Chicken Recipes??

I never know what to do with boneless, skinless chicken breasts. Any ideas for a simple yet tastey way to cook them??Chicken Recipes??
Gingered Chicken Breast


INGREDIENTS





* 1 tablespoon fresh lemon juice


* 1 1/2 teaspoons grated fresh ginger


* 1/2 teaspoon freshly ground black pepper


* 2 cloves garlic


* 4 boneless, skinless chicken breast halves





DIRECTIONS





1. Combine the lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.


2. Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.Chicken Recipes??
Speedy Salsa-Chicken Quesadillas





1/2 cup Taco Bell Home Originals Salsa


2 Tbsp. Miracle Whip dressing


1/2 tsp. Chili powder


8 Flour tortillas (6 inch)


3 cooked small boneleses skinless chicken breast halves (3/4 lb), sliced


1 cup Karaft Mexican Style Shredded Four Cheese





Combine salsa, dressing, and chili powder; spread evenly onto bottom halves of tortillas. Top with chicken and Cheese.





Fold tortillas in half to enclose filling.





Cook in skillet sprayed with cooking spray on medium heat 4-5 mins on each side or until both sides are gloden brown and cheese is melted. Cut each quesadilla into 3 wedges to serve.








I have a ton more recipes but that one is sooo good i had to share.





also try www.fbnr.com you can look up recipes by ingredient.
We have a recipe from the Campbell cooking book called ';Chicken Broccoli Divine';





http://www.campbellkitchen.com/recipedet鈥?/a>





We have the cookbook, but it's the same thing. TRUST ME, IT'S DIVAN!
Bourbon Chicken


INGREDIENTS


1 tablespoon butter


2 tablespoons olive oil


1 clove garlic, minced


1 onion, chopped


4 skinless, boneless chicken breasts


2 tablespoons chicken stock


2 tablespoons bourbon


salt and pepper to taste


DIRECTIONS


In a large skillet, melt butter or margarine and add olive oil. Saute garlic and onion until translucent. Remove garlic and onion from skillet with a slotted spoon.


Add chicken breast halves to skillet and brown on both sides. Return garlic and onion to skillet. Add broth and bourbon and stir all together. Cover and let simmer over very low heat for 20 to 25 minutes, or until chicken is tender and done (chicken juices run clear).











Chicken and Stuffing Bake


Ingredients:


1 1/4 cups boiling water


4 tbsp. butter OR margarine, melted


4 cups Pepperidge Farm庐 Cubed Herb Seasoned Stuffing


6 boneless chicken breast halves


Paprika


1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup


1/3 cup milk


1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes





Directions:


MIX water and butter. Add stuffing. Mix lightly.


SPOON stuffing along center of 3-qt. shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.


MIX soup, milk and parsley. Pour over chicken. Cover.


BAKE at 400掳F. for 30 min. or until done.
This is always a good one:





4 boneless chicken breast


6-8 bacon slices-cooked crisp and diced


1/2 C garlic flavored bread crumbs


1 egg


1 C sharp cheddar cheese (or monteray jack or a mixture of both is good)





After frying bacon; drain on paper towel. Discard all but 3 Tablespoons of grease out of skillet or electric skillet. Wash chicken and pat dry. Dip in egg and then in bread crumbs. Fry at medium to med. high temp until done. Top with bacon and then cheese. Cover to melt cheese. Serves 4.





This is very good and it doesn't take long at all!! It makes a good sandwich with tomatoes and lettuce too. If you make it that way, make sure you pound the chicken first.
Here's a recipe for chicken parmigiano which uses skinless and boneless chicken breasts. The tomatoes and ricotta make it reallly really good. It's healthy too. Hope this helps!





2 Pounds Chicken Breast, Skinless and Boneless


3 Cups Crushed Tomatoes


2 Cups Lowfat Shredded Mozzarella Cheese


1/3 Cup Lowfat Ricotta


1/2 Cup Fresh Basil, Chopped


4 Cloves Garlic, Minced


1/2 Teaspoon Salt


Freshly Ground Black Pepper





Rinse chicken with cold water and pat dry with a paper towel. Arrange cutlets on a baking pan, then cover with tomatoes and ricotta. Season with salt and black pepper. Sprinkle with garlic, mozzarella and basil, then cook in the oven at 375掳 for 35 minutes, or until cutlets are cooked through. After baking the ricotta gets bubbling hot and the mozzarella turns golden brown. Serves four.





