Ok peeps -- I need some chicken recipes?

Here are some easy things I do with chicken breasts... (no need for recipes with a hundred tiny measurements!)

~~bake in the oven on a cookie sheet. drizzle with a little olive oil, and spinkle with spices, my faves are mrs. dash garlic & herb, and lemon pepper. Approx. 425 degrees for 30 minutes. cut up veggies and do the same to them with the oil & spices and cook at the same time, very yummy.

~~coat in flour, then egg, then breadcrumbs. Cook in a skillet on the stove until done. You can eat it like this or put a little tomato sauce and cheese on top and pop in the oven on a cookie sheet for 5 minutes and have chicken parm mmmm. Or you can do the skillet part them toss it in some hot sauce.

~~cook plain in the oven on a cookie sheet (or on the grill) then put on a roll with teryaki sauce and slice of pineapple

~~cut into bite size pieces, cook with a little oil in a skillet, when cooked through, pour half a can of chicken broth into the skillet and some scoops of sour cream. mix around so the sour cream gets all liquid. pour over rice or pasta. that's like my favorite meal.

~~boil/simmer chicken in a skillet until you can shred it with a fork, then use it for chicken tacos

Get a bottle of BBQ sauce and spread it over top of them in a pan and bake for 1 hr. Yummy.

OR

3/4 cup bisquick

2 tsp of paprika

1 tsp of black pepper

1/4 t sp of salt

Pour all ingredients in a ziploc and add chicken. Shake until coated and then put one tsp of butter in a pan and let the butter melt in a 450 oven. Once butter is melted, add chicken and let bake for 45 mins. Turn and continue baking until chicken juices run clear and chicken is golden brown. Works best on chicken that has skin on it still ,but is still yummy.

Good luck

I put garlic and a little oil on it and let it sit for atleast an hour. Then fry it, with out adding extra oil, as it oil disappears add some lite italian dressing and salt. Let it finish cooking like that. It's very good!

Szechuan Chicken Recipe

4 chicken breast halves skinned and boned

3 tablespoons cornstarch

1 tablespoon vegetable oil

3 cloves garlic -- minced

5 tablespoons soy sauce (low salt)

1 1/2 tablespoon white-wine vinegar

1 teaspoon sugar

1/4 cup water

6 green onions -- cut into 1" pieces

1/8 teaspoon cayenne or to taste

Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.

OR

Acapulco Chicken

2 cups unsaltedchicken broth -- defatted

1 tablespoon olive oil

2 teaspoons ground cumin

2 tablespoons pickling spice

1/2 red bell pepper -- sliced

1 pound boneless chicken breast -- halves

1/2 yellow bell pepper -- sliced

2 tablespoons minced jalapeno chili with seeds

1 onion -- halved, thinly sliced

1/3 cup rice wine vinegar

1/4 cup fresh cilantro leaves

3 cloves garlic -- minced

Baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes.

Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes.

Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).

Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices.

OR

Baked Hawaiian Boneless Chicken Breast

Marinade

1/4 cup brown sugar

1 1/2 cups pineapple juice

3 tablespoons soy sauce

1/4 teaspoon fresh ground ginger

2 fresh garlic cloves, finely chopped

1/2 cup sherry cooking wine

Fresh Pineapple

2 cups fresh pineapple chunks

1 tablespoon vanilla extract

1/4 cup (1/2 stick) butter

1 cinnamon stick

1 1/2 cups granulated sugar

Marinate 6 boneless chicken breasts in sauce for 4 hours. Remove chicken, reserve marinade.

Put chicken breast on sheet pan and bake, uncovered, in a 350 degree F oven for about 35 minutes. Baste frequently with marinade.

