What's your best chicken breast recipe?

I am looking for a recipe that calls for chicken breast in the oven. Nothing too fancy shmancy, however, something that leaves the chicken moist and juicy on the inside. I heard of a recipe before that requires adding smashed breadcrumbs on the top of the chicken, but I had lost it. Any ideas?What's your best chicken breast recipe?
This is quick and easy. A family favorite.


SATURDAY CHICKEN


5 chicken breasts


(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)


1 can condensed cream of mushroom (or cream of chicken)


1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)(i have cheated and used milk lol but the cream does make it taste better)


salt, garlic powder, and paprika- to taste


chopped parsley


Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.


Bake , uncovered, at 350' for 30 minutes or until juices run clear when chicken is pierced with fork.


Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.





The original recipe called for mayonnaise but I substituted ranch dressing instead. It turned out awesome.


CLASSIC HERBED CHICKEN


1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix


4 Tbsp water


1/3 c. of Ranch Dressing


4-5 boneless chicken breast


1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.


2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.


3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.What's your best chicken breast recipe?
Grill chicken breasts on the grill with lime juice and fresh cilantra, salt, pepper, and garlic.





Put them on a plate and top with melted ';Colby Jack Cheese, Salsa, and Sour Cream!';








1 pkg. boneless chicken thighs or breast (about 1 - 1 1/2 lb)


1 Tbsp. oil


1/4 cup sliced mushrooms


1/3 cup cooking wine (I usually use white or sherry)


1/3 cup chicken broth


1/2 cup mozzarella cheese


1/4 cup Parmesan cheese





Preheat oven to 450. Heat oil in large skillet. Saute chicken until slightly browned. Place chicken in buttered baking dish with edges overlapping. To the oil remaining in the skillet, saute mushrooms and spoon them over the chicken. Add wine and broth to skillet and cook, stirring for 10 minutes. Pour wine mixture over chicken and sprinkle cheeses on top. Bake uncovered for 15 minutes or until done.





LOVE the recipe from ';Get Skinny';. Basil chicken w/tomatoes. From memory:





Season chicken breasts w/s%26amp;p, generously sprinkle basil on both sides (I coat it pretty well).





Sautee in pan with olive oil. (You want a ';crust'; type situation to form). Remove from pan.





Deglaze pan with wine, add chopped tomatoes and cook down a tad. Add a pat of butter to finish it off.





SO good! I make this ALOT.








Orange peppers and green peppers slice them and saute them in olive oil. Then brown boneless chicken breast, put the peppers on top the chicken and add mozzarella cheese on top of that, put the lid on till it melted! It is good.





I also got this idea from Emiril Lagases essence (it's a combination of spices, I found it on the food network web) I coated the chicken breast with this spice and browned it in olive oil. The added already cooked bacon on top with monteray jack cheese and broiled it till the cheese melted. between the bacon and the spices it does a number on those taste buds!!!
take boneless chicken breast,beat flat with a meat hammer and marinate in Ken's Lemon Pepper Marinade. cook on grill ,while basting with marinade. Cooks quick,evenly and is delicious
Chicken Breast stuffed with Feta Cheese, Sundried Tomato, and Red Bell Pepper:





55 min 20 min prep


4 servings





4 chicken breasts, pounded thin


1 medium red bell pepper, diced


6 cloves garlic, minced


5 large sun-dried tomatoes, diced


1 teaspoon thyme


8 ounces feta cheese, crumbled finely


1/2 cup breadcrumbs (I use Italian style)


olive oil


salt


pepper


toothpicks (or Butcher String)


green onions, chopped (for garnish)





1. Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to';combine'; the flavors).


2. Put aside to cool.


3. In a bowl, combine Feta Cheese, Breadcrumbs, thyme, Sundried Tomatoes, and Garlic and Red Pepper mixture.


4. Toss until well mixed (This will be your';stuffing';).


5. Lay a flattened piece of Chicken Breast on a cutting board or your counter.


6. Put a 1/4 of the above mixture on the flattened Chicken Breast like you would be making a Burrito, and roll as tight as you can get it.


7. Secure it with a toothpick or butcher string.


8. Place Chicken Breast';roll'; on a baking sheet (I spray it with Pam so it does'nt stick), brush with olive oil (this gives it a nice golden brown texture), and season with Salt and Pepper.


