Why do you feel the need to misspell ANYONE? It is not cute and looks uneducated.
Unless you're 14, than all is forgiven.
Now as to the chicken. Saute boneless, skinless breasts in some olive oil and garlic and serve over pasta. You can also add a jarred Alfredo sauce to it once it is done and serve that over pasta. You can cut it up first also, if you prefer. Or cut it up and cook with your favorite type of sauce, any kind of Asian is good, and serve over rice.
Boil a whole chicken and then shred the meat, mix with your favorite BBQ sauce and serve on buns.
Cut chicken breast up into chunks and cook, add a package of Taco season or Fajita seasoning and serve on tortillas with your favorite toppings.
Make Chicken Cordon Bleu. Pounded out chicken breast rolled around Swiss cheese and ham with a breading.
You'll find that recipe and many others on allrecipes.com
Regular people that try the recipes than rate them and comment on them so you know what works and what doesn't.
Good Luck.Neone know some recipes for chicken breasts?
You can substitute chicken breast for just about any other meat. They are amazingly versatile.
Saute them in white wine with garlic and thyme, serve them over rice with a green salad and French bread.
Pound them flat, egg-and-crumb them, pan-fry them lightly and serve with fettucine Alfredo.
dice them and braise them in broth with corn, onions, potatoes and cream for a chowder.
Saute them with onions, peppers and tomatoes and serve over spaghetti.
Marinate them in a mixture of plain yogurt and Indian spices, broil and serve with flatbread and chutney.
Dice them again and cook with Asian vegetables in a stir-fry.
Drop them into a slow cooker with a can of Mexican style tomatoes and two cans of (rinsed) pinto beans, server with tortillas.
Serve them in a cream sauce over biscuits for chicken a la king.
Skewer them, marinate them in peanut sauce, and grill them for satay.
here is what i do. put it in water to get it wet then take it out put layries garlic salt all over it then dip it in flower and fry it put a little more garlic salt on as you fry it is so so good
Let me share one of my Best Answers with you, BUT, you have to be Vinnie for a moment, This is for you Vinnie.
OK Vinnie this just between you and me, do not, I repeat do not share this with anybody. Go wash your hands and we'll get started. Oki doki, Grab those breasts of chicken and get the skin off. Plastic wrap or a food storage bag? Lower drawer over there. Chicken breasts one at a time we'll flaten them with this meat mallet, no no with the smooth side. Got that done, grab the Mozzarella cheese round and the Spinach, you know what grab the sliced Lunch Ham too. Ok now watch, Breast, slice o' Ham, Spinach and opps forgot to cube ';strip'; cut the cheese, thanks, roll the breast over with all this good stuff inside, hit it with Salt and Pepper. Preheat the oven to 375 and get out a small fry pan onto medium low heat, let's chop up about 4 cloves of garlic and get a stick of butter from the fridge, toss it all in the pan, yum smells great, good now it's melted and the garlic has melded into the butter, pour it over the chicken. Hey we have some cheese left over, put on top of the breasts and let's get this baby in the oven for about 30 minutes, just enough time to make some rice and steamed veggies. Ok Vinnie? Remember this is just me and you, you and me, tell nobody. Got any wine?
baked chicken in a garlic butter sauce, mmm so good.
Also take the chicken and bake it with Chicken Broth and Balsamic Vinegar. Half and Half.
Garlic Chicken: Butter or margerine in frying pan. Several cloves of garlic, minced. Brown. Serve with rice or pasta and a veggie.
butter fly them
use BBQ sauce
place in cut mushrooms, green pepper, black olives, tomato's
use Winchester sauce
saute veg's
put in chicken
you can use cheese on the chicken if you like cook till done add cheese to melt when done, place veg's onto and or around chicken use 2/3 veg.s per veg of chicken i.e 1/3 chicken.
Later.
stuffed chicken breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
You may have tried this already. But I sometimes buy boneless chicken breast. Season it with adomo %26amp; lemon pepper. Place them into a bowl overnight or for like 6 hours. While soaking them in Italian Salad dressing, add garlic gloves for taste. When you get ready to cook them wrap them aluminum foil, and place them in the boiler for 30 minutes or until done.
They are realllly good. Good Luck!
boneless or bone in?
chicken breasts in wine sauce
Ingredients
1kilo chicken breasts approx 4 pcs with inner fillet
录 cup extra virgin olive oil
陆 kilo French mushrooms
录 cup mavrodafni sweet wine or any port wine
1 red onion
1 red, 1 yellow and 1 green peppers
Salt and pepper to taste
Parsley
1 pack. 500grams noodles
Preparation
Cut the breasts into 1 inch cubes. Put in skillet oil, chicken, chopped onion and sliced mushrooms, and let them fry until meat is dark brown. Add wine let 2 minutes, then put the chopped peppers and 1 cup water, salt and pepper.
Cover and simmer about 1 hour until tender.
Prepare noodles accordingly directions on the packing.
Just before serving add chopped parsley.
http://www.foodnetwork.com/food/mh_chick鈥?/a>
1.) Chicken and Rice Casserole Recipe courtesy Paula Deen
2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
go to that website...
