Favorite boneless, skinless chicken breast recipes!

so many options.. stir fry (I get the frozen stir fry veggies and rice, BOOM! Quick and easy after you cook it all up together), Fajitas, chicken tacos, on a salad, in soup

so many options.. oh and Pinterest for ideas

My favorite thing to do with already cooked chicken (I usually season with McCormick Rotisserie Chicken Seasoning then bake in the oven) is to cut it into strips, throw it on a pita bread/wrap with some tomato sauce and a bit of cheese (sometimes some mushrooms), then stick it back in the oven for a little while. I LOVE the taste of chicken on pizza.

One of the easiest things to do is salsa chicken. Take your chicken breast and cover with your favorite salsa and bake. The last 5 minutes I put some reduced fat shredded cheese on top put it back in the oven for 5 minutes to melt. very tasty. Also try boneless, skinless chicken thighs for a change.

marinate chicken in fresh lemon juice, worchestire and then throw on grill.

Our 2 favs

Brown chicken in 2tbspn butter (I use about 1.5# chicken, so you can use less butter depending on how much your cooking). Sprinkle librrally wiyh mccormick lemon pepper seasoning and sea salt

Marinate chicken in jarred spaghetti sauce. (I just dump everything in a bag...use enough sauce to coat chicken). Dump entire bag into pan, cook until do.e. tgen top with shredded cheese.

At a quick glance I didn't see any posts that include fruit so here are a couple things I discovered.
If sauteeing chicken in skillet just before it's finished toss in some pecans and frozen blueberries, creates a really nice sauce. I usually add a little cinnamon for added flavor (raspberries work well too I just prefer the blueberries).

Chicken breast, canned mandarin oranges with walnuts and dried cranberries work really well in a crockpot for those days you're busy and cooking seems like a chore.

I haven't tried this yet but just had the idea of slicing some apples thingly and then wrapping chicken and apples in bacon. Place the apples over the chicken breast and wrap then saute or bake. Oh yeah this might be happening very soon.

bump to see the ideas later

bump

Stir fry, Fajitas, when I cook them I cook a good amount for leftovers or cut up and put on a salad. or just have the cooked tenders in small sizes for a quick protein snack! Actually I prefer boneless skinless thighs. Like the flavor better and they are moister too!

Mix together 1tsp chili powder, 1/2 tsp cumin, a little salt & pepper. Sprinkle heavily over both side of chicken breasts. Cook on med-high heat in a little (1 tsp) olive oil for about 3-4 minutes per side.

1) take thin sliced boneless skinless (or slice regular breasts to be thinner)
1.5) place on pan lightly coated with EVOO
2) top with a scoop of REAL pesto (the kind that is low calories because it is basil and real olive oil and not much else...you have to read a bunch of labels to find a good one because many pesto "sauces" have a lot more too them and are very high cal)
3) top that with a thin slice of fresh buffalo mozzarella
4) top that with two thin slices of fresh tomato
5) sprinkle fresh parmesan on top
5.5) salt, pepper, garlic powder to taste
6) bake for 10-20 mins until chicken is cooked

These are SO good and always so juicy. Taste great with your favorite pasta or with a nice salad or veggie side dish. It is really easy to play around with the amount of cheese and pesto to meet your calorie and taste needs. Highly recommend.

I'm not seeing anyone mention Hoisin Sauce (Chinese Plum stuff from Moo Shu ) as a cheap "quickie". (~15-cents/ounce, or pre-make your own for a fraction of that; you won't use much at any one time)

Glop a little onto your chicken pre-cooking (or as a glaze while cooking) - Also combine with the many stir-fries mentioned here. Really excels as a marinade if ya wanna drop a whole bottle's contents into a ziplock with a few thighs/breasts for as long as ya wanna.

I think I use it so much that the contact grill (George Foreman et al) prolly has seasoned to it.

I like to 'season' veggie broth with it (about 1Tbsp per cup of broth) for slow-cooker stuff of all kinds.

So easy and great served over brown rice with avocado, sour cream, salsa, and cholula.

http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html?m=1

A great way to get flavor without having to use so much of artificial flavoring is to cut the chicken into thin strips add enough water go barely cover it add a bit of mustard, garlic, sweet paprika, cayenne pepper(if u like spicy) salt, black pepper, cumin, turmeric... Ok u don't need to use all of this. I use all I have. Once u have it all in there mix well live it in low steam for about 5 min the chicken absorb the flavors the on medium high just continue cooking until the water dries and it will be packed with flavor. I like to add some onions and green bell pepper at this point just to give a stir fry feeling. When u start it like this( with water) u don't even need to add any oil in the cooking process.

-Cut 1 breast in half. Salt and pepper both sides.
-Heat up a saute pan with 1 Tbls of oil (I prefer avocado!) over medium heat for 2 minutes
-Cook breasts for 4 mins then flip
-After 2 mins on second side, add 1/2 cup white wine (I usually use some 2 buck Chuck chardonnay) and 2 minced garlic cloves then mix 'sauce' around in pan and spoon over the chicken.
-Then, cover each breast with a handful of baby spinach and a slice of smoked gouda cheese over the spinach. Put a lid on the pan.
-Cook for 1 more minute. Turn off heat.
-Let sit with lid on for about 2 mins
-Serve with brown rice/whole grain pasta. Or if you're doing no/low carb, zuchinni pasta or just extra steamed veg is great too!