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?
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.
That sounds really interesting and easy. I am going to try it.
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.
I'm delighted you enjoyed it! You can vary this dish any way you like. Try garlic and ginger one night.
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.
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.
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!!
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
I love to grill boneless chicken breasts on the griddle(or outdoor grill). I season them with salt, pepper, garlic powder, and parsley.
One of my latest chicken recipes that everybody loves:
http://islandbites.hubpages.com/hub/Isl … conut-Rice
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
by Jami Johnson 8 years ago
Do you prefer chicken breasts or chicken thighs?Let's face it everyone loves breasts, but when it comes to that fat that lies on the thighs, most of us can't help ourselves. So which do you prefer, chicken breasts or chicken thighs? (I'm talking about food and cooking here people).
by Marina 9 years ago
What is a good, relatively simple recipe for sautéing/pan cooking chicken breast?
by milleramanda53 8 years ago
What is you favorite way to season Chicken?
by Peeples 6 years ago
Ideas of ways to make crockpot chicken breast better?Basic recipe calls for boneless chicken breast, mushrooms, chicken broth, and cream of mushroom soup. What things could be added to give it more a pop of flavor? I find cream of mushroom ok, but bland. Would basil work in this dish?
by Newton's Rival 13 years ago
Check out my recipe hub, and please give me some ideas. Would greatly appreciate it.
by zuice 10 years ago
atfer i have marinated the chicken breast for a few of hours in jerk seasoning can i fry the chickenwill it effect the taste
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