Anyone have a chicken breast recipe that will take 30 minutes or less?

MAGDALINAS VALENTINE CHICKEN





4 boneless skinless chicken breast


2 cans Campbell's condensed golden cream of mushroom soup


1/4 chopped yellow onion


milk (1) one soup can's amount





flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.





Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.





Drain and remove excess grease from skillet.





Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.





Simmer on medium heat till onions are soft.





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KFC Original Fried Chicken





1 frying chicken, cut into frying pieces


1 1/2 cups flour


1 Pkg. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)


1 Envelope Lipton (or other brand) Tomato cup of Soup


2 eggs, well beaten


2/3 cup milk


Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.





Combine eggs and milk. Set aside.


Combine flour with the Italian dressing and soup mix.


Dip chicken pieces in milk-egg mixture and roll them in the


flour-seasoning mixture. Repeat procedure.


Fry pieces over medium heat for 25 to 30 minutes, turning often.


Remove from fire. Drain and serve.


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General Tso's Chicken





3/4 lb Boneless chicken breast


2 tsp Dark soy sauce


2 tsp Rice wine or dry sherry


1 tsp Finely chopped ginger root


1 tsp Cornstarch


1 tsp Sesame oil


1/3 cup Oil, preferably peanut


2 Dried red chiles


cut in half lengthwise


1 Tbsp Chopped fresh orange peel OR


2 tsp - dried citrus peel


-(soaked and coarsely chopped)


1/2 tsp Roasted Sichuan peppercorns


* (finely ground), optional


2 tsp Dark soy sauce


1/4 tsp Salt


1 tsp Sugar


1/2 tsp Sesame oil





CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put


it into a bowl together with the soy sauce, rice wine or sherry, ginger,


cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture


marinate for about 20 minutes. Heat the oil in a wok or large skillet until


it is very hot. Remove the chicken from the marinade with a slotted spoon.


Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it


and leave to drain in a colander or sieve. Pour off most of the oil,


leaving about 2 teaspoons. Reheat the pan over a high heat and then add the


dried chiles. Stir-fry them for 10 seconds, and then return the chicken to


the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing


well. Serve the dish at once.





Add toasted sesame seeds to make sesame chicken.


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Panda Express Orange Chicken





2 lbs boneless chicken pieces, skinned


1 egg


1 1/2 tsp salt


white pepper


oil (for frying)


1/2 cup plus 1 Tbsp cornstarch


1/4 cup flour


1 Tbsp minced ginger root


1 tsp minced garlic


dash crushed hot red chiles


1/4 cup chopped green onions


1 Tbsp rice wine


1/4 cup water


1/2 to 1 tsp sesame oil





ORANGE SAUCE FOR STIR FRY:


2 tsp Minced zest and


1/4 cup Juice from


1 large Orange


1/2 tsp Sugar


2 Tbsp Chicken stock


1 Tbsp Light soy sauce





Combine all ingredients in small bowl and set aside.


Cut chicken pieces in 2'; squares and place in large bowl. Stir in egg,


salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour


together. Add chicken pieces, stirring to coat.


Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,


a small batch at time, and fry 3 to 4 minutes or until golden and crisp.


(Do not overcook or chicken will be tough.) Remove chicken from oil with


slotted spoon and drain on paper towels. Set aside.


Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger


and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles


and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce


and bring to boil. Add cooked chicken, stirring until well mixed.


Stir water into remaining 1 Tbsp cornstarch until smooth.


Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.





Serve at once.


Makes 6 servings.


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Planet Hollywood Cap'n Crunch Chicken





2 cups Cap'n Crunch cereal


1 1/2 cups Corn flakes


1 egg


1 cup milk


1 cup all-purpose flour


1 teaspoon onion powder


1 teaspoon garlic powder


1/2 teaspoon black pepper


2 pounds chicken breast -- cut in 1oz. tenders


vegetable oil -- for frying





Coarsely grind or crush the Cap'n Crunch and Cornflakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well. Heat oil in a large heavy skillet to 325掳F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately with Creole mustard sauce. Makes 8 servings.





