In need of chicken breast recipes

Megan - posted on 03/09/2011 ( 29 moms have responded )

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I buy those big boxes of chicken breast on sale for 20.00, Because i am trying to get my family to eat less ground beef. But all of our favourt recipes are made with ground beef, So i really need some easy but super yummy recipis, I love crock pot recipe's but i'll take anything!



Some of my familys favourt ground beef recipes are

Tator tot cassarole

Sheperds pie

Hamburgers

Chilie

Tacos

MOST HELPFUL POSTS

Schmoopy - posted on 03/12/2011

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Top chicken breasts with black beans and salsa - bake (or cook in crockpot).

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29 Comments

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Jillian - posted on 09/02/2011

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Crockpot Cream Cheese Chicken

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4-5 frozen boneless chicken breasts

1-15oz can Black Beans

1-15oz can Corn

1-15oz jar salsa

1-8oz package cream cheese



Take frozen chicken ( DO NOT DEFROST) and place in bottom of crockpot. Top with the beans, salsa and corn.

Cook for 4-5 hours on high.Turn off crockpot and add cream cheese right on top. Let stand for 1/2 hour. Serve over rice

[deleted account]

I cut up chicken on the range with cumin, coriander, celery seed, salt and pepper. Then shread it and wrap it in tortillas with some olives, salsa, and cheese. I then bake it with enchilada sauce on top. It is a bigger hit with my family then when made with beef.

Lorena - posted on 07/28/2011

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I just tried this and LOVED it!
2 pieces of cooked bacon per chicken breast(as a busy momma I LOVE the ready-cooked bacon)
honey mustard dressing
chicken breasts
shredded cheese

So you season the chicken breasts with salt and pepper(and whatever else you like!)
When it's fully cooked brush with honey mustard dressing and top with cooked bacon- cook for about 5 minutes more, add shredded cheese and you're ready to go!! Hope you and your family enjoy!!:)

Tamara - posted on 07/21/2011

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Chicken and noodles

2-3 boneless, skinless chicken breasts
2 cans cream of chicken soup
3 cans (14 oz each) chicken broth
1 stick butter
1 pkg. (24oz) Reame's frozen egg noodles

Place soup and broth in crock pot and mix. Add butter cut into slices and then chicken. Cook on low for 8 hours. After 8 hours remove and shred chicken, putting back into crock pot. Add frozen noodles and cook for additional hour on low. Turn off heat and serve. (Don't overcook as noodles will be gummy and lumpy.) You can also add frozen veggies that last hour if desired.

Chicken and gravy

boneless, skinless chicken breasts (about 1/person)
cream of chicken soup (about 1 can/chicken breast)
dried beef
bacon

Line baking dish with dried beef (rinsed and dried to remove excess sodium). Lay chicken breasts on beef and then lay strips of bacon across chicken breasts. Cover with soup and bake at 375 for about 1 - 1 1/2 hours or until golden brown and bubbling all over. Serve over rice or mashed potatoes. Easy to make ahead and bake later in the day, and warms up wonderfully! Easy, too, to adjust amount based on number of people needing to serve, and simply add more soup if you like more gravy.

Stephanie - posted on 04/01/2011

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My new favorite chicken recipe just came to me one day when I wanted something quick and easy :) I pour just enough olive oil in a skillet to cover the bottom with the stove on Med. I cut the chicken into bite size pieces.Put the chicken in the skillet. Season with pepper, lemon juice, and lawry's seasoning salt. I stir it frequently to be sure all of the chicken is cooked. Usually done in about 10-15 minutes.

I serve with rice and veggies, but use your favorite sides.

Jasmin Aka Heidi Smith - posted on 03/27/2011

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try sites like www.allrecipes.com it will help you with anything you are looking for.

[deleted account]

This is one of my favourite, Chicken breast with creamy white whine, garlic and wholegrain mustard sauce.

