Too much chicken breast in the freezer , so I really need new chicken recipes?

n8smom96, personally speaking i know when stuff is on special we over indulge, but I agree with your family there is only so much chicken one can take. I would do chicken a two or three nights and something else dear god the rest, or the family will have you walking the plank.

Now for your chicken, you could butterfly it, dredge it in egg wash then into bread crumbs, give it a fry. If you know how to make the basic plain pasta sauce, and you have some shredded mozzarella, and some parmigiano reggiano on hand. You can then make chicken parmigiana. There is a number of things you can do differently.

Chris

Hi A really easy yummy idea to do with a chicken breast is this - Cut a slit into the chicken breast. Add some cream cheese like philadelhia etc. You can get a garlic cheese version too that tastes nice as well. Experiment with what you have. Then - Wrap the chicken in bacon. Cook as normal until cooked. Its lovely. The cheese melts and goes all gooey. Its a lovely simple dish. Oh another tastey one is to cut the chicken into small pieces cook in a wok or frying pan and then add a can of soup - any that you like. Add some veg if you want but you dont have to. Just use what you like. Serve with pasta. X

ANGEL HAIR PASTA WITH CHICKEN AND VEGETABLES

2 tbsps olive oil, divided

2 skinless, boneless chicken breasts halves, cut into cubes

1 carrot, cut into 1-inch pieces

1 pkg (10 oz) frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz angel hair pasta

2/3 cup chicken broth

1 tsp dried basil

1/4 cup grated Parmesan cheese

Yield: 4 servings.

Heat 1 tablespoon of oil in a medium skillet over medium heat. Add chicken to the hot skillet. Cook, stirring, until the chicken is cooked through. This should take about 5 minutes. Remove from the skillet and drain on paper towels. Heat the remaining oil in the same skillet. Put the water on to heat to cook the pasta according to package directions. Add the carrot to the skillet and cook, stirring, for about 4 minutes. Add the broccoli and garlic to the carrot skillet and cook, while continuing to stir, for a couple more minutes.

Cook pasta. While pasta is cooking, add chicken broth, basil and Parmesan cheese to the skillet mixture. Stir to combine all ingredients. Return the chicken to the skillet. Reduce the heat and simmer for 4 minutes.

Drain pasta and place in a large serving bowl. Top with the chicken and vegetable mixture. Serve immediately while still hot.

Enjoy!

This is easy but very good!

Super Easy Chicken Tortilla Crock Pot Soup

4 boneless skinless chicken breasts

1 clove garlic-crushes

2 (14.5 oz) chicken broth

2 (14.5 oz) cans chopped tomatoes

1 C salsa

1 T cumin

1 can black beans (rinsed)

1 can corn (rinsed)

Toppings to add to bowls at serving time: Grated cheese, Sour Cream, Avacado chunks, Fried Tortilla strips)

Put all ingredients in a crock pot. (Chicken is put in raw) Cook in crockpot 4-6 hrs on high or 8-10 hours on low. Just before serving remove chicken breasts, shred w fork and return to crockpot.

So EASY and so good!!

I cook so much differently than most folks on here but a few of my favorite chicken dishes are Trini Stewed Chicken, such a great flavor that my tummy gets full before my tastes buds do.

I also like to make chicken curry, but usually I use the dark meat pieces, what a treat to get to use white meat in it.

and like to make Tandoori chicken I would be happy to provide any recipes you may wish.

And for my American palette, I also like to make homemade chicken strip and chips, I peel the meat off the bones, and boil the bones for stock at a later date.

I love cooking up a bunch of chicken breasts and then cubing them. I save the broth for other meals and used the cooked cubed chicken to make salads, soups, sandwiches, casseroles. You name it. A good supply of cooked chicken is like having a treasure chest in your freezer.

Here's some good ideas on what to do with your chicken breast bounty.

BBQ chicken sandwiches. Moisten 2 cups of cooked cubed chicken breasts with sauce. Heat until warmed through. Serve on buns.

Chicken enchiladas

Chicken tacos

Chicken Salad

Oriental Chicken Salad

Chicken Salad Sandwiches

Chicken Tortilla Soup

BBQ Chicken Pizza

The ideas are endless. Enjoy your treasure trove.

Chicken with Sun Dried Tomato Sauce

Chicken Breasts Pounded to 1/4"

2 eggs whisked

1 cup of Italian bread crumbs

oil for frying chicken

4 slices of deli ham

4 slices of provolone cheese

1/2 cup of sun-dried tomatoes

1/2 to 3/4 cups of heavy cream

1 to 2 cloves of garlic chopped

Dip chicken breast in egg and then coat with bread crumbs. If you have time put them in the refrigerator or set aside for 15 minutes to let breading adhere to the chicken. Make the sun-dried tomato sauce by blending the sun-dried tomatoes, garlic, and cream (you may need additional cream if sauce is too thick). Set aside. Heat oil in a fry pan and fry the chicken breast until juices run clear. Transfer chicken to a baking sheet and top with a slice of ham and a slice of cheese. Bake at 350 degrees until cheese is melted. Top with sun-dried tomato sauce. Serve with a side of potatoes or rice and some veggies.

Parmesan Chicken

Cook Time: 30 minutes

Ingredients:

1/2 cup dijon mustard

1/4 cup apple juice

2 cloves garlic, minced

2 cups fresh soft bread crumbs

1 cup grated Parmesan cheese

1 Tbsp. butter, melted

1/4 tsp. salt

1/8 tsp. pepper

2 tsp. dried parsley flakes

8 boneless, skinless chicken breast halves

Preparation:

Line a 13x9" pan with foil and preheat oven to 375 degrees.

In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, Parmesan cheese, parsley, melted butter, salt, pepper, and parsley flakes.

Coat chicken in the mustard mixture, then roll it in the Parmesan cheese mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked.

try chicken sisig.

pat rock salt & ground pepper on the chicken pieces-- keep the skin on-- and simply grill as is on a charcoal fire, medium rare to well done, depending on how you prefer your grilled meats.

once done, debone, chop em up into corn-sized bits and place in a deep bowl.

finely chop garlic cloves, onions, hot chili peppers and a ginger, and mix em up in another bowl with a cup of lemon juice-spiked vinegar and set aside.

get a deep serving dish & mix 2 parts chicken with 1 part spice mix, and stir well. it should be moist but not swimming in liquid.

take a spoonful to taste. you may add more chopped onions, vinegar or lemon juice if the spice mix tastes too hot. add salt & pepper to suit your liking.

serve dish with rice, or as is when your buddies are over for a few beers.

enjoy!

btw another version of this involves boiling the chicken pieces instead of grilling.

place chopped boiled chicken on a sizzling red-hot plate & top with the spice mix. squeeze half a fresh lemon on top & mix while it sizzles.

you'll never find a better beer match " )

Okay...there's lots!

You can marinate the chicken in salsa and let it simmer for about 30 minutes and shred it for any kind of mexican dishes (tacos, enchiladas, etc)

Cut up and marinate in soy sauce, a pinch of sugar, and some chopped garlic and make a stir fry.

Pound out the chicken, coat in oil and fry, then make a sauce with the pan drippings, chicken broth, and cream. Add lemon juice and dried tarragon.