Any one know a good recipe for Chicken breast.?

We like to season boneless chicken breasts with a rub, such as Durn Good Seasoning and then grill them.





Just before grilling we spray them lightly with Pam for Grilling. This helps to keep them from sticking to the grill, and also helps with searing.





For grilling times we use the cookout calculator at charcoalbob.com. Just enter the thickness of each chicken breast and it will give you instructions on when to put on and turn each so that they all come off the grill at the same time, nice and juicy.





Then we like to put a little of our favorite bbq sauce in a dish to use as a dipping sauce. It's excellent.Any one know a good recipe for Chicken breast.?
this is what you will need. boneless skinless chic breast one onion one green pepper white rice 2 can cream of mushroom 2 cups milk lemon juice and worcestershire sauce one stick of REAL butter.





In a skillet sautee your onion and green pepper in butter till tender.


in pot add cream mushroom with milk till warm. Dont let milk boil just heat and mix soup.


once onions and peps are done add the mushroom soup with them stir to mix in butter.


add 8-10 tbsp of lemon juice and worcestershire sauce. add more to taste.


put in chic breast and simer till chic is done.


serve sauce and chic over rice.Any one know a good recipe for Chicken breast.?
Tons of them for chicken breast.





Two Really Great links for getting all the recipes you can ever want... go to the ';Leap over Web Clutter'; section on this website.
Quick and tasty! Take skin off chicken. Place in a baking dish and pour about 1/2 cup of Italian Dressing over the chicken, more if you cook more than 4 pieces or they are large pieces, cover and bake at 350 degrees F for about 1 hour, check the chicken at 45 minutes. when chicken is done, fork will go in the center easily. Serve the ';juice'; on the side for dipping or pouring over mashed potatoes, baked potatoes, cooked rice, or pasta. Serve with asparagus or other green veggie. My hubby loves this and it's so easy to make with any chicken pieces. (We use boneless/skinless most of the time, but I have done it with bone in thighs and breasts.)
I usually either rub them with olive oil, season with seasoned salt and pepper and bake for 25-30 minutes, but here's a recipe I'm going to try tomorrow


-----





Sticky Chicken


You can make this recipe with boneless, skinless chicken thighs instead. Just increase the cooking time by 10-15 minutes.


INGREDIENTS:


1/2 cup balsamic vinegar


1/2 cup low sodium soy sauce


1/2 cup sugar


2 garlic cloves, minced


1 Tbsp. grated fresh ginger root


1/8 tsp. pepper


3-4 lbs. boneless, skinless chicken breasts


PREPARATION:


Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.


When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet.








Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.


Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately





Here's the link I found it at:





http://busycooks.about.com/od/chickenbre鈥?/a>
Yes, it's called ';Party Chicken';





2 packages of dried beef


1 lb. of bacon (cut in half)


8 breasts of chicken


2 cans of cream of mushroom soup


戮 container of sour cream (large container)





Spray bottom of pan. Cut dried beef pieces in half and cover bottom of pan with pieces. Cut chicken into approx. 2 inch squares. Wrap half pieces of bacon around chicken (one 陆 slice of bacon per piece of chicken). Put chicken on top of dried beef. Mix sour cream and mushroom soup together and then cover chicken. Cook for 3 hours at 300 degrees, uncovered!





Yummy! :)
Boneless, skinless breast halves. salt, pepper and flour lightly, saute in a butter, olive oil fry pan, until browned. Add 2 or 3 smashed garlic cloves, some sliced mushrooms, toss and cook, add a splash of white wine and chicken broth, cover and simmer until done. Serve on cooked white rice.
I got this fromt the mayo package. You mix 1/2 C of mayo with 1/4 C of parmesean cheese. Then you spread the mixture of 4 bonless, skinless chicken breast. Top with bread crumbs and bake at about 375 for 40-50 min. The chicken comes out really juicy. It's my husbands favorite.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken





4 boneless skinless chicken breast halves


(about 1-1/4 lb.)





1 can (10 - 3/4 oz.) condensed cream of mushroom soup





1/3 cup Sour Cream or milk





MIX contents of Stuffing Mix pouch and 1 1/2 cups water, set aside





PLACE chicken in 13x 9- inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with stuffing





BAKE at 375oF for 35 minutes or until chicken is cooked through. Makes 4 servings
http://online-cookbook.com/goto/cook/rpa鈥?/a>





Ingredients


Sauce:


1/3 cup (80 ml) diced red onions


1/2 tsp (2 ml). finely diced garlic, 2 large cloves minced


1/2 cup (125 ml) water


1/2 cup (125 ml) brown sugar


1/3 cup (80 ml) teriyaki sauce


1/4 cup (60 ml) soy sauce


1/3 cup (80 ml) white grape juice


1/2 cup (125 ml) Jack Daniels Black Label Bourbon


1/2 tsp (2 ml). Tabasco sauce (I use about 3 shakes)


Thickener:


cornstarch


Preparation


Place sauce ingredients one at a time in sauce pan in order listed, mixing and stirring after each ingredient.


Place on medium heat and stir until mixture reaches boiling stage.


Turn temperature down to low until mixture is on a slow simmer.


Cook sauce about 25 minutes, then add cornstarch a little at a time, stirring with a whisk, until mixture reaches desired consistency.


Use on chicken cutlets, cook in a 400 degree (200 C.) to 450 degree (225 C.) oven turning and basting with sauce for about 20 to 25 minutes.


Pour remaining sauce over cutlets when serving.
If you use a crock pot - this is a great recipe....





You can cook it on High for 4-5 hours...





Chicken breast (4)


Can of Diced Tomatos


1 Zuccini sliced


1 Yellow Squash sliced


Packet of splenda


Dash of cinnamon


1 can of chicken broth





Place your can of chicken broth in the bottom of your crock pot.


Add your frozen/uncooked chicken breasts.


Dump your can of tomatos on top of your chicken breast.


Add your zuccini and squash....


Sprinkle your splend ana cinnamon around on top...Add a dash of italian seasoning if you wish.....





Cook on high for 4-5 hours!





VERY YUMMY!!!!