I'm uninspired & tired & need ideas for chicken breasts. Nothing sweet - something easy & fairly
- Thread starter meryl
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chicken breast
I just did fajitas today. I use the bottled Goya Mojo Criollo marinade add some orange juice and soy sauce to it. Salt and pepper before I grill them.In the winter I just do them in a grill pan on the stove top.The marinade is great on flank steak for fajitas too.And low fat.
I just did fajitas today. I use the bottled Goya Mojo Criollo marinade add some orange juice and soy sauce to it. Salt and pepper before I grill them.In the winter I just do them in a grill pan on the stove top.The marinade is great on flank steak for fajitas too.And low fat.
gayle-mo
Well-known member
Lemon Pepper Chicken is what I always do when I want a tasty chicken breast without a lot of fuss...
Use either olive oil or a little butter in a non-stick pan.
Use Lawery's Seasoned Garlic Salt, freshly grated pepper then squeeze lemon juice on while it's cooking. I sprinkle all several times and it gets nice and crusty and is tender. EASY!
I stir fry cooked rice in the pan drippings.
YUM
Use either olive oil or a little butter in a non-stick pan.
Use Lawery's Seasoned Garlic Salt, freshly grated pepper then squeeze lemon juice on while it's cooking. I sprinkle all several times and it gets nice and crusty and is tender. EASY!
I stir fry cooked rice in the pan drippings.
YUM
luisa_calif
Well-known member
Such a wise choice!
Here are some quickie chicken recipes. Great for no-fuss meals.
QUICKIE CHICKEN RECIPES
Chatelaine Recipes
These recipes use 4 skinless and boneless breasts and serve 2 to 4. You can always substitute boneless skinless thighs.
CRISPY MAPLE MUSTARD CHICKEN
Brush chicken with dijon mustard. Dip chicken into coating mixture covering all sides well (1/3 cup dry bread crumbs & 1/3 cup crushed pecans &1/2 tsp. each thyme, paprika and salt). Place on well greased baking sheet. Bake in oven at 400° F (200°C) for about 20 minutes or until top is golden. Dipping sauce: 2 Tbsp. dijon mustard & 1/4 cup maple syrup.
CRUNCHY PECAN
Dip chicken into beaten egg. Press 1/4 cup finely chopped pecans into chicken. Saute chicken in 1 T butter, about 6 to 8 minutes per side.
TARRAGON-MUSTARD
Saute chicken in 1 T butter, 4 minutes per side. Meanwhile, stir 2 T grainy mustard with 1/2 t liquid honey and 1/4 t dried tarragon. Top each breast with a rounded t of mustard mixture. Cover and cook, 4 to 6 more minutes.
CHICKEN WITH DRIED FRUIT
In a large skillet, saute 1 chopped onion in 1 t butter 5 minutes. Add grated peel and juice from 1 orange, 1 c dried fruit such as apples and apricots and 1/2 c chicken broth. Add chicken. Cover and cook, turning once, 12 to 15 minutes.
ROSEMARY-GARLIC
Saute 1 crushed garlic clove in 2 T olive oil 2 min. Add chicken. Sprinkle with 1/2 t crushed dried rosemary. Saute 4 minutes per side. Cover and cook 4 to 6 minutes.
SANTA FE GRILL
Stir 1 1/2 T olive oil with 1 1/2 t dried oregano and 1/8 t cayenne. Brush over both sides of chicken. Barbecue or broil 6 to 8 minutes per side. Squeeze lime juice over top.
PROVENCAL
Saute chicken in 1 T butter 4 minutes per side. Add 1/2 c tomato sauce, 1/2 t sugar, 1 T sliced black olives and 1/4 t Italian seasoning. Cover and simmer, 4 to 6 minutes.
FAST SZECHUAN
Stir 2 T soy sauce with 2 t brown sugar, 1 crushed garlic clove and dash of hot pepper sauce. Slice chicken into 1 inch strips. Brush soy mixture over chicken. Place on skewers. Grill, about 2 to 4 minutes per side.
HERBED BALSAMIC
Saute chicken in 2 t butter, 4 minutes per side. Sprinkle with 2 T balsamic or raspberry vinegar, 1/2 t sugar or honey and 1/4 t dried tarragon. Cover, reduce heat and simmer, 4 to 6 minutes. Turn partway through cooking.
ELEGANT SAUTE
Saute chicken in 2 t butter, 4 minutes per side. Add 1/4 c cognac. Stir in 2 t Dijon mustard, 1/4 t dried dillweed and pinch of salt. cover and reduce heat and simmer, 4 to 6 minutes turning often. Serve with squeeze of lemon.
LIME-GINGER
Saute chicken in 1 to 2 T butter over medium heat, 3 minutes per side. Add 2 T chopped ginger in syrup, 2 t lime juice and pinch of white pepper. Saute over low heat, 4 minutes per side.
QUICKIE CHICKEN RECIPES
Chatelaine Recipes
These recipes use 4 skinless and boneless breasts and serve 2 to 4. You can always substitute boneless skinless thighs.
