Does anyone have a quick easy and good recipe for chicken breasts?

A recipe for you, from my country, with love:





Greek Chicken Breast





For one person you will need:





1 Whole Chicken breast (boneless)


1/4 Cup feta cheese (it's a greek type cheese you can use also gruere)


1/4 Cup green pepper chopped


1 Slice mozzarella cheese





Directions:


Grill the chicken breast until done. Put the mozzarella cheese on top of the chicken to melt (medium oven approx. 2 min). Then place feta cheese and peppers on top. Put in medium oven for 2 min. Serve with white rice.





Please let me know your opinion when you make them


Find more recipes from Greece in:Does anyone have a quick easy and good recipe for chicken breasts?
Yes, that is if you like mushroom soup. its actually a Campbell's recipe. I use it a lot and it easy to prepare.


Just put oil in a skillet with your chicken. Add 1 can of water to the soup, stir till blended and pour on your chicken. Cook on 350 degrees until tender and no pink when you checked for doneness. Or you can look on the can for the recipe.Does anyone have a quick easy and good recipe for chicken breasts?
Chicken and Rice Bake





INGREDIENTS:


2 Tbsp. olive oil


1 Tbsp. butter


1 onion, chopped


4 boneless, skinless chicken breasts


8 oz. pkg. sliced fresh mushrooms


1-1/2 cups water


6 oz. pkg. chicken long grain wild rice mix


10 oz. pkg. frozen chopped broccoli


1/2 cup sour cream


1/2 cup grated Parmesan cheese


PREPARATION:


In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent. Add chicken and cook over medium heat until browned on one side, about 4 minutes. Turn chicken and add mushrooms, and cook until chicken is browned on second side.


Remove chicken from pan. Add water, rice, and seasoning packet to skillet with mushrooms. Place chicken around edge of skillet. Add broccoli to center.


Cook over medium heat until mixture boils. Then reduce heat to low, cover, and cook 10 minutes. Stir to mix broccoli with rice mixture. Add sour cream and heat another 1-2 minutes. Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve. 6








Chicken Marinara





Ingredients:


4 Chicken breasts, skinned


16 ounces Marinara sauce


8 ounces Mozzarella cheese, sliced thinly








Directions:





Place chicken breasts in baking pan.





Cover each breast with a few slices of cheese. Pour sauce over chicken and cheese. Cover lightly with foil.





Bake in 350 degree F. oven for about 40 minutes.





Spoon sauce from bottom of baking pan over chicken every 10 or 15 minutes.





Remove foil for last 10 or 15 minutes of baking.





This recipe for Quick Chicken Marinara serves/makes 4
On the grill with BBQ sauce. Fast, easy, %26amp; doesn't heat up the kitchen.
marinate with red wine and then bread and bake , yummie
Tortilla Soup





3 Boiled, Shredded Chicken Breasts


1 can Chicken Broth


1 can Corn (do not drain)


1 can Diced Tomatoes (do not drain)


1 can Kidney Beans (drained %26amp; rinsed)


1 can Black Beans (drained %26amp; rinsed)


1 packet Taco Seasoning





Pour everthing into a large soup pot with enough water to make it ';soupy'; (1-3 cups). Simmer 15 minutes or so.





Serve with tortilla chips to crush on top, cheese, salsa, olives, green onions or any other taco fixin' you desire!





* It's super easy and everyone usually loves it... I'm making it tonight! *
hey i love just boneless chicken breast marinated in italian dressing and then grilled and grill the veggies the same way.
Pesto Chicken and Roasted Pepper Wraps





This is a South Beach Diet Phase 2 wrap





Serves 2


Ingredients


2 6-inch whole-wheat tortillas


2 tablespoons bottled pesto sauce


1/2 package (3-ounces)grilled chicken strips


1/8 teaspoon ground black pepper


1 ounce bottled roasted red bell peppers, drained and halved


2 oz. part-skim mozzarella cheese, shredded


4 leaves of green leaf lettuce


Salt and black pepper to taste


Instructions


Preheat oven to 350掳F. Arrange the tortillas on a clean work surface. Spread the pesto evenly over each and top with mozzarella. In a microwave-safe bowl, toss together chicken strips, peppers, salt, and black pepper, and cook in the microwave until heated through. While chicken heats up, warm or toast tortillas with cheese. Divide chicken and peppers between tortillas on top of cheese. Top with a lettuce leaf and roll up, tucking in the ends.
Cut into nugget size flour, egg then dip into panko bread crumbs or regular crumbs then fry in some olive oil....Delicious!
1 can of cream of mushroom soup, some fried onions, and toast on the side. It's simple and delicious. If you don't like cream of mushroom, there are many other cream soups to use, too! Take care.
Marinade it in Hawaiian marinade (vons has it) for about 45 min. Then either cook it in the oven (with a little water so that it doesn't dry out) uncovered at 350 degrees for 30 to 60 min. After about 30 min. cut one piece in the center, if it's still pink then keep cooking it. Serve with fresh pineapple and coconut rice. You can make coconut rice by cooking it as usual, then when done added shredded coconut and a little bit of coconut cream (found in the liquor aisle).
A quick way that doesn't allow the meat to be dry and keeps it low fat... (boneless chicken breasts)





Wash chicken and pat dry.





Take a spreader and knife and spread mayonnaise on both sides of the chicken.





Sprinkle (coat) chicken with prepared dried italian seasoning (comes in a bottle already mixed). You can use any of the other spices you might like (cajun, southwest, etc)





Pat the seasonings in to the mayonnaise.





Put in heated skillet with no oil (YES!)





Cook on each side for about 5-8 minutes.





Voila!





