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We eat many boneless, skinless chicken breasts at my house so most of my favorite dinners start with those. I LOVE all of these recipes! I have found most of them on the internet from a variety of sources.
Broiled Chicken with Spicy Apricot Glaze
½ cup no sugar added apricot jam (Smucker’s Simply Fruit works well)
1 Tablespoon Dijon mustard
2 teaspoons lemon juice
¼ teaspoon crushed red pepper
About 1 pound boneless skinless chicken breasts or tenderloins
½ teaspoon salt
Spray the rack of a broiler pan with nonstick cooking spray; preheat the broiler.
Whisk together the jam, mustard, lemon juice, and crushed red pepper in a small bowl. Sprinkle both sides of the chicken with salt. Place the chicken on the broiler rack and brush with half of the jam mixture. Broil 3 inches from the heat, brushing periodically with the remaining glaze, until lightly browned, about 4 minutes on each side.
Cilantro Lime Chicken
4 boneless, skinless 1/4 cup minced cilantro
Chicken breasts 1/2 clove garlic, minced
1/2 cup lime juice 1/2 tsp. salt
1/4 cup olive oil
Mix lime juice, oil, cilantro, salt, and garlic in resealable plastic bag. Put chicken in marinade and refrigerate for several hours, or overnight. Grill chicken over medium heat 20-25 minutes, until center of chicken is no longer pink. Serves 4.
Bourbon Chicken
5 chicken breasts
2 T oil
1 t garlic
1/4 C apple or pineapple juice
1/3 C brown sugar
2 T ketchup
1 T apple cider vinegar
1/2 C water
1/3 C soy sauce
pinch red pepper flakes
1 T cornstarch
1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors.
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. Pour the sauce into the pan. Stir it around to cover all the chicken pieces.
5. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 10 minutes, stirring a couple of times during the cooking period.
6. Serve over white or brown rice.
Orange Chicken
■2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
■1 ½ cups corn starch
■1 cup panko bread crumbs
■2 eggs, beaten
■¼ teaspoon salt
■¼ teaspoon pepper
■Oil (for frying)
Orange Sauce
■1 ½ cups water
■1/4 cup orange juice
■1/3 cup rice vinegar
■2 ½ tablespoons soy sauce
■1 tablespoon orange zest, grated
■1 cup packed brown sugar
■½ teaspoon ginger root, minced
■½ teaspoon garlic, minced
■2 tablespoons green onion, chopped
■¼ teaspoon red pepper flakes
■3 tablespoons cornstarch
■2 tablespoons water
Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.
Basic Sautéed Chicken
2 pounds boneless, skinless chicken breasts
1 pinch kosher salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
1 handful fresh chopped parsley
Directions
Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.
