recipelink.com Recipe Swap - 01-12-2000 31 Chicken Breast Recipes Part 1 of 2
Lily.TN (09:32:19) : Chicken Teriyaki
3 or 4 chicken breasts 1 cup soy sauce garlic 1 tsp. ginger pineapple rings
Marinate chicken breasts in mixture of soy sauce, garlic and ginger for 1 hour (or longer). Place pineapple rings on chicken breasts & cook at 350* for 30 minutes.
Fleigh,.wa (06:53:35) : This is a previous post from BB but it is soooooo good! Leftovers are even better!
Hi there TKL pals! Here is the recipe I use for Chicken Cordon Bleu that you asked for! I must warn you it is soooo good you will want to make a double batch for seconds and leftovers!! Yep it heats up great for leftovers!! I have a girlfriend who is the head chef at a major hotel here in the area and she fell in love with it and liked it much better than her own recipe!! I hope you enjoy it as much as we all do...I made it for a special occasion well over 15 years ago and have been making it for special and even not so special occasions ever since!! Bon Appetite!!!!
Chicken Cordon Bleu
6 medium whole chicken breasts, skinned and boned ** 1 - 8 ounce package Swiss cheese slices 1 - 8 ounce package sliced cooked ham 6 tablespoons all-purpose flour 2 teaspoons paprika 8 tablespoons butter or margarine ( I always use butter) 3/4 cup dry white wine 1 1/2 teaspoon chicken flavored bouillon or 1 1/2 teaspoon chicken flavor stock base 1 1/2 tablespoons cornstarch 1 1/2 cups heavy or whipping cream
With meat mallet or dull edge of knife, pound breasts to about 1/4 inch thickness. Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks. On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture. In a large skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve generously over chicken.
**After tenderizing breasts with mallet... I VERY LIGHTLY season the breasts with a seasoning salt to boost the flavor a little...it is personal preference and still very delicious without it!!
4 Boneless chicken breast halves 1/4 ts Salt 1/4 ts Pepper 1/4 c Butter 1/3 c Chopped onion 1/3 c Raspberry vinegar 1/3 Heavy cream 1 c Fresh raspberries Fresh mint sprigs; for garnish
Sprinkle chicken with salt and pepper. Fry 5 minutes on each side in melted butter. Remove chicken from skillet, add onion and sauté until tender. Replace chicken; add vinegar and cook, covered, 5 minutes. Remove chicken; keep warm. Reduce heat to low, add cream and 3/4 cup of the berries; heat, stirring gently. Spoon sauce over chicken and top with remaining berries.
Garnish with fresh mint sprigs, if desired. Makes 4 servings.
susannahoh (02:39:49) : Chicken Breasts with Ham and Cheese
3 whole chicken breasts salt and pepper thin slices Swiss cheese thin slices prosciutto or boiled ham 1/4 c flour 1/4 c salad oil 1/2 c sherry 1 c water 1 envelope chicken gravy mix parsley flakes
Cut breasts in half, remove bones and skin. Place each piece of chicken between two pieces of wax paper, flatten with rolling pin, meat hammer, or edge of heavy saucer. Sprinkle with salt and pepper. On each slice of chicken, place a slice of cheese and a slice of ham. Tuck in sides of breasts over filling and roll up. Secure with wooden picks or string. Roll chicken in flour. Heat oil in skillet, brown chicken breasts on all sides for about 15 minutes. Remove from skillet and pour off excess fat. Add wine to skillet along with water and gravy mix. Bring to a boil, stirring constantly. Put chicken back into pan, spooning sauce over it. Cover and simmer 10-15 minutes. Add a little additional water or sherry if sauce becomes too thick. Remove strings or wooden picks before serving. Sprinkle with parsley flakes. 4-6 servings.
In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and paprika. Set chicken aside. Add broth, basil, pepper and vegetables. Heat to a boil. Stir in noodles. Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink. If desired, garnish with fresh basil.
Serves 4--245 calories--4 fat grams
Ken (02:23:56) : Orange-Glazed Chicken
3 Tablespoons cornstarch 1 can (14.5 oz.) Swanson Vegetable Broth 1 teaspoon lemon juice 1/2 cup sweet orange marmalade 6 skinless boneless chicken breast halves 6 cups hot cooked rice -- cooked without salt
In bowl mix cornstarch, broth, lemon juice and marmalade until smooth. Set aside.
In medium nonstick skillet over medium-high heat, cook chicken in 2 batches, 10 minutes or until browned. Set chicken aside. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. If desired, garnish rice with fresh parsley and chicken with fresh thyme.
