Chicken recipes?

does any one know a really good, but healthy chicken breast recipe.





ThanksChicken recipes?
Chicken Breast with White Wine


Petti di Pollo al Vino Bianco





SERVES 4





3 whole chicken breasts, boned and skinned


1/4 teaspoon fine sea salt


1/4 teaspoon black pepper


1/2 cup King Arthur All-Purpose flour for dredging


1/2 cup Colavita™ Extra Virgin Olive Oil


4 tablespoons unsalted butter, cut into pieces


6 cloves garlic, cut into thin slices


8 large sage leaves


1 cup dry white wine





Preheat the oven to 400 F.





Cut the chicken breasts horizontally into 2-inch wide strips.





Mix flour, salt and pepper on a plate. Dredge each chicken strip in the flour mixture and set aside on a plate.





Pour the olive oil into a large baking pan or use two smaller ones to hold the pieces in a single layer and divide the ingredients between the two pans. Scatter the butter, garlic, and sage leaves over the oil. Lay the chicken strips on top. Bake until browned, turning the strips once.





Add the wine and continue to bake for another 15- to 20 minutes until the wine has cooked down and forms a sauce. Serve the chicken with some of the juices poured over the strips.





Note: You must be prepared when dealing with raw chicken or meat. Get everything you need for the recipe before you begin to cook. Prepare everything called for, saving the chicken as the last to be prepped. Have paper towels handy so you do not contaminate the kitchen area as you work. After the dish is ready, wash your hands in hot soapy water and disinfect the sink and counter areas where you have worked.





Chicken Breasts Bologna Style


Petti di Pollo alla Bolognese





SERVES 4





1 pound boneless chicken breasts


1/4 cup King Arthur™ Unbleached, All-Purpose Flour


1/2 teaspoon sea salt


Grinding black pepper


1 large egg, slightly beaten


1/3 cup fresh toasted bread crumbs


4 tablespoons unsalted butter


4 slices proscuitto


4 slices Fontina cheese





Pound the cutlets to an even thickness.





Mix the flour, salt, and pepper together on a plate. Dredge the cutlets in the flour, then coat them in the egg and cover them in the bread crumbs. Place them on a plate, uncovered in the refrigerator to “dry” at least 30 minutes before cooking. This will help the bread crumbs to adhere to the meat.





In a sauté pan large enough to hold the cutlets in a single layer, melt the butter over medium-high heat. Fry the cutlets in the butter, turning them over until well browned. Top each cutlet with a slice of prosciutto and a slice of Fontina. Cover with a lid and cook until the cheese melts.





Serve on a bed of arugola dressed with lemon juice and olive oil.





hope you like these. enjoy.Chicken recipes?
*********CHICKEN BREAST WITH LEMON


4 boneless chicken breasts


Flour for coating


Salt and pepper


1 tbsp. oil


5 tbsp. butter


2 tbsp. lemon juice


3 tbsp. chicken broth or stock


3 tbsp. chopped parsley


Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and sauté 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.





STUFFED CHICKEN BREASTS


4-6 large boneless/skinless chicken breasts


1 package of taco seasoning


1 package (a roll) of Ritz crackers, crushed


1/2 package of cooked bacon (or any meat desired)


4-6 slices of white cheese (Jack, Swiss, etc)


1 egg


oil or olive oil spray to grease muffin tins


1/2 cup of milk


Spray a muffin tin with olive oil spray.


Beat the egg well with milk.


In a bowl, mix taco seasoning with the crushed Ritz crackers.


Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.


Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.


Place formed breast open side down into muffin tin.


Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.


Bake at 375 for 40 minutes.


During last 10 minutes of cooking time, spray again with olive oil.


Chicken pops right out, into a nice round stuffed chicken breast.
Heres what I'm making tonight with my electric grill. IF you want to use a skillet, fine.





Slice up some chicken, marinate in Korean BBQ sauce. Grill it up.


Grill up also slices of garlic, but don't burn it.


Serve with whole leaves of lettuce and rice. You can add Korean Chili Pepper sauce too if you want.
Raspberry Vinegar Chicken Breasts [4 servings]





2 skinless, boneless chicken breasts


2 tablespoons butter


1 tablespoon vegetable oil


3 tablespoons shallots, minced


1/3 cup chicken stock


1/4 cup raspberry vinegar


1/3 cup heavy whipping cream


salt and pepper to taste





In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.


Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.


------------------------- ----------------------- --------------------------


Apple Stuffed Chicken Breast [4 servings]





2 skinless, boneless chicken breasts


1/2 cup chopped apple


2 tablespoons shredded Cheddar cheese


1 tablespoon Italian-style dried bread crumbs


1 tablespoon butter


1/4 cup dry white wine


1/4 cup water


1 tablespoon water


1 1/2 teaspoons cornstarch


1 tablespoon chopped fresh parsley, for garnish


DIRECTIONS


Combine apple, cheese, and bread crumbs. Set aside.


Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.


Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.


Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Try this:





Take boneless chicken breast, or whatever you have and place in a foil lined pan. Fill pan with 1 cup of chicken stock or water. Season chicken with garlic powder, onion powder, pepper and salt. Cover with foil an bake for 30 minutes at 375 degrees. Uncover and bake an additional 10 minutes. My family loves this and it's easy clean up too.