VEGGIE LOVE asked:
Alight I need a recipe for a boneless chicken breast recipe. No fried chicken recipes either. Now it can’t be a crockpot recipe either.K I don’t have enough time to do that. I have about 3 hours maybe four. Preferabally an oven recipe but anyother ideas you have they are welcome. Something that will go well with mac and cheese. But any and all are welcome. I need all the directions though. Be very descriptive as I haven’t be cooking chicken for years and years and years.
Alight I need a recipe for a boneless chicken breast recipe. No fried chicken recipes either. Now it can’t be a crockpot recipe either.K I don’t have enough time to do that. I have about 3 hours maybe four. Preferabally an oven recipe but anyother ideas you have they are welcome. Something that will go well with mac and cheese. But any and all are welcome. I need all the directions though. Be very descriptive as I haven’t be cooking chicken for years and years and years.
Any tips you have to are welcome….like how to make the chicken more moist and things like that.
I’m a vegetarian and my boyfriend is not so….any tips are probably much needed and welcome. LOL
Tags: Boneless Chicken Breast, Crockpot Recipe, Fried Chicken Recipes, Vegetarian
March 18th, 2008 at 7:24 pm
You don’t have to fry.
Spray it with butter flavor cooking spray. Coat it with seasoned flour, wheat or plain. Put it in the oven and bake it until it is golden brown.
Just like fried but without all the nasty grease.
No need to get fancy with a lot of ingredients either. You can soak it in Italian Dressing, which will help keep it moist and sear it in a pan until done. About 350-375 degrees for about 30 to 40 minutes, depending on the size of the chicken breast.
You can always grill chicken breast also.
But I think the oven baked to a fried perfection is the best with mac and cheese. And, since you are only cooking meat for him you ned to keep it simple.
March 19th, 2008 at 2:57 pm
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. Serves 8
March 20th, 2008 at 7:52 pm
Don’t believe you have a boyfriend unless you are posing as a dude.
March 24th, 2008 at 12:58 am
Put parmesan cheese and some bread crumbs in a bowl. Mix it up. Roll the chicken breast in it until covered. Put it in the over for 45 minutes at 350 degrees. Make sure that it is cooked through (cut it open and make sure there is no pink left) Done and done.
March 25th, 2008 at 10:09 pm
fast easy simple and good!
brown chicken breast in a small amt. of oil
transfer to baking dish sprayed with non stick spray. bake 40 min on 350. Spoon a few tbs of any kind of pasta sauce on breasts. Bake 10 min. cover with mozz cheese sprinkle with italian seasoning if using spaghetti sauce. Bake until melted.
March 26th, 2008 at 7:35 am
Take some chicken breasts and rinse them off. Put them in the crockpot with a can of cream of mushroom soup and 1 can of water. season. Cook on high for 3 hours. remove. Add some oil to the frying pan and place each piece of chicken in there. Cook on medium heat with the lid on until the juices run clear.
ENJOY
March 28th, 2008 at 4:50 pm
I don’t know how well this will go with mac and cheese, but it’s my favorite chicken recipe.
Boneless, skinless chicken breast
pepperjack cheese
corn
black beans
meat mallet
toothpicks
Pound each breast until it is about 1/4 inch thick. Place a slice of pepperjack cheese in the middle of the flat breast. Cut some corn from the cobb and put a thin line of corn and black beans down the middle of the slice of cheese. Fold the sides of the breast over the filling and use toothpicks to secure. It’s easiest if you attach at the side rather than the top, but not as attractive. Season the outside of the meat as you see fit (Salt, Pepper, or a seasoning mix like Nature’s Seasons, that ’s my favorite). Bake at 350 for about 30-35 minutes. I have best results when I use a glass baking dish, but it doesn’t really matter. My family calls it Southwest Stuffed Chicken. I sometimes serve it with a little salsa on the top. Good Luck
March 29th, 2008 at 7:34 pm
This is the best. I cook it all the time.
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.
April 1st, 2008 at 11:43 am
Here’s a recipe for Russian Chicken (so named for the use of Russian salad dressing). I get great reviews every time I serve it. Just make sure your guests like sweet & savory foods (meaning meals, not desserts, that have a sweetness to it). I’ve found some people dont like sweetness in their meals, only in desserts. Also, the recipe is very forgiving and the amounts do not have to be exact:
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.
Enjoy.
April 2nd, 2008 at 2:50 am
Greek Chicken
3 Tablespoons Olive Oil
4 boneless, skinless chicken breasts
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 teaspoon minced garlic
1/2 cup dry white wine
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoon dried oregano
1/4 teaspoon basil
1 cup peeled, chopped tomatoes (preferably with seeds removed)
1/2 cup sliced black olives (or more if you like black olives)
1/2 cup feta cheese (more if you like)
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper and garlic. Brown chicken for 3 to 4 minutes on each side.
Conbine wine, lemon juice, oregano and basil; mix well. Pour over chicken. Cover and simmer 5 to 7 minutes until no pink remains in chicken.
Remove chicken to serving platter. Top with tomatoes, olives and feta cheese.
You may want to nuke it in the microwave for a minute or so to melt the cheese.
I just made it last night and it was delicious!
We had it with couscous with pine nuts. Rice is excellent also.
Enjoy!
April 4th, 2008 at 8:58 am
Place chicken breast in a covered pan on stove (nice and moist) cover with water and cook til done. Drain almost all the water and add salsa, cook til hot, turn off add finely shredded cheese (your choice) and cover 1-2 min til melted. You can also add onions,mushrooms,garlic,peppers etc.eat alone or over rice.
April 6th, 2008 at 10:26 am
4 flattened and cleaned chicken breasts
2 tab of light olive oil
1 large zucchini.. grated
1 large carrot .. grated
1/2 cup Asiago cheese… grated
garlic salt
butter as needed
Brown cutlets in butter and garlic salt. Remove, set aside covered with a piece of foil to keep warm.
In same pan saute zucchini and carrot until limp. On a baking dish lined with foil, place chicken. Put a few tablespoons of the carrot/zucchini mixture on top of each. Top with a few spoons of Asiago cheese. Heat in a warm 325degree oven for about 8 minutes or until cheese melts… Dust with pepper…. sooooo good!!