Favorite boneless, skinless chicken breast recipes!

I like to take a chicken breast and brown it on both sides then melt some mozzarella cheese on it and add spaghetti sauce. I serve it with a small portion of angle hair pasta.

I usually cut the breast in half to make it thinner to make up for the cheese calories. It's suppose to be a mock chicken parmesan. It would probably be healthier with spaghetti squash instead of pasta.

I use Mccormick's Grill Mates - Montreal Chicken Seasoning but sparingly it is high in sodium sadly, but the flavor is awesome, especially if you Bake the chicken wrapped in foil to keep the juices in.

I love making a "Slow Cooker Chicken 'Curry'".
1 1/2 c chopped onion, 1 med bell pepper chopped, 1 lb boneless chicken bite sized, 1 c. salsa, 2tsp fresh ginger grated, 1/2 tsp garlic powder, 1/2tsp red pepper flakes, 1/4 c. chopped cilantro, 1 tsp sugar, 1 tsp curry powder, 1/2 tsp salt, cooked rice (optional)... Also optional is a 1/2 cup-1 cup bite-sized potatoes and/or cooked chickpeas... Basically, in your slow cooker, you layer down chicken, onion and bell pepper. If you want to add any potatoes or chickpeas, you can put them over this layer. Mix the ginger, garlic, red pepper into your salsa and pour it over. As for the cook time, it seems like it was about 3-4 hrs on high or 5-6 on low. In your last half hour of cooking, mix the cilantro, curry, sugar, and salt together and sprinkle over the top. Serve over rice, if you want, but you can shave calories by eating it more as a stew.


I also love making slow cooker white chicken chili, too.

Quick, easy, fail safe, 1 week supply. You can season each individual breast differently.
thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

Usually I cook them as is, make some jasmin rice on the side with some veggies. Then add some peanut sauce to them. DELICIOUS!

I prepare Sunday dinner for my kids and grandkids and then use the left overs for lunch at work. I never cook the same way twice and only use cookbooks for ideas that I change. Here are some recent ideas that I had.

Chicken in bean soup. I diced the chicken breasts and added it along with diced veggies and spices to beans that I had cooked through the night and then simmered the lot on Sunday until dinner time. Vary the beans and the flavor varies a lot. My granddaughter and one of the grandsons are particularly partial to large lima beans. I also add diced chicken to split pea soup and lentils instead of ham. Modern grocery store ham has -0- flavor anyway, so you are not missing anything but the sodium that is pumped in with the injected water. (When you were raised on a hog farm modern pork sucks.)

Diced boiled chicken, cooked barley, frozen peas and green beans, mixed with seasonings and a white or red sauce and topped with bread crumbs baked in a casserole.

Use chicken breast strips instead of beef strips for a stoganoff like dish.

Grease, oil or PAM the bottom of a casserole pan. Line the pan with corn tortillas. Place layers of diced boiled chicken breasts, cooked beans, enchilada sauce, green chilis and tortillas. Top with cheese to seal in the moisture and bake.

I cut chicken breasts in strips and boil and then store in fresh cold water in the refrigerator. Take several strips to work in a zip lock baggie to use in a sandwich, wrap or salad.

Other lunch-on-weekend ideas when I am solo, or there are only a couple of us, are chicken breasts baked with garlic cloves and either broccoli or zucchini.

I put chicken breast in the crock pot with a jar of salsa and a packet low sodium taco seasoning. Cook on high 4 hrs. Then use my kitchen aid to shred it. It is great on corn tortillas or with a big pile of lettuce, a little cheese, and other veggies. I have it cooking now! stores great to for lunches for the week.

I love to either bash out, season, grill and then slice them or throw them in the slow cooker. Salsa is my go-to added ingredient in the slow cooker as I can use the chicken in wraps, on salads, with eggs, with pasta/rice/potatoes etc. Curry powder and low fat coconut milk, a can of cream of mushroom soup or a little BBQ sauce bulked up with some stock have also been great additions.

If I use the slow cooker I tend to shred the chicken as it keeps the macros more accurate.

I like getting some spinach, red onion,diced, diced mushrooms and chopped sundried tomatoes. Grate some fete cheese and mix it all in a bowl. Then I make a pocket in my chicken breast and fill it with the mix. Optional but you can then wrap a piece of bacon round it and then place in oven to cook. I have this with roasted vegetables ie peppers mushrooms onion etc. And then some cous cous.

I cut it in half legnth wise and pound it thin. Then I sautee in a pan with some spinach or broccoli rabe and eat them on a sandwich roll with some pesto. Sometimes I'll throw a piece of provolone on for good measure.

3 parts EVOO to 1 part Kikoman. Let marinate 10 min and grill

I LOVE the "Melt in your mouth chicken" made with plain Greek yogurt. Not the one that uses mayo. It's got tons of flavor. You can look up the recipe online.

I love to Marinade chicken in plain Greek yogurt, paprika, and lemon juice overnight and throw it on the grill. It's so tender and juicy, and stays juicy days after you cook it so it's great for leftovers or weekly prepping.