Q&a: What’s a Good Recipe for CHICKEN AND RICE?

chicken breast recipe
by sweet mustache

Question by IslandCandi: What’s a good recipe for CHICKEN AND RICE?
One made on the stove top that allows the bones to become soft? (NOT made with just chicken breast)

Best answer:

Answer by Georgia Peach
Chicken Pilau

1 tablespoons olive oil
1 cup chopped onion
1/2 cup diced ham or bacon
1/2 green bell pepper, coarsely chopped
1 rib celery, diced
2 cups long-grain rice
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 cups chicken broth
1 can whole tomatoes (or 1 cup fresh, peeled and chopped)
2 cups cooked cubed chicken
salt and pepper, to taste
2 tablespoons minced parsley
In a large deep skillet or Dutch oven, heat the olive oil; add the ham or bacon. Saute until meat is lightly browned. Add the chopped onion, green pepper, and celery. Saute until the onion is tender.
Add the rice and saute, stirring, until lightly browned. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the 2 cups chicken broth and tomatoes to the skillet. Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes. Taste and add salt and pepper, if needed. Turn onto a platter; sprinkle with minced parsley, if desired.


Answer by *~carla~*
This recipe sounds easy and yummy…all done on the stovetop too.

Spanish Chicken and Rice

1/4 cup olive oil
4 chicken thighs
6 chicken drumsticks
1 large red onion, diced
1 large green capsicum, diced
3 teaspoons sweet paprika
1 (16 ounce) can chopped tomatoes
1 teaspoon ground turmeric
1 1/4 cups arborio rice or paella rice
3 1/2 cups boiling water

Heat 2 tablespoons of the oil in a large pot.
Season the chicken pieces with salt & pepper and brown in batches.
Remove from pot.
Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
Stir in the paprika and cook for 30 seconds.
Add the tomatoes and simmer gently until it has thickened.
Stir in the water, then add the rice and the tumeric.
Return the chicken to the pot and stir to combine.
Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

Give your answer to this question below!

Posted on December 18, 2013 at 9:53 am by · Permalink · Leave a comment
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How to Make This Recipe Without Wild Rice?

chicken breast recipe
by Theresa Carle-Sanders

Question by Titanic♥Rose: How to make this recipe without wild rice?
I found this recipe for a chicken salad with wild rice,yet my problem is I don’t have any wild rice, and I can’t go to the store tomorrow which is when I want to make this recipe.
Could I use anything else or make something else to substitute it?

Also, here’s the recipe for what I want to make, just curious, how do you suppose the chicken is supposed to be cooked when they show 3 cooked chicken breasts?



Best answer:

Answer by Karen L
Just use regular long grain rice instead. You could cook the chicken any way you wanted to, but I would probably saute it in a hint of butter.

Answer by punchie
Ok, here’s what you wrote…with my answers in between:

How to make this recipe without wild rice?

*Rather easily, actually.

I found this recipe for a chicken salad with wild rice, yet my problem is I don’t have any wild rice, and I can’t go to the store tomorrow which is when I want to make this recipe.
Could I use anything else or make something else to substitute it?

*Yes. You can substitute the rice with: Plain white rice, pasta (macaroni, corkstrew, bow tie, penne, orzo) or grains like: Instant couscous, barley, quinoa.

Also, here’s the recipe for what I want to make, just curious, how do you suppose the chicken is supposed to be cooked when they show 3 cooked chicken breasts?

*Can be roasted, broiled, boiled & or poached.

Answer by Florence M
Just use ordinary rice as a substitute.

What do you think? Answer below!

Posted on December 17, 2013 at 6:51 am by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , , ,

I Love to Cook. What’s Your Favorite Chicken Recipe (boneless).?

Question by Anon: I love to cook. What’s your favorite chicken recipe (boneless).?
I like the fancy, thin chicken breast the best. I’ve got tons of cookbooks, but the best recipes are usually other’s favorites.
Thanks in advance!
and then and donna………sounds great!! thanks so much.
Thanks Sharon! Anything from Gordon has got to be good.

Best answer:

Answer by txdonna13
My fav boneless/skinless chicken recipe is chicken and rice! It’s so easy to make and so versatile…I make it with some French flavors one time (thyme and garlic and some white wine), then Mexican (with some Mexican spices and zucchini), and then it can be Italian (with tomatoes, basil, oregano, and olives), and then Indian (with curry and lentils and tomatoes added); to end the list, I can make it ala 1950s/60s with a little sage and salt and pepper and then American cheese added in the last bit.

This could be a whole week for me, or a whole month for my family!! ;-D

Answer by Bogie
chicken cutlets. Chicken Parmesan

Answer by and_then_isaid
I love this recipe – and so does my picky boyfriend!

Marinate the chicken in some lemon juice, garlic, salt and pepper for an hour or two. Set up 3 plates (or bowls), one with flour, one with 2 beaten eggs thinned with a little water, and one with italian style bread crumbs. After the chicken is done marinating, shake off excess marinade and coat lightly with flour. Then dip the chicken in the egg mixture to coat and then into the breadcrumbs to coat. Fry in a pan with some vegetable oil in it until golden brown. So so good.

Answer by Cherri C
Chicken Parmesan

Answer by sharon b
Gordon Ramsay’s has a recipe from his new cookbook called sticky lemon chicken. i am going to try it tonight with boneless chicken breast.

sticky lemon chicken

1 large chicken, cut into 8 pieces
1/2 teaspoon sea salt
freshly ground pepper
3 tablespoons olive oil
1 head of garlic halved horizontally
2 to 3 sprigs of thyme
1/4 cup sherry vinegar
1/4 cup plus 2 tablespoons of honey
1/4 cup dark soy sauce
1 lemon finely sliced
3/4 cup hot water
1/2 bunch flat italian parsley, chopped

season chicken with salt and pepper. heat the olive oil in a large skillet over high heat. cook chicken, garlic and thyme, in batches if necessary, turning as needed, until golden brown, 4-5 minutes per side.
return all chicken to the pan; add sherry vinegar. cook over medium heat until liquid is reduced by half, about 5 minutes.
add honey and soy sauce, shake pan to mix. add lemon slices and hot water; raise heat to medium- high. cook until the liquid has reduced to a syrup, 10-15 minutes. if chicken has not cooked through, add more hot water if necessary; continue cooking until done. remove to platter sprinkle with parsley. serves 6.

i am getting hungrey just reading this. i can’t wait for supper.
good luck and i hope you try this.

Answer by CJ W
I like to saute the chicken in some olive oil or butter, and cook evenly, then I just get a pot of gravy going and dump it in. I love me some chicken in gravy. It tastes great and easy to make. Add rosemary if you go with my idea, because that is what gives it its kick!

Answer by M ♥ C
i take a piece of procuttio or regular ham and a piece of swiss and i lay it on the thin cutlet. then i roll it up and secure it with toothpicks. i dip in egg then breadcrumbs and i fry until golden brown.
i serve with fettucini alfredo (package one)

Answer by Kate M
chicken with sour cream gravy


Original recipe yield: 4 servings

About scaling and conversions
1/2 cup butter
1 (4 pound) whole chicken, cut into pieces
1 pinch salt and pepper to taste
2 (14 ounce) cans chicken broth
2 cups water
2 cubes chicken bouillon
16 ounces sour cream
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Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.
Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.
Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.

