Or grill, slice thin and make fajitas or enchiladasWhats something good i can make with boneless chicken breast for dinner?plz no campbells recipes.thanks?
';Peppered Chicken Breasts'; - 4 servings
4 boneless, skinless chicken breast halves
2 tsp. olive oil
2 tsp. pepper
1/4 tsp. salt
MUSTARD SAUCE:
2 tsp. cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions (scallions)
2 tsp. Dijon mustard
Snipped chives for garnish
Rub chicken with oil; sprinkle with pepper and salt. Place in greased 11x7x2'; baking dish. Bake, uncovered, at 425* for 15-20 minutes or until juices run clear.
Meanwhile, in small bowl, combine cornstarch and sour cream until smooth; set aside. In small saucepan, combine broth, grape juice and onions. Bring to boil; cook 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in sour cream mixture.
Bring to boil; cook and stir 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken; sprinkle with chives.Whats something good i can make with boneless chicken breast for dinner?plz no campbells recipes.thanks?
Grilled chicken breasts with pepper jack cheese and pico de gallo
I just put garlic and butter in a frying pan and then a bunch of salt and pepper on the chicken. fry it up....it's really fast and easy and delicious.
I like to grill the chicken breast with BBQ sauce on my George Foreman Grill. I will also cut it up and use it in a ready made stir fry or just fry it up as a tender. I also make chicken spaghetti or make chili.
Throw it on the grill/broiler, cook until it's almost done, spread pesto on the chicken and let it cook for anther minute or two, add parmesan cheese, melt, and serve with rice or pasta. Delicious!
I take a cream of mushroom soup and dice up some tomatoes. Cook the chicken and then pour the mushroom soup and tomatoes over it with some cheese. Stick it in the oven until cheese is melted and voila! It's really delicious.
This is my quick version of Chicken Marsala.
Chicken Marsala
What you need:
Chicken breasts – boneless/skinless, pounded to an even thickness (1/3” thick?)
Flour, to coat/dredge the chicken, seasoned with some salt and pepper
Butter (approx 3 tablespoons)
Olive Oil (Just to add to the butter to keep it from smoking/burning)
Mushrooms (1 package of sliced mushrooms)
Marsala wine (1/2 – 3/4 cup)
Italian (flat-leaf) parsley
Steps:
Dredge the chicken breasts in the seasoned flour.
Heat the butter/oil in a skillet.
Cook the chicken on both sides; then, remove to a warm plate.
Put the mushrooms in the pan to sauté, and then add the wine.
Cook for about five minutes and let the sauce reduce a little bit.
Add the chicken back to the pan and cover the chicken with sauce.
Sprinkle the chicken with chopped parsley when you serve it.
Serve with fettuccine or linguine noodles on the side, with a small amount of butter and parsley too.
I also do a chicken breast stuffed with sundried tomatoes, fresh basil, and roasted pine nuts. Cut a slit in a thick breast, put a few leaves of fresh basil, a few sundried tomatoes, and a sprinkling of roasted pine nuts. Dredge in seasoned flour, and cook in olive oil. It helps to cover the pan so the thick breast cooks more thoroughly. When the chicken is nearly cooked through, add 1/2 cup of chicken stock and 1/4 cup of balsamic vinegar to the pan. continue cooking until the chicken is cooked through. Remove the chicken from the pan and let the sauce reduce until it gets a little bit thick. Serve the sauce over the chicken. I like to sprinkle some freshly chopped Italian parsley on it, too.
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
chicken breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.
Bruschetta 'n Cheese-Stuffed Chicken Breasts
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.
----I MADE IT AND IT TASTES REALLY GOOD!!
I often cube boneless skinless chicken breasts and add them to tomato or alfredo sauce with pasta. Grilled chicken breasts are also excellent on top of salads. You could roast them in the oven with some barbecue sauce--serve with a side of butter noodles and a green salad.
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