I need a recipe for chicken breast

Try seasoning and searing the outside really good in a pan before baking it. It makes like a "crust" so the moisture stays in. All I eat is chicken and seafood. Lot of experience with chicken breast.

Shake n' Bake has some really great new flavors, like glazed BBQ, Buffalo and Herb Parmesan. Good and easy.

I got some great ideas from this thread-Thank you!!!

The best chicken breast I have ever had and made was marinated in italian dressing (the cheapest one is fine)! It comes out juicy, seasoned and absolutley delcicious. Very easy and simple way to marinate your chicken.

I put Dijon mustard on the chicken breast, make sure there's some all around and then put some romarin on top. A little bit of water in the oven plate and hop in the oven. Water will evaporate and the chicken stays juicy. Yummy !

Simplest, yummiest chicken tacos...cooking at my house as we speak

3lb chicken breast
1pkg ranch dressing mix (powdered)
1pkg taco seasoning
1can chicken broth

Combine in crock pot, plug and go.
If I use frozen chicken breast I cook on high for several hours, or if they are defrosted, I go with low.
Once cooked, pull the meat from the crock, shred with a fork and return to the liquid...serve with tortillas and fixings for chicken soft tacos

I love trying new recipes and this one's one of my favourites. My boyfriend doesn't like East Indian food, but LOVES this recipe.

Epicure's Tandoori Chicken
Epicure's tasty Indian-inspired spice blends offer the known benefits of turmeric. Enjoy this easy dish barbecued or baked, hot or cold – only 4 ingredients and 5 minutes to prep!

Makes 4 servings

Cost Per Serving: 2.90
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients
2 Tbsp (30 ml) lemon juice
1/4 cup (60 ml) low-fat plain yogurt
1 Tbsp (15 ml) Epicure's Tandoori Seasoning
4 boneless, skinless chicken breasts
Instructions
1. Whisk first 3 ingredients in a large mixing bowl or baking dish. Add chicken, coat, cover and marinate in fridge for at least 30 minutes or overnight.
2. Preheat oven to 350° C (175° F). Roast chicken 30 minutes or, for an authentic, fire-touched taste, slowly grill on a barbecue over medium heat for 10–15 minutes per side.
Per Serving : Calories 230, Fat 5 g (Saturated 2 g, Trans 0 g), Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 11 g (Fibre 1 g, Sugars 8 g), Protein 33 g.
Tips: Serving Suggestion: Serve with a fresh green salad, warmed naan bread and prepared Epicure's Tzaziki for dipping.

there's a bunch of healthy recipes on my blog! healthy chicken parmesan, italian chicken, jalapeno lime chicken... etc...

aguiltlessglutton.wordpress.com

It's all in the chicken you buy!!! This trick forever changed the way I view chicken (my sister, too)....avoid the chicken in a bag. If you buy the kind in the flat packaging, it cooks up MUCH better!!! No kidding, night and day. Also, cooking in the oven vs. stovetop will help, too.

Here's a few ways I like to make them....
drizzle with olive oil, then shake adobo seasoning and Tony's more spice all over. Bake 375 about 30 min or until cooked through.

drizzle with oil, and cover with Montreal Chicken seasoning. Broil with the door slightly ajar so you can watch. Cook about 5 min. per side.

Put in slow cooker with a bit of water and taco seasoning. cook on low all day, then use it in tacos, burritos, encheladas, or over salad.

dip chicken breast tenders in peanut sauce and sautee in olive oil, then add stir fry veggies. Cook until heated through.

HTH!

I saw this recipe on AllRecipes.com that was submitted by Reynolds wrap. When I tried it, I was so thrilled and the chicken was incredibly tender and flavorful. Only 226 Calories using the ingredients I used...and only took 22 minutes in the oven!

Ingredients:

1 sheet (12x18-inches) Aluminum Foil
1 (4 ounce) boneless skinless chicken breast
2 TBSP BBQ Sauce (I used Stubb's cuz it's my fav and only 30 cals)
Frozen whole kernel corn
Chopped green bell pepper (I used red, but whatever you prefer)
(I added sliced plum tomatoes)

Directions:

Preheat oven to 450 degrees F or grill to medium-high.
Center one chicken breast half on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
Spoon barbecue sauce over chicken. Top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. .
Bake 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.

I served mine over rice...I made this 4 days in a row and was still excited to eat this, even on the last day!

Hi,
The most important thing about cooking chicken breasts is that you need to get the internal temperature to around 160 degrees to fully cook it without it being dry. Using a digital thermometer to monitor the temperature is the best way to ensure you do not have a dry piece of meat. I like to marinate overnight using either teriaki sauce or italian dressing. This gives the meat lots of flavor and doesn't add a lot of calories. Cook in the oven at around 375 degrees. Good luck! Deb S.

Honestly, I think 160 is much higher than you really need to go, and that helps contribute to the dryness. Chicken breast has very little fat anyway (I believe some cultures actually refer to it as 'wood meat'), so unless you're very careful, it turns to cardboard. There's really no need to go much over 145 - basically, when you cut it, it needs to be a solid color all the way through, no translucence at all, and all the juices have to be clear. Don't cook it any longer than needed to achieve that.

Marinades can help, but of course, be careful about the amount of sugar, salt, and fat in the marinade - you don't want to totally undo the benefits of eating chicken by using a marinade that adds lots of junk calories.

My favorite chicken recipes are almost all curries - they're fantastic. And since they're mostly spices with a tiny bit of olive oil and some yogurt to thicken, they tend to be very healthy - but watch how much rice you have with it! Don't buy anything in a bottle, there a a million easy curry recipes online. Get some coriander, some cumin, some turmeric, and some garlic, and you're more than halfway there. (Garam masala is always nice too, and don't forget cardamom (my favorite spice) and clove!)

Seriously though, look for recipes that actually have you build the spice blend yourself, not recipes that say things like "Add 2 teaspoons of curry powder." It's really easy to make your own, and you can tailor it to your tastes. And there are a MILLION different types of curry recipes, so saying "I don't like curry" is like saying "I don't like soups or stews or chowders" - there are probably some that you do like, if you hunt around a little bit.

Sorry, this was a bit of a ramble - good luck! (And don't overcook your chicken!!!)

I haven't read through all the replies so I'm not sure if it's been mentioned yet...

My fav recipe for chicken is:

Crockpot needed!

Slice an onion into thick slices and layer on the bottom of the crock pot. Add in half a bottle of your fav BBQ sauce... layer chicken on top (I usually use skinless, boneless) and than empty the rest of the bottle of sauce on top of the chicken. Put on low and cook for about 6 hours. Stir than put on high for 30-60 mins.

Once it's done you can serve up the whole chicken breast or you can shred it! When I shred it I use some for sandwiches (think pulled pork but with chicken, so yummy) I also use it to add to stir frys and salads.

My guess is that your heat is too high and you overcook it. I prefer to grill my chicken, and I just put a little salt and pepper on them you can also pan sear them, using just a bit of olive oil.

My husbands little sister always begs me to make balsamic chicken EVERY time she is over. Take salt, pepper, and thyme and coat the chicken breast lightly. Put about a tablespoon of olive oil in a pan and heat up, cook chicken in the pan, usually 10-12 minutes a side, depending how thick your chicken is. Then in the same pan heat some balsamic vinegar, honey, and a little brown sugar to make a sauce. I usually use the sauce as a dipping sauce, but you can put it over the chicken too.

Try using a medium heat instead of high heat. It will take a bit longer, but it will be a lot tastier.

stuffed chicken breast: http://allpatchedupquilts.blogspot.com/2012/07/stuffed-chicken-breast.html

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