I Need a Good Boneless Chicken Breast Recipe?

Alight I need a recipe for a boneless chicken breast recipe. No fried chicken recipes either. Now it can’t be a crockpot recipe either.K I don’t have enough time to do that. I have about 3 hours maybe four. Preferabally an oven recipe but anyother ideas you have they are welcome. Something that will go well with mac and cheese. But any and all are welcome. I need all the directions though. Be very descriptive as I haven’t be cooking chicken for years and years and years.

Any tips you have to are welcome….like how to make the chicken more moist and things like that.

I’m a vegetarian and my boyfriend is not so….any tips are probably much needed and welcome. LOL

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  1. Written by secretkessa
    on February 20, 2011 at 4:07 pm
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    1/2 cup dijon mustard
    1/4 cup apple juice
    2 cloves garlic, minced
    2 cups fresh soft bread crumbs
    1 cup grated Parmesan cheese
    1 Tbsp. butter, melted
    1/4 tsp. salt
    1/8 tsp. pepper
    2 tsp. dried parsley flakes
    8 boneless, skinless chicken breast halves
    Line a 13×9" pan with foil and preheat oven to 375 degrees.
    In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes.

    Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8

  2. Written by fasteddy999
    on February 20, 2011 at 4:07 pm
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    This is the best. I cook it all the time.
    1/2 cup butter
    1/4 cup olive oil
    1/4 cup finely chopped green onions
    1 tablespoon minced garlic
    Juice of 1 lemon
    2 pounds of chicken breast, boned, skinned and cut into 1/2 inch pieces
    1 teaspoon salt
    1/2 teaspoon black pepper

    In skillet, heat together the butter and olive oil and saute the green onions and garlic.
    Add the lemon juice, chicken, salt, and pepper.
    Continue cooking, stirring constantly for 5-8 minutes or until chicken is done.
    Serve over buttered noodles or hot rice.

  3. Written by Renee
    on February 20, 2011 at 4:07 pm
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    Here’s a recipe for Russian Chicken (so named for the use of Russian salad dressing). I get great reviews every time I serve it. Just make sure your guests like sweet & savory foods (meaning meals, not desserts, that have a sweetness to it). I’ve found some people dont like sweetness in their meals, only in desserts. Also, the recipe is very forgiving and the amounts do not have to be exact:

    Russian Chicken:

    3-4 chicken breasts or thighs (skinless, boneless)
    2 tsp lemon juice
    half of one 8oz jar apricot preserves
    half of 1 bottle Wishbone brand Russian salad dressin
    1 small onion, sliced into rings (optional)
    1 red pepper, sliced into rings (optional)

    Preheat oven to 350F. Place chicken pieces in a baking pan/dish. Top with onions and peppers. Mix lemon juice, apricot preserves, and Russian dressing together in a bowl. Pour over chicken pieces. Bake at 350F for 1 hour, uncovered. Serves four (roughly 1 piece chicken per person. Refrigerates well and is as tasty the next day as left overs).

    It’s a very simple recipe, but it’s practically foolproof and the chicken comes out moist because the dressing/preserve mix keeps it from drying out. Make sure the onions/peppers are covered by the mix, otherwise they will burn after an hour. This dish goes very well with vegetable side dishes, mashed potatoes, with pasta, rice, etc (Anything that goes well with a apricot-y glazed chicken). It’s very versatile.


  4. Written by declaire
    on February 20, 2011 at 4:07 pm
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    Greek Chicken

    3 Tablespoons Olive Oil
    4 boneless, skinless chicken breasts
    1/2 teaspoon salt (optional)
    1/4 teaspoon pepper
    1 teaspoon minced garlic
    1/2 cup dry white wine
    1 1/2 teaspoon fresh lemon juice
    1 1/2 teaspoon dried oregano
    1/4 teaspoon basil
    1 cup peeled, chopped tomatoes (preferably with seeds removed)
    1/2 cup sliced black olives (or more if you like black olives)
    1/2 cup feta cheese (more if you like)

    In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper and garlic. Brown chicken for 3 to 4 minutes on each side.

    Conbine wine, lemon juice, oregano and basil; mix well. Pour over chicken. Cover and simmer 5 to 7 minutes until no pink remains in chicken.

    Remove chicken to serving platter. Top with tomatoes, olives and feta cheese.

    You may want to nuke it in the microwave for a minute or so to melt the cheese.

    I just made it last night and it was delicious!

    We had it with couscous with pine nuts. Rice is excellent also.


  5. Written by Annette
    on February 20, 2011 at 4:07 pm
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    4 flattened and cleaned chicken breasts
    2 tab of light olive oil
    1 large zucchini.. grated
    1 large carrot .. grated
    1/2 cup Asiago cheese… grated
    garlic salt
    butter as needed
    Brown cutlets in butter and garlic salt. Remove, set aside covered with a piece of foil to keep warm.
    In same pan saute zucchini and carrot until limp. On a baking dish lined with foil, place chicken. Put a few tablespoons of the carrot/zucchini mixture on top of each. Top with a few spoons of Asiago cheese. Heat in a warm 325degree oven for about 8 minutes or until cheese melts… Dust with pepper…. sooooo good!!

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