Cook a chicken breast or two by boiling it in chicken broth. cool in fridge and shred for dinner that night.
On a pizza crust, homemade or ready made (depending on your preference) spread warmed green enchilada sauce, warmed canned black beans, two small cans of green Chile, 1 small onion chopped finely and the chicken. Top with more enchilada sauce and then cheese of your choice, we use Italian blend mixed with Mexican blend. Bake as directed on the pizza crust package. Enjoy a slice of enchilada pizza.
I add cilantro to my crust (homemade) and dust the greased bowl it rises in with Chile powder and true lime powder. I had to make two more pizzas last time I had company as they loved the recipe. I always put jalapenos on half too, I lika da hot stuff.
take some of those Frenches dried onion rings with the cheese on them, smash them into bits and bread chicken breast and cook in oven,
Ingredients:
1 1/3 cups French's庐 Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
Directions:
1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.
3. Bake at 400掳F for 20 minutes or until no longer pink in center.
I know many recipes with chicken. Well, just a few. Anyway, there's a venezuelan way to do it (i modified it and made it chinese-venezuelan). Yes, i'm from South America, and ohh girl!, everybody has liked the ';new way'; to cook that chicken.
Take around 4 grass fed chicken breasts (the ones with NO bad stuff in them), and clean them with cold water for a couple of seconds. Now remove all the fat off of them with a good knife. throw them in a pot with already boiled organic vegetable broth enough to cover them up and cook them until they are fully cooked at medium-hot tempeture (i'd say 30 mins or less). Don't add any salt.
Take them out of the pot and let them sit until they cool down enough so you can take them and start shredding them by hand in one inch lenght (aprox) and 2 to 4 millimeters wide. Yes, this is the tricky part, but is worth it! Once you do the first one the rest will get easier...
Ok, once you have finish this up, take a big (enough for all this chicken and the rest) pan, add some good organic spanish olive oil and heat it up to low-medium tempeture. You will have to diced a medium sized yellow onion and 4 garlic cloves (not bulbs!). Once the oil is hot enough (never add anything with the oil still cold/normal tempeture) add the chopped onions and garlic and stirfry them for around 5 to 8 mins, or until light brown. At that point add the chicken and stir everything up and cook it for good 2 mins (yeap! not too much). Add (eye-measured) soy sauce, some fresh pepper, sea salt (not the regular one with toxic fluoride), grounded cumin, yellow mustard powder (a little bit), a tablespoon of oyster sauce, one big red sliced bell pepper, and a sliced jalape帽o if you like to spice things up a little! Cook all this at medium temp. for around 25 mins. That's about it!
I add sesame seeds at the end to add an extra nutty flavor.... ummmmMM!!! I usually eat this with white basmati rice or with chinese noodles...
PLEASE LET ME KNOW WHAT YOU THINK! I'M GETTING HUNGRY JUST BY WRTING THIS FOR YOU!
Good luck sweety...
go to foodnetwork.com and type in chicken and then click recipes...I am guessing there will be well over a 1000 different ideas with ratings from people who have tried them. Personally, I like to put about 8 chicken breasts in a casserole pan, add a bottle of A1 classic marinade and bake it for about and hour at about 350. Turn halfway through, another addition to this recipe is to add montreal chicken seasoning to it before you bake it.
Chicken Marsala is great!!!! Get the recipe at foodtv.com. I dont have time to type it out!!
Boneless chicken breasts that have marinaded in Italian and ranch dressings.. add a little Parmesan cheese.. marinade at least a couple of hours to let it penetrate the chicken.. then grill over a low flame
Yummy and easy!
marinate breasts in garli, ginger, red pepper/b. peper, salt,vinegar %26amp; yoghurt.Bake or fry.
this is great and easy, skin the chicken breast, cut off any fat and salt and pepper, put in slow cooker cover with a can of cream of chicken, or can of celery or can of mushroom, (2 of whatever cans you want) this needs to be cooked on high about 6 hours. This is wonderful over rice with the gravy.
you will need shredded Parmesan cheese coat breasts on both side and brown in olive oil then you can top with chopped tomatoes and fresh basil mixture wonderful enjoy
try the website cooks.com. they have recipes for everything. good luck and god bless.
buy a fajiat kit, comes with spices, salsa and tortilla wraps. slice chicken into strips, slice one green one red bell pepper into slices, same with one onion. cook off chicken with half the spices (i use a wok, you can use any skillet - make sure its hot) add the veggies and the other half of spices. serve with chips and guacamole, or if your really hungry, make rice and beans on the side.
another recipe i love.. use thin chicken cutlets, lightly dredge the breasts in seasoned flour (season it with ur favorite spices) fry them in a large skillet with a tablespoon of olive oil. remove. slice up one red onion and red bell pepper (or any of ur favoirite veggies) add another tablesppon of olive oil, cook off veggies, add squeeze of honey and splash of vinegar and season with salt and pepper.. plate over the chicken, serve with couscous.
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