What are some good recipes to use with chicken breasts?

I am trying to find recipes that I can use with chicken breasts.





Like chicken salad, grilled chicken, or some other tasty dishes.





I am thinking of cooking dinner tomorrow for my family and want to make a dish with chicken breasts.





Any good recipes or anyone here have a good suggestion on what kind of dish to make?What are some good recipes to use with chicken breasts?
you could try this i know u wanted it for 4 but i got my mom to double the recipe because you/mite want more so here go's





Stuffed Chicken Breasts with Cornbread Dressing





';This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!';





INGREDIENTS


8 skinless, boneless chicken breast halves


salt and pepper to taste


2 tablespoons and 2 teaspoons butter


1-1/3 small onion, chopped


2/3 green bell pepper, seeded and chopped


2-3/4 chicken livers, trimmed and chopped


2-3/4 cloves garlic, minced


1-1/4 teaspoons dried sage


1-1/3 cups chicken broth


3/4 teaspoon salt


3/4 teaspoon ground black pepper


5-1/3 cups cornbread crumbs


1-1/3 (10.75 ounce) cans condensed cream of chicken soup


2/3 cup water





DIRECTIONS


1. Preheat the oven to 350 degrees F (175 degrees C).





2%26gt; Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.





3. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.





4. Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.


Bake in the preheated oven for 45 minutes. Remove the aluminum foil





5. and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.








you don't need every thing in this recipe u can use what ever you have


hope this helps youWhat are some good recipes to use with chicken breasts?
you're welcome. Report Abuse

I made a nice one last night called Sticky Chicken Skewers using 4 chicken breasts.





~~~~~





Make a marinade which consists of


4 Tablespoons French or English Mustard


4 Tablespoons Tomato Ketchup


4 Tablespoons Worcestershire Sauce


2 Tablespoons Honey


3 Cloves chopped Garlic.





Cut the chicken into bitesize pieces and leave in the marinade for 30 minutes or overnight.





Slide the chicken pieces onto skewers, and alternate with chopped vegetables.





BBQ the skewers for 20 minutes or until cooked.





Serve with Salad





~~~~~~





I didn't have a BBQ though, so I just fried them in a little bit of oil on a griddle pan! It was very nice, and although I expected the marinade to be overly mustardy or overly sweet, it wasn't!
SPICY LOW FAT CHICKEN FAJITAS





2 cooked boneless, skinless, chicken breasts


1 can Rotel tomatoes (not drained)


1 bell pepper, diced


1 onion (Vidalia is best), diced


1 tsp. minced garlic


1 tomato, diced


cooking spray or 1 tsp. of olive oil


corn tortillas


sour cream (low-fat or fat-free)- optional


shredded cheddar cheese - optional





Coat the skillet in cooking spray or 1 teaspoon of olive oil. On medium heat, add the diced bell pepper and onion to the skillet.


Saut茅 until the peppers have softened enough to be cut easily with a spatula. If the skillet becomes too dry, a few teaspoons of water may be added to prevent sticking.





Add the minced Garlic, diced tomato, and can of Rotel. While the above ingredients are cooking, shred and add cooked chicken to the skillet.





Cook until the juice from the Rotel has thickened. Set aside the cooked fajita filling in a covered bowl.





Heat the corn tortillas. Place fajita filling in the middle of your warm tortillas and serve. Top with sour cream and shredded cheese, if desired.





This recipe is very easy to modify to your personal preferences. You can add or decrease ingredients as you like. Rice also makes an excellent addition to this meal.
Marinate your chicken breasts in thyme and lemon juice,salt and pepper then bake them for 30-35 mins


Keep the juice when cooked.


peel and chop potatoes, par boil them and stick them in the oven with salt, pepper, oregano and a squeeze of lemon. Put these in 10mins after the chicken.





Serve with a tomato salad, chicken, those potatoes and the lemony/thyme sauce.





This is my personal recipe and its very Delicious.


Try it :)
Grill the chicken, then top with a scoop of salsa and some grated cheese. Keep on the grill until the cheese has melted.





Chicken cordon bleu:


Pound the chicken breast flat. Lay down one piece of chicken, top with a slice of deli ham and a slice of swiss cheese. Place another piece of chicken on top. Season this in shake %26amp; bake and fry in the frying pan with oil until crispy. Remove from pan, and put on a cookie sheet and place in the oven to finish the cooking process.





