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

We had chicken fajitas tonight, which I love...but gosh, there must be something interesting to make that's not too difficult other than fajitas and some sort of chicken/veggie stir fry! Love to hear some ideas from you all!

Quick & easy:

Marinate chicken breasts/strips in Italian dressing. (I usually take them out of the freezer, pour the dressing in the ziploc, reseal and put in frig to defrost.) Mix equal parts seasoned bread crumbs and parmesan cheese. Coat breasts and broil. It's wonderful, you can serve it with just about anything, kids usually like it and works great on pork chops, too.

(Doing this from memory, so forgive me if I don't make a lot of sense!)

Chicken and Leek Thatch

1 lb (approx) boneless/skinless chicken breast
1 pkg shredding potatoes (hash browns...avail in UK?)
1 sm onion, finely chopped
small amount of bacon
2 cans cream of chicken soup
1 soupcan full of milk
1 lb finely sliced leeks

Fry bacon in pan until cooked.  Remove from pan.  Cut chicken into small pieces and cook in bacon drippings until brown.  Remove from pan.  Cook onion in pan until soft.  Remove from pan.  Cook leek in pan until 'wilted'.  (Note:  you may need to add a small amount of additional oil to pan while cooking onion and leek - I usually use a little olive oil.)  Add cooked chicken and bacon to the leeks.  Mix together two cans soup and one can milk and pour mixture over chicken, bacon, and leeks.  In a separate bowl, mix together shredded potato and onion w/a bit of salt and pepper.  Pour chicken/bacon/leek/soup mixture into casserole.  Cover with potato/onion mixture.  Bake in fairly hot oven (425 or so) for approx 30 minutes or until all hot and bubbly.  Can place under the broiler for a few minutes before serving if you want to brown/crisp the potatoes.

(Stolen from Sainsbury's website several years ago and adapted for single, working mother!!!)

I'm doing this tonight (stolen from Anthony Worroll Thompson)

Ingredients
For the peanut sauce
4 tbsp peanut butter
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp honey
1 tbsp milk
1 garlic clove, peeled and crushed
½ lime, juice only

For the chicken satay sticks
1 chicken breast
2 tbsp soy sauce
2 tbsp honey
pinch of chilli flakes
1 tsp sesame seeds
1 tsp soft brown sugar
handful fresh coriander, chopped
1 garlic clove, peeled and crushed



Method
1. To make the peanut sauce, place the peanut butter, sesame oil, soy sauce, honey, milk, garlic and lime juice into a food processor.
2. Blitz until smooth and transfer to a serving dish.
3. For the satay, mix the soy sauce, honey, chilli flakes, sesame seeds, sugar, garlic and coriander together in a large bowl.
4. Cut the chicken into strips and marinate in the satay sauce for ten minutes (or as long as time allows).
5. Thread the chicken strips onto four wooden skewers.
6. Heat the oil in a chargrill pan until hot.
7. Chargrill the satay sticks for 2-3 minutes, turning occasionally, or until cooked through.
8. Remove from the heat and transfer to serving plates. Serve the peanut sauce alongside.

Yummmmmm...all good ideas! I had forgotten about using italian dressing (good for steaks before grilling too) so thanks for the memory jog. We all love leeks, so that recipe will work out (plus it isn't labor intensive, which I love), and we love chicken satay, just never considered making it myself!

the easiest is what we did last night!

for 2, for 4, double it all:

2 chicken breasts
1 leek
1/2 onion
1 pepper (any colour)
2 tbsp balsamic vinegar
1 tbsp olive oil
dash garlic salt, dried basil, oregano

cut up all veg and put in baking dish.  lay chicken on top and pour vinegar and oil over it all.  shake on spices and bake at 200 for 30 min.  Halfway shift breasts UNDER veggies-this makes them mega moist!

This isn't particularly healthy, but if you use reduced-fat soups it's a bit better. But it's REALLY easy (it's what I make when I just can't be ar$ed!) and just about everyone usually likes it:

In a large bowl mix:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup white wine (the alcohol will cook off, so it's still OK for kids)

Place four boneless, skinless chicken breasts into a baking dish, cover with soup mixture. Grind fresh black pepper to taste. Cover and bake at about 150-170 (depending on your oven - mine runs hot) for 45 mins.

Remove from oven and add chopped mushrooms (as many or as few as you like) and return to oven for 15 minutes.

Serve over egg noodles or rice with green salad.

chicken parm

stuffed chicken,
simple. i cut a hole on top of the chicken breast and put stuffing in there and cover it all in gravy

i have to vouce for onetiger's satay....it was honking GOOD

I just melt marg or butter with chopped garlic.  Pour over chicken, wait 20 minutes (Or overnight) and throw on the Forman or in a non-stick pan.  Very yummy.

the easiest is what we did last night!

for 2, for 4, double it all:

2 chicken breasts
1 leek
1/2 onion
1 pepper (any colour)
2 tbsp balsamic vinegar
1 tbsp olive oil
dash garlic salt, dried basil, oregano

cut up all veg and put in baking dish.  lay chicken on top and pour vinegar and oil over it all.  shake on spices and bake at 200 for 30 min.  Halfway shift breasts UNDER veggies-this makes them mega moist!

I am trying this tonight for dinner....

did you like it maddie?  it's so easy and so yummy!!!!

Apologies cause I don't measure when I cook, this is our favorite recipe;

Chicken Wellingtons
Chicken Breasts                  Puff Pastry
garlic                                   mushrooms
onion or leek                       thyme & tarragon
white wine                          1 egg
stoneground mustard         butter

Melt butter in a skillet.  Cook boneless/skinless chicken breasts about 5 minutes on each side. Season. Set aside to cool.

Finely chop mushrooms (A lot? )  and an onion or leek. Cook in skillet (w/ butter or oil .. just a dribble or two and a clove of garlic)  Add a bit of  fresh ground pepper, a pinch of salt and a couple pinches of thyme and tarragon and a double splash of white wine.  Cook until mushrooms release their liquid and then continue cooking to reduce the liquid.

Roll out puff pastry, cut into squares.  Brush with a little beaten egg white (save the egg yolk) .  Place chicken breast in middle of a square, spread on some Dijon or stoneground mustard. Top with some of the mushroom mixture fold over dough  Then roll up edges and crimp to seal (like a lace edged half moon) 

Refrigerate (for 1 – 4 hours)   preheat oven to 350.  Milk egg yolk with a little milk and brush tops of pastry.  Bake until golden.

It sounds way more complicated than it is, and it's sooooo yummy (even with quorn fillets instead of chicken )

Another yummy one;

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

Preheat the oven to 190C
Wilt spinach in  microwave. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then dot the top with a little butter (or brush on melted butter). Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 40 minutes in the preheated oven.

Other easy recipes;

Cook chicken in a skillet, pour over 1 jar (or a cup of homemade) salsa. Simmer for 20 minutes.

Chicken crepes - Sautee sliced chicken with thinly sliced leeks.  Prepare a basic cream sauce (mushroom or onion is good - but we eat a lot of musrooms and onions round here!)  Pour over chicken, reserving some to drizzle on top of crepes. Spoon chicken mixture into hot crepes and drizzle sauce on top to serve.

Chicken & Angel hair - stirfry chicken with carrots& broccoli - Add garlic, basil and 1/2 c broth. Toss with cooked angel hair pasta and parmesean.

Chicken soft tacos (of course, not all that different than the fajitas Just more cumin! )

Wrap sandwiches

Lemon chicken

Enchiladas

Rosie

did you like it maddie?  it's so easy and so yummy!!!!

Yes, it was lovely and so easy to make.