Keri asked in Food & DrinkCooking & Recipes · 1 decade ago

How to make.............?

What are some ideas with making boneless chicken breast. I always make it in the oven and it comes out plain and dry. All Ideas are welcomed

12 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Untried but looks good:

    Bacon Wrapped Chicken

    8 boneless chicken breast halves

    8 slices bacon

    1 can Campbell's(r) Cream of Mushroom Soup

    1 cup sour cream

    PREHEAT oven to 275∞F. Wrap 1 slice bacon around each chicken breast.

    Place in 11"x7" baking dish. Mix together soup and sour cream. Pour

    over chicken. Bake 2 to 2 1/2 hr. or until done.

    From: Karen D/Campbells Soup







    4 servings

    Baked Lemon Chicken

    1 lb. skinless boneless chicken breast halves (4

    1 egg white

    1 teaspoon water

    ¼ cup all-purpose flour

    1 teaspoon baking soda

    ¼ teaspoon ground red pepper (cayenne), if desired (1/4 to 1

    Chinese Lemon Sauce, (recipe follows)

    Chopped green onions and lemon slices


    ⅓ cup fat-free reduced-sodium chicken broth

    ¼ cup sugar

    1 ½ teaspoons grated lemon peel

    3 tablespoons lemon juice

    2 tablespoons rice vinegar

    2 tablespoons light corn syrup

    1 clove garlic, finely chopped


    ½ teaspoon garlic powder

    ¼ teaspoon salt

    2 teaspoons cornstarch

    2 teaspoons cold water

    Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add

    chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450∫.

    Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken

    from egg white mixture; discard mixture. Mix flour, baking soda and red

    pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake

    to coat chicken. Place chicken on cookie sheet; spray with cooking spray

    about 5 seconds or until surface of chicken appears moist.

    Bake uncovered 20 to 25 minutes or until juice of chicken is no longer

    pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese

    Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into

    about 5 slices. Pour sauce over chicken. Garnish with green onion and

    lemon slices.


    Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic

    and salt to boiling in 1-quart saucepan, stirring occasionally. Mix

    cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds

    or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.


    Please note, if you should change this recipe it will no longer be an

    approved Betty CrockerÆ Recipe.

    You may notice that the nutritional information calculated by MasterCook

    is different from the nutritional information listed in the Betty CrockerÆ

    cookbooks. Because MasterCook and Betty CrockerÆ use different nutritional

    analysis programs and different nutrient databases, variations in results

    are expected.

    S(Internet Address):

    "For more great ideas visit my Web site at:"


    "© General Mills, Inc. 1998."






    4 servings


    ¼ cup Orange Marmalade

    1 Tablespoon Honey-Mustard

    ¾ Teaspoon Ground Ginger

    ⅛ Teaspoon Red Pepper (Optional)

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer

    baggie with the chicken and freeze it. Then when you want to eat it, you

    thaw overnight in the fridge

    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will

    do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless,

    maybe even whole chicken), we use 5 boneless/skinless chicken breasts to

    keep it healthier. To cook the chicken, thaw completely in the fridge,

    dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about

    25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You

    can also use your crock pot for this too!

    "Cathy Senior"

    Creative Budget #553


    Formatted and Posted by Goldi







  • 1 decade ago

    tenderize and flatten the meat with the flat side of a mallet. put mayo and seasonings all over the breast. BE CAREFUL NOT TO PUT A UNTENSIL THAT HAS TOUCHED RAW CHICKEN BACK INTO THE MAYO JAR! you won't really taste the mayo when its done, it just keeps it juicy. bake at 400 for about 25 mins, until the inside is white. this is a good basic chicken breast but the bake time works for other recipes too like if you want cheese and pasta sauce on it. this is just a good basic chicken recipe bc you can do anything with the chicken. eat it just like that or dice it up for a sandwich or taco.

    Source(s): chef
  • 1 decade ago

    You are over cooking them. Try pounding them down so they are about an even thickness,


    Cut a pocket into the thicker part, from the edge, and stuff with grated or sliced cheese.

    Try cooking under the grill (broiler) 6" from the heat, on a tray in a pan 3-4 minutes per side.

    Allow to rest for a few minutes.

    You could cut them into bight sized chunks, fry them with some onion and garlic, add some stock, simmer for 15-20 minutes and thicken so you have a gravy and serve with mashed potatoes, steamed cabbages and onion wedges.

  • 1 decade ago

    Lawry's makes some wonderful marinades. Put the breasts into a big zip-lock baggie with marinade, refrigerate for a few hours (turning over); then bake at 375 about 35 min (can baste with more marinade)..... For a change, try Dixie Fry (near the Shake & Bake), which puffs up like actual fried chicken and is wonderful

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  • C.M. C
    Lv 7
    1 decade ago

    Keri, firstly I try and avoid breasts at the best of times for that very reason, but when I have to cook breast, I look at the cooking time, and moisture release. A lot of the times I will fillet and crumb, fry and serve with a sauce and a side. When I want to do like Indian curry then I am looking at using thigh pieces, even for soups I prefer the thigh area than the breast.

    Take it or leave it, GOOD LUCK.

  • juicy
    Lv 4
    1 decade ago

    here's a few I make.

    Baste chicken with your favorite BBQ sauce in oven until done. While this is baking saute 1 thin sliced onion and 1 red and green pepper sliced thin until tender. Top each breast with veggies, then add a hand full of shredded Monterrey jack cheese. return to oven until cheese is melted. Serve with broccoli cheese rice.


    Butterfly breasts and pound thin. In the middle of each breast add 3 to 4 thawed stalks of frozen broccoli and a slice of velveeta cheese roll chicken around and place in glass bake pan pour two cans of cream of chicken soup over top bake at 350 for 25 to 30 minutes again serve with broccoli cheese rice

  • Anonymous
    1 decade ago

    Well if you wanted something basic you could just season the chicken breast with black pepper and cook it, add a slice of bacon and put it under the grill and then you can add cheese and put it back under the grill to melt and barbaque sauce on top to finish

  • Anonymous
    1 decade ago

    You definitely want to try marinading it.


    Excellent for shish-kabobs.

    1 ½ c. vegetable oil

    ¾ c. soy sauce

    ½ c. Worcestershire sauce

    ½ c. red wine vinegar

    1/3 c. lemon juice

    Combine. Add:

    2 tbsp. dry mustard

    1 tsp. salt

    1 tbsp. black pepper

    1 ½ tsp. finely minced fresh parsley

    Marinade chicken before cooking. The longer you marinade it, the more intense the flavor will be.

  • Axiom
    Lv 5
    1 decade ago

    I love to cube them, add rosemary, marjoram, pepper, sea salt, oregano, basil, onion powder, garlic powder, and parsley, and then cook them in a frying pan on the stove with some olive oil. I put it in a pita with some spinach and feta cheese. You can add whatever spices you like, and it's just so tasty.

  • 1 decade ago

    Cut them into thin strips, sautee in a little olive oil and make chicken tacos or quesadillas.

    Or you can shred it and mix with barbecue sauce for yummy sandwiches!

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