What are some good not too complicated chicken dinner recipes?

I’m getting tired of the chicken dinners I’ve been making and need some new ideas, preferably recipes that are not too complicated and don’t require me to go out and buy a bunch of new ingredients. Oh and its skinless, boneless chicken breasts. Thanks!

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4 Responses to “What are some good not too complicated chicken dinner recipes?”

  1. lolithki said :
    October 14th, 2010 at 12:08 am

    This is one of my favorite chicken recipes:

    1 cup salsa (approximate, I don’t really measure this I do it more to taste)
    4 chicken breasts
    8 tbsp cream cheese
    1/2 cup shredded cheese

    Heat your oven to 350. Spread about 1/2 of the salsa on the bottom of a 9×13 pan (if you don’t have this an square pan will do as well). Place the chicken on top of the salsa and spread 2 tbsp of cream cheese on top of each breast. Spoon the remaining salsa over the chicken. Cover the dish with foil or a lid and bake for 15-20 minutes.

    Remove the foil or lid from the pan and sprinkle the cheese on top of the chicken. Bake for an additional 15-20 minutes or until no longer pink.

    I usually serve this with a tex-mex style rice and corn, but it is also really good with potatoes.

  2. Ginger R said :
    October 14th, 2010 at 12:53 am

    on top of a salad is good

  3. mtn.camping said :
    October 14th, 2010 at 1:07 am

    How about something different , simple and quick .

    Chicken with Honey and Grapefruit

    4 bonless chicken breast halves
    3 – 4 tbsp. honey
    1 pink grapefruit , skinned and cut into 12 segments ( each section is a segment )
    S&P ( salt and pepper )
    greens ( turnip , collard , mustard , spinach , endive ) what you like or want
    cooked noodles ( you can butter them or not , ghee works well to )
    Holding your breast on a cutting board lengthwise , make 3 diagonal cuts into the breasts ( not deep ) with a sharp knife . Brush the chicken with honey and season with S&P . Place in a flame proof dish cut side up under a med. broiler for 2-3 min. about 6 inches ( 15.24 cm. ) from heat .
    Turn the breasts over and place grapefruit segments in the slits . Brush with more honey and cook another 5 min. or until tender . If necessary reduce heat so the honey does not burn .

  4. KDL said :
    October 14th, 2010 at 2:00 am

    Here are a few that are different at least from my normal prep that taste really good:

    This one is tangy and flavorful: SUN-DRIED TOMATO CHICKEN

    Ingredients
    * 1 (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs)
    * 1 cup sun-dried tomato vinaigrette with roasted red pepper dressing
    * 1/2 teaspoon coarsely ground pepper
    * Toppings: chopped sun-dried tomatoes, sliced fresh basil

    Preparation
    1. Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.

    2. Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.

    Note: For testing purposes only, we used Good Seasons Sun Dried Tomato Vinaigrette With Roasted Red Pepper dressing.

    Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1589398

    This one is a nice switch-up with a southwestern swing: CHICKEN AND CHEESE ENCHILADAS:

    Ingredients:
    1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    1/2 cup sour cream
    1 cup Pace® Picante Sauce
    2 teaspoons chili powder
    2 cups chopped cooked chicken
    1/2 cup shredded Monterey Jack cheese (about 2 ounces)
    6 flour tortillas (6-inch), warmed
    1 small tomato, chopped (about 1/2 cup)
    1 green onion, sliced (about 2 tablespoons)

    Preparation
    * Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
    * Stir 1 cup soup mixture, chicken and cheese in a large bowl.
    * Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
    * Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

    http://www.campbellskitchen.com/RecipeDetail.aspx?ab=B&recipeSource=MealIdeas&recipeID=50780&rc=903&page=1&index=0&Lastindex=false

    This one resulted in the moistest chicken breasts thatt I have ever cooked. I tried it about two months ago and was talking about it for weeks. I call it oven-fried chicken: CHICKEN BREASTS IN SOUR CREAM

    6 chicken breasts, split, boned and skinned
    4 tsp. salt
    3 tsp. minced garlic
    1/2 tsp. pepper
    1/4 lb. butter
    2 c. sour cream
    1/4 c. lemon juice
    4 tsp. Worcestershire sauce
    1/2 tsp. paprika
    Bread crumbs
    1/4 lb. butter

    Wash chicken, pat dry. In large bowl combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture coating thoroughly, cover and refrigerate overnight. Remove chicken breasts, taking up as much sour cream as possible. Roll in bread crumbs to coat well. Place in baking dish. Melt butter and butter together; pour half over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 15 minutes more. Serves 12.

    http://www.cooks.com/rec/doc/0,1739,154183-226196,00.html




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