9. Preheat oven to 350 degrees.


10. Cook for about 35 minutes or until the internal temperature reaches 180 degrees.


11. I guess you could try it on a grill, but I never attempted it yet!


12. Garnish with choopped Green Onion and serve hot.
I make this all the time %26amp; my sweetie loves it!! Here are the directions for 4 packets....Take 4 lg pieces of foil %26amp; 1 cleaned breast in the center of each. Add a couple of baby potatos cut in half, 1/4 onion sliced %26amp; some baby carrots on top of each. Over that, spoon 1/4 can cream of mushroom soup, 1 tsp worchester sauce %26amp; a couple of pats of butter. Sprinkle with fresh ground pepper %26amp; garlic salt, then seal packets. Bake @ 350 for about 30 - 40 minutes or til done....Chicken turns out tender %26amp; jucy every time - even better, there's not much of a mess to clean up afterwards.....
I made this dish for my friends once and they all raved about it- I couldn't eat it because I'm vegetarian, but they absolutely loved it and they still talk about it.





Take chicken breasts and marinate them in teriyaki sauce.


Saute peppers (any color you like), onions, and mushrooms in butter until they are soft.


Take the chicken out of the bag, tray, or whatever you were marinating it in and put it in a greased baking dish.


Cover the chicken with the peppers, onions, and mushrooms.


Bake covered at 400 degrees until done- about 40 minutes or so I think?


While the chicken is baking, fry a few strips of bacon in a pan until crispy.


Drain the bacon on a paper towel.


Take the chicken out of the oven and take off the cover.


Crumble the bacon over the chicken along with cheese- whatever type you like..I think I used some type of 4 cheese blend or Monterey Jack.


Put back in oven uncovered and bake for an additional 5-10 minutes until the cheese is nice and melty.


Enjoy!
when I need recipe for food I use (www.foodnetwork.com)
You can download a free chicken recipe cookbook with 300 chicken recipes and cook chicken to your heart's content, am sure you can find what you are looking for





http://www.mycookery.com/blog
I just made this one tonight





4-6 boneless skinless chicken breasts


shake and bake (extra crispy)


2/3rds C cream of chicken soup (or you can use cream of mushroom, cream of celery or cream of broccoli soup)


1/4 C milk


Shredded cheese (whatever kind you like)





Grease a 13x9 dish and preheat your oven to 400 degrees. Coat the chicken with the shake and bake. Put it into the grease dish and put in the oven for 20 minutes or til the chicken is done. While that is cooking mix the cream soup with the milk. Spoon that mixture over the chicken and then sprinkle that with the cheese. Put it back in the oven for another 5 minutes. The chicken comes out really juicy. I served mine on a bed of rice.





Hope you find the recipe you are searching for.
I love when it is in a dressing or marmalade to sit all day.. Wrap it in tin foil and cook it.. Love it... And it is a change from the same old thing.. It can be thrown on a pizza or a sandwich or a taco or even in an omelet..
How about Poppy seed Chicken. My husband Loves this recipe I have to make a double batch cause he can eat one batch by himself.





Ingredients:





1 lb. Boneless Skinless Chicken Breasts


1 can Cream of Chicken Soup


1 8 oz container Sour Cream


录 c. Milk


1 tsp. Salt and Pepper


1 tbsp Poppy Seeds


1 sleeve Ritz Crackers (CRUSHED)


录 c. Butter (MELTED)





Boil Chicken breast with salt and pepper until fully cooked (about 20 minutes).





(Chicken can be baked in a foil pouch with a little water if you prefer at 375掳 for 30 minutes)





Preheat oven to 350掳.





Chop or break up cooked Chicken into small bite size pieces.





Mix Chicken, Sour Cream, Cream of Chicken Soup, Milk, Poppy Seeds.





Pour into a glass baking dish.





Top with Crushed Ritz Crackers then drizzel with melted butter.(helps with browning of cracker topping)





Bake for 20 minutes or until brown, hot and bubbly.
These are really easy, really good and also healthy. With boneless, skinless chicken breasts, add:


taco seasoning, salsa and cheese


or


chopped green pepper, italian dressing and cheese


or


roll in Good Seasons Italian dressing packet, top with parmesan cheese


For all 3, bake at 375 until cooked through (usually about 40 minutes)


These are three EASY favorites.
quick and easy! top w/a can of diced tomatoes with italian seasonings,u can also put sliced black olives on top of the tomatoes and cover w/foil 1/2 way thru baking,remove foil and continue cooking.