September 25, 2022
Posted: March 22, 2022 1:22 pm
It doesn’t matter how you like your chicken cooked, whether fried, grilled, baked, or pan-seared. The main thing to remember when making a chicken breast is to allow the meat brown on the outside and cook through on the inside. There are many different ways to make a delicious chicken breast dish that you can try for dinner tonight, which will please everyone in the family’s taste buds. Below are some chicken breast recipes you can make for dinner:
– 4 Chicken Breasts
– 2 cups broccoli florets, ½ cup water
– 2 tablespoons sesame oil
– 1 tablespoon coconut aminos (or soy sauce)
– 1 teaspoon mustard seed, crushed
– 2 teaspoons minced garlic
– 1 tablespoon fresh ginger root, grated.
– Salt and pepper to taste
– 3 tablespoons of butter (optional)
Cut the chicken breast into ½ in. strips. Depending on your preference, cut each strip in half (if you prefer bigger chunks) or leave the pieces whole (if you prefer smaller pieces). Cut broccoli florets into small pieces.
Place water, salt, and chicken into a deep saucepan and boil for 20 minutes or until chicken is cooked all the way through.
Heat the coconut aminos, sesame oil, and garlic over medium-high heat in a medium skillet. Add the chicken breasts and cook on each side until lightly browned (about 7 minutes per side). Remove the chicken from the skillet and set aside; keep warm.
Add broccoli to the same skillet, cover, and steam for about 6 minutes until it is bright green and cooked through but still has a little crunch.
Mix the chicken with the broccoli in a medium-sized bowl. Add pepper, salt, butter (optional), ginger root, and mustard seed, then mix together. Serve over rice or quinoa if desired.
– 4 chicken breasts
-1 red onion
-1 yellow onion
-3-4 tomatoes (if you like your tomato sauce thick, use only two tomatoes)
-8 slices of french bread
-2 tablespoons olive oil
Cut the chicken breast into ½ in. strips. Depending on your preference, cut each strip in half (if you prefer bigger chunks) or leave the pieces whole (if you prefer smaller pieces).
Cut the red and yellow onion into thin strips. Slice the tomatoes.
Preheat the oven to broil.
Heat a skillet over medium heat with olive oil and cook onion, garlic, salt, and pepper until soft (about 3-4 minutes). Add in the chicken and cook for about 2 minutes on each side. Transfer to a baking dish and cover and place in the oven for about 8 minutes or until chicken is cooked all the way through.
Using a bread knife, slice the bread. Spread one side of each slice with butter and top with tomato slices.
Place the sliced bread on a baking sheet and broil in the oven for about 2-3 minutes or until toasted.
While chicken is cooking, toss tomatoes with olive oil and salt and pepper to taste. – Transfer the tomatoes to a small bowl and set them aside.
Serve chicken over toast and top with tomato mix. Serve with a side of rice and a salad for dinner or lunch.
If desired, you can spread the toast with cream cheese or ranch dressing; no one will miss the bread.
– 4 chicken breasts
-1 teaspoon olive oil
– 1 cup mushrooms, sliced
Preheat oven to 375 degrees. Place butter in a large pan over medium heat and cook the sliced mushrooms until browned on all sides (about 5-8 minutes). While the mushrooms are cooking, remove the chicken from the package and pat dry. Set aside.
Brush each breast with olive oil, then place on a baking dish. Bake chicken for 40-50 minutes or until cooked through.
Serve over a bed of rice and mushrooms.
– 4 chicken breast halves, skin removed
– ¼ cup honey
– 2 tablespoons of stone-ground mustard
– 1 ½ tsp garlic powder (or to taste)
Preheat the oven to 350 degrees. Place olive oil in a large skillet or pan over medium heat. Place olive oil, honey, and mustard in a mixing bowl and stir until well combined. Add in chicken breasts and cook for about 3 minutes on each side.
Place the chicken breasts in a casserole dish. Pour honey mustard mixture over the chicken and cover with foil. Bake for 45 minutes or until chicken is cooked through and sauce is thickened (test with a toothpick). Remove cover and bake an additional 10-15 minutes or until sauce is thickened.
Serve with rice or quinoa.
Serve over rice with a side salad for dinner.
