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21 Chicken Breast Recipes - Yummy

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LEMON - PARSLEY CHICKEN BREASTS
BAKED CHICKEN BREASTS
CHICKEN IN ORANGE SAUCE
CORDON BLEU
CHICKEN WALNUT
CHICKEN BREASTS IN SOUR CREAM
CHICKEN BREAST WITH HONEY - WINE SAUCE
CHICKEN WITH NESTS
MARINATED CHICKEN BREASTS
POTATO CHIP CHICKEN
CHICKEN ROYALE
OVEN FRIED CHICKEN BREASTS
PINEAPPLE CHICKEN
20-MINUTE CHICKEN PARMESAN
NO PEEK CHICKEN
CHICKEN IN THE GARDEN
BARBECUE SAUCE FOR CHICKEN
CHEESY TOMATO BASIL CHICKEN BREASTS
CHICKEN CACCIATORE
FAJITA - STYLE CHICKEN BREASTS
CHICKEN BREAST CASSEROLE

LEMON - PARSLEY CHICKEN BREASTS

2 whole chicken breasts, boned & skinned
1/3 c. white wine
1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. breadcrumbs
2 tbsp. olive oil
1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4
inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown
chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.

BAKED CHICKEN BREASTS

8 chicken breast halves, skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. white wine
1 c. Pepperidge herb stuffing mix
1/4 tsp. melted butter or margarine
Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and
wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.
Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

CHICKEN IN ORANGE SAUCE

4 chicken breast halves 1/4 c. flour Salt and pepper 4 tbsp. margarine 1 1/2 c. orange juice Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done. Serve over rice, if desired, with the sauce. Serves 4.

Low-Fat Chicken Breasts: 120 Healthy and Delicious Recipes for Skinless, Boneless Chicken Breasts [Paperback]

CORDON BLEU

3 whole chicken breast, split, skinned and boned
3 slices (4 oz.) Swiss cheese, cut in half
3 slices (4 oz.) boiled ham, cut in half
2 tbsp. margarine
1 can cream of chicken soup
1/4 c. milk
Chopped parsley
Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with
toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk
and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.
Serves 6.

CHICKEN WALNUT

1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown
chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and onequarter
cup apple juice. Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots.
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy
sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot
garnished with French fried walnuts. Make by heating one half cup or more walnuts in
boiling water five minutes. Remove skins, dry and fry until brown.

CHICKEN BREASTS IN SOUR CREAM

6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and
seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any
remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking
up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat
well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and
margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter
sauce over chicken and bake 5 minutes more. Serves 6.

CHICKEN BREAST WITH HONEY - WINE SAUCE

1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir
to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade.
In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the
oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved
marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to
serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.

CHICKEN WITH NESTS

8 nested style angel hair pasta
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded
Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper
and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over
each chicken breast. Place pasta nest carefully on top of chicken and spinach.
Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly.
Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5
minutes more. Serves 8.

MARINATED CHICKEN BREASTS

6 very sm. whole chicken breasts, boned, or 3 lg. ones cut in half
3 med. cloves garlic, crushed
1 1/2 tsp. salt
1/2 c. brown sugar, packed
3 tbsp. grainy mustard
1/4 c. cider vinegar
Juice of 1 lime
Juice of 1/2 lg. lemon
6 tbsp. olive oil
Black pepper to taste
Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and
lime and lemon juices.
Blend well. Whisk in olive oil and add pepper. Pour over the chicken and refrigerate
overnight, covered. Turn over. Remove from the refrigerator 1 hour before you want to
cook and let come to room temperature. Grill approximately 4 minutes per side or until
done.
64

POTATO CHIP CHICKEN

6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all
ingredients except chicken and potato chips. Dip chicken in butter then roll in potato
chips. Place chicken in prepared pan and bake for 45 minutes or until tender.

CHICKEN ROYALE

4 sm. boneless chicken breasts
1/4 c. flour
1/2 tsp. salt, if desired
1/4 tsp. paprika
Pepper
--STUFFING--
4 c. soft breadcrumbs
2 tbsp. onion
1/2 tsp. salt
1/8 tsp. thyme
Pepper
4 tbsp. melted butter
1/2 c. water
Mix all stuffing ingredients together. Stuff each breast secure with picks, skewers or
thread. Put flour, salt, paprika and pepper in paper or plastic bag. Shake each piece of
chicken to coat. Slather breasts with melted butter. Bake at 325 degrees for 1 to 1 1/2
hours, turning once. Sprinkle with parsley. Serve with mushroom sauce.

OVEN FRIED CHICKEN BREASTS

8 skinless, boneless chicken breast halves
1/2 c. plain nonfat yogurt
1/2 box Ritz crackers, crushed into fine crumbs
Dip chicken in yogurt and roll in cracker crumbs. Place chicken in baking dish and bake
in 350-degree oven 30 minutes on each side. Makes 8 servings.

PINEAPPLE CHICKEN

2 c. sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 c. sliced raw celery
Salt & pepper to taste
--SWEET AND SOUR SAUCE--
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. cornstarch
Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30
minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do
not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce,
salt and pepper to taste.

