How to cook a flavorful Chicken breast? Recipes Please?

first off you need to start with GOOD CHICKEN. farmers type chicken...the no steroids ones. Then, you need to place a thermometor ,%26lt;%26lt; the kind you can put while cooking in the oven%26gt;%26gt; inside the chicken so that you can pull it out EXACTLY when it reaches the right temp needed for safety %26lt;even a little over cooking can really dry out the chicken%26gt; also marinate it, an entire day or day and a half before, and mariate it FROM FROZEN is even better if your chicken was already frozen..but it will be over a day to thaw out. this helps REALLY keep the chicken moist.. now if its just individual chicken pieces, try using low sodium chicken broth in the bottom on the pan, about half way up the chicken while cooking, put your ingrediants or other saues on the top half.. %26lt;because chicken pieces do not omit much juice,%26gt; using the juice already to soak into the bottom half ensures its flavor and juices are wonderul. i dont know to many recipes because i usually just throw whatever i hhave around the house as an ingrediant. but that in its self is a recipe.. make up your own, thats how world calss recipes are born.How to cook a flavorful Chicken breast? Recipes Please?
Chicken Kiev





Ingredients:


3 tablespoons reduced-fat margarine, softened


1 tablespoon snipped fresh parsley


1/8 teaspoon garlic powder


6 small boneless, skinless chicken breasts


2 cups Cornflakes


2 tablespoons chopped fresh parsley


1/2 teaspoon paprika


1/2 cup skim milk


Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.





Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.How to cook a flavorful Chicken breast? Recipes Please?
Crock-Pot Italian Chicken


by Jamie





4-6 chicken breasts (skinless works just as well!)


1 bottle Italian dressing (your favorite!)


1 can Cream of Chicken Soup


1 Cup Chicken broth


8 oz. pkg. cream cheese


1/2 tsp. dried basil


1/2 tsp. dried thyme


Salt and Pepper to taste





Put first two items in crock and cook 6-8 hours on low. (I've let my cooker go sometimes as long as 10 hours!) Remove chicken from crock and remove skin. Tear into pieces. Then melt in a pan- 1 can cream of chicken soup, 1 cup chicken broth, 1-8 oz. pkg. cream cheese, 1/2 tsp. dried basil, 1/2 tsp. dried thyme, Salt %26amp; Pepper to taste. After melting these in a pan, drain the crock of 1/3 of the dressing liquid. Add the melted ingredients and the chicken to the crock. Cook for 1 hour on low. Serve over angel hair pasta
Marinate chicken in olive oil, lemon juice and garlic salt for at least one hour. Bake in 325 degree oven for about 45 minutes.





I use a zip lock bag to marinate foods. I also use fresh squeezed lemons. To bake, I use a wire rack and have a little water in the bottom of the roasting pan.





We had this for dinner last night with wild rice and fresh broccoli - it was great.
make a sauce of tomato sauce, shredded carrott, garlic, green pepper and touch of oil. cook in a pan ont he stove. first brown the breast and let it cook in the sauce. add pasta to go with the dish
Fry the chicken breast in 1 tsp of hot oil until browned. Remove from pan. Add 1 can of cream of chicken soup, with half a cup of water. Still until warmed, add the chicken. Add a pinch of cyan pepper, and regular peper to taste.


Good Luck
always good to soak the chicken in milk or half and half so it's moist - always good with italian dressing too!
Depending on what you want and if it is boneless or not. .. .





I often cook boneless skinless chicken breasts in a non stick pan with salad dressing for added flavor.


Just put 2 tablespoons of Zesty Italian (or your preference) in a non stick fry pan. Heat a minute or two and add the chicken turning to coat both sides. Fry until done.





Another one I do is for lemon chicken. Nonstick pan, 1 teaspoon butter, 2 tablespoons of lemon juice. Add the chicken and cook until done.





You can also 'poach' bnls skinless chicken breasts in a non stick pan. Put chicken in pan add 1/2 cup of canned chicken broth or make your own with chicken boullion granuals. Cook on med high heat covered until done.





