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Boneless Skinless Chicken Breast Recipes
- Thread starter jglass
- Start date
CanMan
New member
Crunchy Chicken Bites
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons dry sherry
2 egg whites
1 whole chicken breast -- cut into 1-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Oil for frying
MUSTARD SAUCE
1/4 cup dairy sour cream
1/4 cup salad dressing
OR
1/4 cup mayonnaise
1 tablespoon dry mustard
1/4 teaspoon sugar
Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired.
For Mustard Sauce: Blend all ingredients together and serve.
Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"
---------------------------
Lazy Sunday Chicken (Crock Pot)
4 pieces chicken breasts -- or thighs or whatever is available
1 10 oz can condensed cream of mushroom soup -- (or cream of chicken soup)
1 onion -- sliced
1 cup peas
4 tablespoons flour
1/2 cup water
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1. Place chicken pieces in crock pot.
2. Mix soup with water and add to crock pot.
3. Add sliced onion.
4. Mix spices and sprinkle on top of chicken.
5. Cover and cook on HIGH 3-4 hours.
6. Remove chicken and keep warm.
7. Add peas to crock pot
8. Mix flour with equal parts of water stirring to a smooth paste and enter into crock pot.
9. Cover and cook on HIGH until gravy thickens.
10. Serve with baby potatoes or fluffy rice.
Description: "Put this on before you go to church for a quick lunch."
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons dry sherry
2 egg whites
1 whole chicken breast -- cut into 1-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Oil for frying
MUSTARD SAUCE
1/4 cup dairy sour cream
1/4 cup salad dressing
OR
1/4 cup mayonnaise
1 tablespoon dry mustard
1/4 teaspoon sugar
Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired.
For Mustard Sauce: Blend all ingredients together and serve.
Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"
---------------------------
Lazy Sunday Chicken (Crock Pot)
4 pieces chicken breasts -- or thighs or whatever is available
1 10 oz can condensed cream of mushroom soup -- (or cream of chicken soup)
1 onion -- sliced
1 cup peas
4 tablespoons flour
1/2 cup water
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1. Place chicken pieces in crock pot.
2. Mix soup with water and add to crock pot.
3. Add sliced onion.
4. Mix spices and sprinkle on top of chicken.
5. Cover and cook on HIGH 3-4 hours.
6. Remove chicken and keep warm.
7. Add peas to crock pot
8. Mix flour with equal parts of water stirring to a smooth paste and enter into crock pot.
9. Cover and cook on HIGH until gravy thickens.
10. Serve with baby potatoes or fluffy rice.
Description: "Put this on before you go to church for a quick lunch."
Cook Chatty Cathy
New member
These sound great CanMan! Thanks for sharing!!!
Mama Mangia
Super Moderator
Boneless, skinless chicken (breast or thigh) 2 lb.
Panko breadcrumbs 2 cups
Sweet soy sauce 2 cups
Eggs 2
Green onion, sliced thin ½ cup
White onion, diced ½ cup
White sesame seeds 4 Tbsp.
Kosher salt 3 Tbsp.
Ground coriander 2 Tbsp.
Pickled ginger 1 Tbsp.
Garlic, minced 1 tsp.
Lemongrass, minced 1 tsp.
Red curry paste 1 tsp.
Cracked black pepper 1 Tbsp.
Lemongrass skewers or lollipop sticks 16
1. Combine chicken, breadcrumbs, soy sauce, eggs, green onion, white onion, sesame seeds, salt, coriander, pickled ginger, garlic, lemongrass, curry paste and pepper in processor; blend well. Scrape down sides; repeat. Chill 1 hour.
2. Roll chicken mixture into 2-oz. balls; place on parchment-lined sheet pan; and stick lemongrass skewers or lollipop sticks in center of each. Bake 15 minutes at 350F.
Panko breadcrumbs 2 cups
Sweet soy sauce 2 cups
Eggs 2
Green onion, sliced thin ½ cup
White onion, diced ½ cup
White sesame seeds 4 Tbsp.
Kosher salt 3 Tbsp.
Ground coriander 2 Tbsp.
Pickled ginger 1 Tbsp.
Garlic, minced 1 tsp.
Lemongrass, minced 1 tsp.
Red curry paste 1 tsp.
Cracked black pepper 1 Tbsp.
Lemongrass skewers or lollipop sticks 16
1. Combine chicken, breadcrumbs, soy sauce, eggs, green onion, white onion, sesame seeds, salt, coriander, pickled ginger, garlic, lemongrass, curry paste and pepper in processor; blend well. Scrape down sides; repeat. Chill 1 hour.
