Answers to Everyday Questions : simple chicken recipes that use chicken breast please.?

simple chicken recipes that use chicken breast please.?

12 Responses to “simple chicken recipes that use chicken breast please.?”

1. Dottie R said :
   October 2nd, 2010 at 5:48 pm

   This is a simple recipe that our family has enjoyed since the 1970s. I’m sure you’ll enjoy it also.

   Chicken Breast Deluxe
   1 can Cream of Chicken soup – undiluted
   1 can Cream of Celery soup – undiluted
   ½ cup Sherry (can substitute white wine, broth or water)
   ¾ cup shredded Sharp Cheddar Cheese
   ½ cup chopped Onion or Green Onions

   Mix above together. Pour over 4 whole or 8 half boneless chicken breasts in 9 x 13 baking dish.
   Bake for 1 ½ hours @ 300° F uncovered. Let sit for 10 minutes. Serve with rice.
2. Ansley said :
   October 2nd, 2010 at 5:50 pm

   Buy one at SAMS
3. Sugar Pie said :
   October 2nd, 2010 at 6:23 pm

   Tuscan Garlic Chicken

   3 lbs Boneless, skinless chicken breasts
   1½ cups Flour, plus 1 tablespoon
   1 Tbsp Salt
   2 tsp Black pepper
   2 tsp Italian herb seasoning
   1 lb Penne pasta, cooked
   1 Tbsp Garlic, chopped
   1 Red pepper, julienne cut
   ½ cup White wine
   ½ lb Whole leaf spinach, stemmed
   12 oz Heavy cream
   1 cup Parmesan cheese, grated

   Preparing the Chicken:
   – Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
   – Dredge chicken in the mixture, shaking off any excess.
   – Saute the chicken in batches, in a large, nonstick, ovenproof skillet – with enough oil to coat – over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
   – When finished, transfer the ovenproof skillet to a preheated oven at 350ºF. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165ºF.

   Preparing the Sauce:
   – While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
   – Slowly add remaining one tablespoon of flour and stir to combine.
   – Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

   Assembling Entree:
   – Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.
   Serves 6

   –Olive Garden website
   —————————–

   Blue Cheese Bake Chicken Breasts

   1/2 lb blue cheese, crumbled
   1 pint sour cream
   4 cloves fresh garlic, minced
   4-6 large boneless skinless chicken breasts
   1 cup fine breadcrumbs
   1 egg, beaten
   1/2 cup flour
   2 tablespoons butter
   2 tablespoons vegetable oil
   salt

   1. Mix together the blue cheese, sour cream and garlic; set aside.
   2. Lightly salt chicken breasts.
   3. Dredge each one in the flour, dip in the beaten egg, then roll in the bread crumbs.
   4. Place the butter& oil in a non-stick skillet and heat over medium-high heat.
   5. Brown chicken breasts on both sides then place in a lightly greased baking dish.
   6. Pour the blue cheese mixture over the breasts.
   7. Cover and bake in a preheated 350ºF oven for 45-60 min. or until chicken is tender.
   ——————————-

   BUTTERMILK BAKED CHICKEN

   ¼ cup butter or margarine
   4 bone-in chicken breast halves*
   ½ teaspoon salt
   ½ teaspoon pepper
   1½ cups buttermilk, divided
   3/4 cup all-purpose flour
   1 (10 ¾ oz) can cream of mushroom soup, undiluted
   Garnish: chopped fresh parsley

   Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.
   Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
   Arrange chicken, breast side down, in baking dish.
   Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
   Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.
   *4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.
   Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

   –Southern Living, OCTOBER 2001
   ———————————-

   CHINESE CHICKEN WITH ALMONDS

   1 lb. boneless, skinless chicken meat
   2 Tbsp oil
   1 tsp. toasted sesame oil, optional
   1 tsp salt
   2 Tbsp soy sauce
   2 sticks celery, thinly slices
   2 oz fresh mushrooms, thinly sliced
   4 oz frozen peas
   1 cup chicken stock
   2 tsp cornstarch
   3 oz split, toasted almonds

   Cut the meat into paper thin slices and salt. Heat the oils, add chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.

   Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.

   Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.

   Add the almonds and serve over steamed rice.
   ————————————

   Oniony Baked Chicken

   Chicken:
   1/3 cup LAND O LAKES® Butter
   1/3 cup crushed saltine crackers
   2 tablespoons onion soup mix
   8 chicken drumsticks

   Dip:
   1 med (1 cup) cuke, peeled, chopped
   1 cup LAND O LAKES® Light Sour Cream
   1½ teaspoon chopped fresh chives
   1/2 teaspoon salt
   1/2 teaspoon dried dill weed

   Heat oven to 350°F. Melt butter in oven in 13×9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture. Place drumsticks back in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.

   Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.
   Makes 4 servings (1 1/3 cups dip).
   —————————–

   Olive Garden Garlic Herb Chicken Con Broccoli

   1 lb. chicken breasts
   2 t. olive oil
   4 oz. dry orecchiette pasta
   1 C. heavy whipping cream
   2 T. butter
   2 t. minced garlic
   2 t. cornstarch
   1 C. broccoli florets
   Salt to taste
   Ground black pepper to taste
   2 Tbsp. grated Parmesan cheese

   Spice Mixture
   1-2 t. Dried basil, parsley, and rosemary
   1/2 t. Red pepper flakes
   salt and pepper to taste

   Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside.

   Cook orecchiette in a large pot of boiling salted water until “almost” done. Drain, and return pasta to pot.

   Stir butter or margarine, and garlic into a sauté pan. Cook till garlic caramelizes, then add the cream and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta.

   Stir chicken, and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
4. violet said :
   October 2nd, 2010 at 7:23 pm

   Homemade Chicken or Fish Nuggets
   This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:

   2 or 3 Tilapia filets or chicken breast
   1 egg
   about 1/2 c milk
   about 1/3 c parmesan cheese (grated)
   1/2 teaspoon salt (or to taste)
   1/2 teaspoon pepper (or to taste)
   about 1 cup bread crumbs

   Preheat over to 400. Cut the fish (or chicken) up into bite size pieces. Put the bread crumbs, salt, pepper, and parm into a ziploc bag. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl.

   Take the the nuggets out of the milk/egg mixture a few at a time and drop into the bag. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil). Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken. They are good!
   ———–
   I’ve used this homemade recipe and have added spices. Can freeze ahead and its cheaper.

   Toaster Chicken Nuggets
   1 slice whole-wheat bread, toasted
   2 c. Corn Flakes
   1 tsp. paprika
   1 tsp. sugar
   1/4 tsp. salt
   1/4 c. toasted almonds
   1 lb. chicken tenders (or cut up a chicken breast, cut into bite-sized pieces)
   1 c. buttermilk
   cooking spray

   Preheat toaster oven to 375 degrees. Combine chicken and buttermilk in a shallow dish;
   cover and chill 15 minutes. Break whole-wheat toast apart into a food processor and
   process until coarse crumbs form; add Corn Flakes and almonds and continue to pulse
   until crumbs are medium fine. Transfer crumbs to a shallow bowl.

   To prepare chicken, dredge in the crumb mixture and place on prepared toaster oven
   baking sheet (I cover mine with aluminum foil and spray with cooking spray for easy
   cleanup). Once all chicken is prepared and on baking sheet, spray lightly with cooking
   spray and bake at 375 degrees for 15 minutes.

   Note: depending on the size of your toaster oven you may need to make two batches.

   Yield: 5 servings–
   ————
   OK, I know you didn’t ask for it, but if you have nuggets, got to have oven fries, they’re great.

   As an idea, in general, egg white can be used for the potatoes, so the seasonings would stick to it and makes them crispy. I’ve used margarine on the cookie sheet instead of Pam spray or oil. Or if you have a nonstick pan then don’t use anything.

   nonstick vegetable oil cooking spray (I’ve used margarine, if I don’t have this)
   4-5 large baking potatoes cut into 1/4 strips
   seasoning blend, your choice

   Preheat oven to 450°.

   Spray cookie sheet with nonstick spray.

   Toss potatoes with seasoning choice. Put on a baking sheet and bake for 20 to 30 minutes, turning every 10 minutes so they brown evenly.

   Bake until browned and crispy.
   ———
   Crunchy Seasoned Oven Fries

   3/4 cup cornflake crumbs

   Italian Fries Seasoning
   6 tablespoons grated Parmesan cheese
   1 1/2 teaspoons Italian herb seasoning

   Chili Fries Seasoning
   1 1/2 tablespoon chili powder
   1 1/2 teaspoons garlic salt

   1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch thick wedges
   1 egg

   Heat oven to 375 degrees.

   Coat two baking sheets with vegetable cooking spray.

   Lightly beat egg in shallow bowl.

   In another shallow bowl, mix crumbs and seasoning blend of your choice.

   Dip potato wedges into egg; coat completely with crumb mixture.