You can marintate skinless chicken in ranch dressing for 1 hour. Then coat in seasoned bread crumbs or Stove Top stuffing crumbs that have been ground finely and bake in the oven.
Avocado Glazed Chicken Breast recipe recipe


Serves 2.





1/4 cup all-purpose flour


Vegetable oil


1/4 teaspoon salt


1 teaspoon tarragon


1 teaspoon pepper


1 teaspoon basil


1 large whole chicken breast, boned, halved (skin on)


2/3 cup white wine


1 tablespoon sweet butter


1 egg, beaten


1 small ripe California avocado





Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat.





Heat a thin layer of oil in skillet. Saut茅 chicken skin side down until golden. Turn and saut茅 other side until chicken is tender. This will take about 7 to 10 minutes for the whole operation.





Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.





Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.














Chicken Breast Braciole





2 skinless boneless chicken breasts





1/2 cup bread crumbs





1/4 pound mozzarella





2 Tbsp. parsley





2 Tbsp. olive oil





2 garlic cloves, minced





4 Tbsp. white wine





juice of one lemon





Cut each chicken breast into four pieces. Place chicken breasts between waxed paper and pound with mallet until they are 1/4 inch thick.





In center of each piece place bread crumbs, mozzarella and parsley. Roll and secure with toothpicks. In frying pan over medium heat, saut茅 rolled chicken in olive oil and garlic for a few minutes until golden brown.





Add wine, reduce heat, cover and cook 5 minutes. Sprinkle with lemon juice.














Pan-Fried Chicken Breast with Fontina Cheese and Fresh Sage .





Yield: four portions





Ingredients:


1 lb. boneless, skinless chicken breasts, butterflied


2 Tbsp. fresh sage leaves, rough chopped


1/2 c. fontina cheese, shredded


1 c. all-purpose flour


1 Tbsp. salt


1 Tbsp. ground black pepper


3 each eggs


3 c. breadcrumbs


1/4 c. virgin olive oil


1/4 c. salad oil





Procedure:


Lay the chicken breast on a flat work surface. Place some of the sage and cheese on 1/2 of the chicken, and fold the breast over the cheese to make a sandwich.





Coat all of the stuffed chicken breasts in the seasoned flour, and then dip them one at a time into the egg mixture. Using one of your hands, remove the chicken from the egg mixture and let it drain briefly in your hand. Lay the chicken into the bread crumbs, and with your dry hand, coat the breast completely with crumbs.





In a saut茅 pan over medium-high heat, heat the oil and when it begins to ripple, add the chicken and brown it on both sides. Place the chicken on a baking sheet and finish baking at 350掳 for about 10 minutes, or until cheese begins to ooze from the chicken. Remove the breast from the oven and allow to rest for 3 minutes.





Slice the breast into pieces and serve it with your favorite pasta and vegetables.














MAPLE BROILED CHICKEN BREAST





4-6 1'; pieces of chicken breast


1/3 strips of bacon, 1 per chicken piece


录 cup maple syrup


录 tsp. horseradish








Mix syrup and horseradish.





Wrap each chicken piece with 1/3 strip bacon and secure with a toothpick.





Place on broiler pan, brush with syrup, and broil 3 minutes.





Turn, brush, and broil 2-3 minutes more, until bacon is crisp.





Serve hot.
Wash, season make sure you use accent and then bake the chicken in a Little water in a roasting pan and cover with foil. Or you could fry it.
I am not sure what the name of this recipe is but it has great flavor, and the kids loved it!





*2 lbs of chicken breasts


*1 package of bacon


*1 tblspn of Garlic Powder


*1 tspn of Onion Powder


1 12 oz package of Onion %26amp; chive cream cheese.


*Toothpicks





First cut chicken breast into quarters the flattened with a meat mallet, enough to thin them out pretty good.


Then season with garlic %26amp; onion powder.


Spread a tablespoon of the cream cheese in the center of the flattened chicken breast, roll up and then wrap with a slice of bacon. Use the tooth pick to hold in place. Place in the oven for about 30-45 minutes on 375 degrees or until bacon is crispy.


Yummy!