2. Roll chicken mixture into 2-oz. balls; place on parchment-lined sheet pan; and stick lemongrass skewers or lollipop sticks in center of each. Bake 15 minutes at 350F.
Mama Mangia
Super Moderator
1 tablespoon oil
4 small boneless skinless chicken breast halves
= (abt 1 lb total)
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 can 33% less sodium chicken broth - (10 1/2 oz)
1/3 cup water
2 cups uncooked Minute brown rice
Heat oil in large nonstick skillet on medium-high heat. Add
chicken; sprinkle with 1/4 teaspoon each of the garlic powder and
rosemary. Cover. Cook 4 minutes on each side or until cooked
through. Remove chicken from skillet.
4 small boneless skinless chicken breast halves
= (abt 1 lb total)
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 can 33% less sodium chicken broth - (10 1/2 oz)
1/3 cup water
2 cups uncooked Minute brown rice
Heat oil in large nonstick skillet on medium-high heat. Add
chicken; sprinkle with 1/4 teaspoon each of the garlic powder and
rosemary. Cover. Cook 4 minutes on each side or until cooked
through. Remove chicken from skillet.
Mama Mangia
Super Moderator
30-MINUTE CHICKEN MARSALA
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves, pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine (see note)
1/4 cup chicken broth
note: Marsala is a sweet red wine and the key ingredient in this dish. In a pinch, you may make this substitution: 1/2 cup red grape juice plus 1 tablespoon vinegar.
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter and oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and chicken broth. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Serve with rice or buttered noodles.
Serves 4.
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves, pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine (see note)
1/4 cup chicken broth
note: Marsala is a sweet red wine and the key ingredient in this dish. In a pinch, you may make this substitution: 1/2 cup red grape juice plus 1 tablespoon vinegar.
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter and oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and chicken broth. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Serve with rice or buttered noodles.
Serves 4.
Mama Mangia
Super Moderator
Acapulco Chicken
Makes 4 servings.
2 onions, finely chopped
1 clove garlic, minced
1-2 tablespoons oil
2 pounds boneless, skinless chicken breasts, cut into finger-sized
strips
1/2 teaspoon salt
1/4 teaspoon pepper
4 tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon ground cumin
2 cups chicken broth
1 cup Minute Rice, uncooked
Sauté onion and garlic in the oil. Season the chicken with salt and pepper, and brown lightly in the seasoned oil.
Add the tomatoes, jalapeno, cumin and stock. Heat to boiling, cover, and simmer for 4-5 minutes.
Add the rice and cover. Cook until rice and chicken are tender and liquid has been mostly absorbed.
Makes 4 servings.
2 onions, finely chopped
1 clove garlic, minced
1-2 tablespoons oil
2 pounds boneless, skinless chicken breasts, cut into finger-sized
strips
1/2 teaspoon salt
1/4 teaspoon pepper
4 tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon ground cumin
2 cups chicken broth
1 cup Minute Rice, uncooked
Sauté onion and garlic in the oil. Season the chicken with salt and pepper, and brown lightly in the seasoned oil.
Add the tomatoes, jalapeno, cumin and stock. Heat to boiling, cover, and simmer for 4-5 minutes.
Add the rice and cover. Cook until rice and chicken are tender and liquid has been mostly absorbed.
Mama Mangia
Super Moderator
Catalina Chicken Breasts
Prep: 10 min.
2 t. vegetable oil
6 small boneless skinless chicken breast halves (1 1/2 lbs.)
1/2 c. Kraft Catalina Dressing
1/2 c. apricot jam
1/2 pkg. dry onion soup mix (3 T.)
Preheat oven to 350 degrees. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.
Mix dressing, jam and soup mix in small bowl. Pour over chicken.
Bake for 45 min. or until chicken is cooked through.
Serves 6
This is great served with rice and a salad.
Prep: 10 min.
2 t. vegetable oil
6 small boneless skinless chicken breast halves (1 1/2 lbs.)
1/2 c. Kraft Catalina Dressing
1/2 c. apricot jam
1/2 pkg. dry onion soup mix (3 T.)
Preheat oven to 350 degrees. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.
Mix dressing, jam and soup mix in small bowl. Pour over chicken.
Bake for 45 min. or until chicken is cooked through.
Serves 6
This is great served with rice and a salad.
Mama Mangia
Super Moderator
1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Mama Mangia
Super Moderator
Chicken Fried Chicken
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Mama Mangia
Super Moderator
WHISKEY CHICKEN Makes 2 servings.
