A easy recipe using skinless chicken breast no bones?

i need a eaasy recipe using some herbs and natural ingridients seasoning but i want herbs rosemary





and no complicated items or foodA easy recipe using skinless chicken breast no bones?
Crispy Herb Baked Chicken











Prep time: 10 minutes


Marinate time: 30 minutes


Bake time: 35-40 minutes


Serves 4





Marinade:


1/2 cup CRISCO Oil


1/4 cup vinegar


1 teaspoon dried dill, dried basil, dried thyme


1 teaspoon salt


1/4 teaspoon black pepper


4 boneless, skinless chicken breast halves


Coating


2/3 cup Hungry Jack Mashed Potato Flakes


1/3 cup grated Parmesan cheese


2 teaspoons dried parsley flakes


3/4 teaspoon garlic salt


Combine marinade ingredients in a re-sealable plastic bag. Add chicken, turn to coat. Marinate 30 minutes, turning occasionally.





Preheat oven to 375 degrees. Spray a baking sheet with Crisco No Stick Cooking Spray; set aside.





Combine coating ingredients in a shallow dish. Remove chicken from marinade; discard marinade. Roll chicken in coating mixture; place on prepared baking sheet. Bake 35-40 minutes or until topping is golden brown and juices run clear.

















HERB-MARINATED CHICKEN


Yield: 1 Servings





2 1/2 lb Cut-up broiler- fryer


-chicken


1/2 c apple juice


1 sm Onion, grated


2 tb Vegetable oil


3 tb Chopped fresh or


1 tb Mixed dried herbs


-(basil, marjoram, thyme,


-rosemary, oregano)


1 tb Dry mustard


1/2 ts Garlic powder


1/2 ts Coarsely ground pepper


1 1/2 ts Worcestershire sauce


1/2 ts Soy sauce





Place chicken in shallow glass dish. Shake remaining ingredients in


tightly covered container; pour over chicken. Cover with plastic wrap


and refrigerate at least 4 hours but no longer than 24 hours, turning


chicken occasionally.





Remove chicken from marinade; reserve marinade. Grill chicken, bone


sides down, 5 inches from medium coals 20 to 30 minutes; turn


chicken. Grill 30 to 40 minutes longer, turning and brushing


frequently with marinade, until done.





6 servings.A easy recipe using skinless chicken breast no bones?
This is a nice simple way to prepare chicken in the crock pot, but it tastes like you put a lot of work into it!








Crock Pot Garlic-Rosemary Chicken Breast





Ingredients


1 1/2 lbs boneless skinless chicken breasts


5 minced garlic cloves


1/2 cup butter


1/2 cup chicken broth


1 tablespoon rosemary


salt


pepper


parsley flakes


Directions


1 Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.


2 Roll chicken breasts in garlic-butter mixture and place in crock pot.


3 Sprinkle chicken breasts with salt, pepper, parsley and rosemary.


4 Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.


5 Cook on low setting for 6 - 8 hours.


6 Serving size is approximately half a chicken breast and a small amount of sauce.
I've used this homemade recipe and have added spices. Can freeze ahead and its cheaper.





Toaster Chicken Nuggets


1 slice whole-wheat bread, toasted


2 c. Corn Flakes


1 tsp. paprika


Seasonings of your choice


1/4 c. toasted almonds


1 lb. chicken tenders (or cut up a chicken breast, cut into bite-sized pieces)


1 c. buttermilk (or nonfat milk, I make up extra rich milk, using more powder)


cooking spray or oil





Preheat toaster oven to 375 degrees.





Combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes.





Break whole-wheat toast apart into a food processor and process until coarse crumbs form; add Corn Flakes and almonds and continue to pulse until crumbs are medium fine.





Transfer crumbs to a shallow bowl.





To prepare chicken, dredge in the crumb mixture and place on prepared toaster oven baking sheet (I cover mine with aluminum foil and spray with cooking spray for easy cleanup).





Once all chicken is prepared and on baking sheet, spray lightly with cooking spray and bake at 375 degrees for 15 minutes.





Note: depending on the size of your toaster oven you may need to make two batches.





Serving Suggestion:


Brown rice


Steamed broccoli
4 skinless, boneless chicken breast halves


2 tablespoons olive oil


1 teaspoon seasoning salt


1 1/2 teaspoons salt free Cajun seasoning


1 teaspoon fresh rosemary


1 onion, finely diced








Preheat oven to 350 degrees F (175 degrees C).


Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
CHEESY CHICKEN %26amp; RICE CASSEROLE





1 can (10 3/4 oz cambells cream of chicken


11/3cups water


3/4uncooked long grain rice


1/2tsp.onion powder


1/4 tsp ground black pepper


2 cups frozen mixed vegetables


1.stir soup, water, rice ,black pepper and vegetables in 1x8(2 qt) shallow baking dish





2.top with chicken .season chicken as desired





3. bake @375 f for 50 min.or until chicken and rice is done top with cheese let cassarole stand for 10 min.stir rice before serving .
roll in in mayo.. and then in bread crumbs


you can do home made crumbs with semi-stale bread and you can add whichever herbs you'd like. put in the in the oven on 350 and left it bake for like a half an hour. comes out very good. easy to make, easy to clean up. hope this helps.
1 of 1 photos








Photo By: TheDancingCook


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Nutrition Facts


Serving Size 1 (366g)





Recipe makes 1 servings





The following items or measurements are not included below:





1 piece skinless chicken breasts





Calories 0


Calories from Fat 0 (48%)


Amount Per Serving %DV


Total Fat 0.1g 0%


Saturated Fat 0.0g 0%


Monounsaturated Fat 0.0g


Polyunsaturated Fat 0.0g


Trans Fat 0.0g


Cholesterol 0mg 0%


Sodium 69mg 2%


Potassium 1mg 0%


Total Carbohydrate 0.1g 0%


Dietary Fiber 0.0g 0%


Sugars 0.1g


Protein 0.1g 0%


detailed view...





how is this calculated?








people who like this recipe also like:Bourbon Chicken


By: LinMarie


Roasted Chicken Breasts


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By: CarrolJ


Sep 28, 2004





I created it up some time ago...it's easy, tasty, fairly inexpensive and my family likes it. I have given the recipe as if you were making only 1 piece of meat...most chicken breasts are fairly large and so just use as many pieces as people you are serving unless you think someone may want a second serving. This can also be made using other chicken pieces, if you wish...but do not make with boneless pieces or it will not be as moist.


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Ingredients


1 piece bone-in skinless chicken breasts (per person)


sweet paprika


salt


black pepper


instant minced onion


2 teaspoons chicken base or 2 chicken bouillon cubes


1 1/2 cups hot water


Directions


1Lay chicken breasts in a greased baking dish bone side down.


2Sprinkle liberally with the paprika covering most of the meat.


3Sprinkle lightly with salt%26amp; pepper.


4Top each piece with a thin layer of dried minced onion.


5Bake at 350 degrees for 30 minutes.


6Remove from oven and turn over all the pieces bone side up.


7Sprinkle lightly the other side of the meat with more paprika, salt and pepper.


8Pour in the 1 1/2 cup of hot water.


9NOTE** DO NOT pour cold water into a hot glass baking dish or it will break.


10Add the 2 teaspoons of chicken base or bouillon to the water.


11Bake another 30 minutes.


12Make sure juices run clear.


13Let meat sit in the juices in the baking dish for at least 5 minutes before serving to allow some of the juices to be absorbed in the meat.


14Turn the pieces back over and serve bone side down for prettiest presentation.


15The meat should be done all the way through and yet still nice and juicy.


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Featured Reviews for This Recipe


From: LifeIsGood





On May 29, 2007














This was a nice and easy recipe for bone-in chicken breasts. I did leave the skin on and my result may not have been as good as it could have been. I will try it without the skin next time. the minced onion provides a good flavor. I made extra so I can have cooked chicken for chicken salad and other recipes.





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From: Chef #403863





On Dec 14, 2006














I found this recipe to be outstanding. It could not have tasted any better and it was the rave at dinner. The only change I made was to reduce the temperature to 325. The chicken melted in your mouth.





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From: TheDancingCook





On Oct 14, 2004














I'm always looking for different ways to prepare bone-in split breasts and this recipe fit the bill. I also am on a low carb diet and cook separate dinners for me and the family but with this recipe, I cooked one meal for everyone to enjoy. I cooked 4 large breasts (the 1 1/2 cups of water and the 2 tsp chicken broth was still enough for the 4 pieces of chicken). It's important that you use skinless breasts...a guest requested that I make 1 piece with the skin on and as it turned out, the seasonings didn't cook past the skin which left the meat underneath flavorless and the skin wet and chewy. Besides, the skin is not good for you anyway! Very tasty, low fat and healthy, thank you!





3 people found this review helpful





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From: Troop Angel





On Oct 4, 2004














These were great! They were so moist and juicy and had such a great flavor! We had these with a salad and rice pilaf and it made an easy yet elegant meal! Also, they were extremely easy to fix, which was a huge plus! Thanks for the great recipe Carrol! We will be making again!





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