Looking for unique recipes for chicken breast?

Ok folks go ahead and show off ... Please share with me you favorite recipes with chicken breast... I am looking to try some new ideas...Thank you for taking the time to share themLooking for unique recipes for chicken breast?
Use a meat tenderizer and make it nice and flat then bread one side of it put that side down and put cold cut ham and cheese of your choice (I like motzerella the best) on the unbreaded side roll it into a tight roll put it into a muffin pan and bake at 350 for about 20-30 mins.... really good!Looking for unique recipes for chicken breast?
IN THE MOOD FOR SOMETHING SPICY?


Spicy Chicken Coconut Curry Recipe





Recipe Summary


Difficulty: Medium


Prep Time: 20 minutes


Cook Time: 1 hour


Yield: 6 to 8 servings





3 tablespoons Ghee, recipe follows


2 medium onions, chopped


1-inch piece ginger, peeled and finely chopped


4 garlic cloves, finely chopped


2 tablespoons tomato paste


2 tablespoons Curry Powder, recipe follows


1 cinnamon stick


1 to 3 dried red chiles


Kosher salt and freshly ground black pepper


2 (15-ounce) cans unsweetened coconut milk


2 cups chicken stock


4 tomatoes, seeded and chopped


6 boneless, skinless chicken breasts, cut into 1-inch strips


1/4 cup cilantro leaves, plus more for garnish


1 lemon, juiced


Mint leaves, for garnish





Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.





Ghee:


1 pound unsalted butter





Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.


Yield: 1 1/2 cups





Curry Powder (Garam Masala):


2 tablespoons coriander seeds


1 tablespoon cumin seeds


1 tablespoon cardamom seeds


1 tablespoon whole black peppercorns


1 teaspoon fennel seeds


1 teaspoon mustard seeds


1/2 teaspoon whole cloves


2 dried red chiles, broken in pieces, seeds discarded


2 tablespoons turmeric





Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.


Yield: about 1/2 cup





SOMETHING SWEET?:


Honey Nut Chicken Recipe





Recipe Summary


Difficulty: Easy


Prep Time: 10 minutes


Cook Time: 15 minutes


Yield: 4 servings





4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup


1/2 cup plain bread crumbs


1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)


2 eggs


A splash half-and-half or whole milk


2 teaspoons hot sauce, several drops


1/2 cup all-purpose flour


2 to 3 tablespoons vegetable oil


4 (6 to 8-ounce) pieces of chicken breast


Barbequed Succotash, recipe follows





Preheat oven to 350 degrees F.


Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.





Beat eggs and half-and-half or milk with hot sauce in a shallow dish.





Pour flour out on a plastic board or plate.





Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.





Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.





Barbecued Succotash:


1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan


1/2 red onion, chopped


1 red bell pepper, seeded and chopped


1 (14-ounce) can black beans, rinsed and drained


1 (10-ounce) box frozen corn


Salt and pepper


1/4 cup smoky barbecue sauce


2 tablespoons chopped chives, parsley or cilantro leaves, for garnish





Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.


Yield: 4 servings


Prep Time: 5 minutes


Cook Time: 10 minutes


Inactive Cook Time


Ease of preparation: easy





CRUNCHY?:


Almond Crusted Chicken From Food Network Kitchens





Recipe Summary


Difficulty: Medium


Prep Time: 10 minutes


Inactive Prep Time: 20 minutes


Cook Time: 30 minutes


Yield: 4 servings





1 cup unblanched almonds


1 1/2 teaspoons Spanish pimenton or paprika


2 large eggs whites


Kosher salt and freshly ground black pepper


4 boneless, skinless chicken breasts (about 6 ounces each)


4 tablespoons extra-virgin olive oil


1 tablespoon unsalted butter, melted


1 tablespoon sherry vinegar


5 cups mesclun salad greens





Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.


Preheat the oven to 350 degrees F. Place rack on a baking sheet.





Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.





Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.
chicken in spicy coconut sauce


3 lb chicken drumsticks and thighs


2 teaspoons salt


2 rounded tablespoons tamarind from a pliable block


1/2 cup hot water


1 cup chopped shallots (4 large)


10 (5 1/2-inch) fresh Holland red chiles, sliced crosswise (1 cup), including seeds


1 tablespoon chopped peeled fresh ginger


2 teaspoons chopped peeled turmeric (fresh or thawed frozen) or 1 teaspoon ground turmeric


1 teaspoon ground cumin


2 teaspoons ground coriander


2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded


6 cups well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat)


1 (1-inch) piece galangal (fresh or thawed frozen), sliced crosswise


2 teaspoons packed dark palm sugar or dark brown sugar





Rub chicken with salt and let stand at room temperature 30 minutes.





While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.





Stir together coconut milk, tamarind pur茅e, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.





Cooks' note:


Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.





Makes 8 servings.
Homestyle Chicken








Measurements %26amp; Ingredients





4 pcs boneless, skinless chicken breasts


2 lemons (juice)


4 potatoes, peeled and sliced french-fry style


1/2 cup olive oil


1/2 cup water


1 head of garlic, cloves peeled but as a whole


a tad oregano, salt, and pepper to taste





Cooking Directions:





Place chicken in a shallow baking tray.


Arrange potatoes around chicken pieces.


Scatter whole peeled cloves of garlic around chicken and potatoes.





Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes.


Add water until potatoes are just about covered.


Add salt, pepper to taste.


Cover chicken and pototoes with generous amounts of oregano.





Bake at 350 degrees, until tops of chicken are reddish brown.


Turn chicken, stir potatoes, and sprinkle on more oregano.


If potatoes aren't at least half-covered with liquid, add water.


Return to oven for about 15-20 minutes.


Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.