2 skinless, boneless chicken breast halves, cut into 1/2 inch pieces
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1 cup pineapple juice
3 tablespoons bourbon whiskey
1/8 teaspoon ground black pepper
1 tablespoon brown sugar
Saute chicken in a large skillet over medium high heat
until cooked through (no longer pink).
In a small bowl, combine the soy sauce, garlic powder,
pineapple juice, whiskey, pepper and sugar. Stir until
sugar is dissolved and pour over chicken. Let simmer for
10 to 15 minutes, or until sauce is thickened to taste.
2 skinless, boneless chicken breast halves, cut into 1/2 inch pieces
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1 cup pineapple juice
3 tablespoons bourbon whiskey
1/8 teaspoon ground black pepper
1 tablespoon brown sugar
Saute chicken in a large skillet over medium high heat
until cooked through (no longer pink).
In a small bowl, combine the soy sauce, garlic powder,
pineapple juice, whiskey, pepper and sugar. Stir until
sugar is dissolved and pour over chicken. Let simmer for
10 to 15 minutes, or until sauce is thickened to taste.
Mama Mangia
Super Moderator
Twenty Minute Chicken Parmesan
4 skinless, boneless chicken breast halves
* 1 large egg, lightly beaten
* 1/2 cup Italian-seasoned breadcrumbs
* 2 tablespoons butter or margarine, melted
* 1 3/4 cups spaghetti sauce
* 1/2 cup (2 oz.) shredded mozzarella cheese
* 1 tablespoon grated parmesan cheese
* 1/4 cup chopped fresh parsley
1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge between breadcrumbs.
2. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce, heat and simmer 10 minutes.
3. Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.
4 skinless, boneless chicken breast halves
* 1 large egg, lightly beaten
* 1/2 cup Italian-seasoned breadcrumbs
* 2 tablespoons butter or margarine, melted
* 1 3/4 cups spaghetti sauce
* 1/2 cup (2 oz.) shredded mozzarella cheese
* 1 tablespoon grated parmesan cheese
* 1/4 cup chopped fresh parsley
1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge between breadcrumbs.
2. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce, heat and simmer 10 minutes.
3. Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.
Mama Mangia
Super Moderator
Tuscany Chicken
1 tsp olive oil
4 boneless skinless chicken breast halves, (4 oz ea)
2 tomatoes, diced
1 garlic clove, minced
2 Tbs red wine vinegar
2 Tbs water
2 Tbs minced fresh basil
1. In a large no-stick frying pan over medium heat, warm the oil
for 1 minute. Add the chicken and sauté for 5 minutes per side.
Remove to a plate.
2. Add the tomatoes, garlic, vinegar and water to the pan. Cover
and cook for 5 minutes, or until the tomatoes are softened and have
given up some of their juice.
3. Add the chicken, cover, and cook for 5 minutes, or until the
chicken is cooked through. Sprinkle with the basil.
1 tsp olive oil
4 boneless skinless chicken breast halves, (4 oz ea)
2 tomatoes, diced
1 garlic clove, minced
2 Tbs red wine vinegar
2 Tbs water
2 Tbs minced fresh basil
1. In a large no-stick frying pan over medium heat, warm the oil
for 1 minute. Add the chicken and sauté for 5 minutes per side.
Remove to a plate.
2. Add the tomatoes, garlic, vinegar and water to the pan. Cover
and cook for 5 minutes, or until the tomatoes are softened and have
given up some of their juice.
3. Add the chicken, cover, and cook for 5 minutes, or until the
chicken is cooked through. Sprinkle with the basil.
Mama Mangia
Super Moderator
Tuscan Lemon Chicken
Serves: 4
4 boneless, skinless chicken breasts
1/2 cup (125 mL) extra virgin olive oil
2 Tbsp. (30 mL) butter
1/2 cup (125 mL) onion, chopped
4 clove garlic, minced
1 lemon, peeled and cut into segments
1/4 cup (60 mL) lemon juice
1 cup (250 mL) dry white wine
2 Tbsp. (30 mL) parsley, chopped
Salt and fresh-ground pepper to taste
Heat a large non-stick skillet to medium high. Add olive oil and chicken breasts and cook until golden, turning frequently. When cooked remove from pan and set aside and keep warm.
Add butter to pan, when melted add onions and garlic. Sauté until the onions turn transparent, then add the lemon segments to the pan and continue to cook until then onions turn a light golden colour.
Add white wine, lemon juice and parsley to the pan, when the liquid comes the boil. Reduce heat and simmer until reduced by half.
Arrange chicken on serving plates. Spoon sauce over and serve.
