Friday, January 8, 2010

I need an easy chicken breast recipe for dinner?

I've got chicken thawed out and I don't know what to do with it. I'm not a very good cook, so something easy please. HELP!!!I need an easy chicken breast recipe for dinner?
Just make chicken wraps, put your favorite seasonings on the chicken and cook on the George Forman if you have one, or fry or bake. Then cut into pieces and throw onto a warm tortilla with lettuce and your favorite dressing and wrap like a burrito. Fast easy and yummy :)I need an easy chicken breast recipe for dinner?
mmmm....





Chicken Noodle Soup Recipe





1 Tbsp. canola oil


4 green onions, sliced


3 cloves garlic, minced


1 Tbsp. fresh minced ginger


3 medium carrots, peeled and diced


3 celery ribs, sliced


2 cups bok choy, leaves and stalks, chopped into bite-sized pieces


8 oz. sliced mushrooms


2 large bone-in, skin-on chicken breasts


2 quarts low-sodium chicken broth


1 quart water


1 Tbsp. dried parsley


salt and pepper to taste


1 cup thin egg noodles


Heat oil in a 5-quart dutch oven over medium heat. Add onions and cook a minute or two. Add garlic, ginger, carrots and celery and cook until softened, about 6-8 minutes. Add bok choy and mushrooms and cook another minute or two. Add chicken breasts, chicken broth, and enough water to cover ingredients by two inches. Turn heat up to high and bring to a boil. Skim off any foam that rises to the surface. Add parsley, salt and pepper. Turn heat down to low and simmer, uncovered, 2 hours.





Remove chicken breasts from soup. Remove skin and shred chicken meat into bite-sized pieces. Return to pot. Add noodles. Return to a boil and cook 7-10 minutes until noodles are soft. Taste and adjust seasoning before serving.





Serves 6-8.





Per serving: 161 calories, 5 g fat (2 g saturated), 18 mg cholesterol, 17 g carbohydrate, 3 g fiber, 15 g protein, 148% Vitamin A, 30% Vitamin C, 8% calcium, 10% iron
cut it up into bite size pieces and fry in EVOO extra virgin olive oil.serve with rice and veggies.


very good and evoo is not bad for you
barq chicken baked beans potatoes salad
add a couple spoonfuls of olive oil in a pan, medium heat. Slice the chicken into strips. Slice up some bell peppers, add some pea pods...sliced onion....whatever...brocolli...


you get the idea.


Add a sauce... soy sauce... teriyaki...curry... schechuan..sweet and sour... whatever.


Cook it until veggies are tender-crisp..and chicken is no longer pink in the middle. (few minutes)








or





cook'em up w/ barbeque sauce and put on hambuger buns with chesse.....lettuce..tomato...whatever...





easy. :)
Here are a couple quick fix ideas, and I'm no chef either, lol:





1) Cover the chicken in BBQ sauce and grill it


2) Cover the chicken in BBQ sauce, sprinkle some cheddar cheese on top with 1 piece of bacon on top of that and bake it (SUPER good)


3) Coat the chicken in mayo then coat with italian bread crumbs and parmesan cheese and bake (very good too!)


4)Chop it up and cook it in a frying pan with some butter...strain and then add some gravy and pour over white rice.





Ok...now I'm hungry. lol
I would put some italian dressing and seasoning salt on it and sautee it with butter and onions in a pan then hav some veggies on the side. Or you can cut it into little strips and season with taco seasoning to have fajitas!
wash the chicken and put salt on it and put chicken in a oven . whats what i do
Just to metion this is a Rachel Ray Resipe..





2 (14-ounce) cans chicken broth


4 boneless, skinless chicken breasts, 6 to 8 ounces


2 tablespoons butter


2 tablespoons flour


1 tablespoon Dijon mustard


2 tablespoons chopped fresh tarragon or, 2 teaspoons dried


Salt and freshly ground black pepper





Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
Dijon Chicken Breasts





INGREDIENTS:


1 tablespoon butter


1 tablespoon olive oil


6 boneless chicken breast halves


1 cup sour cream


1/3 cup milk


2 tablespoons Dijon mustard


3 or 4 green onions, chopped, about 1/4 to 1/2 cup





PREPARATION:


In large skillet over medium, melt butter with olive oil until it begins to sizzle; add chicken breasts. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender.


Remove chicken from skillet; set aside. In the same skillet add sour cream, milk, and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Serve sauce over chicken; sprinkle with green onions.


Serves 6.
It will take hours but get a crock pot put the chicken, potatoes cut up, carrots diced, frozen vegetables and two packets of onion soup powder mix cook for at least six hours.so so easy!
CREAMY CHICKEN CURRY SOUP





400g can coconut milk


1tbsp mild curry paste


1 chicken stock cube dissolved into 600ml(1pt)


boiling water


110g (4oz) long grain rice


4 chicken breasts (or as many as you have) cut into chunks


110g(4oz) mangetout


1 bunch of spring onions halved and shredded lengthways


110g (4oz) baby sweetcorn cut lengthways


salt and pepper to taste








1. Pour the coconut milk into a large saucepan and add the curry paste,stock and rice. Heat gently and slowly bring to the boil.





2. Add the chicken pieces,cover and continue to cook for 10 minutes before adding the vegetables, keep some of the spring onions for garnish. Continue to cook for a further 10 mins until chicken,rice and vegetables are cooked through. Season with salt and pepper, and enjoy





Hope this works out for you, I love this soup ,you can make it as spicy or mild as you like.
Here is my favorite one. http://www.recipelink.com/mf/0/81953


Its great. Also you might try Greek chicken cutlets here http://www.marthastewart.com/greek-chick鈥?/a>


and then cayenne chicken with avacado salsa here http://www.marthastewart.com/portal/site鈥?/a>





I hope I helped
Stuffed chicken:





take 2 breasts thawed and flatten them out to abour 1/4-1/8 thick. place 1 slice cheese, followed by a few leaves of spinach. Roll up and place in oven 350 degrees for 25 minutes or until no longer pink.





Serve with whole grain rice.
5 (4 ounce) boneless skinless chicken breasts (cut in half)





1/2 cup flour


salt, pepper, and garlic powder to taste


2 tablespoons olive oil


8 cloves minced garlic


1 cup chicken broth


1/3 cup balsamic vinegar


1 tablespoon cornstarch


2 tablespoons water





Directions


Dredge chicken breasts in seasoned flour.


In a large skillet heat oil over medium high heat.


Cook breasts 3 minutes on one side; add garlic.


Turn chicken and continue cooking 2 to 3 minutes.


Add broth, vinegar and pepper to taste.


Reduce heat to medium low; cover and cook ten to fifteen minutes or until chicken is tender.


Remove chicken and keep warm.


In small bowl combine water and cornstarch, stirring until smooth.


Add to skillet and cook 1 to 2 minutes until thick and smooth.


Pour sauce over chicken and serve; tastes great with wild rice, mashed potatoes or dumplings to pour the sauce over.
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