topic Re: Favorite recipe for chicken breasts? in Kitchen

Favorite recipe for chicken breasts?

denisemb — Tue, 16 Sep 2014 19:12:42 GMT

I'm so bored with mine.

Any casserole, marinade, any method of preparing (slow or pressure cooker, chunks, shredded, etc.) would be appreciated! Extra points if served over rice.

Re: Favorite recipe for chicken breasts?

ccassaday — Tue, 16 Sep 2014 19:16:32 GMT

My favourite is marinated breasts from the meat market. They have like ten different kinds. Just had mystique the other day.

Re: Favorite recipe for chicken breasts?

denisemb — Tue, 16 Sep 2014 19:22:45 GMT

On 9/16/2014 ccassaday said: My favourite is marinated breasts from the meat market. They have like ten different kinds. Just had mystique the other day.

What's a meat market? Seriously, I live in a backwater retirement community where the closest meat market is called (I kid you not) "Quality Discount Meats". First time I ever saw chicken feet for sale. It's an hour trip to Fresh Market, otherwise I'd go there more often.

I think everyone around here eats out.

Re: Favorite recipe for chicken breasts?

2zbeach — Tue, 16 Sep 2014 19:27:23 GMT

We like pizza chicken....pound breasts, mix mozzarella with a little sauce,some Italian seasonings, stuff,and bake. Easy peasy. We also like the Hellman's chicken recipe,but modified,using Greek yogurt mixed with lemon mayo. Topped with onion flakes and whatever else looks/sounds good. I always experiment with this one. Good question....curious to see what else is suggested. Chicken can get boring.

Re: Favorite recipe for chicken breasts?

ccassaday — Tue, 16 Sep 2014 19:46:09 GMT

On 9/16/2014 denisemb said:
On 9/16/2014 ccassaday said: My favourite is marinated breasts from the meat market. They have like ten different kinds. Just had mystique the other day.

What's a meat market? Seriously, I live in a backwater retirement community where the closest meat market is called (I kid you not) "Quality Discount Meats". First time I ever saw chicken feet for sale. It's an hour trip to Fresh Market, otherwise I'd go there more often.

I think everyone around here eats out.

Lol. That's funny. Ours has nothing but fresh quality meats. I like it because you can get the size of meat you need. So much better then the grocery store.

Re: Favorite recipe for chicken breasts?

Zhills — Tue, 16 Sep 2014 19:46:27 GMT

On 9/16/2014 denisemb said:
On 9/16/2014 ccassaday said: My favourite is marinated breasts from the meat market. They have like ten different kinds. Just had mystique the other day.

What's a meat market? Seriously, I live in a backwater retirement community where the closest meat market is called (I kid you not) "Quality Discount Meats". First time I ever saw chicken feet for sale. It's an hour trip to Fresh Market, otherwise I'd go there more often.

I think everyone around here eats out.

What is your nearest city?

Re: Favorite recipe for chicken breasts?

denisemb — Tue, 16 Sep 2014 20:03:19 GMT

On 9/16/2014 Zhills said:
What is your nearest city?

I'm in Ocala, so maybe 45 min from Gainesville and 90 from Orlando. We've checked out butchers in Dunnellon and Belleview, but they were nothing to write home about.

I admit it, I'm spoiled from living "up north" where there were a half dozen good butchers/vegetable markets within a 5 mile radius.

Re: Favorite recipe for chicken breasts?

IamMrsG — Tue, 16 Sep 2014 21:03:07 GMT

We just tried this one, and it was quite successful:

Tequila Lime Chicken

4 limes

1 cup tequila

1/4 cup olive oil

2 teaspoons kosher salt

5 cloves garlic

1 jalapeno, sliced

1/2 bunch chopped cilantro (optional)

12 boneless, skinless chicken breasts

2 cups grated Monterey Jack cheese

Options for serving: corn or flour tortillas; more cheese; pico de gallo, slices of jalapeno, lime, avocado, sour cream

Into a large Ziploc: lime juice, tequila, olive oil, salt, garlic, jalapenos, cilantro. Add chicken to the bag, let marinate 4 hours or overnight.