   Arrange in single layer on baking sheets.

   Bake 20 minutes, then turn potatoes over and continue to bake 10 to 15 minutes longer, until potatoes are browned and crisp and insides are tender when tested with toothpick or fork.

   Serve immediately, plain or with lemon or ketchup.
5. torismom said :
   October 2nd, 2010 at 8:00 pm

   Here is a favorite at our house: Cheesy Chicken

   4 boneless skinless chicken breasts, cut into cubes or bite size pieces. Melt 1 T. butter or margarine in skillet and toss in chicken pieces and 1/4 cup diced onions. Brown until onions are tender and chicken is white. In a 2 qt. casserole, mix chicken with 2 cups grated cheddar cheese, 1 can cream of mushroom soup, small can of sliced mushrooms, and small can of evaporated milk. Bake at 350 degrees for 30 minutes. Serve over rice. I usually add a little more milk and add minute rice to the dish so that it is all in one pot.
6. raindovewmn41 said :
   October 2nd, 2010 at 8:12 pm

   chicken tacos
   INGREDIENTS

   * 1 1/2 pounds skinless, boneless chicken breast meat – cubed
   * 1/8 cup red wine vinegar
   * 1/2 lime, juiced
   * 1 teaspoon white sugar
   * 1/2 teaspoon salt
   * 1/2 teaspoon ground black pepper
   * 2 green onions, chopped
   * 2 cloves garlic, minced
   * 1 teaspoon dried oregano
   * 10 (6 inch) flour tortillas
   * 1 tomato, diced
   * 1/4 cup shredded lettuce
   * 1/4 cup shredded Monterey Jack cheese
   * 1/4 cup salsa

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   DIRECTIONS

   1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
   2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

   yummy chicken and dumplings
   NGREDIENTS

   * 1 small chicken
   * Water
   * Pinch of salt
   * 2 cups of all-purpose flour
   * 3 Tbsp. butter shortening
   * 1/2 cup buttermilk
   * 1 egg

   Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.

   Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.Allow the dumplings to thicken the broth until it is a creamy consistency.

   for this I use chicken breast and a lg container of chicken broth and self raising flour it is amazing
7. carolathome2099 said :
   October 2nd, 2010 at 8:51 pm

   Cooked pasta + jar of 4-cheese alfredo sauce + 2 cooked chicken breasts cut into bite-sized pieces = chicken alfredo.

   Cooked pasta + jar of marinara sauce + 2 cooked chicken breasts + mozarella cheese (melted on top) = chicken parmesan.

   Simple enough?
8. a cabingirl said :
   October 2nd, 2010 at 9:38 pm

   mix 1/2 mayo and 1/2 mustard .. and smear over chicken breast, then coat in bread crumbs. Place in a pam sprayed baking dish, spray the top with more pam ( cooking spray) and bake at 350 degrees for 30 minutes.
9. smdiner said :
   October 2nd, 2010 at 9:42 pm

   1/2 cup butter
   1/4 cup olive oil
   1/4 cup finely chopped green onions
   1 tablespoon minced garlic
   Juice of 1 lemon
   2 pounds of chicken breast, boned, skinned and cut into 1/2 inch pieces
   1 teaspoon salt
   1/2 teaspoon black pepper

   Directions
   In skillet, heat together the butter and olive oil and saute the green onions and garlic.
   Add the lemon juice, chicken, salt, and pepper.
   Continue cooking, stirring constantly for 5-8 minutes or until chicken is done.
   Serve over buttered noodles or hot rice.
   ——
   or
   INGREDIENTS:
   1/2 cup dijon mustard
   1/4 cup apple juice
   2 cloves garlic, minced
   2 cups fresh soft bread crumbs
   1 cup grated Parmesan cheese
   1 Tbsp. butter, melted
   1/4 tsp. salt
   1/8 tsp. pepper
   2 tsp. dried parsley flakes
   8 boneless, skinless chicken breast halves
   PREPARATION:
   Line a 13×9″ pan with foil and preheat oven to 375 degrees.
   In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes.

   Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked
   ——-
   Russian Chicken:

   Ingredients:
   3-4 chicken breasts or thighs (skinless, boneless)
   2 tsp lemon juice
   half of one 8oz jar apricot preserves
   half of 1 bottle Wishbone brand Russian salad dressin
   1 small onion, sliced into rings (optional)
   1 red pepper, sliced into rings (optional)

   Directions:
   Preheat oven to 350F. Place chicken pieces in a baking pan/dish. Top with onions and peppers. Mix lemon juice, apricot preserves, and Russian dressing together in a bowl. Pour over chicken pieces. Bake at 350F for 1 hour, uncovered. Serves four (roughly 1 piece chicken per person. Refrigerates well and is as tasty the next day as left overs).

