What are some recipes that I can make for chicken breast?

My favorite dish with chicken breast....it's a bit of a soup like dish. It's called Pepper Chicken with Rice. You cut up the chicken boil it in a lot of water (water will be your broth). Cut up bell peppers and onions, and place that in the water as well. Then you add in the seasonings like: a lot of black pepper, seasoned salt, garlic salt, and chicken bouillon. Then you make a pot of rice, serve the cooked rice in a bowl then put the chicken %26amp; broth on top of the rice....and voila!What are some recipes that I can make for chicken breast?
Parmesan chicken


bang chick breast flat coat in flour than in a mixture of egg and grated Parmesan. fry on med heat until golden... mm mm.What are some recipes that I can make for chicken breast?
Here's one you can start with - the easiest recipe ever!





Ingredients


1 tbsp canola oil


4 (1 鈥?1 陆 lb) boneless, skinless chicken breasts


1 can of ';cream of'; soup of your choice


2 Tbsp whole grain Dijon-style mustard


1 Tbsp honey





Directions





* 1. Brown chicken in heated oil at medium-high heat in large skillet.


* 2. Stir in soup (mixed to can instructions), mustard and honey. Cover and simmer until chicken is cooked through 鈥?about 10 minutes.





We've got 80 more quick and easy chicken recipes at www.chicken.ca.





Enjoy!





Marty Brett


Chicken Farmers of Canada
chicken de van (or chicken in the van hehe)





chicken cesar salad





chicken tacos





chicken n cheese quesadillas





chicken fajitas





lemon pepper chicken





the possibilities really are endless.
This one is one of my favorites, the chicken never fails to be tender and moist.


http://www.taste.com.au/recipes/15861/in鈥?/a>
Chicken Pot Pie - also very delicious;





1 pound skinless, boneless chicken breast halves - cubed


1 cup sliced carrots


1 cup frozen green peas


1/2 cup sliced celery


1/3 cup butter


1/3 cup chopped onion


1/3 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon black pepper


1/4 teaspoon celery seed


1 3/4 cups chicken broth


2/3 cup milk





2 (9 inch) unbaked pie crusts





Preheat oven to 425 degrees F (220 degrees C.)


In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.


In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.


Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.


Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


Serves 8.


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Chicken Cordon Bleu - also very delicious





6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream





Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


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Chicken and Biscuit Casserole


Makes 6 Servings





录 cup butter


2 gloves garlic, minced


陆 cup chopped onion


陆 cup chopped celery


陆 cup chopped baby carrots


2 teaspoons white sugar


1 teaspoon salt


1 teaspoon dried basil


陆 teaspoon ground black pepper


4 cups chicken broth


1 (10 ounce) can peas, drained


4 cups diced, cooked chicken meat


2 cups Buttermilk baking mix


2/3 cup milk





Preheat oven to 360 degrees. Lightly grease a 9x13 inch baking dish.





In a skillet, melt the butter over medium heat and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt and pepper, stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken . transfer mixture to the prepared baking dish.





In a medium bowl, combine the baking mix and 2 teaspoons of dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.





Bake in preheated oven for 30 minutes. Cover with foil, and bake 10 more minutes. To serve, spoon chicken mixture over biscuits.





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Sometimes I simply marinate my chicken in Italian dressing overnight and grill it. Other times, I make an oven fried chicken by seasoning flour with salt, pepper, poultry seasoning, mixing egg with milk and red pepper sauce, and dredging in panko bread crumbs mixed with parmesan. Drizzle with butter and bake at 350 until crisp and golden. Or fry. When i want something elegant I simply season it and sprinkle it with coarsely chopped artichoke hearts and feta, add white wine and bake. Using the leftover artichoke liquid, mix with dijon mustard and more wine to spoon on after its cooked.
i put mine in foil add broccoli,carrots,potatoes,ad crush garlic on top and some butter then fold the foil and bake until the chicken is done and you can stick a fork through the veggies then salt and pepper
Here are some:





Buffalo Chicken Rolls


Makes 4 Servings





4 skinless, boneless chicken breast halves 鈥?pounded to 录 inch thickness


4 tablespoons butter, melted


陆 cup hot sauce


陆 cup shredded Provolone cheese





In a small bowl, stir together the melted butter and hot sauce. Place chicken breast in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.





