Sunday, December 27, 2009

Easy Chicken Brest Recipe?

got any good chicken brest recipies? let me know...Easy Chicken Brest Recipe?
******BAKED STUFFED CHICKEN FILLETS


1 pkg. (9 oz.) frozen spinach, thawed


3/4 c. grated Swiss cheese


Salt %26amp; pepper


2 tbsp. Parmesan cheese


4 boneless, skinless chicken breasts, pounded thin


4 slices of bacon


Combine spinach and cheese in bowl. Sprinkle chicken with salt and pepper. Spoon 1/4 of spinach and cheese mixture onto one breast. Roll breast around spinach mixture. Wrap one strip of bacon around rolled breast. Place in baking dish. Spinach may ooze from each of the rolls. Repeat for remaining chicken. Bake at 450 degrees for 20 to 25 minutes or until done.





*********CHICKEN BREAST WITH LEMON


4 boneless chicken breasts


Flour for coating


Salt and pepper


1 tbsp. oil


5 tbsp. butter


2 tbsp. lemon juice


3 tbsp. chicken broth or stock


3 tbsp. chopped parsley


Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and saut茅 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.





**********CHICKEN PASTA PARMESAN


2 tbsp. oil


1 lb. boneless chicken breast, cut up


1 c. mushrooms


1/4 c. chopped onions


2 tbsp. sherry


1 can cream of chicken soup


1/2 c. sliced peppers


1/2 c. grated Parmesan cheese


Brown chicken in oil. Remove. Cook onions and mushrooms in drippings, add sherry and soup. Heat through, add chicken and peppers, cover, simmer 10 minutes. Stir in cheese until melted. Serve over hot pasta.Easy Chicken Brest Recipe?
INGREDIENTS


3/4 cup creamy salad dressing


1/2 cup Italian-style salad dressing


1/8 teaspoon cayenne pepper


2 skinless, boneless chicken breast halves


DIRECTIONS


In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours.


Preheat an outdoor grill for high heat, and lightly oil grate.


Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.
Take a thawed chicken breast and butterfly cut it. (cut in half thin wise) then dredge in melted butter and then sprinkle in cajun spices. Heat an iron skillet to high heat but not enough to burn butter (not smokey). Fry in skillet for about a minute on each side to sear both sides and then turn down heat a little and cook until both sides are browned or blackened and juices run clear from the breast. Butterflying will reduce time to cook.


Remove from heat immediately and serve over rice pilaf. I like it with steamed broccoli mix with velvetta cheese sauce.


If you cook breast too long, chicken gets tough, too short and breast will be raw in thickest part and could be unsafe. I cut the thickest area of the butterflyed breast while cooking to see how done it is.


Like I say above, it cooks quickly at high heat so stay on top of it and poke with fork or knife when juices run clear, pull it.
Real simple one is to brown breasts in skillet in a pat or two of butter, then add one or two cans Campbell's Cream of Mushroom soup (depending on how many breasts) let simmer for 20 min., stirring occasionally. Serve over rice or w/mashed potatoes. Another fairly easy one, is to buy Progresso Italian bread crumbs (in canister). Dip chicken breasts in a mixture of 1 or 2 eggs that are whisked, and roll in bread crumbs. Then brown breasts in a little olive oil or vegetable oil until browned and juice runs clear. Set aside. Add favorite spaghetti sauce to skillet, heat thoroughly, stirring occasionally. Cook spaghetti seperately, (angel hair is good) Place chicken breasts back into sauce, and you can add sliced mozarella to the breasts or not. Continue simmering until hot and cheese is melted. Serve with spaghetti.
soak breast in lemon juice for a while. sprinkle with lowrey's seasoning salt, garlic powder, and onion powder. I usually sprinkle black pepper on it too. I've only ever grilled it, so i don't know any other ways to cook it.
I make a pretty good Chicken Parmesan. It's pretty easy or so I think. You'll need Spaghetti Sauce, Shredded or Cubed Cheese, Linguine Pasta and or course Chicken Breasts.





Boil the pasta to desired texture.You can bake the chicken breasts or lightly fry them. I usually lightly fry them. After you prepare your chicken breasts, pour Spaghetti sauce in a glass baking pan, place a layer of cheese on top of the sauce, add your chicken breast on top of the sauce and cheese. After you have done this, apply another layer of sauce over the chicken as well as another layer of cheese and place in a preheated oven of about 350 degrees and bake for approximately 25-30 minutes. After chicken is done baking serve over the pasta along with Garlic Bread. Hope this answers your question!Email me at minnielove00@yahoo.com if you have other questions!

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