Do you have an interesting--but simple to prepare recipe for boneless chicken breasts?
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M$30 Answers
I found this recipe on Whole Foods Web site and made it 3 times with good results. It's very simple, fast and healthy. Tip: I leave out the capers because I'm a rebel.
Whole Foods says:
Thin chicken cutlets cook quickly and evenly, making this recipe a fast weeknight option. A pan sauce of lemon juice, white wine, capers and parsley adds vibrant flavor. Serve with a simple green salad or steamed vegetables.
Ingredients
4 skinless, boneless chicken cutlets (about 1 1/4 pounds)
1 lemon
½ cup flour
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
⅓ cup capers
½ cup pinot grigio or other dry white wine
¾ cup low-sodium chicken broth
2 tablespoons chopped parsley
Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness. Zest and juice the lemon.
In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess. Preheat a large sauté pan over medium high heat. Add olive oil and tilt pan until a thin layer covers the bottom. Place chicken in hot oil and cook 3 minutes per side, until browned and cooked through. Remove pan from heat. Transfer chicken to a clean plate and cover to keep warm.
Return pan to medium high heat, add capers and cook for 1 minute until brown on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan. Cook until volume is reduced by half, 3 to 4 minutes. Remove from heat, stir in parsley and 2 tablespoons of the lemon juice. Taste and adjust seasoning with salt, pepper and lemon juice. Divide chicken among plates. Top with capers and drizzle with sauce.
Nutritional notes:
Per serving (About 7oz/202g-wt.): 300 calories (100 from fat), 11g total fat, 2g saturated fat, 31g protein, 14g total carbohydrate (less than 1g dietary fiber, 0g sugar), 80mg cholesterol, 700mg sodium
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M$
Place the chicken on top and cover everything with the packet of lipton soup. Bake covered for about 45 minutes. Then uncover and bake about 10 more minutes to brown. If rice is too soupy, bake longer.
Sorry this is not exact, but it's an old family recipe and I've never seen it written down.
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M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
1 cup crushed graham crackers
1/2 cup melted butter
4 chicken breasts
coat chicken breasts in butter, then in graham cracker crumbs.
bake at 400 for 40/45 min.
easy and interesting, tastes good - crunchy coating without frying, so somewhat healthy too.
mashed apple cinnamon sweet potatoes are a good side for this
My mom gave me an easy recipes book when i left for college, cant remember what its called, but this was one of the more memorable ones in it.
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M$Jerk sauce contains most spices and some salt... I don't generally add salt to mine but its up to you.
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M$Put in a little oil in the pan (the kind that can also go in the oven), and brown the chicken breast (a few minutes on each side). [If you like mushrooms or sliced onions or green or red peppers, you can chop them while the chicken is browning.]
Then put the pan with the chicken in the oven (about 20 minutes, depending on the size of the breast -- when done, DEFINITELY cut it open to make sure it's cooked all the way through, since not all ovens are the same). [If you want veggies in the dish, toss them in a little salt and olive oil and bake them in a separate pan.]
When the chicken is done, carefully remove the chicken from the oven (remember the handle will be HOT! so use something to wrap around the handle after you take it out) .
Pour in a little hot chicken broth (about 1/4 cup) in the pan and cook on the stovetop -- let the brown bits from the pan get soaked up into the broth.
Pour in some Frangelico or Amaretto (if you don't like these, brandy is good too). Then add 1/2 cup cream and simmer on medium for 5 minutes, stirring occasionally. Pour sauce on the chicken and top with toasted almonds [and mushrooms, etc. if desired].
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M$
Cook the chicken in a little bit of olive oil in a skillet. Shred the chicken. Open a can of chipotle peppers in adobo sauce. Chop up the peppers, and dump into the skillet, sauce and all, with the chicken. Stir this mixture and allow it to heat up together for a few minutes.
From this point, you can lots of things; its great in a flour tortilla, on top of tortilla chips, or even just on its own. A little non-fat sour cream is great on this combination to take a bit of the heat off of the chipotle peppers.
