How shall I cook this chicken breast?

how about Butter chicken, I tried it and it was just great!

http://www.videojug.com/film/how-to-make-butter-ch...

Stuffed Chicken Breast

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

For the stuffed chicken breast:

1 chicken breast, bashed out flat

1 slice ham

5 mushrooms, cleaned

1 garlic clove, peeled

50g/2oz cheddar, grated

handful fresh mixed herbs

To deglaze the chicken:

1 glass white wine

1 tsp turmeric

25g/1oz fresh flat leaf parsley

Method

1. Preheat a griddle pan.

2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.

3. Spread the stuffing onto the flattened breast. Top with cheese.

4. Roll the chicken up and secure with cocktail sticks.

5. Place in the griddle pan. Cook for 10 minutes.

6. Remove the chicken from the griddle and finish in the oven.

7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.

8. Add the herbs and turmeric to the pan and stir.

9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.

10. Place the chicken on a plate and pour over the white wine glaze.

Why not do a chicken marsala or a rosemary lemon chicken. Basically, you will need to pound out the breasts between two sheets of wax paper so that they are the same thickness throughout. Season with salt and pepper. Dredge them in flour, shake off the excess and cook them in 1 Tbs of olie oil and 1 Tbs. butter over medium heat until they become golden brown and turn over and repeat.

Remove them from a pan and put in a 150-200 degree oven in a covered, heat proof dish.

Now, it is time for the flavoring. Decide on what you want but I recommend that you start by mincing and sauteeing one shallot. Add so kind of acid to the pan, i.e. white wine, lemon juice, Marsala, sherry, Madeira (one of them, not all) and deglaze your pan by scraping the bottom. You can also add any herb that you like: thyme, rosemary, herbes de Provence, fine herbes, tarragon (choose only one) etc. Turn up the heat and cook until the sauce reduces, then remove from the heat and add a nob of butter and stir it continuously until it dissolves and makes a glistening, rich looking sauce.

Pour your sauce over your chicken and serve.

This is a basic recipe that can be transformed into new dishes many times over. It will go well with rice, pilaf, etc. and a nice green vegetable or a salad.

Spread margarine over both sides of the chicken breasts. Lightly flour the chicken breasts with a mixture of 1/2 cup flour, 1/2 tsp. garlic powder and 1/2 tsp. paprika. Gently cover each chicken breast with foil, folding the front and sides to seal the foil around the chicken breast. Place in a small baking dish and bake in preheated 400 degree oven for about 20 to 25 minutes. If your baking dish still has some space you could put margarine on some canned or (frozen are better tasting) mixed vegetables and wrap them in foil to bake right beside the chicken. Throw in a couple of dinner rolls and Voila! you have a healthy hearty meal.

INGREDIENTS 3 skinless, boneless chicken breasts 2 tablespoons vegetable oil 1/2 cup chopped onion 1 (15 ounce) can green beans 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can carrots, drained 1 potato, peeled and diced 1 cup uncooked white rice 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cup water 1/2 cup shredded Cheddar cheese DIRECTIONS Cut chicken into bite size pieces. Heat oil in a large skillet over medium heat. Saute onion and chicken for about 3 minutes. Add green beans, tomatoes with liquids (not drained), carrots, potato, rice, salt and pepper to skillet. Mix gently. Pour water over top of chicken mixture. Cover skillet and simmer over medium low heat, stirring occasionally, for 20 minutes or until rice and potato are tender. Sprinkle chicken mixture with cheese. Let stand covered for 5 minutes and serve.

Put them in a cake pan and cover them with water. Then cover with foil. Bake them at 350 for about 1 hour. They will come out done and not dry. I do this all the time. You can also add a couple of tablespoons of butter and some salt and pepper. This will give it some flavor. When I bake mine I add chicken flavoring, paparika, and lemon and pepper seasoning. I usually only put about a teaspoon of each.

You can also just cook them in the water, then remove from oven, dump the water and spread with butter, brown sugar and bbq sauce. Put them back in the over covered for about 15 minutes. Remove and eat. They are really delicious.

Put them in a very hot preheated oven (like 450) and as soon as you put them in, turn it down to 300. The heat will sear the outside keeping the juices inside while it slowly cooks throughout. This works with all meats. Or you can add a can of cream of chicken soup to it and that will help maintain some of the moisture.

Lightly coat in flower use small saute pan 2-3 teapoons oil heated over med heat.Make sure oil is hot before you put chicken in. Cook about 3-4 minutes per side depending on thickness of chicken.Season with salt ,pepper and what ever you like.A splash of white wine is good too after you turn chicken the first time.

what is my body shape?

shoulder circumference 39.5

bust 34

waist 29.5

hips 36.5

wash chicken with cool water then rinse with vinegar to kill any germs or bacteria or you can use citrus.

Next seasoned front and back with lemon pepper or favorite seasoned.

If you have a nonstick frying pan add butter to hot pan, place chicken on pan and fry for at least three minutes on each side or until chicken have a nice light brown color, but not burn. If this is your first time, you can cut the chicken in half to see if it’s done. Enjoy

cook them @ 400 degrees. Put them in a baking pan, coat them with olive oil and squeeze a 1/2 a lemon over each one and then set squeezed lemon on top. Cook for 30-40 min or until fully cooked...... Yummy

You could mix in some canned cream of mushroom soup, some cheese, some Lousiana hot sauce, and maybe even some onions (all to taste) and still use the oven, but the wet incredients won't dry them out quite so bad.

Try also:

http://www.foodnetwork.com/food/show_em

...and browse his chicken recipes.

Bon Appetit!