Serves: 4
4 boneless, skinless chicken breasts
1/2 cup (125 mL) extra virgin olive oil
2 Tbsp. (30 mL) butter
1/2 cup (125 mL) onion, chopped
4 clove garlic, minced
1 lemon, peeled and cut into segments
1/4 cup (60 mL) lemon juice
1 cup (250 mL) dry white wine
2 Tbsp. (30 mL) parsley, chopped
Salt and fresh-ground pepper to taste
Heat a large non-stick skillet to medium high. Add olive oil and chicken breasts and cook until golden, turning frequently. When cooked remove from pan and set aside and keep warm.
Add butter to pan, when melted add onions and garlic. Sauté until the onions turn transparent, then add the lemon segments to the pan and continue to cook until then onions turn a light golden colour.
Add white wine, lemon juice and parsley to the pan, when the liquid comes the boil. Reduce heat and simmer until reduced by half.
Arrange chicken on serving plates. Spoon sauce over and serve.
Mama Mangia
Super Moderator
2 skinless, boneless chicken breast halves, cut into bite size pieces
1 teaspoon soy sauce
1 dash Worcestershire sauce
1 tablespoon fresh oregano
1 teaspoon garlic salt
1 lemon
1. Generously sprinkle chicken with soy sauce and Worcestershire sauce. Sparingly sprinkle with oregano leaves and garlic salt. Cook in microwave on high for 5 minutes. Stir and cook on high for another 5 minutes. Repeat until done.
2. To Prepare In Conventional Oven: Preheat oven to 350 degrees F (175 degrees C). Prepare chicken. Bake in preheated oven for 15 to 20 minutes, stirring after 7 minutes.
1 teaspoon soy sauce
1 dash Worcestershire sauce
1 tablespoon fresh oregano
1 teaspoon garlic salt
1 lemon
1. Generously sprinkle chicken with soy sauce and Worcestershire sauce. Sparingly sprinkle with oregano leaves and garlic salt. Cook in microwave on high for 5 minutes. Stir and cook on high for another 5 minutes. Repeat until done.
2. To Prepare In Conventional Oven: Preheat oven to 350 degrees F (175 degrees C). Prepare chicken. Bake in preheated oven for 15 to 20 minutes, stirring after 7 minutes.
Mama Mangia
Super Moderator
SWISS CHICKEN
6 ----Boneless , skinless chicken breast halves
6 ----Slices Swiss Cheese
1/4 --Pound fresh Mushrooms, sliced (or as many as you want).
1 ----10-Ounce can Cream of Chicken Soup
1/2-- Cup White Wine or chicken broth
2 ----Cups dry Pepperidge Farm Herb Stuffing Mix
1/2- Cup melted Butter
Place chicken in a lightly greased 9 x 13- inch glass dish. Top each
piece of chicken with a slice of swiss cheese. Scatter mushroom
slices over the cheese. Mix soup and wine, pour over the breasts.
Sprinkle dry stuffing mix over the sauce. Drizzle butter over the top.
Bake at 350 degrees for 50 minutes.
We enjoyed this at a luncheon last week - hope you try it!
6 ----Boneless , skinless chicken breast halves
6 ----Slices Swiss Cheese
1/4 --Pound fresh Mushrooms, sliced (or as many as you want).
1 ----10-Ounce can Cream of Chicken Soup
1/2-- Cup White Wine or chicken broth
2 ----Cups dry Pepperidge Farm Herb Stuffing Mix
1/2- Cup melted Butter
Place chicken in a lightly greased 9 x 13- inch glass dish. Top each
piece of chicken with a slice of swiss cheese. Scatter mushroom
slices over the cheese. Mix soup and wine, pour over the breasts.
Sprinkle dry stuffing mix over the sauce. Drizzle butter over the top.
Bake at 350 degrees for 50 minutes.
We enjoyed this at a luncheon last week - hope you try it!
Mama Mangia
Super Moderator
Aloha Chicken
4 boneless chicken breasts
1 Tbsp. flour
1 Tbsp. oil
16 oz. can pineapple chunks
1 tsp. cornstarch
1 Tbsp. honey
1 Tbsp. teriyaki sauce
1/8 tsp. pepper
hot cooked rice
Flatten the chicken breasts to 1/4" thickness.
Place the flour in a resealable plastic bag and then add in the chicken to coat.
In a skillet, over medium heat, brown the chicken in oil for 3-5 minutes per side or until the juices run clear.
Remove the chicken from the skillet and keep warm.
Drain the pineapple, reserving 1/4 cup of the juice.
In a small bowl, combine the reserved juice and cornstarch until smooth.
Add into the skillet.
Stir in the honey, teriyaki sauce and the pepper.
Boil for 30 seconds or until thckened.
Add in the pineapple and chicken.
