Post your favorite chicken breast recipe!

I've got two chicken breasts I want to bake, but I want to try something new! Post your recipes, I'll buy the ingredients and post pictures along the way! ^_^

 

Nandos medium sauce. You’re welcome

 

Fresh ingredients only!

 

Eat one raw, then deep fry the other.

 

Obtain chicken
Trim the skin/fat (if present), hammer with a mallet till 1/2 inch.
Lay on a baking sheet, season with red pepper powder, and SPOG (Salt, Pepper, Onion Powder, and Garlic Powder)
Cook in the oven, I usually do 375 for 40 minutes (might change depending with the oven).

Blend (this) with some ranch dressing till its a nice orangy color.

Cut into strips w/ juices from the pan. Very good in a burrito with brown rice, refried beans, lettuce, jalapenos, corn salsa, and some chipolte ranch.

 

If you obtain a living chicken, i think there are many steps missing between that and able to trim the skin/fat then hammer lol.

 

Not necessarily....

 

Fried chicken and waffles @Dre

 

Don't forget that delicious canadian maple syrup. Eh.

 

Of course. That’s the best part.

 

I made some marinara chicken breasts on Thanksgiving last year that were really delicious. This is my own recipe, so I'm remembering most of what I did off the top of my head.

Time: About 4 hours

Ingredients:
3 - 4 Cloves of garlic, minced
onion powder
garlic powder
1/4 stick of butter (or more)
3 medium tomatoes (pref on vine)
Italian seasoning, and salt / pepper
2 chicken breasts
red wine
Parmesan cheese
Half an onion, minced
Mushrooms as desired cut along the stems lengthwise

First, boil some water and then drop in the tomatoes for about 30 seconds. Remove and place into water and then peel and core the tomatoes.
Then place the tomatoes into a large mixing bowl, and break them into 1/2 inch chunks with a spoon.

Start a medium saucepan to medium heat and add in 3/4 of the butter about 20 seconds in. When the butter melts, add in the minced garlic, the minced onion, and mushrooms and wait until they are lightly browned and aromatic to add in a generous splash of red wine. At this point, keep the mixture at a low boil and start to slowly mix in the tomatoes and tomato juice until the bowl is empty. Add in Italian seasoning, salt and pepper lightly.

For the chicken breasts:

Take the two chicken breasts and cut them into thirds, depending on how large they are, and cover them with Italian seasoning, onion powder, garlic powder, and a light sprinkle of salt. Rub in the mixture, and then fry them on a pan with the rest of the butter and some olive oil until they are cooked through, but not dry.

After the chicken breasts are done, and the sauce is thick when stirred, add in the chicken breasts and cover with a layer of grated Parmesan cheese, and adjust seasoning as desired.

Note: Canned tomatoes can be substituted or added in instead of fresh tomatoes to reduce the amount of time spent waiting for the tomato mixture to reduce and thicken.

Here's a picture that I took of the finished product:

 

breasts are overrated. go for thighs next time; bone in.

 

Water boiled

 

hammer it first then trim skin/fat!

 

A secret to cooking chicken that I do sometimes is to save the chicken skins if you trim them off to fry and use the chicken oil to cook with later.

 

Fried Pesto-Pasta, serves 2. A quick & easy 1 pan dish.

Spoiler: Ingredients:

1 (double) chicken breast (cube to half size of the pasta shape)
1 cup pesto
1 onion (diced)
2 garlic cloves (finely chopped)
Mushrooms (sliced) (brush, don't wash: they're sponges)
Red bell pepper (julienne)
Zucchini (julienne)
200 gr pasta (firm shape, like penne) (or w/e amount you usually eat)
Olive oil
Salt & pepper
(Oregano)
---
Utensils:
Big frying pan / wok
Cooking pan

Boil the pasta al-dente in salted water, drain and stop cooking process with cold water.
Fry garlic and onion in olive oil slowly until translucent.
Turn up heat to medium/high: add bellpeppers, stirfry.
Add mushrooms, stirfry, add zucchini, stirfry. Add chicken, fry very shortly, add pesto (and oregano).
Add well drained pasta, stirfry on high heat, until it's slightly browning.
Add salt & pepper to taste. Serve.

(The amounts and sort of vegetables are by preference/what's left in the fridge.)
Alternatively, make a large amount, but don't fry it. Freeze in 1 person sized portions, and then fry up when a quick meal is wanted.

Spoiler: Pesto:

1 large bunch of basil leaves
3 garlic cloves
1 handful of raw pine nuts
3/4 cup Parmesan ( freshly grated)
Few tablespoons of extra-virgin olive oil

Chop basil & garlic, add pine nuts and Parmesan, chop. Add olive oil until incorporated.
(Chop or use food-processor, but leave a slight texture.)
Yields 1 cup.
Or simply buy a jar already made. Just check that it has actual basil, pine nuts & Parmesan in it, and they've not been substituted by parsley and any old nuts & cheese. Because that tastes kinda meh.

Bon appétit!

 

facts.

 

Literally just this, perhaps with some salt and pepper and off we go!

 

My gym trainer didnt allow any seasoning

 

Catalina Chicken

1 bottle of Catalina french dressing. (16oz/454g)
1 can of cranberry sauce (14oz/397g)
1 packet of onion soup mix (1.0oz/ 53g)
Boneless skinless chicken breasts

Put chicken in pan. Mix cranberry sauce and dressing. Pour over chicken. Sprinkle soup mix on. Bake 350°F (176.7C) covered with foil for an hour. Remove foil continue cooking until chicken is done.