   It’s a very simple recipe, but it’s practically foolproof and the chicken comes out moist because the dressing/preserve mix keeps it from drying out. Make sure the onions/peppers are covered by the mix, otherwise they will burn after an hour. This dish goes very well with vegetable side dishes, mashed potatoes, with pasta, rice, etc (Anything that goes well with a apricot-y glazed chicken). It’s very versatile.
   —-
   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.

   ——-
10. pattsywattsy said :
    October 2nd, 2010 at 10:18 pm

    Favorite E-Z recipes you might want to try.
    Good Luck & enjoy.

    COLA CHICKEN
    (And more variations of recipe)
    (My personal favorites….using this recipe
    are the ‘wings & ribs….ummm good!)

    4 skinless, boneless chicken breasts
    1 cup catsup
    1 12oz. can cola (pepsi, coke, etc.)

    Put chicken in a non-stick pan.
    Mix together catsup and cola, pour over chicken.
    Bring to a boil. Cover, reduce heat and cook 45 minutes.
    (turning chicken a few times, while cooking…to prevent from sticking to pan)
    Uncover, turn up the heat and continue to cook until the sauce
    becomes thick and adheres to the chicken.
    It turns into the most incredible BBQ sauce. Yummmm!

    You can double the recipe and use more pieces of
    chicken….wings…would be ideal…add some hot sauce….presto “Hot Wings”!

    I have used Ribs, just as good.

    I tried this recipe with ‘meatballs’….was equally
    as good…served over rice.

    I found another variation…..omit the catsup and add a small jar of Salsa (any variety).
    I have tried using Salsa (omitting the catsup….not).
    You’d think a recipe with only ‘3’ ingredients couldn’t be messed up….wouldn’t you??
    Well…while I was preparing to fix the ‘Cola Chicken’ recipe
    using Salsa…..I was also trying to carry on a conversation with my
    husband…(just proves…I can’t do two things at once)….mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola……..still turned out really tasty (to me)…might be a little sweeter than some of you like.

    I fixed chicken wings, (using the above recipe)
    but…I added the spices from a MILD (I don’t care for “HOT”) Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

    Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.

    Another (bright)idea…..I thought of trying……replace the
    catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
    Fixed the shrimp with cocktail sauce……eh…wasn’t all that
    great…was OK…probably won’t be fixing it again.

    Also tried beef stew cuts……that was pretty good…..I can see
    myself making this again.
    Served both over rice…..think the stew cuts would have been just as
    good over noodles.

    Gonna try some butterfly cut pork chopes…..or boneless chops…or pork steaks……should be good!

    Try little cocktail wieners/sausages…for appetizers…..pork chops….pork steaks. (Maybe Vienna Sausages??)

    CRUNCHY ONION CHICKEN

    1 1/3 cups French’s Original French Fried Onions
    4 boneless skinless chicken breast halves
    1 egg, beaten

    LIGHTLY CRUSH:

    Onions in a plastic bag.

    DIP:
    Chicken in egg

    COVER:
    With onion crumbs, press firmly to adhere to chicken.

    BAKE:
    Preheat oven to 400 degrees.
    Place chicken on lightly greased baking pan.
    Sprinkle with additional onion crumbs, if desired.
    Bake for 20 minutes or until no longer pink in center.

    Mushroom Chicken

    4 boneless/skinless chicken breast (or any pieces you like)
    1 can cream of mushroom soup.
    1 can water

    Place chicken in crock pot (or sauce pan for stove top cooking)
    mix soup & 1 can of water together
    pour over chicken
    cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

    Serve over noodles or rice or dressing….or???

    Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:

    http://groups.yahoo.com/group/e-zcookin/

    Lots of interesting ‘stuff’ in files & links…come join & check it out.

    Pat in Indiana….pmsbar2@att.net
11. cat lover said :
    October 2nd, 2010 at 11:16 pm

    Marinate in italian dressing and cook ,tastes wonderful.I also sprinkle seasoned salt and poultry seasoning on chicken breasts and cook ,thats another favorite at my house,give it a try,good luck!
12. simple chicken recipes that use chicken breast please.? | DavidKaiserBlog said :
    October 2nd, 2010 at 7:41 pm

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