Know better? Leave your own answer in the comments!

Posted on December 16, 2013 at 4:11 am by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , , , , ,

Chicken Recipes?

chicken breast recipe
by cygnoir

Question by I love chocolate!: chicken recipes?
does any one know a really good, but healthy chicken breast recipe.


Best answer:

Answer by alwaysmoose
Heres what I’m making tonight with my electric grill. IF you want to use a skillet, fine.

Slice up some chicken, marinate in Korean BBQ sauce. Grill it up.
Grill up also slices of garlic, but don’t burn it.
Serve with whole leaves of lettuce and rice. You can add Korean Chili Pepper sauce too if you want.

Answer by nascar43n12
Try this:

Take boneless chicken breast, or whatever you have and place in a foil lined pan. Fill pan with 1 cup of chicken stock or water. Season chicken with garlic powder, onion powder, pepper and salt. Cover with foil an bake for 30 minutes at 375 degrees. Uncover and bake an additional 10 minutes. My family loves this and it’s easy clean up too.

Answer by Kimberly
4 boneless chicken breasts
Flour for coating
Salt and pepper
1 tbsp. oil
5 tbsp. butter
2 tbsp. lemon juice
3 tbsp. chicken broth or stock
3 tbsp. chopped parsley
Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and sauté 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.

4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk
Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast.

Answer by Ms. Diamond Girl
Chicken Breast with White Wine
Petti di Pollo al Vino Bianco


3 whole chicken breasts, boned and skinned
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 cup King Arthur All-Purpose flour for dredging
1/2 cup Colavita™ Extra Virgin Olive Oil
4 tablespoons unsalted butter, cut into pieces
6 cloves garlic, cut into thin slices
8 large sage leaves
1 cup dry white wine

Preheat the oven to 400 F.

Cut the chicken breasts horizontally into 2-inch wide strips.

Mix flour, salt and pepper on a plate. Dredge each chicken strip in the flour mixture and set aside on a plate.

Pour the olive oil into a large baking pan or use two smaller ones to hold the pieces in a single layer and divide the ingredients between the two pans. Scatter the butter, garlic, and sage leaves over the oil. Lay the chicken strips on top. Bake until browned, turning the strips once.

Add the wine and continue to bake for another 15- to 20 minutes until the wine has cooked down and forms a sauce. Serve the chicken with some of the juices poured over the strips.

Note: You must be prepared when dealing with raw chicken or meat. Get everything you need for the recipe before you begin to cook. Prepare everything called for, saving the chicken as the last to be prepped. Have paper towels handy so you do not contaminate the kitchen area as you work. After the dish is ready, wash your hands in hot soapy water and disinfect the sink and counter areas where you have worked.

Chicken Breasts Bologna Style
Petti di Pollo alla Bolognese


1 pound boneless chicken breasts
1/4 cup King Arthur™ Unbleached, All-Purpose Flour
1/2 teaspoon sea salt
Grinding black pepper
1 large egg, slightly beaten
1/3 cup fresh toasted bread crumbs
4 tablespoons unsalted butter
4 slices proscuitto
4 slices Fontina cheese

Pound the cutlets to an even thickness.

Mix the flour, salt, and pepper together on a plate. Dredge the cutlets in the flour, then coat them in the egg and cover them in the bread crumbs. Place them on a plate, uncovered in the refrigerator to “dry” at least 30 minutes before cooking. This will help the bread crumbs to adhere to the meat.

In a sauté pan large enough to hold the cutlets in a single layer, melt the butter over medium-high heat. Fry the cutlets in the butter, turning them over until well browned. Top each cutlet with a slice of prosciutto and a slice of Fontina. Cover with a lid and cook until the cheese melts.

Serve on a bed of arugola dressed with lemon juice and olive oil.

hope you like these. enjoy.

Answer by conn1e l
Raspberry Vinegar Chicken Breasts [4 servings]

2 skinless, boneless chicken breasts
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons shallots, minced
1/3 cup chicken stock
1/4 cup raspberry vinegar
1/3 cup heavy whipping cream
salt and pepper to taste

In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.
————————- ———————– ————————–
Apple Stuffed Chicken Breast [4 servings]

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.

What do you think? Answer below!

Posted on December 15, 2013 at 12:51 am by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: ,

What Can I Make to Eat Tonight with These Ingredients?

chicken breast recipe
by sweet mustache

Question by holly w: What can I make to eat tonight with these ingredients?
In the mood for a mexican dish..
I have boneless chicken breasts, rotel, cream of mushroom soup, cream of chicken soup…think i might have some flour tortillas. Spaghetti..have some velveeta and some shredded colby/jack. Does anyone know a good recipe containing some of these ingredients?? Thanks!
Thank you for all the ideas…but i’m looking for more of like a casserole. I’ve tried allrecipes–one of my fav sites too!

Best answer:

Answer by Emily R
Chicken Quesadilas!

Cook chicken then shred. Top tortillas with chicken and shredded cheese, then put another tortilla on top and bake!

Answer by Austin
Yeah, put ‘em all in a blender

Answer by Alicia
As someone else mentioned – you can do quesadillas. However I make mine a little differently. Pre cook the chicken, put the tortilla on a frying pan brown it a little on both sides, then add cheese, chicken, salsa if you have it, and anything else you want and fold it in half. Flip it over so it cooks evenly on both sides until cheese is melted.

Or – not a mexican dish but you can do it anyway. Dice chicken breasts and put in a casserole dish, mix in cream of mushroom soup, and bake on 350 until brown and bubbly. Serve over rice if you have it, and with veggies if you have them.

Answer by shelia
Chicken Enchiladas

cook the chicken, then cut into pieces
brown the tortillas
roll chicken and some cheese in the tortillas and place in baking pan
mix the soups together with the rotel, pour over the enchiladas, top with cheese and bake on 350 till bubbly

Answer by mrs Smith
I second the enchiladas, However I have a feeling you’ve eaten already so I will give you some different advice.

Go to allrecipes.com and click the ingredients tab at the top. Type in what you have, and what you don’t have to use and violla, it will list tons of great, rated recipes and tips!

Love that site, all my favorite recipes have come off there!

Add your own answer in the comments!

Posted on December 13, 2013 at 9:52 pm by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , ,

How Do You Baked Chicken Breast?

chicken breast recipe
by sweet mustache

Question by josh_u22: how do you baked chicken breast?
hi i am thinking of baking chicken breast after i have them sit in vinaigrette dressing and garlic powder and onion powder and sea salt. how do i go about baking them?
well it two chicken breast and am just wanting to know how to cook them in the oven
an there boneless sorry i should have added this to the first one

Best answer:

Answer by Been There~Done That!
Depends on what the recipe calls for , how high the oven is set to, and how many pounds of chicken it is. Chicken should always be cooked to an internal (inside the thickest point of the chicken) temperature of at least 165 degrees for at least 15 seconds. Baking time for a chicken breast varies from 20-45 minutes depending on … 1) The size/weight and amount of the chicken breast(s); 2) The baking temperature; 3) Whether the breast is boneless & skinless or bone-in with skin); 4) Whether or not the recipe includes other ingredients such as soups, sauces, gravies and/or breading. Since the question specifies “a chicken breast” only, an average sized bone-in breast should be cooked in a preheated oven for 20 minutes at 450 degrees or for 45 minutes at 350 degrees. Some Helpful Hints: Boneless & skinless chicken has a bit less flavor and is a smidgen tougher and drier. Bone-in & with skin chicken usually has more flavor and is a tad more tender and juicy. NEVER eat under-cooked chicken. A tough, dry and chewy breast easily beats the heck out of contracting salmonella poisoning. ALWAYS wash chicken and anything it touches during preparation very thoroughly to minimize the possibility of salmonella poisoning.

