Looking for Chicken Breast Ideas

Here is a favorite recipe of mine, not even sure where I started doing this from: this is much tweaked from many sources)

Lemon Marinade (for Chicken or other protein dishes)

First start by gathering the ingredients for the marinade.

INGREDIENTS: (enough for a big batch would be)

4 Tablespoons Olive oil (or with butter or ghee substituted for some or all of that depending on your preferences)
4 Tablespoons Lemon Juice (I've done this with fresh lemon juice and processed and both come out great)
1 teaspoon each: basil, garlic (fresh or dried), and lemon pepper
quarter teaspoon salt
quarter teaspoon pepper

(If cooking fish or for fewer than 2 to 3 people cut the recipe in half.)

You can use this marinade with whatever meat you want to use. If you make more than you can use, separate some of it off and save if for something else. I often use 3 or 4 medium to large split breasts of chicken with the skin. Or a half Salmon. Or sliced pork tenderloin. You could use this marinade on almost anything including firm tofu.

INSTRUCTIONS:
Start by pouring the measurements of Olive Oil and Lemon juice into a bowl. Then measure the spices and salt/pepper into the oil and juice mixture and whisk together with a fork or whisk. The measurements on this are actually kind of important.. I've tried to eyeball it and it didn't come out nearly so good.

From there it depends on what you cook. Whether pork or chicken or fish start from thawed not frozen:

For pork or chicken (not fish): make enough marinade to turn the pieces of meat in the mixture several times (in the pan is fine) leaving a bit in the bottom of the pan for it to cook in. If you're cooking chicken and it has skin start with the skin side down. Cook in a preheated 350 degree Fahrenheit oven for 30 to 45 minutes (depending on how many pounds you're cooking) then flip and cook for 5 to 10 minutes more. It's done when no more dark pink and juices run clear. Remove from heat and allow to sit off the heat covered with foil for 4 minutes before serving. The reason for resting the meat covered after it's cooked is that it helps it retain it's juices and be moist and tasty, and helps assure it's cooked through.

For fish first grease the dish and place the fish skin side down if there's skin. Only make a small amount of marinade enough to lightly brush the meat side of the fish without allowing it to accumulate on the pan or below the fish/on the skin. Cook fish in a preheated 400 degree Fahrenheit oven for 15 to 28 minutes (depending on how many pounds your'e cooking. You do not flip. Fish is done when the skin on the bottom is crisp and the meat on top is opaque and flakes with a fork. Remove from heat and allow to sit off the heat covered with foil for 4 minutes before serving (optional) fish is more suited to serving immediately once it's done.

From there you can eat it up and/or use whatever leftovers in a myriad of recipes.

You can also draw off the cooked marinade in the bottom of the pan if any and use it as a concentrated broth in stocks/soups/stews.

Bump! Great recipes!

Bump for later reference. Great recipes ideas everyone!

I just grill mine, but sprinkle with some of those ready made herb sprinkles, there is a no salt one for chicken. get a variety of spices. serve with veges and brown rice which may be jazzed up with some pepper and garlic.
also do a spagetti dish, wholemeal spagetti, tinned chunk tomato with garlic and herbs, capsicums, mushrooms, brocoli and chicken.

There are so many replies I have not read them all. Sorry if this has been posted already.
I think the breast meat, having such low fat can easily dry out. so I like to poach them sometimes for a change.
If you boil some water in a large pot, then simmer. Add a little ginger root, peppercorns as salt. put the breast meat in and turn the cooker off. Keep the pot lid on. They will cook gently in the flavoured water and be absolutely succulent.
Enjoy!

Bump, 's all these reciepes!

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I love Orange Chicken, I make brown rice to go with it rather than white rice. Here is my recipe: http://www.howdoesshedoit.com/12638.orange-chicken

I also love this website howdoesshedoit.com because it has a meal planner and then turns it into a shopping list for you. I am always forgetting ingredients I need.

Let me know how you like it!

3-4 Chicken breast, 1 jar of Salsa to taste medium or hot, 2 Tbsp of Chili Sauce (Heinz or whatever you prefer) , Salsa Ranchero (can be found in a can in the hispanic food isle). Put it all together in the slow cooker, 2 hours on high and 3 on low or 7-8 on low. Serve with rice and baked beans.

Pound chicken out to 1/2 inch thickness. Marinate for 15 minutes in 2 tbs Kens fat free sun dried tomato salad dressing. Heat up BBQ grill to 350. Put chicken on grill for 6 min on one side. Meanwhile in a medium bowl add a diced medium tomato, 1 tbs kens sun dried tomato dressing 1 tsp basil, fresh is best, dried is good too, and 1/2 cup of mozzarella cheese mix up. Place a sheet of foil on grill, flip chicken to second side onto foil and top each piece with mixture. Grill with cover shut for 8 minutes.
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Have cut down on my red meat intake completely since starting on MFP, great ideas for chicken! Thanks to all who have contributed to this thread!