Heat through and then serve on a bed of rice.
4 boneless chicken breasts
1 Tbsp. flour
1 Tbsp. oil
16 oz. can pineapple chunks
1 tsp. cornstarch
1 Tbsp. honey
1 Tbsp. teriyaki sauce
1/8 tsp. pepper
hot cooked rice
Flatten the chicken breasts to 1/4" thickness.
Place the flour in a resealable plastic bag and then add in the chicken to coat.
In a skillet, over medium heat, brown the chicken in oil for 3-5 minutes per side or until the juices run clear.
Remove the chicken from the skillet and keep warm.
Drain the pineapple, reserving 1/4 cup of the juice.
In a small bowl, combine the reserved juice and cornstarch until smooth.
Add into the skillet.
Stir in the honey, teriyaki sauce and the pepper.
Boil for 30 seconds or until thckened.
Add in the pineapple and chicken.
Heat through and then serve on a bed of rice.
Mama Mangia
Super Moderator
Chicken Breasts Stuffed with Goat Cheese and Roasted Red Pepper Tapenade
Serves 4
* 1 TB olive oil
* 2 cloves garlic, minced (1 tsp)
* 1 shallot, minced
* 1 tsp minced fresh thyme leaves
* 6 cups fresh washed spinach leaves
* salt and freshly ground pepper to taste
* 1/2 cup drained, chopped jarred roasted red peppers
* 3 TB pitted and chopped Kalamata olives
* 1 TB chopped capers
* 1 tsp balsamic vinegar
* 2 boneless skinless whole chicken breasts, cut in half and pounded lightly
* 4 oz mild goat cheese, at room temperature
* 1 TB olive oil for brushing chicken
* 1/4 cup chopped parsley
Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.
Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.
Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.
Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.
Place the chicken on a serving platter and sprinkle it with the parsley.
Serves 4
* 1 TB olive oil
* 2 cloves garlic, minced (1 tsp)
* 1 shallot, minced
* 1 tsp minced fresh thyme leaves
* 6 cups fresh washed spinach leaves
* salt and freshly ground pepper to taste
* 1/2 cup drained, chopped jarred roasted red peppers
* 3 TB pitted and chopped Kalamata olives
* 1 TB chopped capers
* 1 tsp balsamic vinegar
* 2 boneless skinless whole chicken breasts, cut in half and pounded lightly
* 4 oz mild goat cheese, at room temperature
* 1 TB olive oil for brushing chicken
* 1/4 cup chopped parsley
Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.
Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.
Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.
Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.
Place the chicken on a serving platter and sprinkle it with the parsley.
Mama Mangia
Super Moderator
Honey-Glazed Chicken
4 servings
1/2 cup soy sauce
1/2 cup honey
1 teaspoon garlic powder
2 teaspoons dry mustard
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon seasoned pepper
1 1/2 pounds (4) skinless boneless
chicken breast halves
Combine all ingredients except chicken, stirring well. Baste chicken on both sides, grill about 3-6 minutes on each side, basting with sauce regularly
4 servings
1/2 cup soy sauce
1/2 cup honey
1 teaspoon garlic powder
2 teaspoons dry mustard
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon seasoned pepper
1 1/2 pounds (4) skinless boneless
chicken breast halves
Combine all ingredients except chicken, stirring well. Baste chicken on both sides, grill about 3-6 minutes on each side, basting with sauce regularly
Mama Mangia
Super Moderator
Chicken Spiedini
4 boneless skinless chicken breasts
2/3 cup dry bread crumbs
1/3 cup grated parmesan cheese
1 Tbsp chopped parsley
2 tsp grated lemon peel
2 garlic cloves, minced
2 Tbsp olive oil
2 Tbsp butter, melted
Place chicken breasts between sheets of plastic wrap and pound until very thin (1/8"). On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic. In shallow dish combine oil and butter. Dip chicken into butter mixture and then with crumb mixture. Tightly roll up and secure with wooden picks if needed. Cut into 1" pieces and thread onto metal skewers. Remove wooden picks. Grill or broil until done.
4 boneless skinless chicken breasts
2/3 cup dry bread crumbs
1/3 cup grated parmesan cheese
1 Tbsp chopped parsley
2 tsp grated lemon peel
2 garlic cloves, minced
2 Tbsp olive oil
2 Tbsp butter, melted
Place chicken breasts between sheets of plastic wrap and pound until very thin (1/8"). On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic. In shallow dish combine oil and butter. Dip chicken into butter mixture and then with crumb mixture. Tightly roll up and secure with wooden picks if needed. Cut into 1" pieces and thread onto metal skewers. Remove wooden picks. Grill or broil until done.