Chook Me! - Can anyone give me good recipes for chicken breast other than just grilled or baked?

Can anyone give me good recipes for chicken breast other than just grilled or baked?

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cut into thin strips and saute or stir fry. there are loads of great things you can do with chicken. the possibilitys are endless! just depends on what you like.
how about stir fry? STIR-FRIED CHICKEN Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Poultry Stir-fry Usenet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Chicken breast, -boneless 12 Mushrooms (white) 1/2 lb Broccoli, fresh -(or 1 pk frozen) 1/4 c Chicken broth 2 T Soy sauce 2 T Sherry 1 T Cornstarch 1 Egg white 1/2 t Salt 1/2 c Vegetable oil -(peanut oil is best, -but sunflower oil -is good, too) 1/2 t Cornstarch 6 oz Bamboo shoots, canned -(optional) 6 oz Cashew nuts, broken -into large pieces Cut the boneless chicken breast into bite-sized pieces. Wash and slice the mushrooms. If using fresh broccoli, wash and cut it up into bite-sized pieces. If using frozen broccoli, heat it or partially thaw it first. Combine chicken broth, soy sauce, sherry and about 1 T cornstarch. Stir well and set aside. Combine beaten egg white, salt, about 1/2 t oil and about 2 t cornstarch. Add the chicken cubes to the mixture and stir until the chicken is well-coated. In a wok or deep cast iron pan, heat about 3 T vegetable oil until hot. Add the chicken pieces in small batches and stir continuously until golden brown. After each batch is finished, remove and drain. Add oil sparingly as needed. Stir fry the mushrooms in the wok. Stir fry the broccoli in the wok. Combine the chicken, mushrooms, broccoli, bamboo shoots and cashew nuts in the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch sauce and stir until thickened. Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. NOTES: * Chinese stir-fried chicken with broccoli and nuts. Yield: Serves 2-3. * Bamboo shoots are available in cans at Chinese grocery stores. Fresh broccoli is preferable to frozen, and it should be stir-fried for only a few minutes to keep it crunchy. Endless variations of this basic recipe are possible. Beef, pork, or other lean meats can be substituted for the chicken. Tofu cubes or brown beans can be used to make this a vegetarian recipe. Chopped almonds can be used instead of cashews. Water chestnuts are a delightful addition. Green or red bell peppers can be used instead of broccoli. : Difficulty: easy. : Time: 45 minutes. : Precision: no need to measure.
Try boiling, it's healthy that way. Use some barbeque sauce if you like makes great sandwiches.
Here is the best place to get any recipe.
Place chicken breasts in a cake pan. Pour cream of mushroom soup mixed with half can of water over them. Over the top of that pour a can of Rotel diced tomatoes with chilis (I like the milder version). Cover with foil and bake for 45 minutes to 1 hour at 350. Remove foil, sprinkle with grated cheese and bake another 5 minutes or so until the cheese melts. If desired, you can put cut up potatoes, mushrooms, carrots, and celery slices in with the chicken and you have an entire meal.
Deep fried anything is tasty. Check out Cook's Illustrated/America's Test Kitchen, they're like an university of "pro"fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice.
"Steph’s Yummy Chicken Stuff” 2 pounds of boneless skinless chicken breast (I usually use those bagged frozen ones, and use enough to fill the pan) 1/3 C sour cream 1/3 C Mayo 1/2 packet of dry hidden valley dressing mix 1-2 T heavy cream (optional) 3-4 cans of sliced mushrooms, or fresh 1/4 C (or more) grated parmesan cheese (I actually use the parm/romano blend - but you want grated, not shredded) Place thawed (a little frozen yet still works) chicken breasts in a single layer in a baking dish. Spread mushrooms over chicken, trying to keep them on the chicken. Mix together sour cream, mayo, HV mix, and cream until blended. Place large dollups of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes. (over) Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it! Things not to do: I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy".
