Bone it skin it beat it flat, then I would make up some:


crumbled feta cheese (about 3/4 a cup)

a couple big spoons of mayo

2 garlic gloves

a box of frozen defrosted and drained spinach

Black pepper

(This is for 4-5 breasts)


whirl all together in a food processor


Place a heaping tablespoon of the cheese mixture on one edge of the breast and roll up tie (or use toothpicks) and then place in a lightly oiled baking pan. Bake in a preheated oven 350 for one hour or until no pink shows when the thickest one is cut.


Sometimes at about 45 mins into the cooking time I will brush them with melted butter and sprinkle on some italian bread crumbs


so what would you do with yours?

 

-----signature-----

that would be hard, i prefer the dark meat as it has more flavor.


ummm


bake it and make chicken salad i guess


bake it and make chicken enchiladas?

 

-----signature-----

Wednesday night I threw some chicken breast into a pot with with fresh green beans, potatoes, carrots, onions, rosemary, garlic, chicken bullion powder and some tri-colored vegetable pasta. It was one of the best (and easiest) chicken soups I'd ever made. Both my hubby and daughter loved it, too.

 

-----signature-----

I haven't eaten chicken in forever and the one thing I've craved lately is something from childhood. It's not fancy by any means, but it tastes good.


4 chicken breasts

1 bag of broccoli florets

2 cans condensed cream of mushroom soup

Cooked rice


Put the chicken in the bottom of a baking dish. Pour in the broccoli. Cover all with the soup and bake at 350 until bubbly. Serve with white rice.

 

-----signature-----

BB-Q it remove the skin lightly oil it and then generously apply black pepper to it and a bit of salt grill on low indirect heat 50 min. to an hour.

 

-----signature-----

Depends on how much time I had to cook, but one of the quickest and easist family favorites is lemon chicken. It also works with dark meat, as most chicken recipes do.


Bone and skin (optional)

Put in a baking pan and top with fresh or crushed dried rosemary.

Pour fresh lemon juice all over it.

Bake around 350 for 20 minutes or until chicken is cooked.


This is great as is, or cut up and put into salads.

 

-----signature-----

For a very quick main course I will put chicken breasts in a shallow casserole dish, mix cream of chicken soup with a little milk and whatever seasons I want, pour over chicken and bake in the over until the chicken is done. The chicken stays very moist and you can use the soup mixture like a gravy.

 

-----signature-----

I don't have a specific recipe, but I do have an approach to chicken breast. I make some type of sauce--whether it's an Italian marinara to an Indian curry to a beer sauce with onions & bell peppers & Mexican seasonings. Once the sauce is done and simmering, I debone & trim my breast. I cut it up into either strips or pieces. I add it to the sauce and let it cook for about 5 min.


As Foxy was saying, white meat doesn't bring a lot of flavor to the party. For me it's all about the tender texture. A lot of recipes bring it in early and you end up with these chewy things. I treat it as if it were seafood.

Call my friend AJ to come over. Then I'd bake the chicken breast, cut it up and serve it with homemade Fettuccine Alfredo.

 

-----signature-----

Grill it, dice it, put it on a nice green salad with cucumbers, tomatoes, onion, feta cheese, croutons, bacon bits(on mine, and olives on the Mrs', and italian dressing....