Ps. I want to use whatever I have in my fridge right now. I know you don't know what I do and don't have but I do have the basic necessities for cooking a great meal (salt, pepper, variety of seasonings, onions, garlic, bok choy, lettuce, lemon and lime, etc...)What are some quick good recipes for skinless boneless chicken breasts?
Rosemary Chicken Breasts
Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4
4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
陆 teaspoon salt
录 teaspoon freshly-ground black pepper
2 tablespoons olive oil
1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)
2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.
Personal note: I like to cook these longer, until the marinade becomes caramelized.What are some quick good recipes for skinless boneless chicken breasts?
Grilled Lemon - Lime Chicken Breast
Ingredients:
8 鈥?boneless chicken breast, skinless
1/2 - cup vegetable oil
1/4 - cup fresh lemon juice
1/4 - cup fresh lime juice
1 鈥?teaspoon lemon peel
1 鈥?teaspoon lime peel
2 - large cloves garlic, minced
2 鈥?tablespoon cilantro
1/2 - teaspoon salt
1/2 - teaspoon pepper
Directions:
Rinse the chicken breast under cold water. Then pat dry with paper towels. Next, place the breasts in a non-reactive container (either plastic, glass, ceramic, or other non-metallic material). You may use a plastic zip lock bag also.
In a small mixing bowl, combine the vegetable oil, lemon juice, lime juice, lemon peel, lime peel, garlic, cilantro, salt, and pepper. Pour lemon-lime mixture into bowl or plastic bag. Cover or seal and place in a refrigerator. Marinade in refrigerator between 2 to 6 hours (the longer the better). Turn the chicken breast occasionally.
Prepare a medium-hot grill fire and well oiled.
Take the chicken out of marinade. Make sure you discard the marinade. Place the breast on the grill and cook 5 to 6 minutes on each side, turning only once. Total cooking time is 10 minutes. You can test by cutting into the breast or until juices run clear.
Do you have heavy cream? Because I made this Chicken Lazone recipe the other night and it was awesome. Like something you would get at a restaurant. And also really easy to make.
---
Chicken Lazone: http://www.recipezaar.com/Chicken-Lazone鈥?/a>
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1/4 cup butter, divided
1/2 cup heavy cream
Directions:
Combine the seasonings and coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken breasts on four plates and top with the sauce.
CHICKEN CORN CHOWDER
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon lime juice
1 teaspoon salt
1 cup diced yellow onion
1 cup chopped green onion
2 tablespoons pure olive oil or butter
2 cloves garlic, minced
1 cup diced celery
1 cup diced red bell pepper
1 or 2 jalape帽os, seeded and chopped fine
1 16-ounce bag frozen corn kernels
1 4-ounce can green chilies, diced
1 quart chicken broth, preferably natural
1 cup cream
陆 teaspoon ground black pepper
1 cup grated potato, preferably Yukon Gold, grated just before using
1 teaspoon cornstarch
录 cup chopped fresh cilantro
Marinate chicken in lime juice and 录 teaspoon salt. Set aside. In soup pot, saut茅 yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and saut茅 an additional minute. Add celery, bell pepper, jalape帽o, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.
Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium
Yield: 6 servings.
Chicken Breasts with Lime Sauce
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed
Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
A simple easy recipe that is incredibly flexible. and pretty quick.
Cut the chicken up to bite sized pieces, and throw it in a pan to on medium high. season with your favorite spices-salt, pepper, garlic, marjoram, whatever. cook until done. Take out of pan, and pour in 4 cups of chicken broth (water will do in a pinch). Scrape up the brown bits and bring to boil. Pour in 2 cups of rice, cover. When almost done, put chicken back in and finish. Mix up and serve.
If you don't have rice, you can make a pot of pasta, but not in the same pan You can leave the chicken whole if you prefer, for a prettier presentation.
Chicken Parmesan
4-5 boneless skinless chicken breast
Italian bread crumbs
2 scrambled eggs
salt, pepper, garlic salt to taste
wash chicken, and dry...dip in egg and fry in small amount of oil until brown (low heat..burns easily)
Place chicken in rectangular baking dish and top with:
1 can italian stewed tomatoes
1 can Paul Newman's Marinara sauce
1 pkg. grated Parmesan cheese
shake can of Parmesan cheese on top too (Kraft)
Put foil on top...bake at 350 degrees for 1 hour...
It the best....and relatively easy...serve with french bread
using a large saute pan. Use two tablespoons olive oil or equivalent. Brown both sides of the individual chicken breasts over medium heat. (6 minutes on each side).
Once browned. then add 1 can Cream of Chicken or Cream of Celery or Cream of Broccoli soup to the pan). No water.
Add the juice of one lemon. and place a thin slice of lemon on each chicken breast.
Cover and continue to cook thru until well done - another 10 mins or so.
Serve with Rice and some of the sauce for each person.
And plan for extra portions as the flavor is delish.
We have tons of recipes for boneless chicken breasts here: http://www.recipe4living.com/Help/Defaul鈥?/a>
I would recommend this super easy French Onion Chicken recipe (it only uses 3 ingredients!)
http://chewonthatblog.com/2008/11/17/fre鈥?/a>
Cut the chicken into bite size pieces.
Brown in combination of 1/2 cup oil and 1/2 cup margarine
Add 1/2 chopped onion and stir around until onion is soft.
Drain off oil and margarine
Cover with 1/3 cup lemon juice and a can of chicken broth
Bring to a boil, decrease heat and cover for 10 minutes.