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M$1 pound of chicken.
1 Can of Rotel.
1 Can of Mixed Vegetables.
2 cups rice.
2 cups chicken stock.
2 cups water.
Salt and Pepper.
Mix these together and put in the over on about 350 for about 40-50 minutes.
Also here's a list of different recipes from allrecipes.com
http://allrecipes.com/Search/Recipes.aspx?WithTerm=boneless%20chicken%20breasts
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M$
Here's the sauce I just put together that worked really well for me:
My mom bought a blender that blends veggies into a real mush, not chopped, but mushed. I take four red peppers, a red onion, a tablespoon of garlic, and some salt, and blend it to heck.
In a tiny sauce pot, I boil a half cup of sugar and half cup of water, until the sugar dissolves.
Then I raise the flame until most of the water is gone. You'll know when the mixture starts turning brown and almost no steam is coming out.
Then I reduce the flame, open a window all the way, and I let that mixture caramelize to taste. I like it opaque, so the sweetness is almost gone and it tastes really caramelly. You might have to keep raising the pot off the stove for half seconds at a time if your flame doesn't get too low.
Then I dump another cup of water into that very fast. I dissolve that mixture again (because it will solidify the caramel a bit).
Then I add the blended goodness into it.
I let that simmer uncovered on very low flame until I see smoke again.
Then I add water to it again, dissolve the mixture, and I'm done. That's a very caramelly and delicious sauce. You pour that onto already-cooked and hot chicken, and cover it up.
You can even cook the chicken for another few minutes if it's not done. The sauce won't dry that fast.
Let me know if you try it!!
Oh, did you say easy? :) Just kidding. I think that's easy. It does give you a lot of time between letting the water evaporate.
You can dice the veggies instead of blend. Last time I did it, I cut them into very large pieces, and it still worked as a sauce. The peppers and onions eventually shrunk and it was just chicken with caramelized red peppers and onions. That time I didn't add water a third time.
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M$i made it up one day
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M$
Winter:
Chicken and Vegetables Alfredo
2 lbs. boneless, skinless chicken, chopped into 1" cubes
1/2 onion, sliced in half-moons (cut the onion in half before slicing)
1 clove garlic, crushed
1 T. butter
1 lb. frozen mixed cauliflower and broccoli (or use either one)
1 lb. pasta shapes (not fettucini)
Cut onion in half, then slice. Crush garlic. Melt butter in a large, deep skillet, about 15". Saute onion until translucent, but not garlic. Add chicken and brown, then cook. While it's cooking, fill a pot with water for the pasta and start it boiling.
When chicken is finished, add garlic and saute it with the chicken for just a minute or so (overcooking garlic makes it bitter). Top the mixture with the frozen veggies, put the lid on the pan but tilt it so steam can escape, and let it keep cooking until the broccoli is bright green and hot but still pretty crisp. At some point while you were waiting the water for the pasta will have boiled and you will have added the pasta to the water and set the timer for the time suggested on the package.
When the veggies are hot but crisp, add 1 jar of your favorite alfredo sauce. I like Trader Joe's as using only ingredients to be found in an average kitchen, rather than a science project. When, for some reason, I can't get it, I use Bertolli because it has olive oil instead of soy oil.
Heat the sauce together with the veggie/chicken mixture. Drain the pasta, top with the alfredo mixture and then with shaved parmesan, and serve.
You can also omit the pasta and it's still great.
Summer:
Per packet:
1 chicken breast
Pat of butter or 1 teaspoon olive oil
Any Trader Joe's salsa--I like their Pineapple salsa, or the one with jicama
one scant handful cilantro, chopped
About 2T chopped onion
On a good-sized square of aluminum foil or in a foil pocket, spread the butter or oil. Put the chicken on/in it, and top with the salsa, cilantro, and onion. Wrap the foil around it and seal it well. Grill about 20 minutes total on the top rack, flipping it about halfway through. Stick the packet on a plate and serve.
The Italian version:
Sub a chunky tomato sauce for the salsa and basil for the cilantro.
