Does anyone have a good recipe for boneless skinless chicken breasts?

Put a pork rub on Chicken breast marinate for 30 min or more. Then place on grill. Cook on medium for about 15(depending on size of breast and heat)Does anyone have a good recipe for boneless skinless chicken breasts?
Chicken and Rice





4 chicken breasts


1 stick margarine


1 c rice (uncooked)


1 can cream of chicken soup


1 can cream of mushroom soup


1/2 pkg dry onion soup





Melt margarine in skillet, add rice and cream soups. Pour into a greased baking dish, placed chicken on top and cover top of dish with dry soup. Cover and bake at 350 degrees for 45 minutes, uncover and bake an additional 30 minutes.Does anyone have a good recipe for boneless skinless chicken breasts?
Parmesan boneless chicken breast:





Ingredients:


1/2 cup dijon mustard


1/4 cup apple juice


2 cloves garlic, minced


2 cups fresh soft bread crumbs


1 cup grated Parmesan cheese


2 Tbsp. butter, melted


1/4 tsp. salt


1/8 tsp. pepper


1 Tbsp. dried parsley flakes


8 boneless, skinless chicken breast halves


Preparation:


Line a 13x9'; pan with foil and preheat oven to 375 degrees.


In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, Parmesan cheese, parsley, melted butter, salt, pepper, and parsley flakes.





Coat chicken in the mustard mixture, then roll it in the Parmesan cheese mixture until thoroughly coated.





For crispy chicken all the way around, put the chicken on a wire rack on top of the foil. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8





Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over. You can use shredded or grated Parmesan cheese.





Boneless chicken breast Potatoe bake:





Ingredients:


1/4 cup dried bread crumbs


1/4 cup grated Parmesan cheese


1 teaspoon dried Italian seasoning


Salt and pepper to taste


1 egg, beaten


1 (24-30 ounce) package frozen hash brown potatoes, thawed


10 ounce can cream of chicken soup


1/2 cup milk


1 cup sour cream


1 cup grated Monterey Jack cheese


1 red bell pepper, chopped


6 boneless, skinless chicken breasts


Preparation:


Preheat oven to 375 degrees F. Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate. Place egg in small shallow bowl; beat well.


In 13x9'; glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.





Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges. Serves 6





Sticky boneless chicken breasts:





Ingredients:


1/2 cup balsamic vinegar


1/2 cup low sodium soy sauce


1/4 cup sugar


1/4 cup brown sugar


2 Tbsp. honey


3 garlic cloves, minced


1 Tbsp. grated fresh ginger root


1/8 tsp. pepper


3-4 lbs. boneless, skinless chicken breasts


Preparation:


Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.


When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.





Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8





Boneless chicken with fruit salsa!:





Ingredients:


1/2 cup chopped peeled mango


1 orange, peeled, seeded, and chopped


1 pear or apple, unpeeled, chopped


8 oz. can pineapple tidbits, drained


2 Tbsp. apple jelly


1 Tbsp. minced seeded jalapeno pepper


2 Tbsp. chopped fresh cilantro


1 Tbsp. chopped fresh parsley


1/4 cup honey


2 Tbsp. apple jelly


2 Tbsp. lemon juice


4-6 boneless, skinless chicken breasts


Preparation:


Combine mango, orange, pear, pineapple, 2 Tbsp. apple jelly, jalapeno, cilantro, and parsley. Mix well and set aside.


Combine honey, 2 Tbsp. apple jelly and lemon juice. Microwave on high until melted, 10-20 seconds and stir well. Brush half of glaze on chicken.





Broil chicken 4-6'; from heat for 6 minutes. Turn chicken and brush with remaining glaze. Broil 4-6 minutes longer or until chicken is tender, thoroughly cooked, and juices run clear when pricked with knife. Discard any remaining glaze. Spoon fruit salsa over chicken to serve. Serves 4-6
Buffalo Chicken Rolls


Makes 4 Servings





4 skinless, boneless chicken breast halves 鈥?pounded to 录 inch thickness


4 tablespoons butter, melted


陆 cup hot sauce


陆 cup shredded Provolone cheese





In a small bowl, stir together the melted butter and hot sauce. Place chicken breast in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.





Preheat oven to 400 degrees. Remove chicken breast from the hot sauce and place 1 tablespoon of cheese in the center of each one. Roll up and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.





Cover the dish and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the over to 450 degrees, and place the chicken 8 inches from the heat. Uncover and bake for 5 minutes, until browned. Garnish with remaining shredded cheese.





Remove toothpicks and serve with ranch or blue cheese dressing.





--------------------------------------鈥?br>




Cashew Chicken


Serves 4





10 ounces boneless skinless chicken breasts, cut into 1X1/2-inch pieces


1 tablespoon cornstarch


1 tablespoon dry white wine


1 tablespoon reduced-sodium soy sauce


1/2 teaspoon garlic powder


1 teaspoon vegetable oil


6 green onions, cut into 1-inch pieces


2 cups sliced mushrooms


1 red or green bell pepper, cut into strips


1 can (6 ounces) sliced water chestnuts, rinsed and drained


2 tablespoons hoisin sauce (optional)


2 cups hot cooked white rice


1/4 cup cashews, toasted





Place chicken in large resealable food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.





Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned.





Add mushrooms, bell pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is cooked through. Stir in hoisin sauce; cook and stir 1 minute or until heated through.





Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.
Meunster Chicken





Coat the breasts in Italian seasoned bread crumbs and brown in a heavy skillet. At this point, the chicken breasts will not be fully cooked, just brown them.





For each breast, top with mushrooms, which is optional, but top with a slice of muenster cheese. Top with a can of chicken broth and bake at 350 for about twenty minutes.





I like to serve this with rice and a green vegetable like broccoli or sauteed green beans, but salad would be good too.
EASY CHICKEN PARMESAN





coat the chicken with breadcrumbs and brown in frying pan until crispy on outside, but not yet cooked.





Meanwhile in your casserole dish add roughly 2/3 of the tomato sauce you like. stir in as much parmesan cheese as you like.





Add the chicken in one layer in the casserole dish and pour remaining sauce over top.





cover with foil and bake for 45 min at 375 F, take out of oven remove foil and put a slice of mozzarella on top of each piece. return to oven for five minutes.





serve with pasta and scoop remaining sauce in dish over it.





ENJOY
heres a really easy one! If you like mexican food... grab some taco seasoning or chicken taco seasoning (el paso) and fry that up in a pan and when its cooked add some red peppers, green peppers, onions, and let them simmer a bit together. put it in a tortilla wrap add some monterey jack cheese and some diced tomatoes, green onions and a bit of sour cream... mmmm delicious chicken tacos!





You could also make:


Chicken stir fry


Chicken (grilled) caesar salad or any kind of salad BLT with chicken and ranch salad is amazing also


Chicken fingers homemade in shake and bake (strips or cubes)


Chicken (grilled) on a bun with your favourite toppings


Chicken parmesean (shake and bake, tomato sauce, mozzarella cheese and broil it so the cheese really melts)


Chicken catchatory


Chicken fajitas





Check out kraft canada online I usually get some awesome ideas from their recipes! :)


Have fun in the kitchen!!
I like to marinate the chicken in Italian salad dressing, the grill it.
A chicken curry, and fluffy white rice.