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
- Anonymous1 decade agoBest 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
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
CHINESE LEMON SAUCE
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
CHINESE LEMON SAUCE:
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
"For more great ideas visit my Web site at: www.bettycrocker.com"
"© General Mills, Inc. 1998."
DUMP CITRUS GINGER CHICKEN^
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!
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
- Chetak.Lv 71 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.
- TX2stepLv 71 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. CLv 71 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.
- juicyLv 41 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
- Anonymous1 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
- Anonymous1 decade ago
You definitely want to try marinading it.
MARINADE FOR CHICKEN
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
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.
- AxiomLv 51 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!