Favourite chicken breast recipes.
 

Something that kids would like and that can be done for a crowd.

Thanks!

Watson

I use whole boneless, skinless breasts and sometimes cut them into strips. On the morning I need the chicken for dinner I take a seal-able plastic bag, dump in buttermilk, paprika and a couple of shakes of hot sauce (it will not make the food hot, just for seasoning). I shake the bag around, toss in the chicken and put it in the fridge. When it's time for dinner I beat a couple of eggs in a shallow bowl and put Tempura crumbs in another shallow bowl. I dip the chicken into the egg and then put in the crumbs. It goes on a greased cookie sheet and I bake at 400 degrees for 15 to 20 minutes. They are good plain or with honey mustard. This is my go to when I really don't want to cook.

This one's sooo easy and delicious!

Place your skinless boneless chicken breasts in a shallow pan (like a 9" x 13" glass pan, or a square glass pan, etc.) Use a pan that is just big enough so that the chicken fills the pan, one layer deep. In a large bowl, mix together one small jar of apricot preserves, one package of dry onion soup mix, and enough (or all) of a small bottle of Russian salad dressing to make the mixture thick but easy to stir and pour. You don't want the mixture runny. Pour it all over the chicken and bake at 325-350 degrees for an hour and a half, uncovered. The marinade will be thick and gooey on the chicken and it's delicious. (If you cook this covered, it will get watery and not be nearly as good.) I just made this last weekend for an outdoor event and everyone loved it.

Cranberry chicken: Mix 1 can whole berry cranberry sauce with 1 T. brown sugar and 2 T. ketchup. Pour over 4 chicken breast halves and bake an hour at 375 degrees. Serve with rice.

I often use the Hellman's Parmesan chicken recipe (Best Foods west of the Rockies). You can use chicken breast or thighs and instead of using plain bread crumbs, I use stuffing mix to top the chicken pieces. It is fast and easy and is great for a crowd.

I will spray a large casserole dish then add a layer of stuffing. Cover it with a layer of swiss cheese slices. Cut chicken breasts horizonatally add them as next layer. Salt and pepper. Mix a can of cream of chicken soup with 3/4 can of water. Add to casserole pan.Bake at 350 for 1 1/2 hours.

Marinade the chicken breasts in half BBQ sauce have Italian salad dressing. I usually marinade it for at least a couple of hours. Then grill it. Grilling is best but I sometimes bake it.

Boneless chicken breasts (if they are large, cut them in half) marinated in no (or low) fat plain yogurt, seasoned with your choice but I really like greek seasoning or jerk seasoning. Toss together and leave in fridge for up to 24 hours. Then shake off excess marinade, roll in bread crumbs and bake at 325 degrees for about an hour. Yumm

Jim likes to cook up several breasts and then shred them and put bbq sauce in it. Makes a terrific sandwich.