Answer by Deandre
putting a little bit of oil in the baking pan

Answer by wolfsmoon71
Pop them in a pre-heated 350 degree oven. Cook for about 30 minutes covered. Or until an internal temp. of 170 or so is reached.

Answer by a cabingirl
put them in a baking pan and bake at 350 degrees for 30 minutes- if you want to, take the marinade and cook in a saucepan for 15 minutes on medium, and serve over as a sauce.

Answer by Jonny B Bad
I’d broil it! boneless will dry out if you bake it to long!

Answer by stygianwolfe
That will work,oil the pan slightly with olive oil(regular cooking oil works fine too) and too keep it staying moist,cover the pan with foil,and bake for 30-45 min at about 350 degrees.

Here’s another idea,Place the chicken breasts in an oiled pan,add a can(or two if using more breasts or a bigger pan) of Campbell’s cream of mushroom,or cream of broccoli,and egg noodles with about a cup of water.Bake at 350 degrees for about 30-45 minutes,covered.
Mmmm,Mmmm Good!

Give your answer to this question below!

Posted on December 12, 2013 at 6:52 pm by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , ,

Will You Help Me Recover a Lost Recipe?

chicken breast recipe
by Theresa Carle-Sanders

Question by spirit: will you help me recover a lost recipe?
i found this neat recipe on a label for quick chicken and dumplings it called for a cream style condensed soup, canned chicken breast, i believe chicken broth orvegetable broth and a tablespoon of rosemary. that is all i think i can remember. if anyone has the recipe can you please share it with me? it’s a quick dinner in about 30 minutes or so. thank you!
sounds good keith but saved it butit is not the one i lost. keep trying and thankx

Best answer:

Answer by Keith O
G’day Spirit,

Thank you for your question.

Is this it?


This video may also be useful.


Give your answer to this question below!

Posted on December 11, 2013 at 3:55 pm by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , ,

Q&a: What Is a V E R Y S I M P L E Chicken Dinner Recipe ?

chicken breast recipe
by sweet mustache

Question by Samantha: What is a V E R Y S I M P L E chicken dinner recipe ?
I have to chicken breasts and I’m trying to make my family dinner.. I need an easy recipe . Any ideas ? And I mean really simple . Like some kind of fried chicken with an easy side dish .

Best answer:

Answer by *havin fun in the sun*
get a baking dish put the chicken in with a can of cream of chicken soup, a can of water and a cup of rice. bake at 350 for an hour or so. simple

Answer by stopadeeboomba
Stick it in the oven with some butter and potatoes.

Answer by char__c is a good cooker
Pan grilled chicken, it takes aobut 10 minutes all you need is a baked potato or steamed veggies.. NOw you can do it on a george foreman grill or a griddle or a skillet. This is how. I use straight soy sauce(no salt as soy is already salty) or you can add southwest seasoning or whatever you like. Even grill then add sweet and sour sauce.. It’s very versatile. Do pork chops or fish this way to.
With the George Foreman:

Or a skillet of griddle like this:

Answer by Divine C

6-8 chicken breasts, boned
1 jar Armour dried beef
6-8 strips bacon, 1/2 cooked
1 (8 oz.) carton sour cream
1 can mushroom soup
Sliced almonds
Salt & pepper to taste

Place a chicken breast, wrapped in a strip of bacon on a piece of dried beef and place in casserole baking dish. Sprinkle chicken first with Accent and paprika.
Mix mushroom soup with sour cream and pour over top of chicken. Sprinkle almonds over casserole. Cover with foil and bake at 300 degrees for 2 hours. Uncover and cook 30 minutes longer or bake at 325 degrees for 1 1/2 hours.

Answer by tigerprincess
Make chicken tacos

Cut up chicken place in pan on med-hi heat w/ butter, brown on one side add a little chicken broth, enough to cover chicken. let boil til reduced add taco season and serve. you can add rice to the pan and veggies to make a stir fry if you want.

Answer by stephen518
the drive thru at KFC

Answer by Gloria
Easy Chicken and Dressing

1 Chicken
1/2 cn Water
1 cn Cream of chicken soup
1/2 c Melted butter or chicken
Broth 1 cn Cream of celery soup
1 Pepperidge Farm corn bread

Stuffing Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9×13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown.


Easy Grilled Chicken

4eachchicken breast, halves, skinless, boneless
1cupitalian-style dressing, fat free
1eachgreen bell pepper
1eachred bell pepper

Place washed chicken breasts in large sealable bag. Add 1 cup fat-free italian dressing and close. Let marinate for 5 to 10 minutes.
Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.Grill chicken and veggies over medium heat.

Easy Chicken Casserole

4 chicken breasts, boneless
1/4 C breadcrumbs, buttered
4 cheese, swiss or monterey ja
1 Cn mushroom soup
1/4 C wine, sherry or white

Completely coat the inside of your casserole with mayonnaise. Cover chicken with cheese. Mix the soup and the wine and pour over all. Cover with crumbs and bake at 350 for 30-45 minutes or until chicken is tender.

More easy recipes on the page below

Answer by brod09
this is a really easy recipe….you’ll need
1 pack of crackers
1 egg
1/2 cup of milk
salt & pepper

-smash the packet of crackers completely into small pieces, and then put it on the blender to make sure its completely crumbled up. put some salt & pepper into it to give it flavor.

-in a bowl, mix an egg, milk, and salt & pepper.

dip the chicken into the egg mix, and then into the cracker mixture. then, all you have to do is let it cook in a skillet w/ vegetable oil.
**goes great w/ rice :)

hope this works :)

Answer by Aina
Here is a very simple chicken recipe with rice as a side dish.

Bring about four cups of water and two cups uncooked white rice. After doing that in a medium saucepan bring the four cups of water to boil. Add the rice, stir with a fork to ensure rice is level and and covered in water. Cover and reduce heat to low and allow to simmer for 15-25 minutes. For best results I’d say 20 or 18 minutes.

That’s it for the side dish as for the main dish.

You’ll need four lean chicken breasts and some butter or margarine salt and pepper. One bulb garlic not really needed but it’s your choice ;P.

Slice the chicken breasts from end-to end to create a pocket stuff the pockets with bits of garlic (if necessary) and coat the top of the chicken with butter or margarine. Dust the chicken very lightly with salt and pepper then bake in the oven at 350 degrees. This recipe should serve to around four people.

To make it taste better after finishing making this reheat the rice and put the chicken on top of the rice while reheating.

I don’t own the recipes I’ve just written this in a simpler way to understand. That’s all.

Here is a tasty quick dessert if you have the stuff to make it it’s pretty easy.

