What To Make With Chicken Breasts?

Balsamic Lemon Chicken

1/2 cup olive oil

1/4 cup lemon juice

2 Tbsp. balsamic vinegar

1 tsp. lemon zest

1 Tbsp. dry basil

2 cloves garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

4 whole boneless chicken breasts, halved

Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.

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Sizzling Fajitas

1/4 cup vegetable oil, divided

3 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Dash hot sauce

Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)

1 medium onion, halved and sliced lengthwise

1 green bell pepper, sliced

1 red bell pepper, sliced

8 (8-inch) flour tortillas

1 lime, juiced, for topping

Sour cream, for topping

Salsa, for topping

Guacamole, for topping

Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

--Paula Dean

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KING RANCH CHICKEN CASSEROLE

1 large onion, chopped

1 large green bell pepper, chopped

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1 (10 3/4-oz) can cream of chicken soup, undiluted

1 (10 3/4-oz) can cream of mushroom soup, undiluted

1 (10-oz) can diced tomato and green chiles

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

12 (6-inch) corn tortillas

2 cups (8 oz) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Yield: Makes 6 to 8 servings

--Southern Living, NOVEMBER 2000

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Exotic Chicken Salad

1 cup mayo

1½ tsp. curry powder

1 Tbsp. soy sauce

1 Tbsp. lemon juice (I have used lime, too)

Optional: ¾ cup Major Grey’s Chutney

4 cups chopped cooked chicken meat

1 (5 oz.) can sliced water chestnuts

1 cup finely chopped celery (about 2 stalks)

1 pound fresh seedless grapes, halved

1 cup toasted slivered almonds

1 (16 oz.) can pineapple chunks, drained

Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.

--"River Road Recipes 2" cookbook

Salsa Chicken

INGREDIENTS

4 skinless, boneless chicken breast halves

4 teaspoons taco seasoning mix

1 cup salsa

1 cup shredded Cheddar cheese

2 tablespoons sour cream (optional

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C)

Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Bacon Wrapped chicken breast

INGREDIENTS

4 skinless, boneless chicken breast halves

1/2 (8 ounce) package cream cheese, sliced

4 slices bacon

1 teaspoon chopped fresh chives

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup mayonnaise

1/2 cup milk

1 teaspoon lemon juice

1/4 teaspoon ground black pepper

1 pinch salt

DIRECTIONS

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

Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.

In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.

Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Well you already named my favorite ways to make chicken except for the last one: Coat them in melted butter, then douse with Frank's Red Hot sauce. Bake in oven at 325 for 30-40 minutes, until juices run clear.

Buffalo chicken breasts!!! These are a little spicy, so maybe not for little ones...

Guess you could cook 'em and make chicken salad sandwiches. Throw some bacon on there to mmm. Use Ranch instead of mayo.

You could grill them and make chicken burgers with all the fixings.

Cook them and top with Thai peanut sauce.

Cook them and make a chicken pasta salad with the diced breast, peas, pasta, cheese cubes and ranch dressing or mayo (or your fave dressing)

Make chicken enchiladas or tacos.

ONE DISH CHICKEN SUPPER

(Delicious!!!)

4 boneless, skinless chicken breasts

1 can cream of chicken,Or celery, OR mushroom soup

1/3 cup milk

1 pkg. Stove Top stuffing mix and seasoning packet

1 2/3 cups water

--Place chicken in slow cooker

--Combine soup & milk. Pour over chicken

--Combine stuffing mix,seasoning packet, & water. Spoon over chicken

--Cover. Cook on Low 6-8 hours

Chicken Kebabs.

4 Chicken Breasts.

2T Soy Sauce.

2T Dry White Wine.

1 Clove Garlic Crushed.

1t Fresh Grated Ginger.

Chop chicken into 2cm (¾”) cubes. Mix in a bowl with soy, wine garlic and ginger and marinade for 1-2 hours.

Prepare vegetables for kebabs. Mushrooms, tomatoes, peppers (bell), onions, pineapple, baby corn.

Thread onto skewers and cook on the grill.

Garlic Parmesan chicken - coat the breasts in olive oil, sprinkle garlic, parmesan cheese liberally, and grill in a skillet.

Get some of those 30 min marinades with different flavors, you can still gril the chicken but at least it'll taste different every time.

I bake the chicken breasts at 350 degrees F for 1 hour, I cover them with cherry pie filling and then baste them every 15 minutes with more of the cherry pie filling - it makes a tasty glaze and keeps the chicken moist and tender. I serve them with smashed potatoes and a steamed veggie like whole green beans, a broccoli/cauliflower medley, carrots or corn.

SAC

Cook chicken breasts, part cook some broccoli. place broccoli and chicken in ovenproof dish. Mix together 1 tin condensed mushroom soup, 4 tablespoon mayonnaise, half pot double cream and curry powder to taste. pour over chicken. Crush potato chips/crisps over the top and oven bake until heated through. Serve with a buttered crusty loaf.

Heaven!......

My favorite is to bake the chick breasts and then cut them into medium size chunks, and then combine the chicken with steamed broccoli, carrots, water chestnuts, and any other vegetables you might like, mix in a can of condensed mushroom soup (don't dilute) then spoon over rice and season with soy sauce. It's like a country cooking stir fry! MMM-MMM!

Well

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Hope it helps.