Preheat oven to 400 degrees. Remove chicken breast from the hot sauce and place 1 tablespoon of cheese in the center of each one. Roll up and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.





Cover the dish and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the over to 450 degrees, and place the chicken 8 inches from the heat. Uncover and bake for 5 minutes, until browned. Garnish with remaining shredded cheese.





Remove toothpicks and serve with ranch or blue cheese dressing.





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Cashew Chicken





1 boneless and skinless chicken breast, about 10 ounces (cut into small cubes)


1/2 cup cashew nuts


1 small green bell pepper, about 4 ounce. (cut into small square pieces)


5 slices ginger


1/4 onion (cut into small square pieces)





Marinade:





1 teaspoon baking soda


1 teaspoon corn starch


1/2 teaspoon rice wine





Sauce:





1/2 tablespoon oyster sauce


3/4 teaspoon soy sauce


3 tablespoons water


3 dashes white pepper powder


1/2 teaspoon sugar


1/2 teaspoon rice wine


1/8 teaspoon sesame oil


Salt to taste





Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)





Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.





Mix the sauce together and set aside.





Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.





Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.





Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.





Add in the cashew nuts and do a few quick stirs.





Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.





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Chicken Biryani





1/2 cup vegetable oil (divided)


4 medium onions, chopped (divided)


2 tablespoons finely minced garlic


1 piece (1-inch) fresh ginger, peeled and finely minced


1/4 teaspoon salt


2 teaspoons cayenne pepper (for medium hotness), or to taste


1/2 teaspoons ground cumin


1/2 teaspoon ground coriander


1 tomato, chopped


1 whole boneless, skinless chicken breast, cut in 1-inch pieces


1 bell pepper, cored, chopped


7 to 8 broccoli tops


12 to 14 cashew halves


1/2 teaspoon garam masala


1/2 teaspoon ground turmeric


1 tablespoon water


1 1/2 cups uncooked long-grain rice or basmati rice, cooked according to package directions (4 1/2 cups cooked rice)


Fresh cilantro for garnish





In medium skillet, heat half the oil. Add half the chopped onions, the garlic, ginger, salt, cayenne, cumin and coriander. Cook until onions are browned. Add tomato and chicken and cook until chicken is cooked through, about 15 minutes. When done, remove from heat and cool 1 minute.





In second medium skillet, heat remaining oil. Add remaining onions, bell pepper, broccoli and cashew halves and cook 3 minutes or until vegetables are tender. Make paste by combining garam masala, turmeric and water. Add to pan and cook 3 to 4 minutes.





Combine contents of both pans in large, deep skillet. Mix, then add prepared rice and cook 2 to 3 minutes or until mixture is heated through, mixing well. Garnish with fresh cilantro. Makes 2 very large main-dish servings.





Source: Maharaja Restaurant, 1550 N. Farwell Ave. Milwaukee, Wisconsin
here is a long list http://www.recipezworld.com/category/chicken-recipes/
My favourite is to pound it out a little, lightly season and grill in the oven and serve with mashed potatoes and a curried onion cream sauce.
My husband's favorite and thank goodness, it's super simple.


Saute your chicken breasts in pan. When they're done, take them out of the pan and set aside. Keep them warm. Drain excess oil from the pan and put it back on the heat. Add the juice of one lemon, 1/4 cup of dry white wine - your choice on the wine,and 1/4 cup of heavy cream. Whisk the sauce until it thickens up and pour it over the chicken breasts.





Serve with your favorite pasta or rice and steamed asparagus. Elegant and simple.
My family's all time favorite chicken recipe: http://www.elise.com/recipes/archives/00鈥?/a>





For the greens, I use fresh spinach (dip in boiling water to wilt before adding to chicken). I use the roasted red pepper variety of boursin cheese because the sweetness of the red pepper is a nice balance with the bitter greens. I also substitute pecans for walnuts. If you want to impress guests with a fancy-looking dish, pound out the chicken as the recipe indicates. If this is a quick dish for your family, slit the chicken breast and stuff with the cheese/spinach/pecan filling.





This recipe took me a bit long to make the first time I tried it, but now it only takes a few minutes to whip together and is well worth any time spent.

eye cream