Chicken Breast, Can someone give me a simple recipe for dinner tonight?

for 2 people; (adjust the ingredients for 3 people)

2 skinless chicken breasts

4 oz mushrooms

small tin sweetcorn

small onion

2 sticks celery

1 green pepper

1 pint savoury white sauce

teaspoon dried mixed herbs

8 oz rice of your choice

tablespoon veg/olive/sunflower oil

Slice the chicken breasts, and lightly cook in the oil in a large frying pan/wok. Chop the onion, green pepper and celery and add to the pan. Add the herbs and sweetcorn, put on a low simmer with a lid on the pan. Meanwhile cook the rice as per instructions on the pack. After 10 minutes, add the savoury white sauce to the chicken/veg/herb mix, stir well and continue to simmer until the rice is cooked. Check the seasoning in the chicken dish, adjust to taste, drain the rice really well, arrange a ring of rice on/over the plate, fill with chicken mix, eat and enjoy.

This is quick, easy, nourishing and tasty, a favourite with my family. You can vary the veggies eg peas instead of sweetcorn, red pepper instead of green, fresh herbs not dried!

1(10 ounce) package fresh spinach leaves

1/2 cup sour cream

1/2 cup shredded pepperjack cheese

4 cloves garlic, minced

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

1 pinch ground black pepper

8 slices bacon

2. Cooking Directions

Preheat the oven to 375 degrees F (190 degrees C).

Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.

Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

CHEESE STUFFED CHICKEN WITH CREAM SAUCE 1 can cream of asparagus soup 4 boneless skinless chicken breasts 1/3 cup goat cheese 2/3 cup dry white wine 4 slices bacon salt pepper garlic powder or minced garlic 1/2 red bell pepper 1/2 tomato olive oil Cut the chicken breast lengthwise and put the goat cheese inside of each one. Sauté the bell pepper in olive oil and garlic. Cut the tomato into cubes. Wrap each piece of chicken with a strip of bacon. (Turkey bacon can be used.) Place the stuffed, wrapped chicken into a medium casserole dish. Pour the can of soup over the top of the chicken and top with the tomato and red pepper. Pour the wine over this and use the salt and pepper to taste. Cover with foil and bake at 350°F degrees until the chicken is cooked through. Serves 4. "cream of chicken soup may be substituted for the white wine used in the recipe*

*********CHICKEN CACCIATORE WITH NOODLES

1/4 c. oil

1 - 3 lb. chicken, cut up/boneless chicken breast

2 pt. jars Spaghetti sauce

1 tsp. pepper

1 clove minced garlic

12 oz. pkg. noodles

Parmesan cheese

Grated cheese

Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6. Serve with salad and Garlic Bread.

Mine is sorta the same as the first.

Put chicken breast in baking pan cover with jar sauce.

Bake until done (350 degrees for 30 minutes or more)

Make some pasta for the side.

Easy Peasy!

This is my chicken version of the turkey cranberry ring from Pampered Chef - actually what I am having for dinner tonight. I normally don't like cranberries, but this is really good!!!

Chicken Cranberry Wreath

2 pkg. refrigerated crescent rolls

1/2 C. mayonnaise

2 T. Dijon mustard

1/2 tsp. coarsely ground pepper

2 C. cooked chicken, chopped

1/2 C. celery, sliced

3 T. fresh parsley, snipped

1/2 C. dried cranberries

4 oz. Swiss cheese, shredded (1cup)

1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

this is easy. put uncooked yellow or mexican rice in a baking dish, add amount of water required on package, place chicken on top and cook about 40 minutes at 350. remove from oven, place chicken to the side. Stir rice and test for doneness. If done or close to done, replace chicken, top with salsa and cheddar cheese, return to oven and cook for 10 more minutes, serve with salad.

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Try cutting the chicken breasts down the side, stuffing them with philidelphia cream cheese (and garlic/peppers chopped etc if you like). Then wrap in parma ham. Cook in the oven for 20 mins (or until the chicken is cooked) and serve with pasta, green salad or rice.

How quick was that?

3 red, yellow orange peppers (cut up), marinara sauce, 1 red onion (cut up), garlic and marinara sauce. Mix it up, bake it like you would a plain chicken breast, place over your choice of pasta. Put shredded Cheddar cheese on top, place in Broiler to brown cheese and serve.