Can anyone recommend any good recipes/dishes i can try with chicken breasts?

all suggestions welcome! something tasty!Can anyone recommend any good recipes/dishes i can try with chicken breasts?
This one is YUM;





Chicken Breasts with Balsamic Vinegar and Garlic





4 skinless, boneless chicken breasts


salt and pepper to taste


3/4 pound fresh mushrooms, sliced


2 tablespoons all-purpose flour


2 tablespoons olive oil


6 cloves garlic


1/4 cup balsamic vinegar


3/4 cup chicken broth


1 bay leaf


1/4 teaspoon dried thyme


1 tablespoon butter





Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).


Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.


Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve. serves 4.





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Another yummy one;





Chicken Breasts Pierre





6 skinless, boneless chicken breast halves


1/4 cup all-purpose flour


1/2 teaspoon salt


1 pinch ground black pepper


3 tablespoons butter


1 (14.5 ounce) can stewed tomatoes, with liquid


1/2 cup water


2 tablespoons brown sugar


2 tablespoons distilled white vinegar


2 tablespoons Worcestershire sauce


1 teaspoon salt


2 teaspoons chili powder


1 teaspoon mustard powder


1/2 teaspoon celery seed


1 clove garlic, minced


1/8 teaspoon hot pepper sauce





In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.


In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear. serves 6.





==============Can anyone recommend any good recipes/dishes i can try with chicken breasts?
glad you liked it!


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Grilled Raspberry Chicken





• 6 boneless, skinless chicken breasts


• 1/2 cup frozen raspberries, thawed


• 1 cup raspberry vinaigrette


• 1/4 cup raspberry vodka (optional)


• 1/4 cup finely chopped mint leaves (optional)


• Fresh mint sprigs, for garnish (optional)


• Fresh raspberries, for garnish (optional)





Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.





Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Dijon Chicken Bake








Dijon sauce


Melt 3 tbsp butter or margarine


Wisk in 3 tbsp of flour until mixed well


Add 2 cups of milk


Bring to boil and whisk well until sauce thickens


Add about 1/4 cup of Dijon mustard


Add 1/4 cup grated parmesan cheese


Add about 1/4 cup white wine (optional)


Salt and pepper to taste


Continue to whisk four another minute until everything is mixed well.


Turn off heat.





Take boneless skinless chicken breasts (cut them into half size pieces) and place in a casserole dish that has been sprayed with Pam non-stick spray.


Pour Dijon sauce over chicken. Bake at 350 for about 35 minutes. Make sure chicken is no longer pink.





Mix up 1/2 cup of bread crumbs (plain or seasoned), 1/4 cup of grated parmesan cheese, with 3 tbsp of melted butter of margarine well with a fork.


Spoon topping over casserole dish and place back in oven until lightly browned on top.



Skillet Chicken In Sesame Ginger Sauce


4 (5 oz.) boneless skinless chicken breasts


1/3 cup apricot jam


1/4 cup water


3 tbsp. FRENCH'S® Spicy Brown Mustard


2 tbsp. reduced-sodium soy sauce


1/2 tsp. ground ginger


1 tsp. dark sesame oil





HEAT large nonstick skillet over medium heat. Cook chicken 12 min. until lightly browned and no longer pink in center, turning once.


STIR in jam, water, mustard, soy sauce and ginger. Simmer 2 min., stirring occasionally.


STIR in sesame oil. Heat through. Serve with cooked brown rice, if desired.





Serving Size: 4 servings



Hi Migh ,





This recipe sure will be tasty and will make your


mouth watering ...


Heres the recipe ..


Prep time: 20 Min. Cook time: 15 Min. Serves: 4


Alright ..now we`ll begin ...


STUFFED CHICKEN BREAST





Ingredients





1 12-ounce jar marinated artichokes, drained, coarsely chopped





1 cup grated Fontina cheese





1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes





1 tablespoon dried basil





4 5-ounce skinless boneless chicken breast halves





2 tablespoons olive oil





Instructions





Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Okay ...Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.





Now ... we `d Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about
I cook with Chicken Breasts every day almost.





Ingredients


4 large good sized boneless chicken breasts


1 cup mayonnaise (lite mayo works fine!)


1 cup Italian seasoned breadcrumbs


2 cups panko (usually in the asian section of a regular grocery store)


1 (20 ounce) jar of good marinara sauce (Prego, Ragu, etc.)


1 (16 ounce) can diced tomatoes


1 tablespoon garlic (or 2 cloves, chopped)


1 teaspoon white sugar


1 dash salt and pepper


8 ounces fresh mozzarella cheese


1 cup fresh basil


Directions


1Preheat oven to 450 degrees.


2Mix italian bread crumbs with panko in a large dish.


3Slather each chicken breast with mayo and dredge in breadcrumbs.


4Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.


5Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.


6Remove chicken from oven and pour all of the sauce over the tops of the breasts.


7Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.


8In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.


9I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.


10Once the cheese has melted and started to bubble, remove from oven.


11Top with lots of torn Fresh Basil leaves.


12Serve with pasta.





Or, go to this link and I have a few more chicken recipes:::








http://www.recipezaar.com/recipes.php?ch…



This is my absolute favorite fast-and-easy chicken breast dish:





Quick %26amp; Easy Broccoli Chicken





1 (6.9-ounce) package RICE-A-RONI® Chicken Flavor


2 tablespoons margarine, butter or spread with no trans fat


1 teaspoon dried basil


4 boneless, skinless chicken breast halves (about 1 pound)


2 cups broccoli flowerets


1 tomato, chopped


1 cup (4 ounces) shredded mozzarella cheese





Preparation Steps





In large skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown. Slowly stir in 2 cups water, Special Seasonings and basil. Bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 10 minutes. Stir in broccoli and tomato. Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted.





