Do you have a favorite boneless chicken breast recipe?

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  1. peeples profile image94
    peeplesposted 5 years ago

    Do you have a favorite boneless chicken breast recipe?

    I'm looking for something new but there are too many recipes to choose from. anyone have any favorites they'd be willing to share?

  2. Attikos profile image78
    Attikosposted 5 years ago

    I most often use BSCB as "fast food." Doing it en papillote is the simplest way I know to cook it as a good, healthy dish, quickly. Just put one on a couple of slices of lemon, orange, apple or whatever else you have in the middle of a square of aluminum foil, add some slivered veggies, some garlic, some thinly sliced onion or whatnot, a little seasoning and herb, a few capers, that sort of thing, then seal it up in the foil and bake it until the pouch puffs. You don't even have to thaw the breast first. When I'm hurried for supper, no time for much cooking, that or a fish filet done the same way is frequently what's for dinner.

    1. MizBejabbers profile image90
      MizBejabbersposted 5 years agoin reply to this

      That sounds really interesting and easy. I am going to try it.

    2. peeples profile image94
      peeplesposted 5 years agoin reply to this

      I tried it a couple nights ago and it was yummy and tender! I did not add capers but I added some peppers, garlic, onion, and seasonings. Turned out great.

    3. Attikos profile image78
      Attikosposted 5 years agoin reply to this

      I'm delighted you enjoyed it! You can vary this dish any way you like. Try garlic and ginger one night.

  3. SidKemp profile image92
    SidKempposted 5 years ago

    I keep mine simple. If you use breasts with the skin on, then:

    Saute olive oil, garlic, oregano, and a little red pepper and salt. Slit open the skin and tuck it under the skin.

    If you use skinless breasts, then simply rub the preparation over the breasts.

    Then cook them whatever way you like - grill, bake, or boil.

    The garlic infuses into the chicekn. The heat vanishes from the red pepper, but it adds richness. The sals and oil enhance flavor.

  4. arksys profile image91
    arksysposted 5 years ago

    Marinate the chicken in the following for about 20-30 mins.

    garlic - approx 4/5 cloves
    lemon juice - approx1 table spoon
    salt - a pinch or two
    cooking oil - approx 1 table spoon.

    and grill.
    Yum.. smile

  5. fpherj48 profile image76
    fpherj48posted 5 years ago

    As a matter of fact, peeples, I do have a favorite boneless chicken breast recipe, that my husband and I love so much, I make it about 3 times a month.
    If the chicken breasts are quite thick, and they usually are.......slice them, the long way through the middle, to make 2 much thinner slices of breast.
      In one plate, pour one beaten egg...in another, 1/2 cup of plain fine bread crumbs & 1/4 cu.flour, tsp. of seasoned salt & blk pepper, 1tblsp. garlic POWDER (not garlic salt),& 1tbsp of onion POWDER-- swish this dry mixture around with a fork until blended together.
    Place large skillet on med heat, cover completely,bottom of pan with olive oil. pre-heat this oil until a tiny sprinkle of flour immediately sizzles when dropped into the oil.......
    With a fork, dip chicken breasts, one at a time, in egg-both sides....and then into bread crumbs/flour mix--both sides-- and place in skillet with hot oil, raise heat so chicken begins to saute well.  Flip breasts in pan every 3 to 4 min. until both sides are a deep golden brown....
    Prepare sauce or gravy of your choice.
    Suggestions: 1.) simple chicken gravy, or add mushrooms and onions. 2.) can of cream of asparagus or cream of broccoli soup & light cream......3.) for an Italian chicken, add a slice of mozarella on each chicken breast near the end of sauteing...until cheese melts and then pour spaghetti sauce over breast.
    For variations, this can be served with, rice, noodles, potatoes or for the Italian style, a side of spaghetti.  Have a fresh  green salad & rolls or french bread.....YUMMY!!

  6. Dan Barfield profile image76
    Dan Barfieldposted 5 years ago

    Cut a chicken breast almost all the way through and spread it open. Stuff liberally with garlic Boursin cheese, close up then wrap with Palma ham or Black Forest ham to flavor and hold together. Wrap then in tin foil to keep it from drying out and bang it in the oven for 20 mins on 190. Bootiful smile

    1. arksys profile image91
      arksysposted 5 years agoin reply to this

      lol@bootiful. wink

  7. renee21 profile image79
    renee21posted 5 years ago

    I love to grill boneless chicken breasts on the griddle(or outdoor grill).  I season them with salt, pepper, garlic powder, and parsley.

  8. IslandBites profile image87
    IslandBitesposted 5 years ago

    https://usercontent1.hubstatic.com/8036308_f260.jpg

    One of my latest chicken recipes that everybody loves:

    http://islandbites.hubpages.com/hub/Isl … conut-Rice

  9. rumanasaiyed profile image77
    rumanasaiyedposted 3 years ago

    https://usercontent2.hubstatic.com/12400505_f260.jpg

    My favorite boneless chicken recipe is " Chicken Bihari Boti". And the best thing about it is that its very simple to make.

    If you are fond of spicy food then you will surely like this recipe.
    http://rumanasaiyed.hubpages.com/hub/-R … ihari-Boti

 
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