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M$(CHICKEN INGREDIENTS)
thin sliced chicken breast (or regular breasts if you can't find the thin sliced) - figure 2 thin breasts/person, or 1 regular breast/person
italian bread crumbs - about 1/2 cup
grated romano cheese - about 1/2 cup
grated parmesan cheese - about 1/2 cup
2 eggs
water
canola or vegetable oil
plastic/saran wrap
(SAUCE/PASTA INGREDIENTS)
1 Bottle traditional/original Spaghetti sauce (I use ragu)
Box of spaghetti
Small conatiner of heavy whipping cream
Sugar
(CHICKEN RECIPE)
if you purchased regular chicken breasts, then you need to start off by slicing them in half so that you have two breasts that are each about a 1/4"-1/2" thick. if you bought thin sliced, then you're good for now
lay a large piece of plastic wrap down. Place the chicken breasts onto the plastic wrap and cover with another layer of plastic wrap.
Pound the chicken with a meat tenderizer until the chicken is very thin (between 1/8"-1/4" or so)
On the stove, add enough canola or vegetable oil to just cover the bottom of a skillet/pan. Heat skiller/pan to medium/high
In a bowl mix together equal parts italian bread crumbs, grated romano, and grated parmesan.
In another bowl mix the two eggs with about 2 tablespoons of water.
Dip the chicken breats into the egg mixture, then dip in the breadcrumb/cheese mixture. Make sure to coat the entire chicken breast.
Carefully place the chicken into the hot oil. Make sure to turn the chicken constantly to avoid burning and to cook evenly. Since the chicken is so thin, it will cook fast (few minutes at most).
Check chicken with thermometer. Chicken is done when the internal temperature reaches 165 degrees. If no thermometer is handy, just wait til coating on chicken is a dark-golden brown (just takes a few minutes, so be careful not to burn the coating)
Remove chicken from oil and place on paper towel to remove excess hot oil.
Sprinkle with extra parmesan or romano cheese (not the breadcrumb and cheese mixture, just cheese) and you're finished with the chicken.
(SAUCE/PASTA RECIPE)
prepare the pasta per the box's instructions.
On the stove, heat the spaghetti sauce over low heat
Add about 1/4 pint - 1/2 pint of heavy whipping cream until the sauce turns to a pale orange color.
Add sugar to the mixture (about 1-2 tablespoons, but add more or less dependant on your taste)
You're done with the sauce!
* Note - its best to cook the pasta and sauce while making the chicken so that once the chicken's done, it can be added to the pasta while its still warm
Place pasta on a plate and top with suace and two pieces of the chicken. Serve with bread and/or salad on the side and you have a fantastic meal that everyone will love and will keep talking about for years to come. Enjoy!
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M$
www.cooks.com
Search for a recipe that is highly rated. Before you attempt the recipe, be sure to read the people's comments on how they changed the recipe to make it even better! For example, I made vanilla crepes the other day, and following some suggestions, added more milk than the original recipe called for and they came out perfectly!
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M$Recipe = http://www.musclehack.com/breaded-chicken-recipe-almond-parmesan/
Low in carbs and fairly healthy
musclehack.com
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M$2 cups rice
2 cups chicken stock
2 cups water
1 can Rotel
1 can Mixed Vegetables
salt and pepper
350 oven for 45 minutes. Feeds 4. Enjoy!
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M$Servings: 2
Time: 15 minutes
Category: Main Course
Cuisine: Thai
Ingredients:
2 cups White rice
10 grams Fresh basil
2 tsp Granulated sugar
4 tsp Soy sauce (tamari)
4 tsp Oyster sauce
2 tsp Fish sauce
2 tbsp Vegetable oil
4 cloves Garlic
5 Red chili peppers
1/3 lb Skinless chicken breast
Directions:
1. Pound chilies and garlic well together and stir fry with vegetables oil over medium heat until fragrant.
2. Add chicken, stir fry until almost cooked.
3. Next add some water and flavoring with fish sauce, oyster sauce, seasoning soy sauce, sugar, and stir well to combine.