Serve with a crusty bread, or with pita bread.
Mix together finely chopped onion, green or red pepper, spinach, garlic, salt and pepper. Slice chicken breasts so that it makes a little pocket you can stuff. Put some of the mixture inside with a cheese of your choice. I like cheddar or swiss, but its completely up to you. Rub the outside of the chicken with lemon and a bit or butter. Place each chicken breast on a piece or tin foil and loosly wrap the breasts. Place on a baking sheet in the oven at 350 degrees for about 45 minutes or until the chicken is cooked. The foil keeps it really tender.
TANGY CHICKEN BREASTS





1 cup vinegar


1/2 cup vegetable oil


2 teaspoons liquid smoke flavoring, optional


1 1/2 teaspoons poultry seasoning


1/2 teaspoon salt


1/2 teaspoon pepper


4 small chicken breast halves without skin





Combine all ingredients except chicken in saucepan. Bring to a boil; remove from heat. Place chicken breasts in marinade. Cover and refrigerate 6 to 8 hours, turning occasionally. Grill 30 to 40 minutes.


Serving Size: 4.
CHICKEN CUTLETS WITH FRIED CAPERS, PARSLEY, AND LEMON








Active time: 15 min


Start to finish: 15 min


1/4 cup extra-virgin olive oil


2 tablespoons capers, rinsed, drained, and patted dry


1 1/4 lb. chicken cutlets


1/4 cup chopped fresh flat-leaf parsley


1 1/2 tablespoons fresh lemon juice, or to taste





Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry capers, stirring, until slightly crisp and a shade darker, about 2 minutes. Transfer capers with a slotted spoon to paper towels to drain.





Pat chicken dry and season well with salt and black pepper. Heat oil remaining in skillet over moderately high heat until hot but not smoking, then saut茅 chicken in batches, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer to a platter and keep warm, covered.





Remove skillet from heat. Add parsley and lemon juice to skillet and simmer over moderately high heat, stirring and scraping up any brown bits from bottom of skillet, 1 minute. Pour sauce over chicken and top with fried capers.





Makes 4 servings.


Gourmet's Five Ingredients











CHICKEN CUTLETS MARINATED IN LIME JUICE


Chuletas de Pollo al Lim贸n





I first tasted this light but winning dish at La Troje restaurant in Orizaba. As you doubtless know by now, soy and Maggi sauce are as Mexican as chutney is English. Serve with pilaf-style white rice.


4 skinless, boneless chicken cutlets (about 1 pound in all), pounded to 1/4-inch thickness


Juice of 2 limes


2 teaspoons soy sauce


1 teaspoon Maggi sauce


1/3 cup olive oil


Lime wedges for garnish





Place the chicken in a bowl or shallow dish, add the lime juice, soy sauce, and Maggi sauce, and turn to moisten evenly with the marinade. Cover the dish and refrigerate for 1 hour, turning the chicken occasionally.





Remove the chicken from the marinade, drain well, and blot dry with paper towels. Reserve the marinade.





In a skillet large enough to hold the cutlets in one layer, heat the oil over medium-high heat until rippling. Add the chicken and saut茅, turning once, for about 3 minutes per side, or until just cooked through. If desired, transfer the cutlets to a heated platter, add the marinating liquid to the skillet, and boil over high heat for 1 minute. Pour over the chicken. Serve at once, with lime wedges.





Makes 4 servings.


ICKEN CUTLETS MARINATED IN LIME JUICE


Chuletas de Pollo al Lim贸n





I first tasted this light but winning dish at La Troje restaurant in Orizaba. As you doubtless know by now, soy and Maggi sauce are as Mexican as chutney is English. Serve with pilaf-style white rice.


4 skinless, boneless chicken cutlets (about 1 pound in all), pounded to 1/4-inch thickness


Juice of 2 limes


2 teaspoons soy sauce


1 teaspoon Maggi sauce


1/3 cup olive oil


Lime wedges for garnish





Place the chicken in a bowl or shallow dish, add the lime juice, soy sauce, and Maggi sauce, and turn to moisten evenly with the marinade. Cover the dish and refrigerate for 1 hour, turning the chicken occasionally.





Remove the chicken from the marinade, drain well, and blot dry with paper towels. Reserve the marinade.





In a skillet large enough to hold the cutlets in one layer, heat the oil over medium-high heat until rippling. Add the chicken and saut茅, turning once, for about 3 minutes per side, or until just cooked through. If desired, transfer the cutlets to a heated platter, add the marinating liquid to the skillet, and boil over high heat for 1 minute. Pour over the chicken. Serve at once, with lime wedges.





Makes 4 servings.
Stuffed Chicken breast with mexican cheese, mushrooms, red bell pepper, ham and cilantro with a spicy cajun rub (Jamie Oliver's cajun rub foodnetwork.com) in the oven for 30 minutes or so depending on size of chicken breasts. mmmm
This is really healthy and good.





Use about a teaspoon of butter in a frying pan, put in two boneless, skinless pieces of chicken on med/low because you don't want the butter to burn. Put in the juice of one half of one lime in the pan let the meat cook and when the breast is done, top with your favorite cheese.





Top with a mixture of finely chopped green and red sweet peppers and onions and let them stick in the melted cheese. Serve immediately because you want the pepper to have all the crunch.


Serve with a half of lime to squeeze over the chicken breast. Good and good for you! Quick too. It has great texture too.
Well excuse my grammar. OK The best one i have ever had was a chicken with mango and mint salsa. There are a ton of great recipes for this on the web. Each unique for your taste. there is also something called chicken spinoclie (check the spelling on that) But that is also a good butterflied chicken recipe. i am full of great ideas. so if you need a really addictive veggie dip recipe let me know. pazzplay@yahoo.com