What are some recipes that I can make for chicken breast?

Chicken Pot Pie - also very delicious;

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Serves 8.

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Chicken Cordon Bleu - also very delicious

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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Chicken and Biscuit Casserole

Makes 6 Servings

¼ cup butter

2 gloves garlic, minced

½ cup chopped onion

½ cup chopped celery

½ cup chopped baby carrots

2 teaspoons white sugar

1 teaspoon salt

1 teaspoon dried basil

½ teaspoon ground black pepper

4 cups chicken broth

1 (10 ounce) can peas, drained

4 cups diced, cooked chicken meat

2 cups Buttermilk baking mix

2/3 cup milk

Preheat oven to 360 degrees. Lightly grease a 9x13 inch baking dish.

In a skillet, melt the butter over medium heat and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt and pepper, stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken . transfer mixture to the prepared baking dish.

In a medium bowl, combine the baking mix and 2 teaspoons of dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

Bake in preheated oven for 30 minutes. Cover with foil, and bake 10 more minutes. To serve, spoon chicken mixture over biscuits.

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Take boneless chicken breast, cut in half so you can open it out "butterfly style" (don't completely cut in half make sure it is still slightly joined together at one side - much the same as you do a bread roll) Before you do anything else with the chicken, place either some cling film or tin foil down and place some strips of bacon (about 3 or 4 slices should be enough, more or less depending on your preferences) on the foil or cling film. Then lay the open chicken so the "outside" of the chicken is against bacon. Then take either pate or soft cheese with garlic and herbs in, (if you wish to experiment here feel free to try any thing different.) and spread evenly on the chicken breast. After you have spread your chosen filling inside, roll the chicken and bacon so that it is all wrapped up in a tight roll. Now you can either freeze for future use or place in the oven and cook, for as long as you would normally cook chicken. (make sure you cook the chicken thoroughly) If you wish you can also use some warmed up soft cheese as a "sauce" or if you used pate as a filling try a thin gravy as a sauce. Great with sweet potatoes cut into cubes and part boiled then finished off in the oven with garlic and grated ginger, and sweetcorn (try corn on the cob with a little salt and butter) Hope this helps?

My family's all time favorite chicken recipe: http://www.elise.com/recipes/archives/002706stuffe...

For the greens, I use fresh spinach (dip in boiling water to wilt before adding to chicken). I use the roasted red pepper variety of boursin cheese because the sweetness of the red pepper is a nice balance with the bitter greens. I also substitute pecans for walnuts. If you want to impress guests with a fancy-looking dish, pound out the chicken as the recipe indicates. If this is a quick dish for your family, slit the chicken breast and stuff with the cheese/spinach/pecan filling.

This recipe took me a bit long to make the first time I tried it, but now it only takes a few minutes to whip together and is well worth any time spent.

Here's one you can start with - the easiest recipe ever!

Ingredients

1 tbsp canola oil

4 (1 – 1 ½ lb) boneless, skinless chicken breasts

1 can of "cream of" soup of your choice

2 Tbsp whole grain Dijon-style mustard

1 Tbsp honey

Directions

* 1. Brown chicken in heated oil at medium-high heat in large skillet.

* 2. Stir in soup (mixed to can instructions), mustard and honey. Cover and simmer until chicken is cooked through – about 10 minutes.

We've got 80 more quick and easy chicken recipes at www.chicken.ca.

Enjoy!

Marty Brett

Chicken Farmers of Canada

My husband's favorite and thank goodness, it's super simple.

Saute your chicken breasts in pan. When they're done, take them out of the pan and set aside. Keep them warm. Drain excess oil from the pan and put it back on the heat. Add the juice of one lemon, 1/4 cup of dry white wine - your choice on the wine,and 1/4 cup of heavy cream. Whisk the sauce until it thickens up and pour it over the chicken breasts.

Serve with your favorite pasta or rice and steamed asparagus. Elegant and simple.

My favorite dish with chicken breast....it's a bit of a soup like dish. It's called Pepper Chicken with Rice. You cut up the chicken boil it in a lot of water (water will be your broth). Cut up bell peppers and onions, and place that in the water as well. Then you add in the seasonings like: a lot of black pepper, seasoned salt, garlic salt, and chicken bouillon. Then you make a pot of rice, serve the cooked rice in a bowl then put the chicken & broth on top of the rice....and voila!

Sometimes I simply marinate my chicken in Italian dressing overnight and grill it. Other times, I make an oven fried chicken by seasoning flour with salt, pepper, poultry seasoning, mixing egg with milk and red pepper sauce, and dredging in panko bread crumbs mixed with parmesan. Drizzle with butter and bake at 350 until crisp and golden. Or fry. When i want something elegant I simply season it and sprinkle it with coarsely chopped artichoke hearts and feta, add white wine and bake. Using the leftover artichoke liquid, mix with dijon mustard and more wine to spoon on after its cooked.

chicken de van (or chicken in the van hehe)

chicken cesar salad

chicken tacos

chicken n cheese quesadillas

chicken fajitas

lemon pepper chicken

the possibilities really are endless.

i put mine in foil add broccoli,carrots,potatoes,ad crush garlic on top and some butter then fold the foil and bake until the chicken is done and you can stick a fork through the veggies then salt and pepper

Parmesan chicken

bang chick breast flat coat in flour than in a mixture of egg and grated Parmesan. fry on med heat until golden... mm mm.

My favourite is to pound it out a little, lightly season and grill in the oven and serve with mashed potatoes and a curried onion cream sauce.