Non boring chicken breast recipes????

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  • ahoy_m8
    ahoy_m8 Posts: 3,053 Member
    It's the tail end of hatch chile season. Get a pound (or a bushel), get them roasted if your store has a roaster. If not, a pound is easy to roast over open flame. Just keep rotating it until the skin is blistered all over then stick them in a paper or plastic bag for 10 minutes. Makes the skin & seeds easy to remove. Let me know if you need a hatch chile sauce recipe. It's simple once you have the chiles roasted & peeled. That can be used on chicken breasts, burritos, enchiladas, eggs... gosh, anything can be a vehicle for hatch chile sauce. Best and highest use: hatch chile stew.

    Also, I didn't see anyone mention chicken mole. Dona Maria mole in a jar mixed with chicken stock is really hard to beat (particularly considering how stupid easy the jar is compared to how painstaking it is from scratch). I put it on a tostada or, when in season, acorn squash. It's sublime with the natural sweetness of the winter squash.

    In the same vein, tomatillo sauce. Buy a pound, soak, remove husks & rinse. Pack tightly in pot, almost cover with water & boil the hell out of them until they disintegrate into sauce. Add salt & if you have it, cilantro. Makes great chicken enchiladas with sour cream (or greek yogurt) and queso fresco on top. Also makes a great one-pot dish where you cook chicken and rice together & mix in tomatillo sauce +cheese, if desired.

    !Buen provecho!
  • SMKing75
    SMKing75 Posts: 84 Member
    https://www.cookinglight.com/recipes/chicken-fajitas-1

    This is an awesome recipe if you like chicken fajitas and beer.
  • AngryViking1970
    AngryViking1970 Posts: 2,847 Member
    kshama2001 wrote: »
    This just arrived via email - looks good:
    https://www.allrecipes.com/recipe/240242/quick-and-easy-chicken-piquant/

    Ooooh, this looks good! It's got all my favorite things.
  • hesn92
    hesn92 Posts: 5,966 Member
    Well this week I'm making chicken pot pie and chicken tacos. on Sunday I made chicken parmesan.
  • hesn92
    hesn92 Posts: 5,966 Member
    My favorite marinade for chicken:

    soy sauce
    brown sugar
    pineapple juice
    ketchup
    sriracha
    garlic
    ginger

  • slake1236
    slake1236 Posts: 5 Member
    I took some parm garlic dipping sauce my husband bought for wings that wasn’t great so I marinaded them for a couple days and then grilled them. Trying them on Monday for lunch.
  • Daisy_Girl2019
    Daisy_Girl2019 Posts: 209 Member
    Add me! I love sharing recipes on my page.
  • bham6154
    bham6154 Posts: 14 Member
    Put some mustard on it, then the seasoning. Cook it over really hot fire for a few seconds on each side. Then cook slow until done.
  • Safari_Gal
    Safari_Gal Posts: 888 Member
    Saffron! Poach chicken with some sweet cream butter and grey sea salt. Sprinkle some saffron on the chicken - let saffron ‘bloom’ in the moisture from the chicken....smells and tastes wonderful!
  • Dreamwa1ker
    Dreamwa1ker Posts: 196 Member
    This cookbook has helped me: https://www.amazon.com/Just-Add-Sauce-Revolutionary-Everything/dp/1945256249
    It's a cookbook of just sauces. So you can take chicken and veggies, grilled/sauteed/sheet pan etc, and change them up with different sauces to make something different and interesting. Stir fry sauces, dressings, yogurt sauces, pasta sauces, marinades, glazes, etc. Just get friendly with the recipe builder in MFP - I save the sauces as their own recipes in there so even if I put it on say pork tenderloin instead of chicken next time I can just re-use the entry.
  • kbmnurse1
    kbmnurse1 Posts: 316 Member
    Tons of recipes on the web.
  • lark1964
    lark1964 Posts: 5 Member
    Fast, simple. 1 jar of Goya medium verde salsa. 3 pounds (ish) of boneless chicken breast. 1 tbl olive oil, heat it just a tad, put the chicken breasts on high for about 10 minutes until they get a little bit cooked, and then pour in the salsa, put the heat at about medium. Let it simmer for about 1.5 hours. It will be falling apart and absolutely delicious! Pour it on anything, eat it in tacos or with salad or veggies.
  • Sunshine_And_Sand
    Sunshine_And_Sand Posts: 1,320 Member
    edited April 2019
    I like to dry rub a packet of taco sauce onto about 1-1.5 pounds of chicken and bake.
    This goes well over roasted bell pepper strips and drained black beans, with some shredded cheese on top.
    Makes for a fairly quick and easy meal with a lot of flavor.

    Edited due to spelling
  • wilson10102018
    wilson10102018 Posts: 1,306 Member
    edited April 2019
    Well, yea, I think its about low calorie seasonings. So you pound the chicken breast flat (I remove the midline connective tissue), put it in a ziplock bag, take few squirts of balsamic glaze, minced garlic and maybe a squeeze of lemon and back in the frig for 3 hours, then sautee with roasted red bell peppers (canned in water) and saute with a pat of butter.
    Two breast fillets next to a Spring greens mix dressed only with balsamic glaze.
  • puffbrat
    puffbrat Posts: 2,806 Member
    Dreamwa1ker wrote: »
    This cookbook has helped me: https://www.amazon.com/Just-Add-Sauce-Revolutionary-Everything/dp/1945256249
    It's a cookbook of just sauces. So you can take chicken and veggies, grilled/sauteed/sheet pan etc, and change them up with different sauces to make something different and interesting. Stir fry sauces, dressings, yogurt sauces, pasta sauces, marinades, glazes, etc. Just get friendly with the recipe builder in MFP - I save the sauces as their own recipes in there so even if I put it on say pork tenderloin instead of chicken next time I can just re-use the entry.

    Thanks for this! It looks interesting and I LOVE America's Test Kitchen.
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