Serves: 2
Prep time: 15 mins
Cooking time: 10 mins

25g (1oz) dark chocolate
1tbsp squeezy golden syrup
55g (2oz) caster cane sugar
3tbsp hot water
2tsp cocoa powder
2tsp butter
1tbsp cold water
1 chocolate brownie
½ 410g can cherries in natural juice
2 scoops vanilla ice cream

1. Place the chocolate, squeezy syrup, sugar, hot water and cocoa into a saucepan. Heat gently, stirring, until melted and smooth.
2. Turn the heat up and bring to the boil and bubble for about half a minute without stirring. Remove from the heat and beat in the butter and cold water. Leave to cool slightly.
3. Crumble the brownie into two sundae glasses and drizzle over a tablespoon of the cherry juice. Tumble in a generous amount of cherries into each glass.
4. Spoon half of the warm chocolate fudge sauce over the cherries, top with ice cream and the remaining sauce.

That’s it I hope you enjoy and that I’ve helped you a bit.

Know better? Leave your own answer in the comments!

Posted on December 10, 2013 at 12:52 pm by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , ,

What’s a Yummy/easy Recipe for a Chicken Pasta Dish?

Question by Minty Fresh: What’s a yummy/easy recipe for a chicken pasta dish?
I have about 2 chicken breasts cut up and some angel hair pasta. I also have the essentials for cooking, but nothing fancy. What is a yummy pasta dish I can make?

Best answer:

Answer by mythoughts
Chicken Pesto Pasta

Chicken garlic pasta w/parmesan cheese and artichoke hearts

Answer by Sunshine
chicken alfredo

alfredo sauce:
1/4 cup butter
3/4 cup heavy cream
1/2 cup parmesan cheese

melt butter in sauce pan. add cream and cheese, cook over low heat, stirring constantly. do not boil.

Answer by tarielle_au
you could always try a chicken lasagne instead of the traditional beef.

Answer by mia7508
Chicken Piccata!
I just made this tonight. Wonderful and simple.
Here is the recipe:

You’ll Need:
* 2 Chicken Breasts (I cut them up into smaller pieces, but you can leave them whole)
* All-purpose flour, for dredging
* Extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, heat olive oil until it starts to sizzle. Add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add a tsp more olive oil to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

I actually doubled the sauce recipe so I would have more for the angel hair pasta! Enjoy!

Answer by **TexasChick**
Pasta with chicken

1 pkg. of fresh linguine noodles

1lb. chicken

Sun-dried tomatoes- chopped

Capers (drained)

Fresh Basil/or dried


Fresh Parmesan cheese

Balsamic Vinegar

Garlic & Herb seasonings


Extra Virgin Olive Oil

Sea salt & black pepper to taste

1. Pre-heat oven to 350.

2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning.

3. Add balsamic vinegar, and place in oven for about 20-30 minutes.

4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.

5. Sauté mushrooms in butter and salt and pepper.

6. Set aside.

7. When chicken is done, cut into pieces and boil noodles.

8. Drain water when the noodles are done. ( Leave the noodles in the pot)

9. Add olive oil, salt and pepper. Mix well.

10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.

11. Combine well.

12. Serve warm with dipping spices and French bread.

Answer by lweekly2
I like chicken and pasta salad. I add some red bell peppers and onion and celery and a cup of frozen rinsed peas…For the dressing I just put whatever italian style dressing I have on hand and it’s wonderful…

Answer by Tracy S
Do you have fresh spinach?

Here’s one:

While boiling pasta, fry chopped chicken in oil in pan over med-high heat. Add a jar of prepared pasta sauce. When pasta is finished, pour it over the fresh spinach in a colander to blanch the spinach. Add the pasta and spinach to the meat/sauce mixture and heat.

Add your own answer in the comments!

Posted on December 9, 2013 at 9:51 am by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , , , ,

Dishes That Are Healthy Using Brown Rice?

Question by GEORGIA HAS LOST HIS MIND: Dishes That Are Healthy Using Brown Rice?
I have started eating lots of brown rice and want ideas to enhance the rice and chicken breast I eat.

(would love a recipe for chicken fried rice:)

Thanks and thumbs up to all who answer …just give me time to get back and read the answers.
Jeffrey :

It reads yummy! :)
Too many great answers … lets vote!

Best answer:

Answer by ?

3 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 (8 ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup long-grain brown rice
3 cups small broccoli florets
2 teaspoons chopped fresh thyme
1/4 cup toasted pine nuts

Bring 1/2 cup water to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and broth. Bring to a boil. Cover, reduce heat to medium-low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed. Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme and pine nuts and serve.

Nutritional Info:
PER SERVING:370 calories (80 from fat), 9g total fat, 1.5g saturated fat, 50mg cholesterol, 170mg sodium, 45g carbohydrate (6g dietary fiber, 3g sugar), 25g protein

Or try this recipe http://allrecipes.com/recipe/brown-rice-and-chicken-casserole/

Happy Eatiing!

Answer by barbara
Just cut your chicken into similar sized pieces, stir fry over med high heat until brown and cooked through-set aside. Cook vegetables according to how quickly they cook, slowest cooking first-e.g. carrots and bok choy first, then snow peas and bell pepper, then green onions and mushrooms.
There are prepared asian sauces and sauce mixes of all kinds in stores, but I always just used soy sauce with garlic and ginger or some miso.
Any kind of beans or lentils cooked with carrots, celery and onion go super with brown rice, for meatless nights.
You can make a cold salad with rice-add your chicken and some crunchy fresh summer vegetables, then add a good vinagrette or a creamy dressing if you prefer.

Answer by Missey
1chopped some garlic and stir fry in oil until golden brown.
2 add your julienned chicken breast till well done.
3.add newly cooked brown rice, season with salt and pepper to taste.
4.to enhance flavor, add some cut fresh tomato or pineapple bits( canned or fresh)

What do you think? Answer below!

Posted on December 8, 2013 at 6:52 am by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , , ,

Q&a: Simple Sauce and Side for Chicken Breasts!?

chicken breast recipe
by I Believe I Can Fry

Question by Ricky: Simple sauce and side for chicken breasts!?
Help! I need a delicious sauce and side to go with my skinless chicken breasts, and if you can provide the recipe for the sauce that would be fantastic, URGENT!

Best answer:

Answer by Sam
Dijon mustard and cream heat both up together on the stove, how ever much cream you’d like to make it a strong taste or a light taste of mustard. Yum.

Cook potatoes in over or steam them until soft. Fry some cut up potatoes in the pan with garlic mixed herbs and butter and a little oil until potatoes are crispy and brown

Steamed carrots with honey

And a nice serve of rice or something? I dunno hope I helped

Answer by Twister Twister
If chicken breasts are dry and not saucy then go for perfect sauces otherwise go for perfect vegetable side dishes.

I have few simple sauce option for you -

1. Either you can try hollandaise sauce for chicken breasts -


2. Or go for bearnaise sauce –

Answer by forte88eng
make a sauce with honey and dark soya sauce if it’s too late to use the same as a marinade. serve with a rice salad or baked potato.

Answer by Jennifer
Spicy Orange Sauce

Cooking spray $
1/3 cup finely chopped onion $
1/2 cup fat-free, less-sodium chicken broth $
1/4 cup dry white wine $
2 tablespoons white wine vinegar
2 tablespoons butter $
2 teaspoons finely chopped fresh chives


Heat a skillet over medium-high heat. Coat pan with cooking spray. Add finely chopped onion to pan; sauté 2 minutes, stirring frequently. Stir in chicken broth, white wine, and white wine vinegar; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Remove from heat; stir in butter and fresh chives.

