What's your favorite boneless/skinless chicken breast recipe?

Spinich Stuffed Chicken
fresh spinach leaves  (2 cups?)      1/2 cup sour cream
1/2 cup shredded pepperjack cheese    4 cloves garlic, minced
4 breast halves - pounded to 1/2 inch thickness
Butter, pepper

I haven't been able to find pepperjack cheese here where I am (Newcastle) and I have had to substitute a different cheese in all of my mexican recipes...no jack cheese at all. Am I looking in the wrong places? I've shopped at most stores atleast once. Maybe it is under a different name?

I thought of another one that we like.... I don't have any measurements, but they're really not needed....

4 very thin slices of pancetta/parma ham/prociutto (pretty much any of them work equally well)
4 boneless, skinless chicken breasts
Fresh mozarella
White wine
Fresh herbs (sage works well, but so does thyme)

Preheat the oven to a low temperature (probably around 100/110?) Pound the chicken breasts between sheets of cling film until they're quite thin. Lay them on top of the prociutto and sprinkle with a bit of salt, a bit of pepper, and whatever herb you're using. Slice the mozarella in thin strips and lay a couple across the chicken crossways. Roll the whole package up tightly (the prociutto will be on the outside, the mozarella will be in the centre.) Pan fry in a tiny bit of olive oil until the prociutto is browned (it will sort of melt onto the chicken breast.) Stick the bundles into the oven (to make sure the chicken cooks - but if you pound it quite thin it will probably be cooked already, in which case it just needs to be kept warm in the oven.)

In the same pan, glug in a bit of white wine to deglaze the pan and once you've scraped up the bits from the chicken bundles, let it simmer and reduce quite a bit. Put in some pepper and some of the same chopped herbs you used on the chicken. Once it's reduced a fair amount, turn the heat WAY down and put in either some single cream or a scoop of low-fat creme fraiche - don't let it boil though. Spoon the sauce over the chicken bundles to serve....

I thought of another one that we like.... I don't have any measurements, but they're really not needed....

4 very thin slices of pancetta/parma ham/prociutto (pretty much any of them work equally well)
4 boneless, skinless chicken breasts
Fresh mozarella
White wine
Fresh herbs (sage works well, but so does thyme)

Preheat the oven to a low temperature (probably around 100/110?) Pound the chicken breasts between sheets of cling film until they're quite thin. Lay them on top of the prociutto and sprinkle with a bit of salt, a bit of pepper, and whatever herb you're using. Slice the mozarella in thin strips and lay a couple across the chicken crossways. Roll the whole package up tightly (the prociutto will be on the outside, the mozarella will be in the centre.) Pan fry in a tiny bit of olive oil until the prociutto is browned (it will sort of melt onto the chicken breast.) Stick the bundles into the oven (to make sure the chicken cooks - but if you pound it quite thin it will probably be cooked already, in which case it just needs to be kept warm in the oven.)

In the same pan, glug in a bit of white wine to deglaze the pan and once you've scraped up the bits from the chicken bundles, let it simmer and reduce quite a bit. Put in some pepper and some of the same chopped herbs you used on the chicken. Once it's reduced a fair amount, turn the heat WAY down and put in either some single cream or a scoop of low-fat creme fraiche - don't let it boil though. Spoon the sauce over the chicken bundles to serve....

Drool!!!!

I haven't been able to find pepperjack cheese here where I am (Newcastle) and I have had to substitute a different cheese in all of my mexican recipes...no jack cheese at all. Am I looking in the wrong places? I've shopped at most stores atleast once. Maybe it is under a different name?

I always get it at the cheese counter in my Tescos. If yours doesn't have it, see if they can order it in for you.  Or subsitute any bland n creamy cheese & jalapenos. Or you could try the mozerella & chilli mix shredded cheese.

Rosie

nothing profound but it's easy!

This is NOT health food 

2 chicken breasts

put probably 1/2 - 3/4 cup potato crips in the food processor to crush them pretty fine (enough to cover the two breasts)  *note, can also use crackers to be a little healthier (kinda like chicken parm)

whip up a raw egg in a bowl

dip the breasts in the egg

then dip them in the crushed potato crips

I fry them in a bit of olive oil for about 15 min on medium heat or maybe a bit higher... (just cut it open to see when it's done)

make sure to salt and pepper them for flavor...

should get golden brown...Good stuff!

Have to mention that last night I just did the chicken marinade from the Satay chicken and didn't make the sauce...and people really enjoyed it (just put it on chicken breasts and bbq'd them).  It was yummy!