1kg (or so) of chicken breast
4-5 medium potatoes for roasting
2 - 3 bunches of green asparagus
300ml of cream
2 teaspons of wholegrain mustard
300ml of white wine (dry)
1 clove or garlic ( i use 2)
salt and pepper


Serve with baked potatoes and grilled green asparagus. So I cut my chicken breast into slightly smaller pieces and place them in a bowl with some olive oil, salt and pepper and a dash of lemon. Let this sit for about half an hour

Prehet oven to 200 degrees
Peel the potatoes cut in even pieces ( i usually quater them) place in a bowl drizzle some olive oil over and some cracked pepper. Stir so they are covered evenely. Place in the Oven for about 40 - 60min.

Meanwhile cook the chicken in the fry an or in a grill pan until tender.
while the chicken is cooking, place the finely chopped or grated garlic in a little saucepan with the white wine and let it simmer until the wine is reduced to about 50ml, then add the cream and wholegrain mustard, simmer until slightly thickened.

Bring some water to the boil and place asparugs in the boiling water for 2-3 minutes.

Server the chicken on top of the aspargus and the potatoes on the side. with the white wine sauce drzzeled all over.
Even my kids like this one a lot

Christine - posted on 03/25/2011

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Bacon Wraped Chicken

Butterfly chicken breasts,
mix together cream cheese
parsley
Minced Garlic
salt and pepper

stuff into chicken,
wrap chicken in bacon hold it together with tooth picks,
cook at 375 for about an hour or until chicken is done.

is really good with cooked spinach or green beans and mashed potatoes.

JUDY - posted on 03/25/2011

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try alfredo sauce
pasta
frozen broccoli florets
chicken breast

cube/chunk chicken breast and cook
heat up pasta suace add cooked chicken and broccoli
heat til broccoli is done.
coked pasta as directed
plate pasta add sauce on top....

JUDY - posted on 03/25/2011

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try ground turkey or ground chicken it really doesn't taste ant different as long as you season it. and hey don't tell them it's not ground beef...

Suzie - posted on 03/24/2011

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oh also look up a reciper for taco soup. most recipes involve ground beef but i think it tastes much better with chicken

Diana - posted on 03/22/2011

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chicken piccata is awesome you find it online and make it out of scratch or you can go to walmart and get the maccaroni grill box for chicken piccata all you need is the chicke and watter everything else is in the box that you need. also the maccaroni grill product have all different kinds of recipes with chicken.

Nini - posted on 03/20/2011

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Triple-Mango Chicken

Ingredients
1 Tbsp. olive oil
4 small skinless, boneless chicken breast halves
1 mango, seeded, peeled and cubed
1/2 cup mango-blend fruit drink
1/4 cup mango chutney
2 medium zucchini, thinly sliced lengthwise
Directions
1. In very large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.

2. Meanwhile, place zucchini and 1/4 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini. Season with salt and crushed red pepper.

3. Test Kitchen Tip: Mango nectar, carrot juice, or orange juice may be substituted for the mango-blend drink.

Dee - posted on 03/20/2011

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Chicken Lollipops!
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 egg
2 tablespoons milk
2 cups crushed potato chips
lollipop sticks from a craft or party store
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2.Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
3.Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.

Dee - posted on 03/20/2011

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Greek Chicken (quick,easy and very tasty!!)

2 tablespoons all-purpose flour, divided

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 pound feta cheese, crumbled

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

6 boneless, skinless chicken breast halves

2 tablespoons olive oil

1 1/2 cups water

1 cube chicken bouillon, crumbled

2 cups loosely packed torn fresh spinach leaves

1 ripe tomato, chopped



1.On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.

2.With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.

3.In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

Heidi - posted on 03/18/2011

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As others have suggested -chicken chili. I love it for something different than chili with ground beef.

[deleted account]

POPPY SEED CHICKEN
4 skinless, boneless chicken breast, cooked
2 (10.5 ounce) can condensed cream of chicken soup
12 oz sour cream
1-1/2 sleeve buttery round crackers, crushed
1 tablespoon poppy seeds
1/2 cup butter, melted
Cut chicken into bite size pieces, and place in 9x13 dish. Mix the cream of chicken soups, and the sour cream. and combine with chicken. Mix crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.
Bake chicken in 350 degree oven for 30 minutes, or until heated through and lightly browned on top.