Preparation Time: 5 Minutes Cook Time: 30 Minutes Time to Table: 35 Minutes Recipe Yield: 4 Servings






We like Emerill's recipe for Chicken Marsalla. It's on the foodtv website.





We also like taking Indian butter chicken seasoning mixes (found at either your well stocked grocery, or the Indian market) and making Indian at home.





Another favorite is my friend's creation. Sundried Tomato Pesto with Penne and Chicken.


2 lg chicken breasts - sliced thin and bitesize


1 jar of Sundried Tomato Pesto


32 oz Chicken stock


1lb Penne


parm cheese





Lightly saute the chicken in a large frying pan. Add the stock, penne, and pesto, cover and cook till the pasta is done to your liking. You may need to add a little water if it's getting too dry, and your pasta isn't done yet.





Top with parm, and enjoy.





Finally, the last one, is from America's Test Kitchen


2 chicken breast - sliced thin and bitezise


1 lb Penne


1 pt heavy cream


32 oz Chicken stock


garlic


broccoli


parm and asiago cheese - (Sometimes I use the pizza blend of cheese that is pre packaged)





Saute the chicken lightly with some garlic, add the penne, stock, and more garlic. Cover and cook for about 5 or 6 minutes. Add more garlic and the broccoli, as well as the cream. Cook till broccoli and pasta are done. Add the cheese.





We like it creamy and gooey, so I add 2 cups of cheese, but the original recipe only called for 1/2 cup. So play with it till you like it.





Enjoy!
heya,





This is easy and good!!





Cut and clean your chicken breasts.


Crush some corn flakes


dish of melted butter


and whatever spices you like (I use lemon pepper and garlic sometimes)


and sometimes Nature's Seasoning and Mrs' Dash





Wet the chicken in the butter, roll in corn flakes put in a Pam sprayed glass pan.


Sprinkle the spices.


Drizzle the extra butter on top and then make sure to add more crushed corn flakes on top of that.





Bake 350 for 30ish minutes depending on thickness of breasts.





You are gonna love it, it's a big hit.





Bon Apetite





Carrie =)





P.S. If you want more complicated recipes I have those too
CHICKEN TORTILLA SOUP





1 large onion, chopped


2 Tbsp veg. oil


2 cloves chopped garlic


1 (4 oz.) can green chilies and juice


2 (15 oz) cans stewed tomatoes


2 (15 oz) cans chicken broth


2 tsp. worcestershire sauce


1¼ teaspoon hot sauce


2 chicken bouillon cubes


1 tsp. each salt, pepper, cumin, chili powder, and sugar


1½ cups water


1 cup (or more) chopped cooked chicken meat





Saute' one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients. Simmer for 45 minutes to an hour.





To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, and slices of avocado.





--Patti B, YahooAnswers


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Quick Chicken Corn Chowder





You’ll have this on the table in under 30 minutes!





2 tablespoons butter


1/4 cup chopped onion


1/4 cup chopped celery


1 jalapeño pepper, seeded and minced


2 tablespoons all-purpose flour


3 cups 2% reduced-fat milk


2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)


1 1/2 cups fresh or frozen corn kernels (about 3 ears)


1 teaspoon chopped fresh or 1/4 teaspoon dried thyme


1/4 teaspoon ground red pepper


1/8 teaspoon salt


1 (14 3/4-ounce) can cream-style corn


Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).





Yield: 6 servings (serving size: about 1 cup)





Nutritional Information: CALORIES 257(28% from fat); FAT 8.1g (sat 4.4g,mono 2.4g,poly 0.8g); IRON 0.4mg; CHOLESTEROL 52mg; CALCIUM 165mg; CARBOHYDRATE 28.6g; SODIUM 668mg; PROTEIN 19.1g; FIBER 1.9g





--Cooking Light, DECEMBER 2001


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BUTTERMILK BAKED CHICKEN





¼ cup butter or margarine


4 bone-in chicken breast halves*


½ teaspoon salt


½ teaspoon pepper


1½ cups buttermilk, divided


3/4 cup all-purpose flour


1 (10 ¾ oz) can cream of mushroom soup, undiluted


Garnish: chopped fresh parsley





Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.


Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.


Arrange chicken, breast side down, in baking dish.


Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.


Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken. Garnish, if desired.


*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.


Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.





--Southern Living Top-Rated recipe, OCTOBER 2001


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CHICKEN PICCATA





2 skinless and boneless chicken breasts, butterflied and then cut in half


Sea salt and freshly ground black pepper


2 cups all purpose flour, for dredging


6 tablespoons unsalted butter


5 tablespoons extra-virgin olive oil


1/3 cup fresh lemon juice


1/2 cup chicken stock


1/4 cup brined capers, rinsed


1/3 cup fresh parsley, chopped





Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.





Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.





-- Giada DeLaurentiis









Honey soya garlic chicken


just marinate the chicken with honey,soya garlic and put it in the oven...the sauce goes well with rice too.... hmmmm





OR





I dont know what this is call..


Cut the chicken breast in half and put cheese in it (I once put those big white asian mushroom in it..for something different...) then wrap some bacon around the chicken and bake it... yummmmm






On the page below, you'll see a recipe for Greek Salmon. I've made it with chicken breasts many times. It's easy, healthy, and is impressive enough for company!