Best Way to Cook Chicken Breasts?

The combination of lemon and herbs, along with loads of garlic, help make this easy baked chicken extra-flavorful. It's a great dish to serve for an everyday family meal, or make it for Sunday dinner.

Ingredients:

Juice of 2 lemons, about 5 to 6 tablespoons

1/3 cup extra virgin olive oil or canola oil

1 teaspoon dried leaf thyme

1 teaspoon dried leaf parsley

1 teaspoon Creole seasoning

6 cloves garlic, chopped

1 chicken, about 3 1/2 to 4 pounds, quartered*

Fresh ground black pepper

Salt

Preparation:

Heat oven to 375°.

Combine the lemon juice, olive oil, herbs, seasoning, and garlic.

Wash chicken and pat dry; sprinkle with salt and pepper. Toss the chicken with the first mixture; arrange in a roasting pan. Bake for about 1 1/2 hours, turning about halfway through. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.

Serves 4.

Easy chicken roasted

A whole meal in one dish! Easy roasted chicken pieces with peppers, onions, potatoes, carrots, celery, and tomatoes, along with seasonings.

INGREDIENTS:

2 to 3 pounds chicken pieces

1 small green bell pepper, cut in rings, seeds and membrane removed

1 small red bell pepper, cut in rings, seeds and membrane removed

2 medium onions, cut in 4 wedges each

4 small potatoes, halved

4 carrots, cut in 1-inch pieces, diagonally

2 celery ribs, cut in 1-inch pieces, diagonally

1 can (14.5 ounces) diced tomatoes

salt and pepper

1 tablespoon butter, melted

paprika

PREPARATION:

Line a 9x13-inch baking pan or shallow roasting pan with heavy duty foil.

Arrange chicken pieces, bell pepper rings, onions, potatoes, carrots, and celery on the foil. Pour tomatoes over all and season with salt and pepper. cover pan with foil. Roast at 375° for 1 hour, or until vegetables are tender. Lift foil and baste with juices. At this point, brush with the melted butter and sprinkle with paprika. Continue roasting, uncovered, for 45 minutes longer, or until chicken is tender and browned.

Serves 4.

Garlicky Chicken Breasts

1 envelope Good Seasons Italian Salad Dressing

½ cup grated Parmesan Cheese

Mix these together

Moisten 6 skinless boneless chicken breasts with water, dip into mixture, place in shallow baking dish. Bake 400 degrees for 20 - 25 minutes or until cooked through.

I love making Margarita Chicken. I made up the marinade one day at work, sorry for no measurements.

Olive oil

OJ

Tequila

Fresh lime juice

Garlic

Green onions

Cilantro

S & P

-Pour all that in a ziplock, add chicken breasts, seal, and marinate in the fridge for 2-3 hours.

Here at home I grill them on a Forman-type grill. My husband was wary about the OJ, but in all honesty you can't taste 'orange' chicken, it just tastes really amazing.

Place chicken breast in a large bowl with a bottle of teriyaki marinade and allow to marinate for 4 hours. Cook the breast in a covered pot with the marinade until the liquid is cooked down. Remove breast. Add minute rice to the liquids left along with peppers, and 1 c diced onions. Place pineapple rings on top of the rice mixture on top in the pot. Allow to cook for 15 minutes. Serve rice with the rings on the platter and top with the chicken breast.

My old standby, simple, but tasty, is just to marinade boneless breasts with bottled zesty Italian dressing in a ziploc bag for a few hours and then grill them about 8 minutes on each side. Simple but really good.

I get a glass baking pan and lightly spread margarine on the bottom. I butterfly the fillets and stuff with canned mushrooms, cilantro, a little diced garlic, miscellaneous spices and seasonings, tomatoes and cheese. Then close the fillets and place in baking pan and cut little slits in the top and put more garlic in the slits. Then pour Italian dressing and Bicardi Limon with a few splashes of oriental sesame dressing, balsamic vinaigrette dressing over the chicken and all around it in the pan and more spices and cilantro then cover with tin foil and bake for about 30-45 minutes. Then right before it is done I pull back the foil and put diced tomatoes, mushrooms and cheese on top of the chicken and put back in until the cheese is mostly melted. It is deeeeelicious!

