Does anyone know any good bonless chicken recipes?

What should I soak my chicken in, milk or eggs or can you do both? And what are some good seasonings? Thanks
It is for oven baking.

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4 Responses to “Does anyone know any good bonless chicken recipes?”

  1. Jacy said:

    I always “marinate” my chicken in buttermilk for about an hour before cooking– this really, really tenderizes the chicken beautifully, and no matter what the recipe, the chicken always turns out so juicy! If you don’t have buttermilk on hand, stir 1 tablespoon of white vinegar into 1 cup of milk and let sit for a few minutes. This is a great buttermilk substitute.

    For boneless chicken, I and my kids adore the following Chicken Parmesan recipe. Very easy and so much better for you than, say, chicken nuggets from McD’s:

    Ingredients

    * Olive oil, for frying
    * 1 1/2 pounds chicken breast tenders
    * Salt and pepper
    * 1 cup all-purpose flour
    * 2 large eggs, beaten with 1/4 cup water

    Breading:

    * 2 cups Italian style bread crumbs
    * 1 cup shredded Parmesan
    * 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
    * 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
    * 2 handfuls chopped flat-leaf parsley leaves
    * 4 cloves garlic, finely chopped
    * 1 teaspoon crushed red pepper flakes
    * Chicken Parmigiano, recipe follows

    Directions

    Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.

    Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.

    Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.

    Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.

    Simple Tomato Sauce for Chicken Parmigiano:

    * 2 tablespoons extra virgin olive oil
    * 1 small white onion, finely chopped
    * 3 cloves garlic, minced
    * 1 (14 ounce) can chunky style crushed tomatoes
    * 1 (28 ounce) can crushed tomatoes
    * 1 cup chicken broth or stock
    * A handful fresh basil leaves, torn into small pieces
    * Coarse salt
    * 1 1/2 cups shredded provolone
    * 1/2 cup grated Parmigiano-Reggiano
    * 1 pound spaghetti, cooked to al dente

    Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.

    Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.

    Enjoy!

  2. mtn.camping said:

    Chicken In Herb Crusts

    4 boneless chicken breasts
    1 tbsp. dijon mustard
    1 c. bread crumbs
    2 tbsp. parsley
    1 tbsp. mixed dry herbs
    2 tbsp. butter , melted
    S&P
    garlic powder
    Preheat oven to 350 degrees F. Lay breasts in a greased baking dish . Spread with mustard and season with S&P and garlic powder . Mix bread crumbs and herbs . Press onto the chicken . Spoon on the melted butter . Bake uncovered 20 min. or until tender and crisp .

    Honey Chicken Teriyaki

    2 lbs. boneless breasts
    1/2 c. flour
    S&P
    2 eggs , beaten
    Glaze:
    1/3 c. soy sauce
    1/3 c. honey
    1 tbsp. dry sherry
    2 cloves garlic , crushed
    1 tsp. ginger
    2 tbsp. sesame seeds
    Cut chicken into 2 ” pieces and dredge in dry ingredients , dip in eggs and dredge again . Heat oil in skillet until very hot . Fry pieces , turning as needed until browned on both sides . Meanwhile in small saucepan heat soy , honey , sherry , garlic and ginger . Drain chicken and dip in honey mix and place in baking pan and sprinkle with sesame seeds . Bake at 250 degrees F. for 20 min .

    Saucy Lemon Chicken

    1 1/4 lbs. boneless breast , cut in bite size pieces
    1 egg , beaten
    3 tbsp. cornstarch
    2 tbsp. soy sauce
    1/2 c. sugar
    2 tsp. chicken bouillon
    1/2 tsp. garlic powder
    1 c. water
    1/2 c. lemon juice
    2 tbsp. catsup
    oil
    shredded romain or spinach
    In med. bowl , combine egg , 1 tbsp. starch and soy sauce ; mix well . Add chicken , stirring to coat , marinate 10 min. In med. saucepan , combine remaining starch , sugar , bouillon and garlic powder . Gradually add water , juice and catsup ; mix well . Cook and stir over low heat to boil ; reduce heat and simmer until thick . Keep sauce warm . Coat chicken with cornstarch . In lg skillet , cook chicken in oil until tender and golden . Arrange chicken on greens and pour over sauce .

  3. Hope said:

    wash chicken,pat it dry, and pound it out,if necessary to be of even thickness to cook properly.

    In a large plastic bag, crush some Townhouse crackers,add some flour,about 1 part flour to two parts crackers,add some onion and garlic powder to taste, and a palm full of grated Parmesan or romano cheese

    beat an egg or two,dip chicken in egg,then into cracker mixture to coat
    fry in hot oil until golden on both sides and chicken is no longer pink inside,takes just a few minutes per side.Serve with your favorite dipping sauce or
    place cooked chicken in a bowl with buffalo sauce,cover and shake until chicken is coated with sauce and serve with blue cheese.

  4. Does anyone know any good bonless chicken recipes? | ClubEvoo said:

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  5. Ronja said:

    I had no idea how to approach this beeoof-nrw I’m locked and loaded.




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