Add your own answer in the comments!

Posted on December 7, 2013 at 3:51 am by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , , ,

Grilled Chicken in Alfredo Sauce?

chicken breast recipe
by sweet mustache

Question by мι¢нєℓєℓєωιѕ: grilled chicken in Alfredo sauce?
I’m home alone tonight (I’m 16) and I’m on my own for dinner. I really want grilled chicken with Alfredo sauce but I’m not exactly experienced in the kitchen. I have chicken breasts defrosted in the fridge and all the other ingredients ready to go. I don’t really know how to use the outdoor grill so I’d like to use the small panini maker/grill thing. If someone could please give me very SIMPLE, teenager friendly instructions on how to cut and cook the chicken as well as a yummy Alfredo recipe, I’d really appreciate it. Thanks so much!

Best answer:

Answer by Melli
Great! You have a panini machine! Just take your raw chicken and season with salt and pepper unless you want bland and plain chicken (not good). Flatten the chicken a little bit so it cooks evenly. Dont make the chicken completely flat. Just take something like a pan and hit the chicken on the counter. Then simply put it in your machine until chicken is cooked. Won’t take more than 5 minutes I’m assuming depending on how hot your machine is. If its adjustable heat, set it on medium high.
After, check if chicken is cooked on the inside and it SHOULDN’T be pink inside. Slice it how you would like and put the chicken in your pasta and sauce and eat!

Answer by robert
Grilled chicken in Alfredo sauce you say? Well I would have to agree with the one who commented before me. Wrap the chicken in plastic wrap so it dont splatter everywhere. Make it all even out same size but not mush. Season salt pepper a little bit of garlic powder on each side then grill her up. Learn to use your outdoor grill. It’s a lot better in my opinion then a panini maker. But cook till its done. Juices run clear, no pink inside. If u got a meat thermometer check for internal temp of 165 degrees Fahrenheit. For your Alfredo sauce. It is easy to find a recipe for it online. But it is basically you make a roux. Which is even part fat and flour. Example: 1 cup butter, 1 cup flour. Melt butter but dont burn! Add flour then mix up until it changes texture you should smell flour cooking, (if you want thicker roux for thicker sauce use less butter say 3/4 cup but i do it with 1 cup and it turns out fine you can make more roux seperately and add before you finish) Then add 2 cup’s of milk. Or if you want thicker 1 1/2cup heavy cream. (all dont on a low medium to medium heat) Mix milk and roux heat up the milk or heavy cream with roux until it thickens up. Taste, should have a milky taste. I was taught to season with salt and pepper a little. Then add REAL parmesan cheese until it melts in (your taste on how cheesy you want it is your preference) remove from heat taste adjust as needed. Just need to add to your chicken and pasta to your preference. If you find an easier or better recipe you feel better using use it.

Give your answer to this question below!

Posted on December 6, 2013 at 12:56 am by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , ,

Can Curdled Mayo Get You Sick?

Question by stormnzoe: Can curdled mayo get you sick?
I made a chicken meal in my crockpot for a lunch with my collegues today. When I checked it this morning they mayo had curdled. Here is the recipe:
Crockpot chicken with lemon juice and mayonnaise, along with celery and an almond topping.
·4 to 6 chicken breast halves, washed, skin removed
·1 can (10 3/4 oz) cream of chicken soup
·1 tablespoon lemon juice
·1/3 cup mayonnaise
·1/2 cup thinly sliced celery
·1/4 cup finely chopped onions
·1/4 cup drained chopped pimiento
·1/2 cup slivered or sliced almonds
·chopped fresh parsley, optional
Arrange chicken breasts in the bottom of the slow cooker. In a bowl combine soup, lemon juice, mayonnaise, celery, onions, and pimiento; pour over chicken breasts. Cover and cook on low 5 to 7 hours, until chicken is tender (boneless chicken breast halves will take less time than bone-in).
Remove chicken breasts to a serving plate and spoon juices over them. Top with a sprinkling of almonds.

Best answer:

Answer by phwar68
Do the right thing, and get more mayo, unless you don’t like your colleagues?

Answer by The Squirrel
Try again and leave out the lemon juice and mayonnaise and just before you serve it toss in 1/2 cup sour cream.
It really is good but they will curdle anything when put together.

Answer by cziizi
yes, mayonaisse is just oil, egg, and a little bit of acid (used as an emulsifier) – usually vinegar or lemon juice. if you leave it out, the egg goes bad and becomes a breeding ground for salmonella and other food poisoning. never leave anything with mayonaisse out!

Answer by superkitty002
how much have you eaten so far?????

Answer by sassy d.b.
Do not use curdled mayo ever! you can get very sick very sick

Answer by sorrells316
not if it is cooked before it curdles. and eaten or the food is put in the fridge. if you let it sit out then eat it, it all is bad don’t eat it.

Know better? Leave your own answer in the comments!

Posted on December 4, 2013 at 10:04 pm by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , ,

Need an Asian Chicken Recipe?

chicken breast recipe
by sweet mustache

Question by misscassie1226: need an asian chicken recipe?
I have some boneless chicken breast and I would like to make some kind of Asian/Chinese flavored dish with it, preferably to be served over fried rice. I dont have very many “exotic” items in the kitchen but I know I do have these for sure: soy sauce,worchestershire sauce,red onions,brown sugar,honey,red pepper flakes,apple juice(i saw this in an asian dish before) honey mustard,garlic. If you have any recipes I can make, please tell me!

Best answer:

Answer by Miami Lilly
Not sure if you have all the ingredients for this (most are staple pantry items):

****Kung Pao Chicken****

1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger (such as Spice World), divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Answer by Eric C
Sounds like you’ve got the makings for a very simple “Soy Sauce Chicken” recipe.

… essentially a steamed chicken with a soy sauce marinade

Answer by ~Susakins~
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

**If you do not have nor do not like the taste of sesame oil, please omit it. I dont like the taste of it at all, just substitute regular oil instead**

Answer by John S
Ok, it looks like you’re pretty ready to go–except you should have Hoisin Sauce, but can eliminate if you don’t have it. Of course, salt & pepper chix, mix honey mustard with orange juice, chili sauce, crushed dry red pepper, peanut oil for frying breasts (or veg oil), cilantro is best, if not use onion. Mix wet ingredients seasoning to taste, clove garlic or garlic powder (not salt).

Answer by Dain Bramaged
Add soy sauce, tiny bit of honey, a tiny bit of red pepper flakes and leave the chicken soaking in for at least an hour. Take it out and grill. halfway through glaze with honey mustard and then grill a little more.

Serve over fried rice with a splash of soy sauce! :D

Give your answer to this question below!

Posted on December 3, 2013 at 6:51 pm by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , ,

Q&a: Crock Pot Recipe for Chicken and Dumplings?

chicken breast recipe
by AlyssssylA

Question by Sci Fi Fan: Crock pot recipe for chicken and dumplings?
Would like a good recipe for chicken and dumplings in the crock pot. I only use boneless skinless chicken breasts. Open to all other ingredients.