Deep Fried Boiled Broiled Stir Fried Casserole With Pasta Spinach
Pound the chicken breast until thin and flat. Place a thin slice of ham on each breast. Roll up and tie securely with a slice of bacon. Place in a baking pan. Bake at 350 until done. Drain off grease and cover with either a cheese sauce or a can of cream of chicken soup and continue to cook until soup or sauce is hot.
Chicken Ritz Casserole Ingredients: 5-6 chicken breasts, cooked 1 can cream of chicken soup 1 can cheddar broccoli soup about 1/4 soup can of milk 1-1/2 c. sour cream 2 c. cooked minute rice (1 c. prior to cooking) dash salt and pepper 30 to 40 Ritz crackers, crumbled Butter Cooking Instructions: Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins. Chinese Walnut Chicken Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients: • 1 teaspoon cornstarch • 1 Tablespoon water • 1 egg white, beaten • 4 skinless, boneless chicken breasts, cut into one-inch cubes • 3 Tablespoons soy sauce • 1 Tablespoon bourbon • 1/2 teaspoon sugar • 4 Tablespoons oil • 3 whole scallions, cut into 2-inch slivers • 2 slices fresh ginger, minced • 1 medium garlic clove, minced • 3/4 cup coarsely chopped walnuts • Hot cooked rice Method: In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice. Notes: One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever. Garlic Chicken Breasts with Brown Sugar This is so easy and very good! Tbs oil 6 or more garlic cloves, minced 1 Tbs brown sugar 3 boneless skinless chicken breasts Preheat the oven to 500F. Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful. Take it off the heat after 5 minutes or so and add the brown sugar and stir it in. Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done. Pesto Chicken Florentine •2 tablespoons olive oil •2 cloves garlic, finely chopped •4 skinless, boneless chicken breast halves - cut into strips •2 cups fresh spinach leaves •1 (4.5 ounce) package dry Alfredo sauce mix •2 tablespoons pesto •1 (8 ounce) package dry penne pasta •1 tablespoon grated Romano cheese ________________________________________ DIRECTIONS: 1.Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes. 2.Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside. 3.In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain. 4.Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve. Tuscan Garlic Chicken Serves 6 Prep Time: 15 minutes Cook: 30 minutes Ingredients 6 boneless, skinless chicken breasts 1 1/2 cup(s) flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian herb seasoning 1 lb(s) curly or regular fettuccine 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup(s) dry, white wine 1/2 lb(s) whole leaf spinach, stemmed 12 oz heavy cream 1 cup(s) Parmesan cheese, grated Procedures Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil – enough to coat – and sauté chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary. When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F. Cook pasta according to package directions. Drain and set aside until needed. While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. Add remaining 1 Tbsp of flour and stir to combine. Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese. Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.
Cut into strips and make chicken fingers out of em! Yummy!
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=chicken,%20foil&u3=**16*66&wf=9&recipe_id=75480 try this. my whole family loves it!
My favorite chicken dish in the world is chicken francaise. Here is a good recipe for it. Chicken Francaise Serves 4 4 large skinless boneless chicken breast halves (2 lb total) 1/2 cup vegetable oil 1 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon black pepper 3 large eggs 1/2 stick (1/4 cup) unsalted butter 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced 1/4 cup chopped fresh flat-leaf parsley Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner. Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices. Gourmet Magazine Oct. 2003 Adapted from La Viola, Syosset, NY
i made this the other day & my husband loved it 1 can campbell's cream of chicken soup 1 1/3 cups water 3/4 cups uncooked long grain rice 2 cups frozen mixed veggies 1/2 teaspoon garlic salt 1 cup shredded cheese ; stir soup,water,veggies & onion powder add to 12 x 8 shallow bake pan top with chicken season chicken as desired bake @ 375 for 45 mins till done top with shredded cheese cover till cheese melts & serve it is an awesome dish for a cold winter's night & you can use cream of mushroom soup instead of cream of chicken if you like enjoy