Easy and low fat.
1. get chicken breast


2. put in oven


3. eat.
chicken


minute rice


cucumber


sausage (plain or hot) not link





bake your chicken breasts





Sautee sausage ( brown in skillet)


make minute rice. cut cucumber in small bite size pieces. add sausage to rice and cucumbers.





place rice mixture on serving dish, put chicken on top
Chicken Parmesian.





Coat breasts with egg then bread crumbs.





Brown each side in frying pan until golden.





Put on baking dish - add tomato sauce and mozzarella cheese.





Bake for 30 minutes or until chicken is completely cooked.
I pound mine down, you dont have to, and then I cook them in olive oil and parsley and salt, its really simple and really good, cook them ONLY for a few minutes a side or else they will be dry...but thats how I cook them..
Easy Chicken %26amp; Noodles





1 pkg of penne pasta or bowtie pasta (or any small noodle)


1 lb of boneless chicken breasts, diced


1/2 onion, diced


1/2 c sliced mushrooms


1 can cream chicken soup


1 dollop sour cream, optional


salt/pepper





Cook noodles acording to the package.





While the noodles are cooking, in a skillet add 1 tsp of oil. On med/high heat sautee the onions and mushrooms. Add the diced chicken sautee for 15-20 minutes.





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


Lower heat to med/low. Cover and let cook for 15-20 minutes, stirring occassionally.





When meat is cooked, turn off heat. Add a dollop of sour cream and mix. Cover and wait for noodles to be cooked.





Drain the noodles, and serve sauce over the noodles.


Feeds 2-3.
I put frozen boneless chicken breasts in corning ware covered. Bake at 350 for 1-1 1/2 hrs. Uncover and bake til juice in bottom browns completely. Mix a half a can of milk in cream of chicken soup and pour over chicken. bake another 15-20 mins. Stir and the brown juices will mix with the soup and taste great! Pore over noodles, rice or potatoes. You can even put potatoes and carrots in for the last 20 mins. One dish meal
cut pockets in them then sear them on each side then bread them with a mixture of cayenne pepper, parmesan cheese, garlic powder, and bread crumbs. then stuff with cooked bacon and mozerella cheese. put back in2 the oven until fully cooked.
Take 6 chicken breast halves and brush them both sides with Dijon mustard. Coat well with Italian seasoned bread crumbs. Place in baking dish. Melt 1 stick butter (NOT margarine, olive oil, lard, or any other kind of fat. You must use real butter or the dish will be a disaster) and add to it the juice and grated rind of 1 lemon, along with 1 teaspoon salt. Pour over chicken breasts in pan, and bake in preheated 375 degree oven for 45 minutes, basting every 15 minutes.





15 minutes before the chicken is done, cook any type of pasta you want according to package directions. Drain and return to pan. When chicken is done, put on plates and scrape the lemon butter sauce and all the browned butter bits from the pan into the drained pasta and toss.
toss in pan and top with cream of mushroom soup and some sliced mushrooms and chopped onion and bake 350 fro 45min then top with shredded cheese serve with white rice and fresh crisp salad and crunchy french bread
6 c. Brest on foiled cookie sheet sprayed with Pam. Salt pepper,onion, bell peppers,mushrooms bake about 30 min then pour cheddar cheese soup over the top bake about 15-20 Min's fix some rice ..... put c. Brest %26amp; chesse over rice have some green beans on the side maybe a salad , Dinner rolls.Ice tea.... Have some nice can peaches drained with whip cream for dersert yummy! taste great! ......Thanks :)
Parmesan-Crusted Chicken in Cream Sauce





Prep Time: 15 min


Total Time: 30 min


Makes: 4 servings





2 cups MINUTE Brown Rice, uncooked


1 can (14 oz.) fat-free reduced-sodium chicken broth, divided


6 RITZ Crackers, finely crushed


2 Tbsp. KRAFT 100% Grated Parmesan Cheese


4 small boneless skinless chicken breast halves (1 lb.)


2 tsp. vegetable oil


1/3 cup PHILADELPHIA Chive %26amp; Onion Light Cream Cheese Spread


3/4 lb. asparagus spears, trimmed, steamed











COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.


MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.


HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170掳F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
I recommend http://www.allrecipes.com





I have found tons of great recipes on that site!





Example:


Chicken Breast Stuffed with Spinach Blue Cheese and Bacon





';This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.';





Recipe yield: 4 servings.


Prep Time:15


MinutesCook Time:30


MinutesReady In:45





INGREDIENTS:


8 slices bacon


4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness


1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry


1 cup crumbled blue cheese


2 tablespoons all-purpose flour


1/8 teaspoon ground black pepper


1/4 teaspoon salt


2 tablespoons olive oil





DIRECTIONS:


Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.





Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese.





Crumble in the bacon, and stir to distribute.





Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them.





Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.





Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.





Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
I am a Pampered Chef consultant and we have a lot of great recipes involving chicken breast on our main website. One of them I've listed below for you.





For more info on products and consulting, please visit


www.pamperedchef.biz/ candiceskitchen





Enjoy!








Cheddar Broccoli Chicken Skillet





Ingredients:


4 boneless, skinless chicken breast halves (about 4 ounces each)


1/4 teaspoon salt


1/4 teaspoon ground black pepper, divided


1/8 teaspoon paprika


1 teaspoon vegetable oil


1 3/4 cups milk


1 can (10 3/4 ounces) condensed cheddar cheese soup


2 cups fresh or frozen broccoli florets


2 cups instant long-grain white rice


1/2 cup (2 ounces) shredded cheddar cheese





Directions:


1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in Large Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from skillet; keep warm.





2. Add milk, soup, broccoli and remaining black pepper to skillet; mix well. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes.





3. Remove skillet from heat. Sprinkle cheese over chicken and rice. Cover with lid; let stand 5 minutes before serving.





Yield: 4 servings





漏The Pampered Chef, Ltd. 2003