Best answer:

Answer by TheOne
Chicken and Biscuits
Yields: 6 Servings

This delicious chicken and biscuits is a meal the whole family will enjoy, and the slow cooker helps to make it quick and easy to prepare.

1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and mushroom soup, undiluted
1 jar (12 ounces) chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables, thawed
6 frozen biscuits or refrigerator biscuits

In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken.

Cover and cook on LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.

Meanwhile, bake the biscuits as directed on the package.

Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit.

Put the top half of the biscuit on the chicken and gravy.

Chicken and Dumplings
Yields: 8 Servings

1 1/2 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup water
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette.

Answer by Judy T
Crock Pot Chicken and Dumplings

Slow Cooker Chicken and Dumplings
4 chicken breasts, boneless skinless
2 tablespoons butter, diced
2 cans cream of chicken soup
1 onion, diced
2 cups biscuit mix
2/3 cup milk
Place chicken, butter, soup and onion in slow cooker, fill with enough water to cover.

Cover, cook on high for 4 – 5 hours. Remove chicken, allow to cool until able to handle. Shred into bite size pieces and return to slow cooker.

Mix biscuit mix and milk and drop by spoonfuls on top of chicken and cover and cook for about 30 minutes. Check if not quite done cook another 10 minutes.

Answer by Raven-haired Natasha Green

Answer by alitach
Slow Cooker Chicken and Dumplings

* 4 skinless, boneless chicken breast halves
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Answer by The Purple Chef
Light Slow Cooker Chicken and Dumplings


4 cups cubed, cooked chicken (or turkey)
6 cups fat-free, low-sodium chicken broth
1 Tbsp. fresh parsley or 1-1/2 tsp. dry parsley flakes
1 cup onions, chopped
1 cup celery, chopped
6 cups diced potatoes
1 cup green beans, chopped
1 cup carrots, chopped
1 cup peas
salt and pepper, to taste

2 cups flour (half white, half whole wheat)
1 tsp. salt
4 tsp. baking powder
1 egg, beaten
2 Tbsp. olive or vegetable oil
2/3 cup skim milk
(Optional) Parsley flakes, for colour

Combine all ingredients except peas in slow cooker. Cover and cook on low for 4 to 6 hours.

Transfer to a large soup kettle or Dutch oven. Add peas, if using and bring to a boil. Reduce heat to simmer.

To make dumplings, combine flour, salt and baking powder in a large bowl. In a separate bowl, combine egg, oil and milk until smooth. Add to flour mixture.

Drop by heaping tablespoonsful on top of the simmering stew until the dumplings cover the surface of the stew. Cover and simmer without lifting the lid for 18 minutes. (Took more like 25 minutes when I made it. I think it depends on how vigourously it’s boiling).

Makes 8 servings at 400 calories per serving (60 calories from fat).

Answer by ~Susakins Makoozakins~
Slow Cooker Chicken and Dumplings — This recipe can be halved also. I usually put the dumplings in 2 hours before it’s done and stir every 30 minutes.

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Answer by LadieVamp
Crock Pot Chicken & Dumplings

Tender, slow cooked chicken with a creamy vegetable broth that has dumplings made of pre-made biscuits that is all prepared in the crock pot.

4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 lbs chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour

In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crock pot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate, cool, and remove bones. While chicken is cooling, mix flour and cream together, then stir into crock pot. Open biscuits and cut each biscuit into 4 pieces. Drop into crock pot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crock pot after removing bones and serve.

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Answer by Robert S
Take one whole chicken, preferably cut-up, & brown in oil for flavour.
It’s the skin & bones which contribute most to the flavour.
Put whatever vegetables you like: potatoes, carrots, onions, etc. in pot.
Remove browned chicken parts, & transfer to crock-pot.
Mix 2 tbsp flour with any fat & juices from pan, & 1 cup liquid.
That could be water, white wine, or bouillon; your preference.
Add whatever spices you prefer; like rosemary, thyme, sage, etc.
When thickened, transfer to crock-pot pouring over chicken.
Cook for 3-5 hours on Hi, or 5-7 hours on Lo, longer is better.
Either make biscuit dough or use the Pillsbury type in the tube.
Place biscuits on top of chicken parts during last hour of cooking.
Add whatever frozen vegetables like corn, peas, green beans, etc.
preferably during the last 10-20 minutes before serving.

Know better? Leave your own answer in the comments!

Posted on December 2, 2013 at 3:52 pm by · Permalink · Leave a comment
In: Chicken Breast Recipes · Tagged with: , , ,

I Need Some Good Chicken Casserole or Pasta Recipes?

chicken breast recipe
by sweet mustache

Question by Ash: I need some good chicken casserole or pasta recipes?
I wanna try something new and have a bunch of chicken breasts!

Best answer:

Answer by ~Susakins Makoozakins~
Cheesy Chicken and Potato Casserole –

3 teaspoons vegetable oil
3 skinless, boneless chicken breasts
1 (5.5 ounce) package scalloped potato mix
4 potatoes, thinly sliced
2 cups shredded Cheddar cheese

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

Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.

Fold chicken/potato mixture into a 9×13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.


Ham and Chicken Casserole — You can use all chicken instead of ham.

1/2 cup uncooked egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup cooked, cubed chicken breast meat
1/2 cup cooked, diced ham
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. Drain.

Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat. Mix in the noodles, chicken, ham, celery, salt, and pepper. Spoon the mixture into the prepared baking dish.

Bake for 15 minutes in the preheated oven. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot!


Jenn’s Chicken Parmesano Supreme –

4 skinless, boneless chicken breast halves – lightly pounded to an even thickness
salt and ground black pepper to taste
3 tablespoons all-purpose flour
1 egg, beaten
1 cup bread crumbs
1/4 cup vegetable oil
1 1/2 cups pasta sauce
4 tablespoons Caesar salad dressing
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Season the chicken with salt and pepper. Dredge each piece of chicken in the flour, dip in the beaten egg, and then coat with the bread crumbs, assuring each piece is evenly coated.

Heat the oil in a skillet over medium-high heat. Cook the chicken in the hot oil until no longer pink inside, 3 to 5 minutes per side.

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

Pour half of the pasta sauce into a glass baking dish. Lay the chicken into the sauce; pour the remaining pasta sauce on top of the chicken pieces. Spread one tablespoon of Caesar dressing on each piece of chicken. Sprinkle the mozzarella and Parmesan cheeses over the chicken.

Bake in the preheated oven until heated through and the cheese is melted, about 15 minutes.

Answer by Jen Luvs the Gunt!!!!!

3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes

Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.

Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.

Serves 6-8



2 cans cut string beans, drained (or 1 lb frozen)
3 whole chicken breasts, cooked
1 can Campbell’s Cream of Celery Soup
1 can Campbell’s Cream of Chicken Soup
1 envelope Lipton’s Onion Soup Mix
1/3 teaspoon garlic powder
salt and pepper, to taste
1 pint sour cream
1 tablespoon chopped fresh parsley
1 small package Pepperidge Farm herb-cubed stuffing
3/4 cup chicken broth (or water with 1 bouillon cube)
1/2 stick butter, melted

Spray a 9×13″ casserole dish with non-stick spray or brush with butter.
At bottom of dish, place layer of string beans. Cut chicken breast into large pieces (quarters, depending upon size).