– 6 chicken breasts
– 1 egg, beaten
– 1 cup bread crumbs
– 1 tablespoon olive oil
Preheat oven to 350 degrees. Remove chicken from a package, pat dry—slice the breast into thirds lengthwise (slice each breast in half if you prefer big chunks).
Combine eggs, bread crumbs, salt, and pepper in a large bowl. Set aside.
In a medium-sized skillet, heat the oil over medium-high heat, add chicken and cook for 4 minutes on each side or until browned—place chicken in a casserole dish. Pour egg mixture over chicken and cover with foil. Bake for about 35-40 minutes or until cooked through (test with toothpick).
Bring the chicken to room temp. While the chicken is cooling, make the filling in a large bowl by mixing the cream cheese, garlic, chicken bouillon, onion, and cilantro—season with salt and pepper to taste.
Prepare the empanada dough by placing flour on a clean surface and rolling out a thin rectangle. Cut out rounds using a round cutter or glass jar. Place about 1 ½ tablespoon of filling in the center of each round (a cookie scoop works great). Top each half with the second circle of dough and place it on a baking sheet. Bake for 20-25 minutes or until lightly browned. Eat with a side salad and enjoy!
– 12 chicken breast halves
– 2 tablespoons olive oil
– 3 cloves of garlic, minced
– ½ teaspoon salt
-1 Fresh lemon juice
Combine the lemon juice, garlic, salt, and pepper into a large bowl. Add the chicken pieces to the bowl, which is well coated with the seasoning—place chicken in a 9×13 dish.
In a medium pot, add two chicken bouillon cubes and 5 cups of water to make chicken broth. Bring to a boil over high heat, then reduce heat to low and add one teaspoon of olive oil and one teaspoon of salt to flavor the broth. Simmer for 5-10 minutes. While the broth is simmering, cut up onions and carrots into cubes and add them to the broth. Allow chicken to cool so you can handle it, and then put them in the fridge until ready to assemble everything.
It is now time for assembly. Start by laying out each tortilla on a plate. Take a handful of chicken (about 3-4 pieces) and place it in the center of every tortilla, then top with just a little bit of cheese (less than one tablespoon). Roll up the tortillas and place them in a 9×13 casserole dish. Pour the broth over the chicken and potatoes, cover with foil, and chill in the fridge for 4-6 hours.
Optional: You can also add 2 cups of cooked rice or quinoa to the chicken and whatever veggies you choose.
Take out about 1/3 of each meal, then reheat covered on a small saucepan for about 15 minutes or until warmed through. Top with extra lemon juice and finely chopped dried oregano and dill to add flavor.
-Boneless, skinless chicken breasts.
-Salt & pepper.
-Flour for dredging
Preheat oven to 425 degrees. Pound each chicken breast flat, and season both sides with salt and pepper. Dredge each chicken breast in flour, shaking off any excess. Melt butter in a skillet over medium heat, add shallots and garlic. Cook until softened, about 4 minutes. Add the lemon zest and capers to the skillet; saute for 2 minutes.
Add the chicken breasts to the skillet and cook just until browned on both sides, about 5 minutes. Remove from heat place in a 9″ x 13″ glass dish or casserole dish. Pour chicken stock over the chicken and cover with foil—Bake in a 425-degree oven for 20 minutes. Remove from heat and allow to rest uncovered for 5 minutes. Serve with rice or spaghetti. (I serve this with mashed potatoes on the side.)
Preheat oven to 425. A cookie sheet lay out the chicken breasts seasoned with salt and pepper, several slices of onion, garlic cloves, bay leaf, and chopped cilantro.
-pour olive oil over the top of the dish to reach ½ inch up the side.
-Bake until they reach an internal temperature of 165 degrees.
-Allow to cool and remove from cookie sheet.
-Cut into ¼ inch strips.
-Over medium heat, add olive oil to a sauté pan and sauté onions, garlic, and chicken strips until chicken is warm and onions are soft.
-Add 1 cup salsa verde (store-bought or homemade)
-Remove from heat.
-Pepper Jack Cheese.
To assemble the nachos:
First, place your chips on the plate (you can use store-bought or homemade tortilla chips). Place about 1/4 of the salsa verde chicken on a large platter, and then add cheese. Add another layer of salsa verde chicken and top with cilantro, avocado, and radishes. Drizzle with sour cream. Serve immediately.
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