Ken (02:22:10) : Lemon Herb Chicken
1 can (14.5) oz. Swanson Chicken Broth 3 Tablespoons lemon juice 1 teaspoon dried basil leaves -- crushed 1 teaspoon dried thyme leaves -- crushed 1/8 teaspoon pepper 4 chicken breast halves -- skinned
In a bowl mix broth, lemon juice, basil, thyme, and pepper. Set aside. Place chicken on lightly oiled grill rack over medium-hot coals. Grill uncovered 20 minutes, turning often. Brush with broth mixture and grill 20 minutes more or until chicken is no longer pink, turning and brushing often with broth mixture.
155 calories per serving--4 grams fat.
Ken (02:20:53) : Herbed Brown Rice and Chicken
4 skinless boneless chicken breast halves 1/4 teaspoon garlic powder 1/8 teas pepper 1 can (14.5 oz.) Natural Goodness chicken broth 1/2 teas dried thyme leaves -- crushed 1 1/2 cups uncooked quick-cooking brown rice 1 cup frozen peas 1/4 cup grated Parmesan cheese
In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and pepper. Set chicken aside. Stir in broth and thyme. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 5 minutes. Return chicken to pan. Add peas. Cover and cook 5 minutes more or until chicken is no longer pink and rice is done. Remove chicken. Stir cheese into rice mixture.
Makes 4 servings--317 calories--6 grams fat
Ken (02:19:32) : Top Secret Recipes version of Applebee's Low-Fat Blackened Chicken Salad
Dressing 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika
Chicken Marinade 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire
2 boneless, skinless chicken breast halves 2 tablespoons light butter
Salad 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.
Ken (02:16:22) : Easy & low-fat Lemon Rosemary Chicken
2 Skinless, boneless, chicken breasts split 2 cloves garlic minced 1/4 c white wine 1 tbs butter or spray product 1 lemon 1 Tbs rosemary (fresh is best)
Directions Grease frying pan use what you like either butter or one of those reduced fat sprays. Brown chicken on both sides. Remove chicken place in casserole pan. Add garlic to frying pan and cook until you smell garlic remove to casserole pan. Add wine to deglaze the pan and add to casserole pan.
Slice lemon and top each piece of chicken with a slice of lemon and rosemary.
Cover with foil and cook in a 350 degree oven for 45 min or until chicken is tender
Ken (02:13:54) : (Low fat) Soy-Cinnamon Chicken Breasts
Trim fringe fat from chicken. Combine with soy sauce, garlic and cinnamon in a bowl or plastic bag. Refrigerate several hours, turning once or twice to coat chicken with marinade.
Arrange chicken pieces skin-side up on a shallow non-stick roasting pan. Bake uncovered 1 hour at 350°F, basting with any reserved marinade.
Yield: Makes 6 servings. 160 calories each serving.
sweetpete,oh (02:03:10) : Sweet Cranberry Chicken
6 skinless chicken breast fry in olive oil or butter until lightly brown.. place in 9x13 pan without drippings In sauce pan on top of stove cook the following: 1 16 oz jellied cranberry sauce, 1 12 oz chili sauce, 2 Tbsp. brown sugar, and 1 tbsp lemon juice until bubbling.... Pour over chicken and bake for 20 to 30 min at 350 uncovered..
susannahoh (01:17:57) : A recipe from our cookbook
MAGNIFICENT MARINADE FOR CHICKEN BREASTS Shirley Rhoten Koewler This marinade is great on grilled meat.
1 1/2 cups salad oil 3/4 cup soy sauce 1/2 cup wine vinegar 2 teaspoons parsley 1/3 cup lemon juice 2 tablespoons dry mustard 2 1/2 teaspoons salt 1 tablespoon coarse pepper 2 cloves garlic, crushed 1/4 cup Worcestershire sauce
Blend all ingredients; pour over chicken breasts. Marinate several hours or overnight. Yield: 3 1/2 cups of marinade
Chick (11:55:38) : Grilled Chicken Breasts with Garlic-Lemon Marinade
A tangy eastern Mediterranean marinade gives a fine flavor to delicate chicken breasts and fish.
For a stronger taste, you can marinate fish up to two hours and chicken overnight. Barbecue some corn, red and green peppers and large mushroom caps alongside the chicken and serve them as accompaniments.
6 chicken breast halves with skin and bone, about 3 pounds 1/4 cup olive oil 2 cloves garlic, minced 2 tablespoons strained lemon juice 1 teaspoon ground black pepper 1 teaspoon ground cumin, optional 1/2 teaspoon salt or to taste, optional
Place chicken in shallow dish. Combine olive oil, garlic, lemon juice, pepper and cumin in small bowl. Pour evenly over both sides of chicken. Cover and refrigerate, turning pieces occasionally while heating coals, or longer if desired.