Pasta with chicken

1 pkg. of fresh linguine noodles

1lb. chicken

Sun-dried tomatoes- chopped

Capers (drained)

Fresh Basil/or dried

Mushrooms-chopped

Fresh Parmesan cheese

Balsamic Vinegar

Garlic & Herb seasonings

Butter

Extra Virgin Olive Oil

Sea salt & black pepper to taste

1. Pre-heat oven to 350.

2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning.

3. Add balsamic vinegar, and place in oven for about 20-30 minutes.

4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.

5. Sauté mushrooms in butter and salt and pepper.

6. Set aside.

7. When chicken is done, cut into pieces and boil noodles.

8. Drain water when the noodles are done. ( Leave the noodles in the pot)

9. Add olive oil, salt and pepper. Mix well.

10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.

11. Combine well.

12. Serve warm with dipping spices and French bread.

Unless you've been hiding under a rock for the last couple years, I'm sure you've heard of the Paleo Diet. Read here https://tr.im/XD1bk

I hate to even call it a diet, because it's really just the real way that humans have eaten for almost 1.9 Million years, as opposed to the modern-day processed food diet full of grains, sugars, and processed vegetable oils.

chiken fajitas. grill the chicken on the george foreman> the pop it in a skillet with mushrooms onions and peppers spray in some non fat cooking spray and season with garlic pepper(garlic, pepper, salt). put in a tortilla and sprinkle with cheese. put in the the oven til the cheese melts. put some sliced avocado in and ur done. healthy and tasty.

Here are a few E-Z recipes you might want to try. Good Luck & enjoy.

COLA CHICKEN

(And more variations of recipe…my preference…wings or ribs)

4 skinless, boneless chicken breasts

1 cup catsup

1 12oz. can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.

Mix together catsup and cola, pour over chicken.

Bring to a boil. Cover, reduce heat and cook 45 minutes.

(turning chicken a few times, while cooking...to prevent from sticking to pan)

Uncover, turn up the heat and continue to cook until the sauce

becomes thick and adheres to the chicken.

It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of

chicken....wings...would be ideal...add some hot sauce....presto "Hot Wings"!

I have used Ribs, just as good.

I tried this recipe with 'meatballs'....was equally as good...served over rice.

I found another variation.....omit the catsup and add a small jar of Salsa (any variety).

I have tried using Salsa (omitting the catsup....not).

You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??

Well...while I was preparing to fix the 'Cola Chicken' recipe using Salsa.....I was also trying to carry on a conversation with my husband...(just proves...I can't do two things at once)....mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.

I fixed chicken wings, (using the above recipe)

but...I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).

Finally....!! I fixed the 'SALSA' chicken......that's good , too.

Another (bright)idea.....I thought of trying......replace the catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....! Fixed the shrimp with cocktail sauce......eh...wasn't all that great...was OK...probably won't be fixing it again.

Also tried beef stew cuts......that was pretty good.....I can see myself making this again.

Served both over rice.....think the stew cuts would have been just as good over noodles.

Try little cocktail wieners/sausages…for appetizers.

Pork chops…porksteaks.

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions

4 boneless skinless chicken breast halves

1 egg, beaten

LIGHTLY CRUSH: Onions in a plastic bag.

DIP: Chicken in egg (put egg in plastic bag)

COVER: With onion crumbs, press firmly to adhere to chicken.

BAKE: Preheat oven to 400 degrees. Place chicken on lightly greased baking pan. Sprinkle with additional onion crumbs, if desired. Bake for 20 minutes or until no longer pink in center.

Mushroom Chicken

4 boneless/skinless chicken breast (or any pieces you like)

1 can cream of mushroom soup.

1 can water

Place chicken in crock pot (or sauce pan for stove top cooking)

mix soup & 1 can of water together

pour over chicken

cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

Serve over noodles or rice or dressing....or???