Salad: Grilled chicken on top of cesar salad





Chicken fingers: Slice the chicken into strips and coat with shake %26amp; bake mixture and bake in the oven





Chicken stir fry: Cut chicken into strips and fry in a frying pan (with seasonings of course, salt pepper, etc). Once cooked remove and set aside. To the same pan add a variety of veggies (thin sliced carrots, celery, onion, bok choy, baby corn, green pepper, water chestnuts, broccoli, etc..what every you like). When the veggies are softened, add some soy sauce and return the chicken to the pan to re-heat. Serve over rice or noodles.





Chicken with pasta: Cut chicken into strips and fry in a frying pan. Once cooked remove and set aside. To the same pan add a variety of veggies (thin sliced carrots, celery, onion, green pepper, broccoli, cauliflower etc..what every you like). When the veggies are almost done, add to the pan 1 can of cream of mushroom soup with 1 equal part milk and return the chicken to the pan. Heat until the soup is bubbly. Serve over pasta noodles





Chicken salad sandwiches: Grill the chicken. Once cooked, dice and add to a bowl. Add in some chopped cilantro, celery, green onion, hot pepper. Season with salt %26amp; pepper. Mix in some mayo until everything is coated. Serve on top of thick sliced toast with a green salad on the side
Chicken Mignons;


4 chicken breasts


4 rashers of bacon (rind off)


1 bottle of Honey Soy Marinade (home made is honey and soy sauce)


hold the tail end of chicken breast face up and slice upward until breast becomes the same thickness. Slice three quarters of the way down the middle of the breast. this will make it look like a joined strip.


Marinade for 1 hour or longer.


When ready to cook lay out the rashers with eye of the bacon further away. Place breast strips on bacon, roll up bacon and hold together with a skewer. Place on a greased oven tray and cook one side at a time 4 about 10 minutes each side. when mignon is nearly ready, as a topping you can use garlic butter or camembert cheese to melt over mignon. Oven temp 180 degrees.
boil 4 chicken breast with seasonings like salt and pepper and bullion cube.. garlic powder makes a lot of things taste soo good too.. love it on my eggs : ) in a bowl chop onion, celery, and mix in a can of pineapple chunks drained.. add mayo or Miracle whip and some kinda chunk cheese.. lay it on a bed of lettuce.. now that's pretty good stuff.. have a bowl of chopped tomatoes on the side if someone wants them.. am'i invited : ) ops i also add some of the juice from the pine apple 2 the miracle whip and mix good before i add it 2 the food..
Chicken curry


Chicken pesto risotto


Fajitas


Chicken pie
cut up the chicken into pieces cook in frying pan with extra virgin oil, red peppers with a touch of honey,a little sugar..
Okay this is my own made up dish:





Chicken breasts cut up in chunks


Rotini pasta


1 jar of Spaghetti sauce (Rago, Prego, etc.)


Olive oil (extra virgin or regular)


Sliced red, yellow, orange, green peppers, tomatoes


Half a cup of mozzarella cheese





1. Start boiling water in a big pot for the pasta.





2. Cook diced chicken first with the seasoning that you like. (I usually add paprika, lemon pepper, garlic/onion powder, poultry seasoning, Italian seasoning, and a dash of pepper for a bit more spiciness).





3. After chicken is fully cooked, add the spaghetti sauce and vege's and let it simmer under low heat. Cover it.





4. Add the pasta to the boiling water and boil it for whatever texture you like it. I usually do it for 6-7 minutes. Drain.





5. While the pasta is sitting warm on the stove, add the mozzarella to the chicken combination. It will melt within a minute or two.





6. Add a tablespoon of Olive Oil to the rotini, mix, and add the chicken mixture to the pasta. OR You can keep the pasta separate from the chicken combo and let your family decide what amount of meat sauce they want for their rotini (this is usually what I do because there's usually more pasta than the chicken sauce concoction and my mom likes more pasta than sauce for her portion).





Voila! Done!





If you like this and you feel I left out any details, just email me and I'll clear it up right away.





It's soo delicious. You will not regret it!
These are two of my faves- both easy, and I always get lots of compliments on them too!





