Chicken brest recipes?

Does any body knows an easy and good recepie for chicken breast. It doesn't matter if its, baked, stuffed or fried. Also i want to know how to make a good gravy to put on top anybody knows?Chicken brest recipes?
My favorite chicken breast recipe:





A stick of butter,


Package of breasts


50/50 mix of bread crumbs and parmesan cheese





melt the butter and dip the breast in. roll in the bread crumb/cheese and place on a baking sheet. once all the breasts are coated, sprinkle the leftover crumbs on top. Cook in a 425 degree oven for about 20-30 minutes. It will be some of the most tender chicken you have ever had.





for extra browned goodness on the top drizzle the leftover butter over the breaded chicken before putting it in the oven.





Not too sure about the gravy though.Chicken brest recipes?
APRICOT CHICKEN:





Serves 4





Degree of difficulty: Low





Preparation Time: 5 minutes





Cooking Time: 15 minutes





You need:





Ingredients:





500 grams sliced or four single chicken breasts


1 onion


1 tin of apricot nectar


200 grams of dried apricots


100 grams of flaked almonds


1 packet of dry french onion soup


1 tablespoon of olive oil








Steamed rice to serve











Method:





Combine french onion soup and apricot nectar and set aside.





Fry sliced onion in olive oil and add chicken and cook until 90% done.





Add nectar and dried apricots and simmer for about 5 minutes.





Add flaked almonds just prior to serving and serve with steamed rice.





Sprinkle some almonds on the top for effect.
I like to take chicken breasts (skinless and boneless) and pound them out. Then take a piece of ham and a piece of swiss cheese and place on the chicken. Then roll it up and secure with a tooth pick. I then dredge in flour and brown in margarine. I then take a can of cream of mushroom soup (you could also use cream of chicken) and mix 1 can of milk into the soup and pour over the chicken (forgot to add put the browned chicken into a casserole dish). Then bake about an hour at 350 degrees.
CHICKEN IN ALMOND GREEN SAUCE serves 6


6 large chicken breasts, skinned


1 L chicken stock for poaching


Sauce


1 onion, chopped finely


6 large lettuce leaves from the outside of a cos lettuce, shredded


1 cup flat-leaf parsley, roughly chopped


2 cloves garlic, chopped


3 chillies, seeded and chopped


1 cup ground almonds


1 cup chicken stock


*1. Make the sauce by placing the first 5 ingredients in the food-processor and process until a fairly fine puree. Add the ground almonds and 陆 a cup of the chicken stock. Tip this into a saucepan and gently cook for 5 mins, stirring constantly. Add the other half cup as needed to keep the sauce to the consistency of thick porridge. Set aside. (It can be kept covered in the fridge for 2-3 days.)


2. To poach the chicken breasts, bring the litre of chicken stock to simmering point. Place the chicken breasts in the stock in a single layer. Avoid overlapping. Cover the pan, Turn after 3 minutes. After a further 3 mins, the breasts should be cooked and will feel slightly springy to touch. Remove chicken and keep warm.


3. Take 陆 a cup of poaching liquid per chicken breast (this may be all the liquid) and bring to the boil, stirring in the green sauce puree. Serve chicken with sauce and rice.
Well the gravy part is my moms department, but the chicken is mine and hers. this is for fried chicken tenders. first cut the chicken breast into strips and then cut the strips in half. next crack an egg in a bowl and add salt, pepper, and paparika to it. combine them. in another bowl add flour, chili powder, paparika, salt and pepper. mix together. dip tenders into egg wash and then dip them in the flour. (cover) place covered tenders in hot skillet, with hot oil. Fry until crispy on the outside. and turn over, fry a little longer. Be careful, the oil will be hot, but it is sooooooooo goood!!!!
Chicken Alfredo:


http://www.gourmet-food-revolution.com/c鈥?/a>
Parmesan chicken- my fav


Chicken breast (4)


Italian seasoned bread crumbs- mix with


Parmesan cheese (fresh grated)





Olive oil


egg wash(1egg+1Tablspn water)





For the sauce-





fresh herbs


oregano


basil


parsley


whatever you like


canned tomatoes (2 large cans)





spaghetti noodles (cooked according to package)








I do everything to taste so I do not have exact measurements. take the chicken breast-place them in a Ziploc - pound them once or twice. Take the breast dip it in the egg wash


then bread crumb and Parmesan mixture. Fry in olive oil..not deep fry but just enough to do the job.


They should brown but not fully cook because they will finish in the oven. Heat the oven 475 and let them finish cooking for about 15 minutes on a pie pan or glass dish.





take the canned tomatoes and put them in a sauce pan


with the fresh herbs and a little olive oil to taste -plus a tablespoon of sugar. simmer on med until breast are ready.





Top with mozzarella
I'm Italian, but when I'm making chicken brest I always prefer the etnic cusine.


Let a clove of garlic, a scallion and a good piece of ginger fry in a pan with olive oil. Then add the breasts (cut into small pieces), the juice of 2 lime and 1 tablespoon of good quality curry powder, salt and pepper.


Add 200 ml of coconut milk and let it cook with a lid for 35 minutes.


Serv it with basmati rice and you're gonna have a lovely chicken and a even more tasty gravy.