In a bowl, stir together soups (do not add water to reconstitute soups – just use as is). Stir in sour cream, garlic powder and salt and pepper, to taste. Spread mixture over chicken. In the empty bowl (just used – no need to rinse) combine stuffing, broth, chopped parsley and melted butter (heat in microwave until melted). Spread stuffing mixture over chicken to cover.

Cover dish with aluminum foil and bake at 350°F for 60 minutes removing foil during last 15 minutes so that casserole can brown nicely.



4 whole chicken breasts
1 onion, chopped
1 large can mild red enchilada sauce
1 large can green chili sauce
1 lb grated cheese (Jack, Cheddar, sharp)
24-30 small corn tortillas

Poach chicken breasts with chopped onion until cooked, about 15 minutes. When cool, shred into small pieces and chop the cooked onion and place both into a bowl with the can of red enchilada sauce AND some of the poaching liquid. (You can do this the night before or have it ready to thaw from the freezer.)
Spread a ladle full of the green chili sauce on the bottom of a 3 quart tin foil casserole pan or a 6 quart Crock-pot. Cover with a layer of tortillas and a layer of chicken, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top.

Bake in a 325°F oven until bubbly… or in the Crock-pot on high for 1 hour and keep warm for the entire event.



2 cups cooked chicken, diced
1/2 pound egg noodles
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 cups milk or light cream
1 1/2 cups chicken broth
2 egg yolks, slightly beaten
1 cup sliced mushrooms
1/4 cup onion, chopped
2 tablespoons sherry

Preheat oven to 350°F.
Cook egg noodles in boiling water according to package directions. Drain, rinse in cold water and drain again.

In a skillet, melt butter in olive oil. Saute onion, garlic and mushrooms until lightly golden. Stir in flour until absorbed. Gradually pour in chicken broth and milk or cream, while stirring constantly to avoid lumps. Remove from heat and allow to cool for 5 minutes.

In a small bowl, beat egg yolks lightly. Stir in a few tablespoons of the mixture from the skillet to temper the eggs so they won’t scramble, then add the egg and broth mixture to the skillet along along with remaining ingredients. Mix well.

Transfer to a large, buttered casserole dish. Sprinkle the top with dots of butter, Parmesan cheese and buttered breadcrumbs (optional).

Bake at 350°F for 20-25 minutes, or until top is golden brown



2 large chicken breast
small bag of potatoes
1 box Stovetop stuffing chicken flavor
1 ½ can cream of mushroom soup
1 yellow onion

Boil potatoes until soft. While potatoes are cooking, sauté 1 yellow onion in a skillet with butter. At the same time, cook the raw chicken in the oven at 350°F until slightly pink and tender. Shred the chicken or cut into cubes.
Next, beat the potatoes and slowly add butter, milk, salt, and pepper, and then add the onion and shredded chicken pieces. Pour this mixture into a large casserole dish.

Top the potato, onion, and chicken mixture with cream of mushroom soup. Follow the directions on the box to prepare the Stovetop stuffing. Spoon stuffing on top and bake in oven at 350°F until stuffing begins to brown.



1 1/2

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Posted on December 1, 2013 at 1:10 pm by · Permalink · Leave a comment
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Recipe Similar to Cracker Barrel’s Chicken Broccoli Cheese?

Question by it’sjustme79: Recipe similar to Cracker Barrel’s Chicken Broccoli Cheese?
It’s like Chicken breast, layered with some kind of broccoli cheese mixture, then it has some topping on ti………anyone know what this is? I’ve never had it before, so I cannot guess. My boyfriend thinks I can come up with a recipe…..he likes it! Help.

Best answer:

Answer by libbyami
maybe this will help
Savory Chicken and Broccoli Bake
From Diana Rattray,

A chicken casserole with broccoli and Parmesan cheese.
1/2 cup butter
3 tablespoons flour
1 can (about 14 ounces) chicken broth
2 cups herb seasoned croutons
1 package (10 oz) frozen broccoli spears, cooked and drained
8 large slices cooked chicken
1/4 cup grated Parmesan cheese
Melt butter in saucepan over low heat; stir in flour and pepper. Remove from heat; add chicken broth gradually, stirring until smooth. Return to medium heat and cook, stirring constantly, until thick and bubbly.
Remove from heat.
Place croutons in bottom of greased 1 1/2 quart baking dish. Pour half of the sauce over the croutons. Arrange broccoli spears in single layer over croutons and sauce then layer chicken slices over the broccoli, then pour remaining sauce over the top. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes, or until heated through.
Savory chicken and broccoli recipe serves 4.

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Posted on November 30, 2013 at 9:56 am by · Permalink · Leave a comment
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What Are Some GOOD Suggestions for the Vegetables in BiBimBop?

chicken breast recipe
by JaBB

Question by MigukInUJB: What are some GOOD suggestions for the vegetables in BiBimBop?
I looked for some recipes for some vegetable ideas (I don’t need instructions on how to steam rice, fry an egg, or get the hot pepper paste out of a package). I found recipes that involved sugar, chicken breasts, and other ingredients that I have NEVER seen in my over 3 years as a self-proclaimed ‘BiBimBap addict’. Please, don’t bother answering if you have never had BiBimBap made IN South Korea.

Keep in mind that the nearest Korean store to me is at least an hour away. I’m looking for vegetables that I can find in a store a bit closer to me.

Best answer:

Answer by Harry H
Bean sprouts are easy to find- you can quickly blanch them for use in bibimbap. The heads make for a nice crunch. Other kinds of beans/peas too – snow peas, etc.

I like squash, zucchini will do, cut into large julienne and sauted very briefly in oil.

Spinach is often used – just steam and then squeeze out as much liquid a possible.

I was born in Korea, but you know, the beauty of bibimbap is that you can improvise any way you like! Just add kochujang (red pepper paste) and a touch of sesame oil.

Answer by prtybrd
The bibimbap I had in Seoul always had spinach (or lettuce), carrots, bean sprouts, and mushrooms for vegetables. I think sometimes there was another vegetable…maybe daikon radish? They were all individually prepared, then placed on the top in sections. I also never had a chicken version. The ones I was always served had thinly sliced and marinated beef.

Answer by curious
Spinach, should be ok in regards to ecoli, if it’s cooked
Bean Sprouts
Sliced shiitake mushrooms (these can be bought dry and can be stored for a long time)

Answer by just me
Try some bean (or soybean) sprouts, cabbage, zucchini and pickled radish.

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Posted on November 29, 2013 at 7:01 am by · Permalink · Leave a comment
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Q&a: How Do I Season Chicken?

Question by casadechrissy: How do I season chicken?
Hello people!

Would love to do a simple chicken dinner but not sure how I should season those chicken breasts. Does anyone have a fool-proof, easy and yummy recipes to share with me? Thanks!

Best answer:

Answer by The_SMeghead
before you cook, pour some soy sauce over it, then sprinkle some pepper on top. any amount is fine. let that sit for 10 min, then cook. comes out with a slightly spicey, very asian taste

Answer by BantamRooster68
you could saute a clove of garlic in a little butter, puor it over the breast, and sprinkle a little black pepper, and a little rosemary over it, and bake it at 350 degrees for about 45 minutes. Enjoy.