Grill chicken over medium high heat.

Melt cheese over top of chicken. Slice. Any sides of your choice. I served with Mexican rice, flavored with Hatch chilies.

Mexican Rice II found at: http://allrecipes.com/Recipe/Mexican-Rice-II/Detail.aspx

My personal favorite chicken dish, though, is BeBe2's Baked Chicken Mexican Style.

Re: Favorite recipe for chicken breasts?

absmile1 — Tue, 16 Sep 2014 21:11:45 GMT

FROZEN CHICKEN BREASTS in CROCKPOT

2 frozen chicken breasts with 1/2 cup water in bottom of crockpot

1 can cream of mushroom soup (I use the campbells healthy request)

1 can cream of chicken soup

2 cans mushroom pieces

Mix all the the soups and mushrooms together and pour over chicken

Cook in crockpot for 5 hours on high or 7-8 hours on low.

Serve over frozen bagged rice.

Super Yummy...super easy! Chicken falls apart with fork.

I make this almost every Sunday so it is done when we get home from church. I love that you don't have to defrost chicken first.

Re: Favorite recipe for chicken breasts?

JustJules — Tue, 16 Sep 2014 22:48:13 GMT

I love chicken but get tired of the same boring baked chicken breasts. I have several recipes I like to use that are easy, pretty healthy, and make a nice change.

EASY CHICKEN DIVAN:

2 - 10 oz. packages of frozen broccoli (fresh broccoli can be used but cook until tender first)

2 cups sliced cooked chicken or turkey OR 3 whole chicken breasts cooked and boned OR 4 boneless chicken breasts, cooked (could also use rotisserie chicken sliced or shredded)

2 cans cream of chicken or cream of mushroom soup (I used one of each)

1 cup mayonnaise or Miracle Whip (could substitute plain Greek yogurt)

1 tsp lemon juice

1/2 tsp curry powder

S&P to taste

1/2 cup sharp cheese, shredded

1/2 cup bread crumbs

Cook broccoli until just tender and drain. Melt 1 Tbsp butter in a 9x13 casserole or grease casserole dish. Arrange broccoli in casserole dish and place chicken on top. Combine soup, mayo, lemon juice, and seasonings and pour over broccoli and chicken. Sprinkle with cheese and bread crumbs. Bake at 350 degrees for 25 to 30 minutes until bubbly. This may be made in the morning and baked just before serving. Serve with buttered rice or wild rice or buttered noodles.

CHICKEN WITH TOMATO AND OLIVES:

1 whole chicken (approx. 2 1/2 lbs.) or equivalent amount of chicken breasts and/or thighs with skin on

1 small can of tomato puree

2 cups of chicken or vegetable stock

4 oz. black olives, pitted (can use more to preference)

1 large green pepper, finely chopped

1 garlic clove, crushed

2 medium onions, chopped

flour

S&P

oil to brown chicken and onion

Joint chicken into pieces, dip in seasoned flour. Brown chicken pieces quickly in oil, drain and set aside. Finely chop onions, saute until just cooked in the oil, drain. Place chicken and onions in large casserole dish. Dissolve tomato puree in the chicken stock, pour over chicken and onions. Add crushed garlic and olives to casserole. Cook uncovered in 375 degree oven for 1 hour. After first 1/2 hour add the chopped green pepper and continue cooking. Adjust seasoning and thickness of sauce to taste. Serve with boiled rice or wild rice and a green salad.

This is one of my favorite chicken recipes. It is flavorful, only takes about 25 minutes to make, and is a delicious and impressive meal.

