How should I cook these split chicken breasts WITHOUT TURNING THE OVEN ON? And I don't have a grill?

Brown them in some olive oil and some crushed garlic (heat the oil and garlic for a minute so the oil gets nice and garlicky) Once browned on both sides you could add a can of low sodium Italian seasoned diced tomatoes, simmer for about 15 minutes add a little tomato paste to thicken the sauce - serve the chicken breast with a side of angel hair pasta covered with the sauce (I have made this in the past and included some sauteed, onion and fennel slices in the sauce)!! Add a small dinner salad and slice of garlic bread!! YUM!

you can use ANY chicken recipe for ANY piece of chicken meat.

The seasonings is what you are after and spices doesn't care if your breasts are bone in or not.

Lightly oil a frying pan. Season the breasts as you see fit.

Brown well on the top side. Turn browned side up.

Cover and turn down heat. Cook slowly for about 20-30 minutes. the chicken will develop its own juices but if it doesn't, add a splash of water or chicken broth. No more than 1/4 cup should do it.

Continue cooking until the meat registers 165 degrees on a thermometer.

You should have some liquid in the pan to use for a gravy or sauce to go with your chicken.

This method is called braising.

Grilled Split Chicken Breast

Split Frying Pan

Italian Pan fried Chicken Breasts.

Season to taste with salt, pepper, oil, rosemary, oregano, crushed red pepper, garlic powder, place in deep skillet pan bone side down, add a little oil to the bottom to prevent sticking, cover with lid, cooks at medium heat for about 30 - 50 minutes depending on size until done.

Serve with garlic butter noodles as a side or green beans as a side. Easy and tasty.

take meat off bone and flatten breast dip in egg white and bread crumb and saute. Keep bones to make a stock and use to cook up some rice to accompany breasts. serve with a nice green such as asparagus

An alternative would be to poach and follow a recipe for chicken and dumplings.

Included is a video of how to bone a chicken breast.

Ingredients:

•1/4 cup vegetable oil

•2 onions, chopped

•4 cloves garlic, minced

•2 cups sliced button mushrooms

•2 lbs. bone-in, skin-on chicken breasts

•1/3 cup flour

•1 tsp. salt

•1 tsp. pepper

•1 tsp. dried thyme leaves

•1/2 tsp. cayenne pepper (optional)

•8 cups chicken stock

Preparation:

Heat half of the oil in a large heavy skillet. Cook the sausage until browned; remove from pan. Add onions and garlic; cook until crisp-tender, about 4 minutes; remove from pan. Add mushrooms; cook until browned and remove from pan.

Meanwhile, combine flour, salt, and pepper in shallow bowl and dredge the chicken thighs in this mixture; reserve remaining flour. Add remaining half of the oil to the skillet, heat, and brown the coated chicken thighs on both sides, about 6-8 minutes. Remove chicken from pan as it browns.

When all chicken is browned, add any leftover flour to pan; cook and stir until light golden brown. Then pour in 2 cups chicken stock and cook and stir, scraping the bottom of the pan, until sauce thickens. Return vegetables, and chicken to the pan and pour over remaining chicken stock; sprinkle with thyme and cayenne pepper.

Cover pan and bring to a boil. Reduce heat and simmer, covered, for 1 to 1-1/2 hours until chicken is thoroughly cooked and tender and sauce has thickened. Correct seasonings if necessary. Serve over hot cooked rice.

Variations on this are 6 tomatoes (or a large can of tomatoes) cut in half and added instead of mushrooms

Potatoes Carrots and string beans can be added also. (with or without the tomatoes)

Dust with flour, dip in egg/milk mix, dip in a cup of flour with salt and pepper in it. Fry in an inch and a 1/2 of oil in a frying pan 6 min per side.

The alternatives are to make a stew with them or to pan fry.

you can put them in a pan with some butter or oil on low heat