What's the easiest, tastiest recipe for cooking with boneless chicken breasts? The less expensive the better..

I'm a college student so the less I have to go out and buy at the store the better. I already have the chicken breast I just need a creative and tasty way to cook it.What's the easiest, tastiest recipe for cooking with boneless chicken breasts? The less expensive the better..
the easiest and tastiest is simple. simply mince your chicken breasts with a knife, and little by little add some heavy cream, until the chicken is saturated. season with salt and pepper. form into cutlets, coat with flour and pan fry. It's called Chicken Princess PojorskiWhat's the easiest, tastiest recipe for cooking with boneless chicken breasts? The less expensive the better..
~Marinate in Italian or balsamic vinegarette salad dressing and grill or fry.


~One can of cream of mushroom, one can of cheddar cheese soup, couple chicken breasts, garlic powder. Bake together in dish in oven at 350* for about 20 mins or until chicken is done.


~Pour tomato sauce over chicken breast, cover with mozarella %26amp; parmesean cheese and bake - easy chicken parmesean!


~Slice chicken into bite sized strips, and in fry pan add a bit of oil, chicken, couple tsps of dijon mustard, garlic powder or italian seasonings and a few capers.
If you have italian dressing, marinate the breasts in a little dressing, then saute them in a little olive oil. Yum, good with a salad or green beans, and very inexpensive.





Or





You can saute the chicken in a little oil, then stir together a tablespoon of marmalade or apricot jam with a little water, brush on the chicken and pop under the broiler for a few minutes.
Try teriyaki chicken. It's easy, I cook it all the time.All you need is chicken, butter, sugar, and teriyaki sauce. Melt butter in a skillet, and the chicken diced, in a separate bowl mix teriyaki and sugar well. All you do is add the mixed teriyaki in the skillet and stir often until the sauce is caramel like. If you're having a hard time add more sugar. It's good and so easy.
Well depends on what you like... here are some of my faves (and easiest).





Chicken w/Creamy Mushroom Gravy





Put some oil or butter in pan and fry up until thoroughly cooked... the fastest way is to cut up chicken so it cooks faster. Then open up a can of cream of mushroom soup and pour into pan and heat until warm. Pour that over egg noodles or white rice... yum!





Chicken Parmeasan





Put chicken into plastic baggie (leaving a small opening) or between 2 sheets of saran wrap... then pound each breast to thin them (if you don't have a mallet, whack em with a small frying pan). Crack a few eggs and scramble them up and put in bowl. In another bowl, pour about 1 cup of bread crumbs. Take each chicken breast and drag through the eggs and then the bread crumbs. Put some oil or butter in pan and fry up until golden brown. Then pour a bottle of spaghetti sauce in the pan and sprinkle some mozzarella cheese on top of each breast. Cover and cook until sauce is warmed and cheese is melted. Serve with any type of noodle. Yum!!
I have a george forman and I just grill my chicken on it and add my veggies. Or I grill my chicken and season it with oregano and rosemary and I make up some bow tie noodles and some parmesan and mozzerella alfredo sauce, cut up the chicken and put it in the sauce and make alfredo its very good
Quick Fix Barbecued Fajitas





Prep Time: 15 min


Total Time: 40 min


Makes: 4 servings, 2 fajitas each





1 lb. boneless skinless chicken breasts, cut into strips


1 medium each: green and red pepper, cut into strips


1 medium onion, cut into thin wedges


1/2 cup KRAFT Original Barbecue Sauce


8 TACO BELL HOME ORIGINALS Flour Tortillas, warmed


1 cup KRAFT Mexican Style Shredded Four Cheese


1/2 cup TACO BELL HOME ORIGINALS Salsa


1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream





PREHEAT grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.


GRILL chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.


SPOON mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.





KRAFT KITCHENS TIPS


Shortcut


Substitute stir-fry basket for foil pan. Reduce grilling time to 7 to 10 min.





Easy Cleanup


Place chicken and vegetables in a resealable plastic bag. Pour sauce in bag; seal bag. Using fingers, massage bag to distribute sauce.





*We put lettuce on ours!
Marinate in OJ, lime juice, olive oil %26amp; hot sauce.