Creole Mustard Sauce





1 cup mayonnaise


1/4 cup Creole style mustard (Dijon is fine too)


1 tablespoon yellow mustard


1 tablespoon horseradish


1/2 teaspoon cider vinegar


1 dash Worcestershire sauce


1 teaspoon red wine vinegar


1 teaspoon water


1/2 teaspoon cayenne pepper


1/2 teaspoon salt


1 tablespoon green onions -- sliced in 1/4'; pieces


1 tablespoon crushed garlic packed in oil


1 teaspoon chopped green bell pepper -- (fine)


1 teaspoon finely chopped celery


1 teaspoon finely chopped onion





Mix all ingredients together thoroughly. Make about 1 1/2 cups.


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Steak %26amp; Ale Hawaiian Chicken





4-6 Chicken Breasts





Marinade:


1/4 cup soy sauce


1/2 cup + 2 Tbsp dry sherry


1 1/2 cup unsweetened pineapple juice


1/4 cup red wine vinegar


1/4 cup + 2 Tbsp sugar


1/2 tsp. garlic powder





Combine all ingredients and marinate chicken overnight.


Remove and grill, saute or bake. Baste with marinade ONLY during the


first several minutes of cooking. Top each breast with a slice of


Muenster or provolone cheese and broil just until cheese starts to melt.


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Hooter's Buffalo Chicken Wings





vegetable oil -- for frying


1/4 cup butter


1/4 cup Crystal Louisiana Hot Sauce


dash ground pepper


dash garlic powder


1/2 cup all-purpose flour


1/4 tsp paprika


1/4 tsp cayenne pepper


1/4 tsp salt


10 chicken wing pieces





ON THE SIDE: bleu cheese dressing and celery sticks


Heat oil in a deep fryer to 375. You want just enough oil to cover the


wings entirely -- an inch or so deep at least.


Combine the butter, hot sauce, ground pepper, and garlic powder in a


small saucepan over low heat. Heat until the butter is melted and


the ingredients are well-blended.


Combine the flour, paprika, cayenne powder, and salt in a small bowl.


If the wings are frozen, be sure to defrost and dry them. Put the wings


in a large bowl and sprinkle the flour mixture over them, coating each


wing evenly. Put the wings in the refrigerator 60-90 minutes.


This will help the breading to stick to the wings when fried.


Put all the wings in the hot oil and fry 10 to 15 minutes or until


some parts of the wings begin to turn dark brown. Remove from the oil


to a paper towel to drain. Don't let them sit too long, because you


want to serve them hot. Quickly put the wings in a large bowl. Add the hot


sauce and stir, coating all of the wings evenly.


Serve with bleu cheese dressing and celery sticks on the side.


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MAGDALINAS VALENTINE CHICKEN





4 boneless skinless chicken breast


2 cans Campbell's condensed golden cream of mushroom soup


1/4 chopped yellow onion


milk (1) one soup can's amount





flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.





Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.





Drain and remove excess grease from skillet.





Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.





Simmer on medium heat till onions are soft.


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Orange chicken





INGREDIENTS:


4 medium skinless, boneless chicken breasts


1 1/2 tsp cornstarch


1/2 tsp finely shredded orange peel


1/8 tsp salt


1/2 cup orange juice


2 small oranges, peeled, skinned and chopped


PREPARATION:


Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once.


In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through.





To serve, place chicken on plates. Spoon sauce over chicken.





Servings: 4


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Planet Hollywood Cap'n Crunch Chicken





Chicken Crunch:


2 cup Cap'n Crunch cereal


6 eggs


2 cup corn flakes


1 cup milk


2 1/2 cup all-purpose flour


25 to 30 chicken tenders


3 Tbsp granulated onion


Vegetable oil for deep frying


3 Tbsp granulated garlic


Creole mustard sauce, recipe follows


1 Tbsp pepper





In food processor, grind cereals until crumbly but some


1/8-inch chunks are still visible. Spread in a shallow pan.





In a bowl, combine flour, onion, garlic and pepper.


In a separate bowl, combine the eggs and milk.


Dredge chicken in seasoned flour. Dip in egg mixture,


coating evenly. Dredge in cereal mixture,


coating well. Arrange on wax paper.