PEPPERCORN CHICKEN BREASTS:

4 large chicken breasts, skinned and boned

1 Tbsp crushed whole pink, green or Szechwan peppercorns

2 tsp butter

1/2 cup dry sherry OR orange juice

1/2 cup whipping cream

1/2 tsp tarragon leaves

Place chicken breasts between sheets of plastic wrap. Pound with flat edge of mallet to about 1/4 inch thickness. Sprinkle with peppercorns.

Heat heavy nonstick skillet. Add butter and chicken. Cook, turning once, until chicken is done, about 5 minutes. Remove chicken and keep warm.

Increase heat to high. Add sherry or orange juice to pan and whisk in the cream and tarragon. Boil, stirring, until sauce is glossy, thickened and reduced to about half the original volume.

Spoon sauce over chicken and serve. Good served with steamed vegetables, rice pilaf, hot savory muffins or cornbread.

Serves 4

Calories...321 per serving

Protein...41 g. per serving

Carbohydrates...3 g. per serving

Sodium...147 mg. per serving

Fat...15 g. per serving

Cholesterol...147 mg. per serving

Re: Favorite recipe for chicken breasts?

JustJules — Tue, 16 Sep 2014 23:32:17 GMT

HONEY-MUSTARD CHICKEN:

Prep time 10 minutes, Cooking time 30 minutes

1/3 cup Dijon mustard

1/3 cup honey

2 Tbsp chopped fresh dill or 1 Tbsp dried dill

1 tsp freshly grated orange peel

1 (2 1/2 pound) chicken, quartered

Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel. (Can give the sauce a tangy taste by adding 2 Tbsp of orange marmalade)

Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken coating well. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over and brush with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.

SWISS CHICKEN CUTLETS:

Prep time 10 minutes, Cooking time 15 minutes

2 thin slices reduced-fat Swiss cheese (about 2 ounces)

4 chicken cutlets (4 ounces each), 1/4 inch thick (if cutlets aren't available, pound skinless, boneless chicken breast halves between 2 sheets of plastic or waxed paper to 1/4-inch thickness.)

2 Tbsp all-purpose flour

1/2 teaspoon ground black pepper

1 Tbsp unsalted butter

1/2 cup reduced-sodium chicken broth

1/4 cup dry white wine or reduced-sodium chicken broth

1/4 tsp dried oregano

Chopped fresh parsley and fresh oregano sprigs for garnish

Cut each cheese slice in half; place 1 half on top of each chicken cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.

On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.

In a large nonstick skillet melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes.

Add broth, wine and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs. Serve over fluffy steamed rice or wild rice.

Serves 4

Calories...223 per serving (30% from fat)

Carbohydrates...4 g. per serving

Protein...32 g. per serving

Sodium...178 mg. per serving

Fat...7 g. per serving

Cholesterol...84 mg. per serving

CHICKEN BREASTS DIANE:

Prep time 20 minutes

4 large boneless chicken breast halves OR 8 small

1/2 tsp salt

1/4 to 1/2 tsp ground black pepper

2 Tbsp olive oil or salad oil

2 Tbsp butter

3 Tbsp chopped fresh chives or green onions

Juice of 1/2 lemon or lime

2 Tbsp brandy or cognac, optional

3 Tbsp chopped parsley

2 tsp Dijon-style mustard

1/4 cup chicken broth

Place chicken breast halves between sheets of plastic wrap or waxed paper. Pound slightly with mallet. Sprinkle with salt and black pepper.

Heat 1 Tbsp each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.

Add chives or green onion, lime juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

Pour sauce over chicken. Serve immediately. Good served with noodles with tomato sauce, steamed vegetables, rice pilaf or a fresh salad.

Serves 4

Calories...409 per serving

Protein...44.2 g. per serving

Fat...24.2 g. per serving

Carbohydrates...0.9 g. per serving

Sodium...580 mg. per serving

Re: Favorite recipe for chicken breasts?