CRISPY MAPLE MUSTARD CHICKEN
Brush chicken with dijon mustard. Dip chicken into coating mixture covering all sides well (1/3 cup dry bread crumbs & 1/3 cup crushed pecans &1/2 tsp. each thyme, paprika and salt). Place on well greased baking sheet. Bake in oven at 400° F (200°C) for about 20 minutes or until top is golden. Dipping sauce: 2 Tbsp. dijon mustard & 1/4 cup maple syrup.
CRUNCHY PECAN
Dip chicken into beaten egg. Press 1/4 cup finely chopped pecans into chicken. Saute chicken in 1 T butter, about 6 to 8 minutes per side.
TARRAGON-MUSTARD
Saute chicken in 1 T butter, 4 minutes per side. Meanwhile, stir 2 T grainy mustard with 1/2 t liquid honey and 1/4 t dried tarragon. Top each breast with a rounded t of mustard mixture. Cover and cook, 4 to 6 more minutes.
CHICKEN WITH DRIED FRUIT
In a large skillet, saute 1 chopped onion in 1 t butter 5 minutes. Add grated peel and juice from 1 orange, 1 c dried fruit such as apples and apricots and 1/2 c chicken broth. Add chicken. Cover and cook, turning once, 12 to 15 minutes.
ROSEMARY-GARLIC
Saute 1 crushed garlic clove in 2 T olive oil 2 min. Add chicken. Sprinkle with 1/2 t crushed dried rosemary. Saute 4 minutes per side. Cover and cook 4 to 6 minutes.
SANTA FE GRILL
Stir 1 1/2 T olive oil with 1 1/2 t dried oregano and 1/8 t cayenne. Brush over both sides of chicken. Barbecue or broil 6 to 8 minutes per side. Squeeze lime juice over top.
PROVENCAL
Saute chicken in 1 T butter 4 minutes per side. Add 1/2 c tomato sauce, 1/2 t sugar, 1 T sliced black olives and 1/4 t Italian seasoning. Cover and simmer, 4 to 6 minutes.
FAST SZECHUAN
Stir 2 T soy sauce with 2 t brown sugar, 1 crushed garlic clove and dash of hot pepper sauce. Slice chicken into 1 inch strips. Brush soy mixture over chicken. Place on skewers. Grill, about 2 to 4 minutes per side.
HERBED BALSAMIC
Saute chicken in 2 t butter, 4 minutes per side. Sprinkle with 2 T balsamic or raspberry vinegar, 1/2 t sugar or honey and 1/4 t dried tarragon. Cover, reduce heat and simmer, 4 to 6 minutes. Turn partway through cooking.
ELEGANT SAUTE
Saute chicken in 2 t butter, 4 minutes per side. Add 1/4 c cognac. Stir in 2 t Dijon mustard, 1/4 t dried dillweed and pinch of salt. cover and reduce heat and simmer, 4 to 6 minutes turning often. Serve with squeeze of lemon.
LIME-GINGER
Saute chicken in 1 to 2 T butter over medium heat, 3 minutes per side. Add 2 T chopped ginger in syrup, 2 t lime juice and pinch of white pepper. Saute over low heat, 4 minutes per side.
REC: Dijon Mustard Chicken
Dijon Mustard Chicken (An old, old recipe from my dusty archives)
1/4 c. flour
4 large whole chicken breasts, deboned or not
1 t. salt 2 T. butter
1/4 t. pepper 2 T. Veg oil
Mix flour with s&p. Dredge chicken. Saute chicken in skillet with butter and oil until golden. (10 Min)
Arrange in bottom of lightly-buttered casserole
Sauce:
3 T. butter
3/4 c. chicken stock
3 T. flour
1 t. salt
3 T. grainy Dijon mustard (Maille please!!)
1 ½ c. milk
1 t. dried or preferably 1 T. fresh chopped tarragon, or more
Melt butter in saucepan. Whish in flour and mustard. Continue whisking untill bubbling. Whisk in rest of ingredients. Cook, whisking constantly until mixture thickens and bubbles for 1 minute.
Bake at 350, covered, until chicken is tender (30 min).
Dijon Mustard Chicken (An old, old recipe from my dusty archives)
1/4 c. flour
4 large whole chicken breasts, deboned or not
1 t. salt 2 T. butter
1/4 t. pepper 2 T. Veg oil
Mix flour with s&p. Dredge chicken. Saute chicken in skillet with butter and oil until golden. (10 Min)
Arrange in bottom of lightly-buttered casserole
Sauce:
3 T. butter
3/4 c. chicken stock
3 T. flour
1 t. salt
3 T. grainy Dijon mustard (Maille please!!)
1 ½ c. milk
1 t. dried or preferably 1 T. fresh chopped tarragon, or more
Melt butter in saucepan. Whish in flour and mustard. Continue whisking untill bubbling. Whisk in rest of ingredients. Cook, whisking constantly until mixture thickens and bubbles for 1 minute.
Bake at 350, covered, until chicken is tender (30 min).
