flakes, and garlic and cook, stirring, until tender, about 3 minutes. Add the spinach and cook until just wilted, about 3 minutes. Lightly season with salt and remove from the heat.





Remove the chicken from the oven. Place 1 chicken breast on each of 4 plates and arrange the spinach around the sides.





Serve immediately.





recipe #2:


Ingredients


2 tablespoons onion powder


2 tablespoons garlic powder


2 tablespoons ground ginger


2 tablespoons ground coriander


1 tablespoon ground cumin


1 tablespoon ground cayenne


1 tablespoon ground turmeric


1 tablespoon ground white pepper


1 tablespoon kosher salt


3 (8-ounce) boneless skinless chicken breasts


3 tablespoons vegetable oil


4 pita breads, warmed on the grill


Tomato Jam, recipe follows


Herbed Yogurt, recipe follows


Directions


Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.





Grilled Tomato Jam:


5 plum tomatoes


1 serrano chile


2 tablespoons vegetable oil, plus more for grilling


Salt and freshly ground pepper


1 small Spanish onion, chopped


3 tablespoons balsamic vinegar


Pinch saffron


Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.





Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.





Herbed Yogurt:


1 cup Greek yogurt


1/4 cup chopped fresh mint leaves


1/4 cup chopped fresh cilantro leaves


Salt and freshly ground pepper


Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.





recipe #3:


Ingredients


2 tablespoons olive oil


2 stalks celery, cut into bite-size pieces


1 carrot, peeled, cut into bite-size pieces


1 small onion, chopped


Salt and freshly ground black pepper


1 (14 1/2-ounce) can chopped tomatoes


1 (14-ounce) can low-salt chicken broth


1/2 cup fresh basil leaves, torn into pieces


1 tablespoon tomato paste


1 bay leaf


1/2 teaspoon dried thyme leaves


2 chicken breast with ribs (about 1 1/2 pounds total)


1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)


Serving suggestion: crusty bread


Directions


Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.





Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.





Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.





Ladle the stew into serving bowls and serve with the bread.





recipe #4:


Ingredients


1 tablespoon vegetable oil


1 tablespoon sesame oil


2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces


1 bunch broccoli, cut into florets


1 package shiitake mushrooms


2 to 3 carrots, thinly sliced


1 red bell pepper, chopped


1 cup onion, diced


1 (8-ounce) can sliced water chestnuts, drained


1 cup chicken broth


1/4 cup hoisin sauce


1 tablespoon soy sauce


1 teaspoon powdered ginger


2 tablespoons cornstarch


Serving suggestion: Hot, cooked rice noodles


Directions


In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to pork mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.4 deboned chicken breasts, 4 recipes?
Try cooks.com they have a lot of great recipes. Any time i need a recipe for anything i look on that site.