HonnyBrown — Tue, 16 Sep 2014 23:44:41 GMT

Chicken Adobo

3 skinless, boneless chicken breasts

1/4 cup soy sauce (reduced sodium is fine)

1/4 cup balsamic vinegar

6 crushed garlic cloves

Add 1 tablespoon of olive oil to a pan

Heat on medium

Brown chicken on both sides

Add soy sauce, vinegar and garlic

Bring to a boil

Cover, reduce heat and cook for 20 minutes

Turn chicken over

Cook for 20 minutes and serve

Re: Favorite recipe for chicken breasts?

AuntG — Wed, 17 Sep 2014 00:01:55 GMT

I'll be making the one Mary Beth just posted on her most recent blog.

Re: Favorite recipe for chicken breasts?

house_cat — Wed, 17 Sep 2014 03:34:57 GMT

Pound them thin. Slather each one in pesto sauce. Brown them in a few tablespoons of olive oil. Top each with a slice of ripe tomato, a slice of fresh mozzarella and a basil leaf. Cover and cook 20-30 minutes. It makes a wonderful sauce and the chicken is so delicious. Everyone will think you worked so hard and it's soooo easy!

Re: Favorite recipe for chicken breasts?

Sister Golden Hair — Wed, 17 Sep 2014 03:47:47 GMT

There is a thread called ""9 x 13 pans"" What is your favorite recipe. I had a really good recipe that you use chicken.

Re: Favorite recipe for chicken breasts?

denisemb — Wed, 17 Sep 2014 04:08:53 GMT

Thanks, kind ladies, for posting recipes/ideas - this should keep me in business for awhile.

Off to find the 9 x 13 pan recipes Sister GH mentioned...

Re: Favorite recipe for chicken breasts?

lionlady8853 — Wed, 17 Sep 2014 04:16:40 GMT

On 9/16/2014 IamMrsG said:

I am so trying this ...sounds so good. I don't like too spicy so a little worried about the jalepeno ...can I leave it out.

We just tried this one, and it was quite successful:

Tequila Lime Chicken

4 limes

1 cup tequila

1/4 cup olive oil

2 teaspoons kosher salt

5 cloves garlic

1 jalapeno, sliced

1/2 bunch chopped cilantro (optional)

12 boneless, skinless chicken breasts

2 cups grated Monterey Jack cheese

Options for serving: corn or flour tortillas; more cheese; pico de gallo, slices of jalapeno, lime, avocado, sour cream

Into a large Ziploc: lime juice, tequila, olive oil, salt, garlic, jalapenos, cilantro. Add chicken to the bag, let marinate 4 hours or overnight.

Grill chicken over medium high heat.

Melt cheese over top of chicken. Slice. Any sides of your choice. I served with Mexican rice, flavored with Hatch chilies.

Mexican Rice II found at: http://allrecipes.com/Recipe/Mexican-Rice-II/Detail.aspx

My personal favorite chicken dish, though, is BeBe2's Baked Chicken Mexican Style.

Re: Favorite recipe for chicken breasts?

lionlady8853 — Wed, 17 Sep 2014 04:17:12 GMT

I want to try this one but worried about the jalepeno

Re: Favorite recipe for chicken breasts?

lionlady8853 — Wed, 17 Sep 2014 04:18:59 GMT

Here's what I do. Pound them out think. Put a piece of ham and swiss cheese in the middle and roll them up. Secure with toothpicks. Make a milk and egg wash and crushed cornflakes. Dipped them in the egg mixture and then in the cornflakes and bake about 350 till done. Check them. Maybe 25 mins or so.

Re: Favorite recipe for chicken breasts?

IamMrsG — Wed, 17 Sep 2014 04:33:28 GMT

On 9/16/2014 lionlady8853 said:
I want to try this one but worried about the jalepeno

If you're afraid the jalapeno would be too spicy, first slice it open length-wise and scrape the seeds out with a teaspoon. And, yes, you can also omit it.

Edited to add: I'd advise using golden tequila, as opposed to white.