Some yummy chicken recipes?

I am looking for some yummy ideas for chicken breasts, boneless/skinless. i'm tired of the same old breaded chicken and parmesian. Anyone have a good favorite recipe with chicken?Some yummy chicken recipes?
I have a chicken paprika recipe and if you will email me ,I would be glad to share . good luck and happy cooking .Some yummy chicken recipes?
I get requests for this every time I take it to potluck... easy and tasy and pretty!!





Swiss Chicken





5 or 6 boneless chicken breasts


6 slices Swiss cheese


1 can cream of chicken soup


1/4 C. milk


2 C herb seasoned stuffing mix, crushed


1/2 C melted butter





Place chicken in greased 13 X 9 dish. Season with garlic powder and pepper.


Top each breast with a cheese slice


Combine soup and milk... pour over chicken


Sprinkle stuffing mix over all.


Drizzle with melted butter


Bake at 350 for 50 minutes . Let sit for 5 minutes before serving.








Chicken Dumpling Pie





3 C. cooked , chopped chicken


2 cans cream of chicken soup


1 can chicken broth ( 10 1/2 oz)


1 15 oz can mixed vegetables, drained


2 C Bisquit mix


1 8 oz carton sour cream


1 C milk





Combine chicken and next 4 ingredients. Pour into a greased 13 X 9 pan.





Combine biscuit mix, sour cream, and milk. Stir well and pour over the chicken mixture.





Bake at 350 for 50-60 min. or until your pie is golden.
southern fried chicken, chicken stir fry, these sites ive listed has a lot of different recipes.
Well I was going to say fried chicken but go to www.allrecipes.com
yes! I have a great recipe if you like garlic and lemon. mix olive oil, soy sauce, red wine vinegar, a lot of fresh crushed garlic, and one lemon squeezed with some salt and pepper. I add red pepper flakes but it depends how spicy you want it. Let it marinade for a half an hour and then grill, bake or broil. It is really good and really good for you. You can use hummus to dip it in, cucumber sauce or nothing! I want some right now!
Go to www.allrecipes.com and eat your heart out (literally) LOL It's a great site of TNT recipes.
Here are a few that you might like, they are all very good and pretty simple to make! have a great day!





12 bonesless, skinless chicken breast halves


1/4 cup lemon juice


1 tsp. salt


1/2 tsp. black pepper


1/4 tsp. celery salt


1/4 tsp. paprika


10 3/4 oz. can fat-free, low-sodium cream of mushroom soup


10 3/4 oz. can fat-free, low-sodium cream of celery soup


1/3 cup dry sherry, or white wine


grated fat-free, low-sodium Parmesan cheese





1. Mix together lemon juice, salt, black pepper, celery salt, and paprika in medium-sized bowl. Stir in mushroom and celery soups and sherry or wine.





2. Dip each chicken breast half in seasoned soup mixutre, then place chicken pieces in slow cooker.





3. When all chicken is in cooker, pour remaining soup mixture over chicken. Sprinkle with cheese.





4. Cover. Cook on low 8-10 hours.





5. Serve with rice








6 boneless chicken breasts


bacon


1 cont. sour cream


1 can cream of mushroom


1 can cream of chicken


1 jar dried beef


paprika





Pre-heat oven to 350. Place dried beef on bottom of pan. Wrap a piece of bacon around each piece of chicken and secure with a toothpick. Place chicken on top of dried beef. Mix soups and sour cream and cover chicken with mixture (you may not need to use it all) sprinkle with paprika and cook for 1 hr.








Boneless chicken breasts


1 can frozen limeade





Pour limeade over top of chicken and bake covered @ 350 for 1 hr. Take foil off and cook for additional 10 minutes to brown.
I have a few old standbys that I use. One I just chop up the chicken breasts and sautee in a frying pan with a little olive oil, lemon juice and lemon pepper spice.
here it is..





Yummy Chicken





5 boneless skinless chicken breasts


1/2 cup grated parmesan cheese


3 eggs


1 cup breadcrumbs


1/4 cup oil (for browning)


1/2 lb mushrooms


1 cup white wine


1/2 lb monterey jack cheese





Preheat oven to 350 degrees.


Beat eggs and leave in bowl.


Pour parmesan cheese on to a small plate (for dipping).


Pour bread crumbs on to small plate (for dipping).


Pound chicken breasts to 1/8 thick (to tenderize).


Heat a small amount of oil in frying pan, just enough to cover the bottom.


Dip breasts first in parmesan cheese, then in egg, then in bread crumbs.


Brown to a nice golden brown on both sides and remove to a 9x13 cassarole dish.


Wash and slice mushrooms (1/2 lb was an estimate, use as mamy mushrooms as you like or none at all).


Saute mushrooms in same frying pan- just until soft.


Add the wine to the mushrooms (Just to cook off the alcohol) approx 5 minutes.


Cover the chicken breasts with the mushrooms and the wine.


Cover with cassarole dish with foil.


Bake at 350 degrees for 45 minutes.


Remove from oven, remove foil and place one large slice of jack cheese on each breast.


Cover with foil and return to oven for an additional 10-15 minutes or until cheese has melted.


Most of my amounts were estimates as I now make this from memory, but you can see, they are easily adjusted to suit your family size.


My daughter and I do not like mushrooms so we put them all on my hubbys pieces!
CHICKEN BREASTS SUPREME


6 boneless chicken breasts


6 slices bacon


1 jar dried beef- 8 oz (chopped)


1 can cream of mushroom soup


1 (4 oz.) can mushroom stems and pieces (drained)-optional


1/2 c. sour cream


Parsley- optional (gives a nice pretty effect)


Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.


Note: I wash the dried beef in warm water and then drain, to take away the saltiness. Although this contains acon, this is not a greasy dish. Very delicious.





Pecan Chicken


4 boneless, skinless chicken breasts


1/4 cup honey


1/4 cup Dijon mustard


1 cup pecans, finely chopped


Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4





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.


NOTE: The original recipe calls for mayonnaise, but I substituted ranch dressing instead. Delicious.
Okay...instead of breadcrumbs, try crushed cornflakes.


Then fry it.


It tastes different to breadcrumbs and you can also make a niiice cheesey sauce for them.





OR you could wrap parma ham around them with a leaf of basil and bake them.These will taste gorgeous with some salsa and salad or new potatoes.





So delish.
Here is a chicken recipe that I've made often, and my friends keep asking for it over and over again.





Chicken Fontina





3 boneless skinless chicken breasts, cut in half


1 1/2 cups Italian salad dressing


1 1/2 cups Balsamic salad dressing


8 oz sliced fresh mushrooms


1/2 cup chopped onion


2 tsp tarragon


6-8 oz shredded Fontina cheese (or white cheddar or MJ)





In a large skillet, saute your onion in some EVOO or butter for 3 minutes until softened. Add both salad dressings and place the chicken breasts in the pan. Add a little S%26amp;P if you like. Bring liquid to a boil and then turn heat to a simmer. Simmer chicken 10 minutes per side, turning once. Remove chicken and place in a 13X 9 baking dish (I use a glass Pyrex dish). Then place your mushrooms and tarragon in the liquid and cook for 4 minutes. Pour the liquid and mushrooms over the top of the chicken, then sprinkle the shredded cheese on top. Bake in a 375 oven for about 25 minutes. Serve with garlic mashed. Very yummy.