4. Last add 5 grams of fresh Holy Basil leaves, stir a little and remove from the heat
5. Serve with steamed Jasmine rice and deep fried basil leaves on the side (optional)
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M$
Put slice of ham on the breast
Put some cheese (chedder) slices on top
Pour Potato and Leek soup over the top.
Cook for about 40-50mins or until the chicken is well cooked.
Server with Vegetables including Mashed Potatoes.
The juice from the chicken mixes with the soup for an amazing sauce!
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M$
Roll in flour.
Dip in beaten egg.
Roll in shredded parmesan.
Fry on each side just until the cheese is melted and a little brown.
Bake until chicken is cooked throughout.
My wife loves it; we usually have it with mashed potatoes.
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M$
1 pound boneless chicken
1 can sweet corn, drained
1 can great northern beans, drained
1 medium onion, chopped
2-3 medium potatoes chopped
2 cups chicken broth
1 clove garlic
1/2 cup salsa
chili powder and fresh cilantro - more or less to taste
Add all ingredients to a slow cooker, adding water for volume if desired. Cook on high for 4-5 hours or low for 6-8 hours. Remove chicken, shred and return to slow cooker. Cook on low or warm until ready to serve. Serve with sour cream and crackers if desired. Great for cold winter nights and pretty healthy too!
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M$
Chicken breasts
Parsley flakes
Tarragon leaves
Garlic salt
Pepper
Butter
Melt butter in fry pan. Put in chicken breasts. Sprinkle with seasonings. Cook slowly and keep turning until done.
easy
quick
and delicious with a side of noodles and/or vegetables :]
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M$1. Pour 1/3 jar of spaghetti sauce in a casserole pan.
2. Put in your patties.
3. Mix-em up with the sauce.
4. Put Slices of provelone or shredded mozzarella on top. (Not sure why we don't use parmesean...)
Since we buy veggie "chick" patties, they're already precooked and breaded. So, I'm not sure how long to cook actual chicken without killing you. And, I'm guessing the breading helps. (Through crouton crumbs in with the spaghetti sauce?) My wife cooks them at 350F for 30 minutes.
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M$
Brush or spray the breast with olive oil and season with salt and pepper.
Cook the breast is a frying pan or on a grill (over direct medium heat) for 10-13 minutes or until juices run clear.
Substitute the 'stuffing' with other fillings that are available to you. This makes an easy and delicious use of boneless chicken breasts.
Personal (grilling) experience.
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M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
Meanwhile, make up some instant brown rice per package directions.
Add 1/2 cup of a good barbecue sauce and 1/2 cup orange marmalade to the chicken. Stir over low heat until all mixed through, then turn off heat.
Serve chicken over rice.
It's like an easy and fairly healthy sweet and sour chicken.
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M$
Level - Intermediate
Yield - 6 to 8 servings
Prep - 30 min
Recipe Tools:
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Ingredients
* 6 to 8 boneless chicken breasts
* 2 onions, sliced
* 5 garlic cloves, smashed
* 2 bay leaves
* Salt
* Cranberry, Walnut, and Pipian Sauce, recipe follows
Directions
Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.
Cranberry, Walnut, and Pipian Sauce:
4 ounces olive oil
10 garlic cloves
5 shallots, chopped
1 large onion, chopped
1 large tomato, chopped
8 ounces cranberries
7 ounces chopped walnuts
4 dried ancho chiles
4 dried pasilla chiles
6 ounces pumpkin seeds
5 dried chiles de arbol
6 ounces sesame seeds, roasted
1 1/2 Mexican chocolate tablets
Salt and freshly ground black pepper
Preheat the oven to 165 degrees F.
On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.
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M$
Thank you for your question.
Here are a couple of options for you.
Chargrilled Chicken Breast with ginger.
http://www.taste.com.au/recipes/1950/chargrilled+chicken+breast+with+ginger
Stuffed chicken breasts with pesto
http://www.taste.com.au/recipes/13777/stuffed+chicken+breasts+with+pesto
Hope that you find something here that meets your needs.