Nutrition per Serving


379 Calories


74 g Protein


10 g Carbohydrates


3 g Fat





The Fat Resistance Diet鈩?br>

Copyright 漏2005 by Dr. Leo Galland, Jonathan Galland
Here are two of my favorite Chicken recipes--Enjoy


Apricot chicken


2 tablespoons extra-virgin olive oil, 2 turns of the pan


2 pounds chicken boneless and skinless, cut in 1/2 across on an angle


Salt and pepper


1 large onion, chopped


2 tablespoons cider or white wine vinegar


12 dried pitted apricots, chopped


2 cups chicken stock


1 cup apricot all fruit spread or apricot preserves


3 tablespoons chopped flat-leaf parsley, for garnish





Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.





Chicken Piccata Pasta Toss


2 tablespoons extra-virgin olive oil


1 1/3 pounds chicken breast, cut into 1-inch pieces


Salt and pepper


1 1/2 tablespoons butter


4 cloves garlic, chopped


2 shallots, chopped


2 tablespoons all-purpose flour


1/2 cup white wine


1 lemon, juiced


1 cup chicken broth or stock


3 tablespoons capers, drained


1/2 cup flat-leaf parsley, chopped


1 pound penne rigate pasta, cooked to al dente


Chopped or snipped chives, for garnish





Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives





I have made this recpie without the capers and it still tastes wonderful.
Here's one I use that I like a lot, as do those I've served it to. You can make the dish smaller or larger by changing the amount of the ingredients, but this is the way I make this dish, called ';Chicken Apricot';:


Recipe for making Chicken Apricot:


(Serves 6-8)





Ingredients:


6 to 8 Boneless and Skinless Chicken Breast halves OR 24 chicken tenders


1 large package of Pepperidge Farm Herb Seasoned Stuffing Mix


1 Jar of Cains or Maries Thousand Island Salad Dressing (or other brand, as long as it's the thick dressing; not the kind in in the pourable plastic containers)


1 Twelve or Thirteen oz. jar of Apricot Preserve...Smuckers or Other brand.


1 package Lipton Onion Soup Mix





Directions:





Prepare the Stuffing Mix per the directions on the bag.





Once done, pack the stuffing evenly into a large roasting pan.





Place the chicken breasts or tenders, evenly spaced, atop the stuffing.





Thoroughly mix the Cains or Maries dressing, the Apricot Preserve, and the onion soup mix in a large bowl, and pour evenly over the chicken and stuffing.





Cover the roasting pan tightly with aluminum foil.





Place the pan into a 325 degree oven for about an hour.





Remove pan from oven, remove aluminum foil, and use spatula to remove each


serving of the coated chicken and stuffing.





Serve with whatever suits your fancy as far as veggies etc.
You can place them in a cassarole dish, add cream of mushroom soup, fresh sliced mushrooms, 1/2 cup of whte wine and bake for 1 hour.at 350 degrees (season with salt too).


Cook some Egg Noodles and when the chicken cassarole is done pour on top to the noodles.


Try it...........You'll like it!!!!!
Chicken and Cheese Tostadas:





Serves 6





1. 6 TACO BELL HOME ORIGINALS Flour Tortillas


2. 1 (1.25 ounce) package TACO BELL HOME ORIGINALS Taco Seasoning Mix, divided


3. 1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks


4. 1/2 cup water


5. 2 cups chopped tomatoes, divided


6. 2 cups KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided


7. 6 tablespoons BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream


8. 1/4 cup chopped cilantro





1. Preheat oven to 400 degrees F. Place tortillas on large baking sheet. Spray tortillas with cooking spray; sprinkle with 1 tsp. of the seasoning mix. Bake 7 to 8 min. or until crisp and golden brown.