20-MINUTE CHICKEN PARMESAN

4 boneless and skinless chicken breast halves (about 1 lb.)
1 egg, slightly beaten
1/2 c. seasoned breadcrumbs
2 tbsp. margarine or butter
1 3/4 c. Prego spaghetti sauce
1/2 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
1/4 c. chopped fresh parsley
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into
crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both
sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with
cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.

NO PEEK CHICKEN

1 pkg. Uncle Ben's wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 tsp. parsley
Dash of curry powder
4-6 chicken breasts, boned and skinned
1/2 pkg. Lipton onion soup
Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Mix first 6 ingredients;
pour into baking dish. Lay chicken breast on top. Sprinkle soup mix over chicken.
Cover tightly with foil. Bake 2 1/2 hours. Don't peek until 2 1/2 hours done. Let stand
15-30 minutes before serving.

CHICKEN IN THE GARDEN

Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place
chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with
Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450
degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package
every 20 to 30 minutes.

BARBECUE SAUCE FOR CHICKEN

2 c. vinegar
1/2 c. salt
1/2 stick of oleo
1 tsp. hot pepper
1/2 c. water
Cook all ingredients in saucepan until salt is dissolved and to a good rolling boil. Brush
over chicken several times during barbecuing.

CHEESY TOMATO BASIL CHICKEN BREASTS

--SAUCE--
3 tbsp. butter or margarine
2 c. cubed ripe tomatoes
1/3 c. chopped onion
6 oz. can tomato paste
1 tbsp. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. minced fresh garlic
3 whole boneless chicken breasts,
skinned, cut in half
--TOPPING--
1 c. fresh bread crumbs
1/2 c. chopped fresh parsley
2 tbsp. butter or margarine, melted
6 oz. Mozzarella cheese, cut into strips
Heat oven to 350 degrees. In 9x13 inch baking pan, melt 3 tablespoon butter in oven.
In medium bowl, stir together remaining sauce ingredients except chicken; set aside.
Place chicken in baking pan, turning to coat with butter. Spoon sauce mixture over
chicken. Bake 30 to 40 minutes until chicken is no longer pink.
Meanwhile, in small bowl stir together all topping ingredients except cheese. Place
cheese strips over chicken; sprinkle with topping mix. Continue baking 5 to 10 minutes
or until chicken is fork tender and bread crumbs are brown.

CHICKEN CACCIATORE

4 whole chicken breasts (8 halves)
3 (7 oz.) cans tomato paste
8 cans water
2 peppers
2 onions
1 clove garlic, crushed
1 (8 oz.) can mushrooms, stems and pieces
Oil
Basil
parsley
Salt and pepper
6 oz. wine
Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown.
Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8
cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until
soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot
oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it
"hugs" chicken too much, add 1 can water. Cook about another hour, or so, or until
chicken is soft. Add wine last 20 minutes.

FAJITA - STYLE CHICKEN BREASTS

--MARINADE--
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
2 cloves garlic, chopped
Prepare grill. In a 9 inch square baking pan, stir together all marinade ingredients. Add
2 whole chicken breasts, skinned and halved. Marinade for at least 45 minutes in the
refrigerator. Turn once. Remove chicken from marinade and drain. Grill chicken over
hot coals 7 minutes. Continue grilling until fork tender (6-8 minutes). Top each piece of
chicken with 2 slices Cheddar cheese and grill until cheese begins to melt. Serve with
salsa.

CHICKEN BREAST CASSEROLE

8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)
Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in
half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put
sauce on each breast separately. Just before baking put crushed potato chips or Ritz
crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.

365 Easy Chicken Recipes: Quick, Easy Ways to Cook Chicken

365 Easy Chicken Recipes: Quick, Easy Ways to Cook Chicken (365) [Paperback]

21 Chicken Breast Recipes - Yummy

Contents at a Glance

Contents at a Glance

LEMON - PARSLEY CHICKEN BREASTS

BAKED CHICKEN BREASTS

CHICKEN IN ORANGE SAUCE

CORDON BLEU

CHICKEN WALNUT

CHICKEN BREASTS IN SOUR CREAM

CHICKEN BREAST WITH HONEY - WINE SAUCE

CHICKEN WITH NESTS

MARINATED CHICKEN BREASTS

POTATO CHIP CHICKEN

CHICKEN ROYALE

OVEN FRIED CHICKEN BREASTS

PINEAPPLE CHICKEN

20-MINUTE CHICKEN PARMESAN

NO PEEK CHICKEN

CHICKEN IN THE GARDEN

BARBECUE SAUCE FOR CHICKEN

CHEESY TOMATO BASIL CHICKEN BREASTS

CHICKEN CACCIATORE

FAJITA - STYLE CHICKEN BREASTS

CHICKEN BREAST CASSEROLE

365 Easy Chicken Recipes: Quick, Easy Ways to Cook Chicken

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Bar Life and Wine Production

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Chocolate

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Small Diners

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