Chicken Creole





2-3 Tblsp olive or veg. oil


4-6 boneless, skinless chicken breasts, cut into 1 - 1 1/2'; cubes


1 medium onion, cut into large pieces (about 1' squares)


1 lg bell pepper, also cut into large pieces


1 Tblsp fresh minced garlic


1 can (approx 14 oz) tomato sauce


1 can (4 oz) tomato paste


1/2 lb cut okra, fresh or frozen


Tony Chachere's Original Creole Seasoning (to taste)


Cayenne Pepper (to taste) if you prefer spicy


Salt (to taste) if you prefer mild





Pour oil into 5-quart saucepan, warm to med-high heat. Add onions and saute about 4-5 minutes, then add bell pepper and garlic. Continue to saute until peppers are limp. Add chicken, cook for another 5 minutes, stirring often to prevent vegetables from scorching. Add tomato sauce, bring to a light boil, then reduce to med heat. Add Creole Seasoning according to taste. If you prefer spicy, add seasoning until sauce is SALTY enough, then add Cayenne Pepper to get it spicier. Conversely, if you prefer mild, add seasoning until sauce is SPICY enough, then add salt, if needed. Cook, uncovered, until chicken is done, stirring often. If the sauce becomes too thick, it is okay to add a little water. Add okra, cover and reduce to med-low heat. Simmer until okra is tender, stirring occasionally. If the sauce needs thickening, add the tomato paste- otherwise, leave it out. If tomato paste is added, be sure to taste again to see if seasoning needs to be adjusted. Serve over steamed white rice. For future reference, this can also be made with 2 lb peeled shrimp instead of chicken. Just leave out okra, and don't add shrimp until about 15 minutes before finished.








Chicken Tacos with Fresh Pico de Gallo and Guacamole





Tacos:


2 Tblsp olive or veg. oil


4-6 boneless, skinless chicken breasts, cut into 1 - 1 1/2'; cubes


3/4 medium onion, diced or cut into thin strips


2-3 teas fresh minced garlic


4-5 roma tomatoes, diced large (about 1'; pieces)


1/2 - 2 whole jalapenos, chopped, depending on desired spiciness


1 teas salt (more if desired)


2 Tblsp chili powder


1 teas ground cumin


cayenne pepper (to taste)


2-3 Tblsp cilantro, roughly chopped





Stove-Top Directions:


Heat oil in 5 quart sauce pan over med-high heat. Add onions, saute until nearly transparent. Add garlic, continue to saute 2-3 more minutes. Add tomatoes and jalapenos, stir until tomatoes begin to break down, then add spices and cook to form sauce. Add chicken, stirring until outside of chicken turns white. Add 1/2 c. water (should be a bit soupy), bring to boil, then cover and reduce to med heat. Cook until chicken is done, stirring often, adding more water if neccessary to prevent sticking. Once chicken is done, uncover and increase to high heat. Cook, stirring constantly, until chicken shreds and water evaporates. Remove from heat, add cilantro, and cover. DO NOT STIR! Allow to sit 2-3 minutes for cilantro to wilt, then mix into meat.





Can also be cooked (mostly) in a slow-cooker. Just throw all ingredients (except oil and cilantro) into slow-cooker with 1/2 c. water. Cover and cook about 2-3 hours on high, or 5-6 hours on low. Transfer to saucepan, with a little oil, and cook on high, finishing according to above directions.





Best with corn tortillas, shredded cheese, pico de gallo, shredded lettuce, and guacamole.





Pico de Gallo:


3-4 roma tomatoes, diced, without seeds


1/2 medium onion, diced


1/2 - 1 jalapeno, chopped, without seeds


2 Tblsp cilantro, finely chopped


juice from 1/2 lg lemon





Mix all ingredients together, refrigerate until served.





Guacamole:


4 lg, ripe avacados, diced


2-3 Tblsp pico de gallo


dash chili powder


dash cayenne pepper


salt, to taste


juice from 1/2 lg lemon





Mash all ingredients together with fork or potato masher, cover with plastic wrap touching surface of guacamole to prevent browning, and refrigerate until served.











Hope these help...
Here's a recipe from my blog. I created this and have made it many times before.





Chimichangas ~





http://whitetrashmomma.blogspot.com/2009鈥?/a>





Ingredients





3 chicken breasts


1 medium onion


1 teaspoon of garlic powder


2 tablespoons of season all


1 (1 oz) package of taco seasoning


1 (10.5 oz) can of cream of chicken soup


1 (8 oz) package of cream cheese


1 (8 oz) package of cheddar cheese


Flour tortillas (at least 8)


Toothpicks





Directions





*Put chicken breasts in a large pot, cover with water.





*Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).





*Bring to a boil and then simmer until the chicken is completely cooked.





*Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.





*To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.





*Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.