Preheat oil in deep fryer to 325 degrees.


Deep fry chicken in batches for 3 1/2 minutes or until


golden brown. Drain.


Makes 4 servings.





Creole Mustard Sauce


1/4 cup sliced green onions


2 Tbsp horseradish


2 Tbsp chopped garlic


1 Tbsp red wine vinegar


2 Tbsp chopped onion


1 Tbsp water


2 Tbsp chopped celery


2 tsp. cider vinegar


2 Tbsp chopped green pepper


1 tsp. Worcestershire sauce


1 cup mayonnaise


1 tsp. Tabasco sauce


1/4 cup hot mustard


Salt and cayenne pepper to taste


2 Tbsp yellow mustard





Combine all ingredients and mix well.


Serve on the side with chicken. Makes about 2 cups.


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Popeye's Fried Chicken





3 cup Self-rising flour


1 cup Cornstarch


3 Tbsp Seasoned salt


2 Tbsp Paprika


1 tsp Baking soda


1 pkg Italian Salad Dressing Mix Powder


1 pkg Onion Soup Mix -- (1 1/2 Ounces)


1 pkg Spaghetti sauce mix -- (1/2 Ounce)


3 Tbsp Sugar


3 cup Corn flakes -- crushed


2 Eggs -- well beaten


1/4 cup Cold water


4 lb Chicken -- cut up





Combine first 9 ingredients in large bowl. Put the corn flakes into


another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil


into a heavy roomy skillet to fill it 1'; deep. Get it HOT! Grease a


9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken


pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into


egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back


into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4


minutes on medium high. Turn and brown other side of each piece.


Don't crowd pieces during frying. Place in prepared pan in single


layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side


loose for steam to escape. Bake at 350~ for 35-40 minutes removing


foil then to test tenderness of chicken. Allow to bake uncovered 5


minutes longer to crisp the coating. Serves 4. Leftovers refrigerate


well up to 4 days. Do not freeze these leftovers. Leftover coating


mix (1st 9 ingredients) can be stored at room temp in covered


container up to 2 months.


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Spicy Grilled Chicken Breasts Recipe


4 skinless boneless chicken breast halves


1/2 cup orange juice


1/4 cup vegetable oil


2 tbsp. soy sauce


2 tbsp. honey


2 cloves garlic -- minced


juice of 1/2 lime


1 tsp. chipotle sauce or more


Mexican seasoning mix





Make some slits in the chicken breasts, wash them, dry them and


then cut off any excess fat or gristle.





In a large bowl, combine orange juice, oil, soy sauce, honey, garlic,


lime juice and chipotle sauce. Add chicken, cover and refrigerate


several hours or overnight, turning chicken once or twice to distribute


marinate.





Light a charcoal fire, heat a large cast-iron grill pan or Preheat electric grill.


When hot, drain chicken and dust both sides with Mexican seasoning mix.


Grill, or blacken in pan with just a film of oil, turning once until chicken is


browned outside and white throughout but still juicy, about 7 minutes.


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Marie Callender's Chicken Pot Pie





CRUST:


1 1/2 C all-purpose flour


3/4 tsp salt


2 egg yolks


3 TBL ice water


2/3 C cold butter





FILLING:


1 C sliced carrots (3 carrots)


1 C sliced celery (1 stalk)


2 C frozen peas


1 C chopped white onion


4 boneless, skinless breasts (or more if you like a lot of chicken!)


4 TBL butter


5 TBL all-purpose flour


2 1/2 C chicken broth


2/3 C milk


1/2 tsp salt


Dash of pepper


1 egg, beaten





Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!





When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.





In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.





Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.


Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a ';lip';, which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.