Regards
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M$4 (4 oz each) boneless, skinless chicken breasts
2 large Granny Smith apples, peeled and sliced thin
1/2 lb brie cheese, rind removed and sliced thin
1 cup corn flakes, crushed
1 large egg, lightly beaten
salt and pepper
Pound chicken breasts until thin. Lightly season with salt and pepper. Spread on a flat surface and fill with sliced apples and Brie. Wrap up the ends and then the sides of chicken to form bundles. Secure with toothpicks. Chicken can be prepared up to 1 hour ahead of time and refrigerated until ready to bake.
In a deep bowl, lightly beat egg with salt and pepper. Dip the bundles in egg wash and then roll in crushed corn flakes to fully coat. Arrange seam down in a baking dish.
Bake in a 375 F oven until cooked through, around 20 to 30 minutes. Let stand a few minutes before slicing.
Chicken Breasts with Pesto Sauce and Pine Nuts
Basil Pesto
2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt
In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.
In a pan, toast pine nuts very lightly. Remove from heat and set aside.
Steam four 4-oz each boneless, skinless chicken breasts. Place in a container, cover and allow to cool in refrigerator. Cut to around 1/2 inch thick slices. Arrange in a serving platter. Slather generously with basil pesto sauce and top with toasted pine nuts.
Herbed Chicken with Feta Cheese and Sun-dried Tomatoes
4 (5 to 6 oz each) chicken breasts, skin-on, boneless
4 tbsps feta cheese, crumbled
4 tbsps sun-dried tomatoes, coarsely chopped
4 sprigs fresh rosemary
salt
freshly-cracked pepper
ground garlic
olive oil or oil from the jar of sun-dried tomatoes
Season chicken breasts with salt, pepper and ground garlic. Position chicken with skin side down on a working surface.
Layer feta cheese and sun-dried tomatoes in the middle and to enclose, pull both sides of chicken breast to center. Repeat Use 6-inch long twines to tie and secure chicken packets. Tuck in sprig of fresh rosemary.
Repeat procedure on all chicken breasts. Carefully place tied packets in a baking dish. Lightly drizzle top of breasts with olive oil or oil from jar of sun-dried tomatoes.
Cover baking dish with foil. Bake at 375 F for around 15 to 20 minutes. Remove foil and return to oven to bake at 400 F until skin crisps and juices from meat runs clear when pricked in the center, around 15 to 20 minutes. Let stand for around 3 to 5 minutes and cut into slices.
Bacon-wrapped Chicken Breast with Provolone Cheese Stuffing
4 (around 3 to 4 oz each) boneless chicken breast
8 strips bacon
4 slices provolone cheese, or 1/2 cup shredded
1/4 tsp fresh parsley, finely chopped
1/4 tsp red pepper flakes
salt and pepper
Split the chicken breast horizontally to fillet. Season with salt and pepper to taste.
Layer provolone on one side of the breast and fold over the other side to enclose. Wrap each roll with two slices of bacon.
Combine red pepper flakes and fresh parsley. Sprinkle on top of chicken.
Place in an oven-proof dish and bake uncovered at a 350 F until bacon turns slightly pink, around 10 to 15 minutes. Increase heat to 400 F and continue to bake until bacon crisped and juices run clear when chicken is pierced, around 20-25 minutes. Slice and serve hot.
TIPS:
1) Try cream cheese instead of provolone.
2) Increase deliciousness by spooning a dollop of bernaise sauce on top!
All recipes and photos are from my personal cooking website.
http://thecookmobile.com/chicken-with-apples-and-brie/
http://thecookmobile.com/steamed-chicken-with-basil-pesto-and-toasted-pine-...
http://thecookmobile.com/herbed-chicken-stuffed-with-feta-cheese-and-sun-dr...
http://thecookmobile.com/bacon-wrapped-chicken-with-provolone-cheese-stuffi...
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M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
Mmmm, capers.
That actually looks really good.