2. Meanwhile, mix chicken, remaining seasoning mix and water in large skillet. Simmer 5 min. or until chicken is cooked through. Stir in 1-1/2 cups of the tomatoes; cook until heated through. Remove from heat; stir in 1-1/2 cups of the cheese.


3. Spoon chicken mixture over tortillas; top with remaining 1/2 cup tomatoes, sour cream, remaining 1/2 cup cheese and cilantro.





Yield: 6 servings
Slice them and saute in butter and fresh garlic...simple and tasty.
I get tired of cooking chicken so I asked this question yesterday and got some good answers. Here are some of them. :) Good luck.





Ultimate Chicken Fingers


From the Kitchen of Jane鈥?Burch


Recipe Source: Bisquick





飩?3 (1 lb.) Boneless, Skinless Chicken Breast Halves, cut into 陆 鈥?strips


飩?2/3 cup Bisquick Mix


飩?陆 cup Grated Parmesan Cheese


飩?陆 tsp. Salt or Garlic Salt


飩?陆 tsp. Paprika


飩?1 Egg, slightly beaten


飩?3 tbsp. Butter, melted





Heat oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray. In 1-gal. plastic resealable food storage bag, mix Bisquick mix, cheese, salt, and paprika. Dip half the chicken strips in egg; place in bag or mix. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken. Bake 12-14 min., turning halfway through bake time, until no longer pink in center.





Makes 4 servings.


Prep time: 15 Min.


Bake time: 15 Min.








Chicken Mozzarella


From the Kitchen of Jane鈥?Burch


Recipe Source: Campbell鈥檚 Kitchen


www.campbellskitchen.com





飩?4 boneless chicken breast halves


飩?1 can (10 3/4 oz.) Campbell's庐 Healthy Request庐 Condensed Tomato Soup


飩?1/2 tsp. Italian seasoning


飩?1/2 tsp. garlic powder


飩?1/4 cup shredded mozzarella cheese


飩?4 cups hot cooked corkscrew pasta, cooked without salt





PLACE chicken in 2-qt. shallow baking dish. Mix soup, Italian seasoning and garlic powder. Spoon over chicken. BAKE at 400掳F. for 40 min. or until done. SPRINKLE cheese over chicken. Serve with pasta.








Prep/Cook Time: 45 minutes


Serves: 4








Chicken and Broccoli Alfredo


From the Kitchen of Jane鈥?Burch


Recipe Source: Campbell鈥檚





飩?8 oz. Linguine


飩?1 c Broccoli Flowerets


飩?2 Tbsp. Butter


飩?1 lb. Skinless, Boneless Chicken Breast, cut into cubes


飩?1 10 戮 oz can Cream of Mushroom Soup


飩?陆 c Milk


飩?陆 c Grated Parmesan Cheese


飩?录 tsp. Black Pepper





Cook linguine according to pkg. directions. Add broccoli for the last 4 min. of cooking time. Drain. Heat butter in skillet. Cook chicken until browned, stirring often. Add soup, milk, cheese, black pepper, and linguine with broccoli and heat through. Serve with additional Parmesan cheese.





Cheese-Stuffed Chicken Breasts


From the Kitchen of Jane鈥?Burch


Recipe Source: Crisco


www.crisco.com





飩?1 teaspoon dried parsley flakes


飩?1/8 teaspoon salt


飩?1/8 teaspoon pepper


飩?1/8 teaspoon garlic powder


飩?4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling


飩?4 slices (1 ounce each) Swiss Cheese


飩?1/4 cup all-purpose flour


飩?1/2 cup seasoned fine dry bread crumbs


飩?2 tablespoons grated Parmesan cheese


飩?1 tablespoon Ranch Salad Dressing Mix


飩?1/8 teaspoon salt


飩?1/8 teaspoon pepper


飩?2 eggs, slightly beaten


飩?CRISCO No-Stick Cooking Spray








Preheat oven to 375潞F. In small mixing bowl combine parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, ranch dressing mix, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.








