Chicken Breasts

My favorite is the Campbells rice and chicken dish. It's really easy to make!

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeI...

OOOH! This one looks good too! It's been in my recipe box, but I haven't gotten around to trying it yet...

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeI... (Sweet and Spicy Picante Chicken)

i usually do mine in a skillet with butter, season with garlic salt, pepper, and plenty of parmesan cheese. the parm gives them a L. more texture. i make white or brown rice, adn serve the breasts over the rice. side of your fave veggie! and my 2 year old loves it, which is a big plus!

somethign I did was get stove top stuffing or last night left over rice or mashed potatoes(any bread thing to stuff with)

slice the chicken so you have a pocket, put the stuffing (or left over) in, put a slice of cheese on top (swiss is perfered) and wrap the breast with a piece of bacon (put a tooth pick in to keep everything attached...cook like normal. 350 for about 45mins (or grill)

This question has actually come up a couple of times lately. Maybe try searching the topic? There were a lot of great ideas to make things interesting.

We have a couple favorite ways to have chicken.

1) Cut in thin slices and cook in skillet with a small amount of olive oil. Sprinkle each side with a little Montreal Steak mix. While chicken is cooking, cut some lettuce into small strips. Wrap chicken, lettuce, any other ingredients you'd like, and a little Ranch dressing in a tortilla or "wrap". It's a yummy and quick meal.

2) Spice Crusted Chicken from The Eating Well Rush Hour Cookbook, copyright 1994. Our family loves this chicken and it's great the next day, cut up in a salad.

SPICE CRUSTED CHICKEN
In a dry skillet over medium heat, toast, stirring, for 45 seconds, or until aromatic:
1 T. ground coriander (I use 2 T.—double their amount)
1 T. ground cumin (I use 2 T.—double their amount)
1/2 T. freshly ground black pepper (I don’t measure this exactly...I use a lot less)
Transfer to small bowl, add salt, set aside.
1 t. salt (DON’T SKIP—tastes flat if you do)
Preheat broiler.

Prepare chicken as per A) or B) below:
1 lb. boneless, skinless chicken breasts, fat trimmed (~4 chicken breasts)
A) I usually do the following…
--Cross-cut chicken breast into thirds so they are roughly equal chunks.
--Dip in oil and then coat with spices. (I coat them heavily with the spices. Based on original author’s quantities, they must coat chicken more lightly.)
--Place coated chicken directly on broiling pan, with no additional oil added to pan.

B) Actual recipe asks you to…
--Lightly oil a broiler rack or coat it with nonstick cooking spray.
--Place chicken breasts between two pieces of plastic wrap; flatten the meat slightly with a rolling pin. Discard the plastic wrap.
--Brush both sides of chicken with oil, then coat with spice mixture and place on prepared rack.

Broil until chicken is no longer pink in center--5 minutes per side if A); 4-5 minutes per side if B).

I know you already probably had your chicken meal, but these are yummy recipes to save for another time. Enjoy!

There are a ton of great recipes out there, but here's my fave for quick and easy. I only cook for two adults, so I half this recipe and it's good with or without mushrooms.

Chicken Marsala

4 chicken breast halfs, tenderloins removed,
1 T chopped fresh sage leaves
5 T butter
1 Cup Marsala wine
1 Cup chicken stock or broth
1/3-1/2 pound white mushrooms, sliced
flower for drege

Season chicken breasts with salt and pepper, then coat with flower, shaking off excess
Heat 1 T butter over medium heat
Add mushrooms, sauted until the give up their juice (4-5 minutes), remove to plate and set aside
Melt 2 T butter
Add fresh sage and saute 30-60 seconds
Add first two chicken breast and cook until golden brown (about 3 min. per side)
Remove chicken and tent with foil
Melt remaining butter and repeat process with remaining chicken breasts
Remove chicken from pan add wine and broth and reduce for 10 minutes, scraping up brown bits
When ready, add chicken and mushroom back in and stir until heated through.

Enjoy!

try apricot jam and red onions.

We had Greek night last night. I had my hubby grill up the chicken with just salt and pepper. Then I put out store bought hummus (although it is easy to make your own), and I made Tzatziki from allrecipes.com Here is the one I made:

http://allrecipes.com/Recipe/Tzatziki-II/Detail.aspx

I made some Basmati rice, warmed up some pita and had zucchini. My husband HATES Greek food and even he said he enjoyed the meal. My son also enjoyed it quite a bit. It was just a nice change of pace from BBQ chicken or chicken with potatoes, etc.

I like to saute some onions in Olive oil, when onions soft, add the chicken. Bown on both sides. Then I add some chopped up Spinach, some chopped up tomato, a spoonful or two of capers, a spoonful or two of sliced Kalamata olives, (I add in some of the juice from the capers and olives),
one or 2 T of fresh lemon juice.

(I usually do this with chicken that is already cooked, I just cube it and heat it so it is warmed through. You can slice the chicken so it will cook more easily. This is a quick dish that I love for leftover chicken, never made it with raw chicken, not sure how long to cook chicken in with all the veggies - you don't want the spinach to overcook, nor the tomatos to reduce too much.

Good LUck!

go to allrecipes.com