Remove chicken from marinade and sprinkle lightly to taste with salt. Set chicken on oiled rack 5 or 6 inches above glowing coals or on broiler rack in broiler. Grill, covered, or broil about 10 minutes per side, or until thickest part of meat near bone is no longer pink when cut. Serve immediately.
Variation: Garlic-Herb Marinade for Chicken or Fish: Prepare marinade as above, omitting cumin and using only 1/2 teaspoon black pepper. Add 1 teaspoon dried leaf thyme or 1 teaspoon oregano and 1/2 teaspoon minced fresh rosemary.
Makes 6 servings.
Chick (11:53:23) : 'Dressing' Chicken
1 bottle Italian Dressing 6 Boneless, Skinless Chicken Tenderloins
In a medium size frying pan arrange the 6 pieces of chicken. After placing the chicken pour the Italian dressing over the chicken (Not All of It). When the chicken looks almost done pour the rest of the dressing over the chicken to taste. When the dressing has either been all absorbed by the chicken or evaporated raise the stoves temperature slightly to brown the chicken for looks. Serve w/ rice or mashed potatoes preferably.
Makes 5-6 servings.
Chick (11:50:48) : Chicken Breasts In Green Peppercorn Sauce
4 large split chicken breasts, skinned and boned 4 tbls butter 3 tbls minced onions 1/3 cup dry white wine 1/2 cup heavy cream 2 tsps green peppercorns, drained and chopped 1 tsp whole peppercorns, drained 1 tsp fresh tarragon, or 1/4 teaspoon dried salt to taste
Pound and flatten the chicken breasts. Sauté in the butter until nicely browned on both sides.
Transfer to a heated platter and keep warm.
Add the onion to the skillet and sauté until soft. Add the wine and bring to a boil. Reduce 2 tablespoons, scraping up any bits on the bottom of the pan.
Stir in the heavy cream, peppercorns, and tarragon. Continue cooking until reduced and thickened. Remove from heat and correct seasonings. Spoon the sauce over the chicken breasts and serve immediately.
Serves 4.
Chick (11:48:56) : Fiesta Chicken Roll-Ups
2 boneless skinned chicken breasts, split and pounded thin (1 1/4 lbs) chili powder to taste fresh ground black pepper to taste 2 oz cheddar cheese in 4 equal sized slices 1/4 cup sliced green olives 1/4 cup unsalted butter or margarine, melted 3/4 cup crushed taco or corn chips 8 oz can of your favorite taco sauce
Season one side of the chicken breasts with the chili powder and pepper. Place one slice of cheese on each spiced side of breast and spread a tablespoon or so of olives down the center.
Fold or roll breasts to enclose the filling and secure with toothpicks. Roll breast in melted butter, then roll in crushed chips. Arrange seam side down in an 8-inch square baking dish.
Cover with wax paper and cook on MEDIUM for 8 - 9 minutes, or until chicken is tender. Let stand, covered, for 5 minutes. Meanwhile, in a small glass bowl, heat your taco sauce on HIGH for about 2 - 3 minutes, or until hot. Pour over chicken and serve.
Chick (11:44:45) : El Cholo Chicken Tostadita
4 medium chicken breast halves 1/2 cup lime juice Salt, pepper 2 cups shredded iceberg lettuce 1 small head butter lettuce, shredded 1/2 cup shredded red cabbage 1/4 cup thin-sliced green beans 1/4 cup green peas 1/2 cup julienned cooked or canned beets 1/2 small jicama, peeled and julienned 1/4 cup sliced pitted ripe olives 1 avocado, seeded, peeled and sliced 4 ounces aged dry jack cheese, shredded 1/2 cup sour cream or creme fraiche Orange-Lime Dressing 6 (10-inch) whole-wheat flour tortillas, fried
Marinate chicken breast halves in lime juice at least 2 hours or overnight. Season to taste with salt and pepper. Grill until browned on both sides. Cool, then cut into strips.
Combine lettuce, cabbage, green beans, peas, beets, jicama, olives, avocado, cheese and some sour cream. Toss with some Orange-Lime Dressing to moisten. Place 1 tortilla on each of 6 plates. Divide salad among tortillas. Top with grilled chicken strips and remaining sour cream. Serve with remaining Orange-Lime Dressing.
Orange-Lime Dressing
1/2 cup orange juice 2 tablespoons lime juice 3 tablespoons olive oil 1 1/2 teaspoons Dijon mustard 2 tablespoons apple cider vinegar 2 tablespoons rice vinegar 2 tablespoons mixed chopped fresh basil, cilantro, marjoram and oregano 1/2 teaspoon black pepper 1 1/2 teaspoons sugar Salt
Combine orange and lime juices, olive oil, mustard, vinegars, herbs, pepper and sugar. Season to taste with salt. Mix well. Cover and chill until serving time.