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Boneless Skinless Chicken Breast Recipes

4 each Chicken boneless, skinless, up to 6 breasts if small
1 can Diet cola
1 cup Ketchup



Place chicken breasts into a skillet or dutch oven. Pour cola and ketchup over the chicken and bring to a boil. Cook, covered over medium heat until chicken is done (approximately one hour). Raise heat and cook uncovered until sauce thickens. This might take awhile, so keep a close eye on it.

Or dump everything into a crockpot and cook until done (about 3 hours or so).
 
Thanks Mama. for the Chicken Marsala recipe, I Love this dish. I didn't know how to make it. Sound like a good recipe 30 min. Thanks again, will try it. Cookie :)
 
Wow- LOTSA great ideas here!

Another couple things I like to do...

1.) Cut each raw breast half in half and wrap each in a raw strip of smoked bacon. Broil and serve with cheese sauce that's been zipped-up w/ horseradish.

2.) Buy crabcakes- or make your own, and use them to stuff a raw breast with. Bake and serve w/ a favorite sauce like hollandaise, cheese sauce or choron- which is one of my personal favs!

3.) Chicken Cordon Bleu- stuff a raw breast with ham & swiss cheese and roll-up. Dip in seasoned flour, egg, then Italian bread crumbs. Saute on all sides 'til golden.
 
Another thing I always did at the Alaskan work camps... On Sundays (which were always Prime Rib Night) I made creamed spinach as a side. It was mighty popular- but I always made sure to make enuf to have lots of it leftover. I took the chilled, leftover creamed spinach (which always got real, real thick- almost solid) and added chilled cooked rice and shredded cheese (and sometimes sun-dried tomatoes) and stuffed chicken breasts, pork chops or fish fillets with it, and it was always yummy and popular!
 
ASIAGO CRUSTED CHICKEN TENDERS

Serves 6 to 8

6 6 oz. boneless, skinless chicken breasts cut into strips
1 cup Panko, ground fine
1 cup Asiago cheese, grated
2 tsp. dried oregano
2 tsp. dried parsley
salt and pepper
1 cup flour
2 eggs
½ cup milk
vegetable oil for frying

Heat the vegetable oil in a large frying pan to 350& F. Combine the cheese, panko, oregano, parsley and salt and pepper in a food processor and process to combine. Place the flour in a small sheet pan and the cheese mixture in another small sheet pan. Beat the eggs and milk and place in a shallow dish. Dredge each tender in the flour, shaking off any excess, then dip in the egg mixture and roll in the cheese mixture. Fry the tenders until just golden on each side, about 4 minutes. Serve with garlic basil aioli or Chipotle aioli.
 
Baked Chicken Nuggets with Apricot Dipping Sauce


Serves 4

Cooking Spray
4 Chicken Breasts, skinless and boneless
2 Eggs, beaten
1 tbsp Water
1/2 cup Breadcrumbs
1/2 cup Grated Parmesan Cheese
1 tbsp Dried Basil Leaves
1 tsp Dried Thyme
1/4 tsp Salt

APRICOT DIPPING SAUCE

1/2 cup Apricot Preserves
1 tbsp Water
1 tbsp Fresh Lime Juice
2 tsp Light Soy Sauce
1 tsp Dijon Mustard
1/4 tsp Minced Fresh Ginger


Preheat oven to 400°F / 200°C.

Cover a baking sheet with foil and spray with cooking spray.

Trim any excess fat from chicken, and cut into 1 1/2" / 4 cm pieces. In a medium bowl, beat together eggs and water. Place chicken pieces into egg mixture, stirring to coat. Set aside.

In a large zippered plastic bag, combine bread crumbs, cheese, basil, thyme and salt. Shake well to combine.

Using a slotted spoon to drain excess egg mixture, transfer chicken pieces, a few at a time, to crumb mixture, close the bag and shake it. Repeat until all pieces are well-coated. Discard leftover egg and coating mixture.

Place coated chicken pieces on prepared baking sheet. Bake 10 minutes, turn pieces over, and bake another 10 minutes. Nuggets are done when meat is no longer pink in the center. Serve warm, with this dipping sauce or your favourite.

Purée all dipping sauce ingredients in a blender or food processor until smooth. Makes about 1/2 cup / 125 ml.
 
Barbecue-Simmered Chicken Chunks

4 boneless, skinless chicken breasts
Vegetable oil spray
1/4 cup barbecue sauce
1/4 cup spreadable fruit or reduced-sugar jam

Cut chicken into bite-size pieces. Heat a large skillet over medium-
high heat. Remove from heat and spray with vegetable oil spray (being
careful not to spray near a gas flame). Add chicken pieces to hot
skillet. Cook three to four minutes, or until chicken is not longer
pink in the center. Stir occasionally. Stir in remaining ingredients.
Cook and stir until heated through, about three minutes.
 
Beer-Battered Chicken Strips


1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil

Beat the egg lightly with a whisk. Beat in the beer, then the dry
ingredients, whisking until smooth. Cover and let stand for 25 to 30
minutes before using. Cut chicken breasts in half lengthwise. Heat
oil in 10-inch skillet over a medium-high heat until oil reaches
desired temperature of 360 degrees (or use deep fryer). Using tongs
to hold chicken strips, dip in batter; allow excess to drip off.
Remove and carefully lower, one by one,into the hot oil. After about
1 minute, turn the strips. Continue to turn the strips occasionally
until they are golden, cooking for a total of 4 to 6 minutes.
Transfer to to a paper towel lined tray. Pat more towels on top to
absorb excess oil. Serve immediately with barbecue sauce or sweet and
sour sauce.
 
This is what I'm making for dinner tonight. It's great served with a side of quinoa or millet pilaf.

Roast Chicken Breasts with garbanzo beans & paprika
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

PreparationPreheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
 
Im def going to be making those beer batter chicken strips. Going to Jons Moms for dinner today but I laid some chicken out of the freezer to make that one tomorrow. Thanks!
 
Hi all :) Hope everyone is fine. I was looking for new chicken recipes. Mama, thanks for your Apricot Dipping Sauce, this is a good one for summer, I'll put it in my recipe box for sure, thanks again, Cookie :)
 
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