Fresh Pineapple: Combine in saucepan and simmer for about an hour. Serve with chicken.

casserole you can get a casserole mix its really yummy mix the chicken in with onion leek etc whatever veg you like and cook for like an hour and a half

chicken kebab sticks with veg etc grill with balsamic vinegar and herbs

chicken slice cuts in it put in with mozzarella cheese cook with courgette and so on in foil

hope this helps theirs also good websites like channel 4 food bbc food and the food network.com

Here are some websites with some good recipes.

southernfood.about.com/od/chicken/Chicken_Recipes_Casseroles_Fried_Chicken_and_More.htm

southernfood.about.com/library/recipes/blpage11a.htm

allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Main.aspx

www.momswhothink.com/chicken-recipes/chicken-recipes.html

www.foodnetwork.com/topics/chicken/index.html

welovechicken.com/

www.elise.com/recipes/archives/001998parmesan_chicken.php

recipes.kaboose.com/chicken.html

busycooks.about.com/od/chickenrecipes/a/quickchicken.htm

www.cdkitchen.com/recipes/cat/567/

notmadeofmoney.com/blog/2009/01/50-chicken-breast-recipes-save-money-cooking-at-home.html

www.cooks.com/rec/search/0,1-0,chicken_breast,FF.html

I know, there's like a million websites, but they all have good recipes! check them out! hope i helped!

Okey dokey :)

Asian Chicken:

* 2/3 cup of low sodium soy sauce

* 1/4 cup of dark sesame oil

* 1 tsp Worcestershire sauce

* 2 tbsp brown sugar

* 1-2 tsp hot chili sauce

* 1 tbsp minced peeled fresh ginger

* 4 cloves of garlic, minced

* 3 green onions, sliced (divided)

* 2-4 boneless, skinless chicken breasts, trimmed of fat

* Olive oil cooking spray

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the chicken breasts. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Grill the chicken breasts for 3-4 minutes on each side. Remove from grill and Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut chicken into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.

Cilantro Lime Chicken

* 2 skinless and boneless chicken breasts, trimmed of any fat

* 2 tbsp olive oil (divided)

* Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)

* 1 tbsp fresh cilantro, chopped

* Sea salt and fresh cracked pepper to taste

* 1 clove of garlic, minced

Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.

Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.

Lemon and Basil Chicken Breasts:

Recipe and photos by For the Love of Cooking

* 2 boneless, skinless chicken breasts, trimmed of any fat

* Juice of one lemon

* 3 tablespoons of fresh basil, chopped (divided)

* 2 cloves of garlic, minced

* 2 tbsp olive oil (divided)

Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lemon zest, lemon juice, 2 1/2 tablespoons of fresh basil, salt, pepper and minced garlic. Mix thoroughly and marinate in the refrigerator for 1-2 hours.

Remove chicken from the refrigerator 10 minutes prior to cooking. Heat the 1 tablespoon of olive oil in a large grill pan or skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let the meat "rest" for at least 5 minutes before serving. Garnish with the last half tablespoon of fresh basil and extra lemon. Enjoy.

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Savory Chicken Breasts

4 skinless, boneless chicken breast halves

ground black pepper to taste

4 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 cup dry bread crumbs

3 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.

Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Serve over noodles or rice

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Apple Cheddar Stuffed Chicken Breast

2 skinless, boneless chicken breasts

1/2 cup chopped apple

2 tablespoons shredded Cheddar cheese

1 tablespoon Italian-style dried bread crumbs

1 tablespoon butter

1/4 cup dry white wine

1/4 cup water

1 tablespoon water

1 1/2 teaspoons cornstarch

1 tablespoon chopped fresh parsley, for garnish

Combine apple, cheese, and bread crumbs. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve with roasted potatoes.

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Chili-Spiced Chicken Breasts

3/4 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

4 (4 ounce) boneless, skinless chicken breast halves

1 teaspoon canola oil

1/4 cup chopped green onions

1 jalapeno pepper, seeded and finely chopped*

1 garlic clove, minced

1 (14.5 ounce) can diced tomatoes, undrained

1 teaspoon cornstarch

2 teaspoons water

Combine the first five ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; saute for 1 minute. Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.

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