Add a can of mushrooms if desired.
Serve over vermicelli
SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.
***You can use the chicken salad as a sandwich filling.***
if you have some seasoning like bbq sauce or lemon pepper marinade the easiest thing is to cut the chicken in bite size pc's and soak in marinade----place on wood sticks (sh-is kabobs) put on baking sheet bake in oven 350 degrees 15-20 mins. or until done all the way through.
Stuffing it with cheese is always nice if you like that? If not, perhaps try and get a chilli and garlic taste going? They always taste good together.
I personally like wrapping it in parma ham and stuffing it with cheese, but you probs dont have that!
Slice it up and stir fry it, add in some of the veggies you have in the fridge and some soy sauce and serve over rice or noodles
POLLO CON YIERBA BUENA
1 lb boneless skinless chicken breasts
1 package baby carrots
fresh mint leaves
water
1 small onion
1-2 small limes
chicken broth
salt and pepper to taste
tortillas
Boil chicken breasts in chicken broth and water until completely cooked. Add salt and pepper to taste. While chicken is cooking, finely chop the onion and set aside. Cut the lime into quarters or eighths and set aside. When chicken is cooked, you may tear into smaller portions if you wish. Add the baby carrots, let simmer.
Be sure at this point that there is enough liquid in the pot for the chicken and carrots to move freely. When the carrots are softened, add the mint leaves on top of mixture. Let simmer for a few minutes.
Warm tortillas. Serve soup with chopped onions and cut limes on the side. Sprinkle onions and lime on soup to taste. Roll tortilla and dip into soup. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~
GREEN CHICKEN ENCHILADAS
4 large skinless boneless chicken breasts
3 cans Cream of Mushroom Soup
1 pk (24) corn tortillas
1 16 oz pk shredded cheese blend (your choice)
2 cans diced skinless green chilies
8-10 oz water
2 tablespoons oil
Boil chicken breast until fully cooked. Let cool and shred. Preheat oven to 300掳F. Combine soup, water, green chilies salt and pepper (to taste) until warm.
Warm oil in skillet and lightly fry tortillas. Roll tortillas filled with shredded chicken.
Place 3/4 cup sauce mix into bottom of 9'; X 13'; pan, and place filled tortillas on top of sauce mix until pan is full. Cover with remaining sauce mix until all enchiladas are covered.
Sprinkle shredded cheese on top and bake for 20-25 minutes until cheese is melted and sauce is hot.
Serve with your favorite side.
~~~~~~~~~~~~~~~~~~~~~~~~~~
CLASSIC FRENCH WINE CHICKEN
4 skinless boneless chicken breast halves seasoned with garlic powder,onion powder and salt to taste
4 tablespoons butter
1 small can Campbell's creamy mushroom soup
1 diced red or green bell pepper
1 small can sliced water chestnuts
1 small jar sliced Green Giant mushrooms
1/2 teaspoon thyme
1/2 cup dry white wine or 4 oz Mott's apple juice
white rice (prepared according to package directions)
Preheat oven to 350 degrees farenheight.
Brown chicken breasts in 4 tablespoons of butter in a large skillet. Remove the chicken and lay out flat in a casserole dish.
In the reamining butter, mix the soup, diced bell pepper, water chestnuts, mushrooms and thyme. Add the wine or the juice (whichever your preference is). Simmer for 5 minutes. Pour this mixture over the chicken.
Bake, covered at 350 degrees for twenty-five to thirty minutes. Uncover and bake an additional ten minutes.
Serve over hot prepared white rice with warm rolls.
To stretch this recipe for a crowd, use cubed chicken instead of chicken breasts.
~~~~~~~~~~~~~~~~~~~~~~~~~
CHICKEN WITH SLIVERED APPLE SLICES
4 Boneless, skinless chicken breasts
1 T brown sugar
1 t salt
1 t powdered aniseed
1 Large golden delicious apple
1 Beaten egg
1/2 Cup Italian style bread crumbs
4 T Melted butter
Preheat oven to 375 degrees.
Slice the boneless chicken 1/3 way through, crosswise at an angle in four places.
Slice the golden delicious apple into 16 pieces, as you would an apple pie, and dip pieces into a mixture of 1 T brown sugar, 1 t salt, 1 t powdered aniseseed just before assembling.
Insert apple slices into slits in chicken. Mix remaining apple mixture into crumbs.
Dip chicken breasts into beaten egg and then into crumbs and place on cookie sheet and drizzle with melted butter.
Bake for 40 to 50 minutes or until juices run clear and crumbs are golden brown.
~~~~~~~~~~~~~~~~~~~~~
CHEESY SALSA CHICKEN
4 skinless, boneless chicken breasts or thighs
1 16 oz jar chunky salsa, medium
4 slices Swiss cheese
4 slices tomato
1 tbs. butter
Brown chicken in butter using a skillet. Once browned, cover chicken with salsa. Cover and let simmer, about 30 minutes, or until chicken is done.
Remove from heat. Cover each piece with a slice of tomato and a slice of cheese.
Replace cover and let the cheese melt and tomato warm, about 10 minutes.
Serve with white rice
~~~~~~~~~~~~~~~~~~~~~~
okay, cut them up and fry till golden brown, then make a sauce from fried onions, garlic, seasoning, lemon, soy sauce, peanut butter, salt and pepper. pour that on the chicken and servce on noodles or rice (whatever you have). you can slice and fry the bok choi with salt and garlic, reeeeally nice too as a side dish.
No comments:
Post a Comment