Boneless Skinless Chicken Breast Recipes

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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!

[Mama Mangia]

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.

[Mama Mangia]

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.

[Mama Mangia]

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

[Mama Mangia]

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.