ENJOY!!!Anyone have a chicken breast recipe that will take 30 minutes or less?
Pound the breasts until they are flat


place a piece of provolone cheese on each breast


roll them up with at least two asparagus spears in each


bake for twenty minutes at 400 degrees


salt and pepper to taste


They are so yummy!Anyone have a chicken breast recipe that will take 30 minutes or less?
take chicken breast dredge in flour brown in skillet on medium high heat add strawberry preserves and amaretto liquor finish with toasted almonds takes about fifteen minutes depending on the size of the breasts for larger breasts finish in the oven covered with foil until internal temperature is 165 degrees
Chicken Burrito





ingredients: chicken breast, salt, pepper, marinara sauce, large tortilla, beans, tomato, onion, cheese, sour cream.





bake your chicken breast in the oven a day ahead. keep in in the fridge. boil some beans, pinto/black.


the next day, chop onion, saute it with oil (i prefer olive oil). pour a jar of marinara sauce. let it simmer for 5 minutes, then put your shredded chicken breast. let it cook for 5-10 minutes on medium heat.


on a large tortilla wrap, spread sour cream, guacamole (optional) and put some cheese. put the chicken and the beans, you can add jalapeno for extra heat, some salsa. put some chopped tomato and onion (optional).


for the last touch, put more cheese and roll it.
Sure, but you need to split the chicken breast in half, but not divided, as it will be stuffed.





Split and flatten the chicken breast to about 1/2 thickness.


Stuff with thinly sliced red peppers, thinly sliced garlic, one tablespoon mixed herbs and olive oil (mint, basil, oregano, rosemary, thyme, and olive oil to make a paste), and 1 tablespoon lemon or lime juice. Add some finely grated, fresh, parmesan or old cheddar. Add a sprinkle of freshly crushed chili peppers. Fold so that ingredients are between layers of chicken breast.





Coat a piece of aluminum foil (large enough to wrap each stuffed Chicken breast individually) with vegetable (canola) or olive oil and place each breast on its own foil wrapper. wrap chickn breasts so that juices do not drip out on to pan.





Place in a preheated 350 degree oven for 35 minutes. Take out of oven, and cool for 5 mnutes. Open on top of cooked Jasmine rice.





Wonderful!
mix up honey and mustard, more honey than mustard coat and grill.
Chop two of those puppies into cubes and mix with Zatarain's Jambalya mix (Rice and spices). Instructions willtell you to add some ater and a little oil and put in a covered casserole in the nuker for 20 mintues and there you go! A healthy quick spicy meal! You could also make your own rice mix. Put in a Cup of rice with the chicken, a cup of water and a couple TBLSp of oil and then all the spices you might like and do the same thing. It will be your specialty.
chicken breast recipe


INGREDIENTS:


4 boneless chicken breasts


1 tablespoon butter or margarine


8 ounces sliced mushrooms


1 can cream of mushroom soup


1 clove of garlic, minced


1/4 teaspoon leaf thyme, crumbled


1/8 teaspoon dried rosemary, crumbled


1/3 cup half-and-half


salt and pepper to taste


hot cooked noodles


PREPARATION:


Directions for chicken with mushrooms


In a large covered skillet, brown chicken in butter or margarine; remove to a plate and keep warm. Add mushrooms to skillet; saut茅 until golden. Stir in soup, garlic, thyme, and rosemary.


Return chicken to skillet. Cover and cook over low heat 30 to 40 minutes, stirring now and then. Blend in half-and-half; heat slowly. Taste and adjust chicken and mushrooms seasoning, adding salt and pepper, if needed. Serve chicken and mushrooms with hot cooked noodles.


Chicken and mushrooms serves 4.
Rachel Ray must have one.
Easy chicken and noodles





1 pkg of bowtie or penne noodles


1 lb chicken breast, diced and boneless


1 onion, peeled and diced


1 can cream chicken soup


sour cream, optional


salt/pepper





Cook noodles acording to the package.





While the noodles are cooking, in a skillet add 3 tsp of oil. On med/high heat sautee the diced onions and mushrooms for 3 minutes. Add the chicken and cook for 5-10 minutes.





Add cream of mushroom soup into meat mixture, mix well.


Lower heat to med/low. Cover and let cook for 15 minutes, stirring occassionally. When meat is cooked, turn off heat. Add a few dollops of sour cream and mix. Cover and wait for noodles to be cooked.
Coat your chicken in flour with salt and pepper. Fry until golden brown, about 25 minutes, top with can of cream of mushroom sauce and heat all the way through.





While chicken is cooking, cook noodles.





Serve chicken on top of noodles.
yes, it's called KFC (korean fried cat)