Then grill w/ some BBQ Sauce - yumm
Easy Italian Chicken


1/2 cup grated Parmesan cheese


2 tablespoons dried leaf oregano


1 tablespoon chopped fresh parsley


1/2 teaspoon garlic salt


1/4 teaspoon pepper


4 boneless chicken breast halves


3 tablespoons melted butter





Wash and pat chicken dry. Place chicken breasts in food storage bag or between sheets of waxed paper; pound gently to flatten a bit to even thickness. In a shallow bowl or pie plate, combine Parmesan cheese, oregano, parsley, salt, and pepper. Dip chicken breasts in the melted butter then coat with Parmesan mixture. Place in a greased 9-inch square baking dish. Drizzle with remaining butter. Bake, uncovered, at 425掳 for 15 to 20 minutes, or until chicken is tender and juices run clear. Serves 4.
20 Minute Cheesy Chicken %26amp; Rice


1 Tbsp. oil


4 boneless skinless chicken breast halves (about 1 lb.)


1 can (10-1/2 oz.) chicken broth


2 cups instant white rice, uncooked


2 cups fresh broccoli florets


6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up











HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. (Note: Increase oil to 2 Tbsp. if using regular skillet.)


ADD broth to skillet. Bring to boil.


STIR in rice, broccoli and VELVEETA. Top with chicken; cover. Cook on low heat 5 minutes. Stir until VELVEETA is melted.








ENJOY
Well, REALLY easy is just to buy a bottle of extra zesty Italian dressing (oil based, not creamy) and marinate the breasts in that. Then grill or bake them and voila - easy and cheap and very yummy.





If you really don't want to go the store at all, crush some garlic ( or use garlic salt) and add it and other seasonings like basil, parsley, italian mix etc to regular cooking oil and a little vinegar and then do the same as above.
This iswhat I always recommend for Easy Peasy cheap chicken! ;-)





Oven Fried Chicken





Make three ';dipping stations';





Season the chicken with all purpose seasoning.


Cover in first bowl which you have filled with flour %26amp; a little extra seasonings





Dip in second bowl which contains two eggs beaten.





Cover in third bowl which has bread crumbs in it!... Italian or whatever style you like.





Simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.





This is easy and delicious! Make it into chicken parm by topping with hot marinara sauce, sprinkling cheese on top and serving with pasta. Make it Southern %26amp; serve it with potatos and corn. Mauke it super healthy and have it with veggies and brown rice!








Good Luck %26amp; Enjoy! ;-)
The trick to cooking chicken breast is to use a technique that keeps it from drying out which means moist cooking in a liquid (braising or poaching). You can gently sear the breast first but don't use high heat or it will toughen. Also pound the breast between sheets of plastic wrap to get a uniform thickness so it will all get done at the same time. Be sure to season the breasts before searing.





Once you have done the sear you can combine the chicken with all sorts of things and sauces. One good way is to golden brown 1/2'; slices of eggplant drain to paper towels, season, and assemble in a baking dish a bit of simple tomato sauce on the bottom, then the breast, a bit more sauce, one or two eggplant rounds, and a bit more sauce. Pour 1/4 cup of wine, either red or white, in the dish and sprinkle the stacks with Parmesan. Bake at 350 F until just done (150 degrees in the center) or about 20 minutes.





Having said all that you will find that chicken thighs are cheaper, have more taste, and are much more resistant to over cooking (contain more fat and gelatin). Almost any chicken, veal, or pork chop dish can be done with chicken thighs. When I was a starving student I lived on the things!
MAKE A PACKET OUT OF ALUMINUM FOIL AND ADD ONE BONELESS SKINLESS CHICKEN BREAST. COVER WITH HALF A JAR OF SALSA (I USE GENERIC SAMS CHOICE BRAND MEDIUM). SEAL THE PACKET UP TIGHT.BAKE AT 350 DEGREES UNTIL DONE( I USUALLY MAKE TWO PACKETS AND IT TAKES ABOUT AN HOUR).SERVE OVER YOUR FAVORITE COUSCOUS OR RICE. I ALSO, MAKE A BAG OF FROZEN VEGGIES TO SERVE WITH IT.IF I AM IN A HURRY I WILL CUT UP MY CHICKEN IN BITE SIZE PIECES AND PUT MY CHICKEN AND SALSA IN A SAUCE PAN %26amp; COOK ON MEDIUM HEAT FOR 10-15 MINUTES OR UNTIL YOUR CHICKEN IS DONE.EITHER WAY IS DELICOUS
I make boneless/skinless chicken breasts all the time and I would recommend soaking them for 30 minutes in a ziplock bag with 1/8 cup of sugar and 1/8 cup of salt and fill with water. Then take them out and dab off the excess water with a papertowel. Then rub both sides of the meat with dry spices like Old Bay, garlic powder, basil, oregano, chili powder, black pepper etc... whatever spices you like and then bake, fry or grill... yum, yum