Boneless skinless chicken breast

Leslie4834
Leslie4834 Posts: 111 Member
edited October 1 in Food and Nutrition
Ok for dinner I bought a package of boneless skinless chicken breast. I don't want to fry them. Does anybody have an different ways that they cook them? Or let me know of the name of the different recipes ideas. Thank you for all of your help. I'm sorry if I'm in the wrong area.

Replies

  • cpegasus01
    cpegasus01 Posts: 400 Member
    Cut it into chunks and cook with your favorite spices and white wine for a good flavor. Of course fix lots of good veggies to go with it.!
  • kiwikara
    kiwikara Posts: 65 Member
    I like to marinate mine in either Olive Oil, or Chicken Stock (less fat), with kosher salt, garlic, and any of your favorite herbs! Marinate in fridge for at least one hour. Then I broil it! Depending on thickness, 5-10 mins per side. I think broiling is nice because it doesn't dry it out! You can also marinate in things like teriyake sauce, cream of chicke soup, etc.
  • dls06
    dls06 Posts: 6,774 Member
    Chicken Diane
    Source: dLife

    Chicken breasts with a lemon- dijon sauce.


    Rating:
    Prep Time: 15 minutes
    Cook Time: 16 minutes
    Difficulty: INTERMEDIATE


    Nutrition Facts

    Makes 6servings
    Amount Per Serving

    Calories 154.7

    Total Carbs 2.4 g

    Dietary Fiber 0.5 g

    Sugars 0.5 g

    Total Fat 3.7 g

    Saturated Fat 0.7 g

    Unsaturated Fat 3 g

    Potassium 359.1 mg

    Protein 26.6 g

    Sodium 165.5 mg

    Dietary Exchanges
    1/2 Fat, 3 1/2 Very Lean Meat

    See the Detailed Nutritional Analysis
    Powered by ESHA



    Servings Ingredients
    6boneless skinless chicken breasts
    1pinch salt and pepper (to taste)
    1tbsp olive oil
    6fresh green onions , chopped
    1fresh lemon juice, per fruit (juice of one lemon)
    2tbsp chopped parsley
    1tbsp dijon mustard
    1/3cup fat free reduced sodium chicken broth



    Directions
    1 Place the chicken breasts between sheets of waxed paper, and pound slightly with a mallet to flatten, if desired.
    2 Sprinkle with salt and pepper. In a large skillet heat the olive oil, and cook the chicken on each side until done - about 15 minutes total. Remove chicken from the skillet, and set aside.
    3 Add the green onions, lemon juice, parsley, and mustard to the skillet. Cook, stirring constantly, for 1 minute. Whisk in the broth, and stir until smooth. Return the chicken to the pan, and serve with the sauce.
  • kiwikara
    kiwikara Posts: 65 Member
    I like to marinate mine in either Olive Oil, or Chicken Stock (less fat), with kosher salt, garlic, and any of your favorite herbs! Marinate in fridge for at least one hour. Then I broil it! Depending on thickness, 5-10 mins per side. I think broiling is nice because it doesn't dry it out! You can also marinate in things like teriyake sauce, cream of chicke soup, etc.
  • dls06
    dls06 Posts: 6,774 Member
    Southwestern Chicken
    Source: dLife

    Grilled chicken with a variety of Southwestern spices.


    Rating:
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Difficulty: EASY


    Nutrition Facts

    Makes 4servings
    Amount Per Serving

    Calories 207.9

    Total Carbs 0.6 g

    Dietary Fiber 0.3 g

    Sugars 0 g

    Total Fat 8.6 g

    Saturated Fat 1.4 g

    Unsaturated Fat 7.2 g

    Potassium 345.5 mg

    Protein 29.8 g

    Sodium 375.4 mg

    Dietary Exchanges
    1 1/4 Fat, 4 Very Lean Meat

    See the Detailed Nutritional Analysis
    Powered by ESHA



    Servings Ingredients
    2tbsp olive oil
    1medium garlic cloves , pressed
    1tsp ground cumin
    1tsp chili powder
    1tsp oregano leaves , dried
    1/2tsp salt
    1lb boneless skinless chicken breasts (halves or thighs)



    Directions
    1 In a small bowl, combine oil, garlic, cumin, chili powder oregano, and salt. Mix them together.
    2 Brush the mix over both sides of the chicken to coat. Heat chicken over medium-hot grill for 8 to 10 minutes or until center is no longer pink. Flip once over during grilling. Can be served immediately.

    Additional Information
    Make ahead of time, because this recipe can be refridgerated up to several days and/or frozen for even longer.
  • cillytilly
    cillytilly Posts: 243
    I did this a few weeks ago with chicken breasts not thighs and left out the chives, and did half summer squash and half zuchini. I loved it I want to make it again soon.
  • cillytilly
    cillytilly Posts: 243
    sorry the recipe is http://www.goodhousekeeping.com/recipefinder/summer-squash-chicken-534
  • sarah829522
    sarah829522 Posts: 139
    bump great recipes
  • Stormyyy
    Stormyyy Posts: 247 Member
    Bump any more chicken ideas? Keep em coming plz :)
  • julesgill
    julesgill Posts: 29
    *Marinate in any kind of low fat dressing and throw on the grill
    *Throw in the crockpot with a packet of taco seasoning and chicken broth, cook all day, shred for tacos, quesadillas, salads
    * Chunk and throw in with mixed veggies, pasta and some balsamic vinegar
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