[deleted account]

POPPY SEED CHICKEN
4 skinless, boneless chicken breast, cooked
2 (10.5 ounce) can condensed cream of chicken soup
12 oz sour cream
1-1/2 sleeve buttery round crackers, crushed
1 tablespoon poppy seeds
1/2 cup butter, melted
Cut chicken into bite size pieces, and place in 9x13 dish. Mix the cream of chicken soups, and the sour cream. and combine with chicken. Mix crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.
Bake chicken in 350 degree oven for 30 minutes, or until heated through and lightly browned on top.

Amy - posted on 03/14/2011

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Super easy and tasty chicken. In crockpot mix together Lipton Onion seasoning packet, can of cream of mushroom or chicken and a 1/4-1/2 cup sour cream . Put 3-4 chicken breast in and stir enough to coat. Cook on low all day. Sauce can be used to top mash potatoes, noodles, or rice. Recipe can be doubled or trippled depending on servings needed and size of crockpot.

ANGELA - posted on 03/14/2011

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MAKE CHICKEN AND DUMPLINGS WITH THEM OR YOU CAN SOAK THEM IN ITILAN DRESSING AND PUT THEM IN THE OVEN TO BAKE

Tamie - posted on 03/13/2011

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Picante Chicken
• 1 1/2 cups Pace Picante Sauce (mild, medium or hot)
• 3 tablespoons light brown sugar, packed
• 1 tablespoon Dijon-style mustard
• 4 boneless skinless chicken breasts
• 3 cups cooked rice, hot
Directions
Mix sauce, sugar and mustard.
Place chicken in 2 quart shallow baking dish.
Pour picante sauce mixture over chicken.
Bake at 400°F for 20 minutes or until chicken is done. Serve with rice.

Nini - posted on 03/12/2011

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Angel Chicken Recipe

Ingredients:
6 skinless boneless chicken breast halves
1/4 cup butter
1 envelope (0.7-ounce) Italian salad dressing mix
1 can (10 3/4-ounce size) condensed golden mushroom soup
1/2 cup dry white wine or sherry
1 tub (8-ounce size) cream cheese with chives and onion (or plain cream cheese)
hot cooked angel-hair pasta
snipped fresh chives, optional


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Directions:

Place chicken in a 3 1/2- or 4-quart crockpot.

In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined.

Pour over the chicken. Cover and cook on low-heat setting for 4 to 5 hours.

Serve chicken and sauce over hot cooked pasta. Sprinkle with chives, if desired.

Nini - posted on 03/12/2011

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White Chicken Chili
Ingredients

• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1 medium onion
• 1 1/2 teaspoons garlic powder
• 1 tablespoon vegetable oil
• 2 (15 1/2 ounce) cans great dry northern white beans, rinsed and drained
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• 2 (4 ounce) cans diced green chilies
Directions

a.In large saucepan, sauté chicken, onion and garlic powder in oil till chicken is no longer pink.

b.Add beans, chilies and seasonings and chicken broth.

c.Bring to a boil.

d.Reduce heat and simmer (uncovered) for 30 minutes.

e.Remove from heat, stir in sour cream and whipping cream.


f. Top with shredded co-jack or pepper jack cheese, sour cream and crushed tortilla chips.
g.serve immediately

Nini - posted on 03/12/2011

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CHICKEN BREASTS MILANESE

3 whole (6 halves) boneless, skinless chicken breasts
salt and pepper
flour
garlic powder and onion powder
2 eggs, well beaten
1/4 cup fresh parsley, minced
2 cloves garlic, minced
1 cup Italian bread crumbs
2 tbsp. extra virgin olive oil
2 tbsp. butter
lemon quarters

Cut whole breasts into two halves. Place chicken between sheets of wax paper and pound to flatten using a heavy pan or rolling pin. Sprinkle lightly with salt and pepper.
In a shallow pan or dish, combine beaten egg, parsley and minced garlic. Set aside.

Dust chicken pieces lightly with flour, garlic powder and onion powder, shaking off excess.

Heat oil and butter in a heavy skillet; do not allow to brown.

Dredge the chicken pieces in the beaten egg mixture, then roll in the bread crumbs. Press crumbs on so they stick on both sides.

