Recipe: 01-12-2000: 31 Chicken Breast Recipes Part 1

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!!

Dawn,NYS (05:26:05) : Raspberry Chicken Categories:

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 saut 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.

Ken (02:25:00) : Quick Chicken and Noodles

4 skinless boneless chicken breast halves
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 can (14.5 oz.) Swanson chicken broth
1/2 teaspoon dried basil leaves -- crushed
1/8 teaspoon pepper
2 cups frozen broccoli, cauliflower, carrots
2 cups dry wide egg noodles

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 cheeset

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 (02:16:22) : 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

3 whole frying chicken breasts, split
5 tablespoons soy sauce
3 cloves garlic, finely minced
1 teaspoon ground cinnamon

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. Saut in the butter until nicely browned on both sides.

Transfer to a heated platter and keep warm.

Add the onion to the skillet and saut 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.

Makes about 1 1/4 cups.
Makes 6 servings.