Now here are some that I have on my list of need to try:





Parmesan Chicken Casserole


From the Kitchen of Jane鈥?Burch


Recipe Source: Recipezarr


http://www.recipezaar.com/215681...





飩?1 (16 ounce) package macaroni noodles


飩?1 cup dry breadcrumbs


飩?2 teaspoons Italian seasoning


飩?1/3 cup dry parmesan cheese


飩?1 lb. boneless skinless chicken breasts, diced


飩?1 teaspoon olive oil


飩?1 teaspoon butter


飩?1 cup Mariana sauce, divided


飩?1 cup pre-shredded mozzarella cheese, divided





Cook pasta, drain. Preheat oven to 350 degrees. Heat butter and olive oil together gently over medium heat. While noodles are cooking, mix breadcrumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid. Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture. Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (About 10 minutes). Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese. Bake 30 minutes or until heated through and cheese is melted.








45 min 5 min prep


4-6 servings





Nacho Cheese Doritos Chicken


From the Kitchen of Jane鈥?Burch


Recipe Source: Recipezarr


http://www.recipezaar.com/215648...





飩?4 chicken breasts, pounded


飩?1 cup mayonnaise


飩?1 teaspoon Italian seasoning


飩?2 cups nacho cheese flavor Doritos, crushed


飩?1/4 cup butter, melted





Preheat oven to 350 degrees. Put chicken breasts in zip-lock bag and pound to flatten somewhat. Combine mayonnaise and Italian Seasoning in wide bowl. Crush Doritos in a zip-lock into pencil eraser sized pieces (or smaller). Roll chicken in the Mayo mixture and then roll in Doritos crumbs. Place in casserole dish and drizzle with melted butter all over the chicken. Bake uncovered thirty minutes.





40 min 10 min prep


4 servings





Parmesan Chicken %26amp; Broccoli Pasta


From the Kitchen of Jane鈥?Burch


Recipe Source: Kraft


www.kraftfoods.com





飩?4 oz. (1/4 of 16-oz. pkg.) spaghetti, uncooked


飩?1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing


飩?2 cloves garlic, minced


飩?1/2 lb. boneless skinless chicken breasts, cut into strips


飩?2 cups broccoli florets


飩?1/2 cup chopped tomatoes


飩?1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided


飩?4 tsp. KRAFT 100% Grated Parmesan Cheese





COOK pasta as directed on package. MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through. ADD tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.





Prep Time: 15 min


Total Time: 25 min


Makes: 2 servings, 2-1/2 cups each





Campbell鈥檚 Chicken and Roasted Garlic Risotto


From the Kitchen of Jane鈥?Burch


Recipe Source: Campbell鈥檚 Soup Label


www.campbellskitchen.com





飩?4 Boneless Chicken Breast Halves


飩?1 tbsp. Butter


飩?1 can (10 戮 oz.) Campbell鈥檚 Cream of Chicken Soup


飩?1 can (10 戮 oz.) Campbell鈥檚 Cream of Mushroom with Roast Garlic Soup


飩?2 c water


飩?2 c Uncooked Instant White Rice


飩?1 c Frozen Peas and Carrots





Season chicken. Heat butter in skillet. Add chicken and cook until browned. Remove chicken. Add soups and water. Heat to a boil. Stir in rice and vegetables. Return chicken to pan. Cover and cook over low heat 5 minutes or until done. Let stand 5 minutes.
hi there,


you need


2 pounds chicken pieces


1 can diced tomatoes with chili's,( chilli optional )


1 pint heavy cream


1 large onion, chopped


4 cloves garlic, sliced*


2 tbs. sugar


3 tbs. oil


salt, pepper, basil*


clean chicken, season it, set aside


cut onion, in a large skillet add oil and brown chicken each side, take out, add sugar onion and garlic and let brown, than add tomatoes stir, let cook 2 minutes, add heavy cream and season again to your taste, add chicken cover and simmer on medium heat 30 min. stir a few times


taste and season* again, serve with rice or pasta, enjoy





PS: heavy cream take away flavor , the sugar is to take away the sourness from the tomatoes , you also can substitute meats