Sauté chicken, 3 or 4 pieces at a time over medium heat until golden and crisp, tender inside, but not dry, about 5-7 minutes on each side, depending upon size of chicken pieces.

Drain on paper towels; keep warm in a 250°F oven until remaining pieces are cooked. Serve hot with lemon quarters.

Makes 6 servings.
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Crab-Stuffed Chicken Breasts


4 TBSP Butter
1/4 cup All Purpose Flour
1 cup Chicken Broth
3/4 cup Milk
1/2 cup Onion (chopped)
1 cup Crab meat
1 can Mushrooms (Pieces and stems) (optional)
1/3 cup Crackers (Salted; about 10)
2 TBSP Parsley
1/2 tsp Salt
1/4 tsp Pepper
4 Chicken Breasts (Boneless, skinless)
4 oz. Swiss Cheese (4 slices, or shredded) (about 1/2 cup or so)
1/2 tsp Paprika

In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes, then set aside. In a skillet, sauté onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. Flatten chicken (with a rolling pin) to 1/4 inch thickness. Divide crab mixture into 4 portions, and spoon on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-inch square-baking dish. Top with remaining white sauce. Cover and bake at 350 degrees for 45 to 60 minutes or until chicken juices run clear. Uncover and sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks.

Yield: 4 Servings.
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SAUCY CHICKEN BOMBAY

From Lidia Koch

1 lb. boneless, skinless chicken breasts or thighs, cut in bite size pieces
2 tsp. mild curry powder (I use Penzey’s Sweet Curry Powder, regular strength)
½ tsp. salt (I used about 1 tsp. Kosher salt)
¼ tsp. freshly ground black pepper
1 can Campbell’s Cream of Mushroom Soup
½ cup water
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. butter or margarine

Sprinkle chicken cubes with curry powder, salt and pepper, mix well and seal in a zip top bag in refrigerator. You can do this in the morning and leave it until evening. In a bowl, combine cream of mushroom soup, water and lemon juice and set aside. In 10” skillet, melt butter and stir fry chicken until cooked through. Remove from heat and stir in the soup mixture. Return to heat and bring to a boil, then reduce heat and simmer for a few minutes. Serve over rice.

Charlene’s notes: I added one thinly sliced onion, sautéed it for a few minutes in the butter, then added the chicken and sautéed as directed. I added about ½ cup sour cream to the mushroom soup, water and lemon juice mix. Absolutely delicious!!
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Chicken Lo Mein

1/2 lb. Spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. Boneless skinless chicken breasts, cut into strips 2 cloves
Garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup Fat-free reduced-sodium chicken broth
1 Tbsp. Peanut butter
1/4 cup Lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Peanuts

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly. Spoon onto platter; top with cilantro and nuts.
Prepare as directed, using multi-grain spaghetti and substituting 2 thinly sliced green onions for the cilantro.
Variations

Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing along with the chicken and garlic. Pork Lo Mein: Substitute 1 lb. pork tenderloin, cut into strips, for the chicken and reduced-sodium beef broth for the chicken broth.
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Chris - posted on 03/10/2011

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Here is one of my family's favorites. You can check out some others on my blog at www.chriscookin.wordpress.com
Italian Chicken
Boneless Skinless Chicken Breast
Jarred marinara sauce
Grated Parmesan Cheese
Sliced Provolone Cheese
Italian Seasoning Mix

Preheat oven to 375F. Pound chicken to even thickeness—season with salt and pepper. Place in casserole dish. Spoon sauce over chicken. Top with provolone cheese slice and Italian seasoning. Cover with foil and bake 30-40 minutes or until chicken juices run clear. Top with Parmesan cheese and serve with pasta and additional sauce, if desired

MANDY - posted on 03/10/2011

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I just found this recipe and tried and loved it.

Bake the chicken at 375 degrees with garlic powder and pepper. Salt if you want but I dont cook with salt.
Get a box of chicken rice a roni and cook it as it says on the box.
In a sauce pan heat up 2 cans of cream of mushroom soup with 1/2 cup of milk. (this is if you are only cooking 3 pieces of chicken)
After the chicken is cooked, put the rice on your plate topped with your chicken, and then the soup.
You can serve any veggies you want with this and you are ready to eat!!!!

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