Answer by stretch798
tell chicken boy he is cute

Answer by Munchen008
I saw this on the food network. Mix together mayonnaise and some Thai curry paste and put the chicken breasts, cut into strips, in the mixture. Let sit for at least fifteen minutes. Coat in Panko bread crumbs (japanese bread crumbs) and then bake in 350 degree oven for twenty minutes or until done. I tried it and it was very good. No need to grease the pan either, so low on fat.

Answer by julianna
Soak chicken thoroughly.Pat dry with paper towels.Make slits in all the pieces with knife.Sprinkle with salt and pepper or lemon pepper.Cover with Zesty Italian dressing.Soak in frig covered for an hour or longer.Put in oven at 350 uncovered until done.Delish

Answer by i12bhapi2u
when u about to cook it… seasoned with salt and pepper and can add rosemary. for more flavor add lemon grass and oyster sauce inside the chicken…..

Answer by iluv2act94
put any seasoning on and cook!

Answer by GreatNeck
I use a marinade of olive oil, chopped garlic, salt pepper, wisk. Baste chix, juicy!!

Answer by musicimprovedme
I love chicken! And I have flavored it many many ways.

Fav herbs for chicken are rosemary and parsley, both of which go great with potatos. I also like seasoned salt like Lawry’s, and I love lemon pepper on chicken.

Garlic! Poke some whole cloves skin and all in the cavity of a whole chicken before you roast it. When the meat is done, fish them out (you may have wrapped them in a coffee filter beforehand?), peel and mash them up into the potatos or use for gravy. Great side with this meal: fresh whole green beans, saute in butter, garlic, and toss in some slivered almonds at the last minute.

Ginger is a great add for chicken as well, this is how the Asians do it.

Marinades: ANY salad dressing you like on greens can be used with chicken. A typical fav, not my style, is zesty Italian. Soak in a ziplock bag and/or mixing bowl overnight. And grill em up. You can also use honey mustard or BBQ sauce. Booze is a great marinade, try tequila with some lime juice to flavor up meat and veggies to grill up and wrap in a tortilla! OR bourbon or whiskey, white or a light red wine. And fruit complements chicken nicely. Berries, peach, citrus, pineapple or mango…for fruit flavor you can use fresh fruit purees, jam, or fruit juice or flavored liqueur.

Coatings: lightly coat chicken in a mix of egg and toasted sesame oil, then try your fav bread crumbs with some crushed sesame seeds mixed in to bread a cutlet or boneless chicken fingers. Bake or pan fry. Can sub sesame seeds for crushed almonds or pecans (for pecans, can add a dash of bourbon to the egg mixture). Actually you can use any kind of nut to complement, including peanut butter, may want the unsweetened kind.

Great country style dinner: breaded chicken fried chicken cutlet with any style of potato, white gravy with pepper in it (the kind you make for biscuits and gravy with sausage in it? milk and flour, thick!) and a side of corn on the cob, and/or a tossed salad.

Answer by Rita
Serves 4 to 6
Bake 350 degrees
Bake time 1 hour.

6 medium chicken breasts (skinned and boned)
1 can cream of mushroom soup
1 1/3 cup sour cream
1/2-cup cooking sherry

Place chicken in greased baking dish. Combine remaining ingredients and pour over chicken. Bake for 1 hour.

Serves 4 to 6
Bake: 350 degrees
Bake time: 1 hour.

6 chicken breasts (skinned and boned)
1/4-cup Sherry or white wine
1/2-cup chicken broth
1/2-cup grated Parmesan cheese

Place chicken in baking dish. Pour wine and broth on top of chicken. Sprinkle with Parmesan cheese. Bake covered 45 minutes and uncovered 15 minutes. Serve with white rice.

Stove Top
Serves 4 to 6

2½ pounds chicken pieces
1 Medium Onion (chopped)
1 jar (14 ounces) spaghetti sauce
½ teaspoon dried basil

Brown Chicken pieces skin side down over low heat. Cook chicken 10 minutes each side. Sauté onions until soft. Stir in sauce and basil. Cover and simmer 20 minutes. Serve with spaghetti.

Bake 350 degrees
1 Hour
Serves 6 to 8

6 to 8 chicken breasts (boneless, skinless)
2 packages (10 ounces each) frozen broccoli
1 can nacho cheese soup
¼ cup cooking sherry

In a skillet, brown chicken breasts and place in greased casserole. Mix broccoli, soup, and sherry together. Pour over chicken and bake at 350 degrees, uncovered, for 1 hour.

Bake 350 Degrees
1 Hour 30 minutes

6 chicken breasts, thighs, or legs
3 tablespoons oil
2 (4 ounces each) cans button mushrooms
2 cans cream of mushroom soup

Brown chicken in oil in frying pan. Remove and arrange chicken in casserole. Combine soup and mushrooms and pour over chicken. Bake.

Broil 20 minutes per side
Serves 6 to 8

2 broiling chickens
¾ cup olive oil
1 clove garlic (finely chopped)
½ cup chopped parsley

Split chicken down the back. Combine oil, garlic, and parsley. Pour over chicken. Marinate chicken for minimum of 30 minutes or overnight. Arrange marinated chickens, skin side up, on preheated broiler 5-inches from heat. Broil 20 minutes per side. Baste regularly.

Answer by Tulip
Yes! Cut slivers in the chicken breasts, and then set it in Italian Dressing for about an hour. Put a pan on the stove, medium heat, and spray your pan with Pam. Put a clove of garlic in the bottom of the pan and some onions. Add the chicken. Cook on each side about 8 min (depending on the thickness of the chicken).

Answer by blonde_chick120
Marinate your chicken in Dales Marinade for at least an hour if not longer (you could even marinade them & stick them in the fridge on your way out in the mornings & let them marinate all day.) Its really good!

What do you think? Answer below!

Posted on November 28, 2013 at 3:55 am by · Permalink · Leave a comment
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Any Good Stuffed Chicken Recipes?

Question by ღMjVღ: Any good stuffed chicken recipes?
Im trying to figure out what i can stuff into some chicken breasts… Cream cheese? stuffing?? Any ideas? Thank you! :)
Wow liz that sounds really good…

Best answer:

Answer by Liz
You can stuff anything in there. I like cheese. If you do ham and swiss thats cordon bleu. If you do butter chives and parsley that’s kiev. I like brie, panchetta and pears. Any combination will work though. I’ve seen asiago cheese and arugula before bacon and blue cheese would be good. There are endless possibilities

Answer by Emo freak Graves
for a breast batch

1 egg
1 cup breadcrumbs
1/4 cup Parmesano oregiano
10 leaf basil chiffonade

Answer by KP
I like to mix some ricotta, shredded mozzarella, spinach and garlic. Its pretty simple, then you can brown them in pan and finish in oven or cook whole time in oven.

Answer by redladyart
I like to stuff chicken breasts with asparagus, minced garlic and swiss cheese. Pound boneless chicken breast to flatten. Stuff then roll it up and secure with a toothpick. Brown in a little olive oil in a skillet, then transfer to a baking pan. Bake with your favorite cheese sauce on top; 35-45 minutes at 350 degrees F., or until juices run clear.

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Posted on November 27, 2013 at 1:00 am by · Permalink · Leave a comment
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