New boneless skinless chicken breast recipe?

I'm cooking boneless skinless chicken breast tonight. Anything new and different? I also like to BBQ. Kid friendly please.New boneless skinless chicken breast recipe?
Take them, pound them thin and add thin sliced swiss cheese and sliced ham. Roll up, stick a toothpick in it and grill.








Chicken Fajita Melts --











INGREDIENTS


3 tablespoons vegetable oil


6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced


1/2 cup sliced onions


1/2 cup sliced red bell pepper


1/2 cup tomato juice


2 tablespoons taco seasoning mix


1 cup salsa


8 (1/2 inch thick) slices French bread


2 cups shredded Cheddar cheese











DIRECTIONS


Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.


Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.


Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.


Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.


Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.








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Honey Mustard Grilled Chicken --











INGREDIENTS


1/3 cup Dijon mustard


1/4 cup honey


2 tablespoons mayonnaise


1 teaspoon steak sauce


4 skinless, boneless chicken breast halves











DIRECTIONS


Preheat the grill for medium heat.


In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.


Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!





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Baked Chicken Nuggets --











INGREDIENTS


3 skinless, boneless chicken breasts


1 cup Italian seasoned bread crumbs


1/2 cup grated Parmesan cheese


1 teaspoon salt


1 teaspoon dried thyme


1 tablespoon dried basil


1/2 cup butter, melted








DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.


Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.








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Chicken Puffs --











INGREDIENTS


2 skinless, boneless chicken breast halves - cubed


3 tablespoons chopped onion


3 cloves garlic, peeled and minced


3/4 (8 ounce) package cream cheese


6 tablespoons butter


3 (10 ounce) cans refrigerated crescent roll dough











DIRECTIONS


In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.


In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.


Preheat oven to 325 degrees F (165 degrees C).


Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.


Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.New boneless skinless chicken breast recipe?
My husband and boys love this, I actually had this last night....I made it up.


Jenny's garlic Chicken and rice


2-4 Boneless Chicken breasts-cut into cubes


1 onion


4-5 garlic cloves


1 box of Uncle Ben's long grained rice


2 cups of frozen peas





Slice the onions and garlic and satee them until almost browned


Add the Chicken breast and 1/4 cup of water, and cover cook under medium heat--stirring frequently.


Meanwhile, prepare the rice, as instructed on the box





When rice is done/and chicken....add the rice to chicken, onions, and garlic...add the frozen peas, stir frequently on med-low heat and add 2 tbsp. of lemon juice (optional). When peas are thawed the dish is done!





It's quick and easy. Sometimes I add red peppers, green peppers, broccoli....whatever veggies you like.
Poppy Seed Chicken








2 cups sour cream


1 can (10 戮 oz) condensed cream of chicken soup, undiluted


2 teaspoons poppy seeds


2 陆 cups cubed cooked chicken


1 戮 cups butter-flavored cracker crumbs (about 36 crackers)


陆 cup butter or margarine, melted


1 1/2 cup minute rice





On the stovetop cook the minute rice according to box instructions. In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken. Pour rice into a greased 11X7X2 inch baking dish, and top with the chicken mixture. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered at 350 degrees for 25-30 minutes, or until heated through.
These are my two standard recipes for boneless, skinless chicken breasts. We also like to sautee in olive oil with a little seasoning, add Worcestershire sauce and a little water, then let simmer for about 10 minutes -- very good with wild rice.





Chicken Breasts in Sour Cream


6 chicken breasts, boneless skinless


录 teaspoon garlic powder


1 can cream of mushroom soup


陆 cup skim milk


陆 cup sour cream


录 cup sherry


1 can mushrooms, drained


paprika


Preheat oven to 375 degrees.





Place chicken in 9 x 13'; baking dish that has been sprayed with non stick spray, making sure chicken doesn't overlap. Sprinkle with garlic powder. Mix soup, mil, sour cream, sherry and drained mushrooms. Spread over chicken, sprinkle with paprika. Cover with aluminum foil and bake for 45 minutes or until chicken is tender.





Serve with egg noodles or brown rice.





Cranberry Chicken


6 chicken breasts, boneless skinless


1 bottle Catalina salad dressing, small bottle


1 can whole berry cranberry sauce


1 package dry onion soup mix


Preheat oven to 350 degrees.





Spray 9x 13'; baking dish with non stick spray. Place chicken in baking dish. Pour salad dressing over chicken, sprinkle with dry onion soup mix, top with cranberry sauce. Cover with foil.





Bake for one hour. Remove foil, baste chicken, return to oven and continue to bake for 30 minutes.
Cut them up into cubes and make kabobs.





Flatten them with a rolling pin, stuff them with spinach and cheese, roll them up and have stuffed chicken breasts.





Check out the marinades and rubs at your local store and try something you have never had before.





Cook up some noodles, steam some veggies, cube the chicken, and make a noodle bowl or stir fry.





For the kiddies: cook and cube the chicken and toss it into home made mac and cheese. Cook and shred the chicken and stir it into a can of tomato soup. Toss in a handful of frozen veggies while you are cooking the soup for a tomato/vegetable/chicken soup. You can even add some broken up spaghetti if your little ones like noodle soups.
I love to split the breasts, (like make a hole in them so you can fully stuff them), add cooked spinach and cheese, mozzarella or feta, Use toothpicks to hold it together.


Then you can fry some bacon in a pan until almost done, remove the bacon but do not drain the grease.


Remove bacon and wrap around the stuffed breasts.


Cook the wrapped chicken in th bacon grease for a few minutes each side, then bake 350 30-40 minutes.


YUM
I like to make a marinade. I don't have exact measurements so you will have to use your own judgment.





*soy sauce (careful not to overdo because this could make it too salty)


*lemon juice (this does balance the soy, but don't overdo either)


*garlic (use a garlic press)


*oil (something like canola)


**fresh rosemary (optional)





Marinade for at least an hour. Then BBQ if possible. Yum!





Sorry I can't be more precise about measurements but whenever I make this for company they all love it!
Chicken Picata- Dust breasts lightly in flour, salt %26amp; pepper, brown in sautee pan with evoo and butter, add minced garlic, sprinkle with lemon juice, wine or water to form a sauce. Cover and simmer until done. Serve over buttered noodles or rice.