Give me a good chicken breast recipe

Red · Post by **Red** » Mon Mar 14, 2005 10:51 pm

I am decidedly uninspired today. What's your best, relatively simple, chicken breast recipe. Oh, feel free to suggest some sides, too.

BSmack · Post by **BSmack** » Mon Mar 14, 2005 11:19 pm

BSmack's slow cooked chicken

Preheat the oven to 275 for 10 minutes.

lay out chicken in baking pan

pour every last bit of bbq sause, dressing, whatever you think would taste good on the chciken

heat chicken for 90 minutes.

Open beer and serve.

mothster · Post by **mothster** » Tue Mar 15, 2005 12:41 am

throw some chicken breasts in tupperware with olive oil, black pepper, dash rice wine vinegar, chopped garlic, dash teriyaki, dash honey, red pepper flakes

marinate an hour

grill or panfry

Headhunter · Post by **Headhunter** » Tue Mar 15, 2005 4:00 pm

a Real simple one...

Salt and pepper chicken

slightly oil (I TBS) a large sautee pan place on med-high heat. brown (WELL) both side of the chicken.

take about a third of an onion diced, a stalk of celery diced, and one carrott diced, and cook veggies until soft (about 1 minute). Add 1 to 3 cloves diced garlic and cook 1 to 2 minutes.

Add Basil (Fresh if you got it) to taste I usually use about 4 to five coursely chopped leaves.

Add cup of white wine/vermouth. cover pan, reduce heat to med-low and sautee for 30 minutes until tender.

Serve with pasta or veggies.

trev · Post by **trev** » Tue Mar 15, 2005 4:13 pm

Teriyaki chicken kabobs. Cut the chicken breasts into chunks marinate in Kikkoman Teriyaki sauce at least 15 minutes. Skewer and bbq or a grill pan works great. I use metal skewers though. Hate the wood ones.

Rice and zucchini goes well with this.

Also, Mikeys parmesan chicken is easy and good.

Miss Conduct · Post by **Miss Conduct** » Tue Mar 15, 2005 11:57 pm

Hawaiian Chicken

5 chicken thighs (or breasts if you prefer, but the thighs have better flavor)
1 bottle French Dressing
1 jar apricot preserves
1 package Lipton onion soup mix

Mix in dressing, soup mix, and preserves in a bowl, pour over chicken, cook at 350 for 60 minutes.

Mikey · Post by **Mikey** » Wed Mar 16, 2005 2:47 am

Put three chicken breasts, with bones and skin still on, skin side up in a corningware dish (or other coverable microwave safe dish). Season with Lawry's Seasoned salt. Microwave covered for 18 minutes, let sit covered for 6 minutes.

Serve with rice and steamed brocolli. You will have a bunch of tasty juice under the chicken that you can pour over the rice.

I know it sounds terrible, but the chicken will come out very tender and moist. It's one of our staple dinners because it's so simple and quick to fix.

Mikey · Post by **Mikey** » Wed Mar 16, 2005 2:50 am

Recipe #2.

You can use this with any or all chicken pieces. Place chicken pieces with skin side up in glass baking dish. Season, in this order, with your favorite seasoned salt product, dried minced garlic, Kraft grated parmesan cheese.

Bake in 400 degree oven for 60 minutes. The aroma will drive you crazy before it's halfway done.

PS thanks, trev, I just noticed you mentioned my world famous recipe...

ppanther · Post by **ppanther** » Wed Mar 16, 2005 6:37 am

I make Mikey's World Famous Chicken fairly regularly. Tasty stuff.

I have also made the one Miss Conduct listed, but I got the recipe from the dutch oven cookbook and they call it "Sticky Chicken". It's SO GOOD. Especially when cooked on a campfire in Big Sur. I would imagine it'd be really good elsewhere, too... but... well it was REALLY good.

A good, light way to enjoy boneless/skinless chicken breasts...

Take a bunch of cherry tomatoes and slice them in half. Take a bunch of sun-dried tomatoes (in oil) and cut them into bite-sized pieces. Take a bunch of thyme and take the leaves off the woody stems, chop roughly. Mince a couple cloves of garlic. Toss all that with sherry vinegar, salt and pepper, and a little olive oil. Grill seasoned chicken breasts (on outdoor grill or indoor grill pan) until done. To serve, put chicken on plate, top with tomato mixture.

Good stuff... fresh, bright, healthy.

mothster · Post by **mothster** » Wed Mar 16, 2005 2:38 pm

Miss Conduct wrote:Hawaiian Chicken

5 chicken thighs (or breasts if you prefer, but the thighs have better flavor)
1 bottle French Dressing
1 jar apricot preserves
1 package Lipton onion soup mix

Mix in dressing, soup mix, and preserves in a bowl, pour over chicken, cook at 350 for 60 minutes.

french dressing + apricots + lipton onion mix = hawaiian?

lemme guess, u slam some hawaiian punch with it :o

Mikey · Post by **Mikey** » Wed Mar 16, 2005 2:57 pm

LOL!!

I always heard that Hawaii was the apricot and french dressing capital of the world.

RadioFan · Post by **RadioFan** » Thu Mar 17, 2005 6:10 am

Mikey wrote:Recipe #2.

You can use this with any or all chicken pieces. Place chicken pieces with skin side up in glass baking dish. Season, in this order, with your favorite seasoned salt product, dried minced garlic, Kraft grated parmesan cheese.

Bake in 400 degree oven for 60 minutes. The aroma will drive you crazy before it's halfway done.

PS thanks, trev, I just noticed you mentioned my world famous recipe...

Of all the years reading these boards ... somehow I missed this.

Is there a version for boneless, skinless chicken breasts?

Btw, remind me never to read in the cooking forum after I've had a few beers and it's late at night. I'm ready to fire up the oven right now.

trev · Post by **trev** » Thu Mar 17, 2005 6:21 am

I use the boneless, skinless breasts (or breast tenders) for Mikey's parmesan chicken. I don't use salt, or season salt. I dip the breasts in melted butter, then coat with garlic powder and parmesan cheese. Bake.

RadioFan · Post by **RadioFan** » Thu Mar 17, 2005 6:25 am

trev wrote:I use the boneless, skinless breasts (or breast tenders) for Mikey's parmesan chicken. I don't use salt, or season salt. I dip the breasts in melted butter, then coat with garlic powder and parmesan cheese. Bake.

What temp and for how long?

Do you use a glass baking dish as well? I assume it goes in uncovered ... same for boneless, skinless breasts?

trev · Post by **trev** » Thu Mar 17, 2005 6:33 am

375 degrees, 20 minutes for tenders, 30 for breasts. Shallow cookie sheet type pan. Uncovered. Suggestion: Reynolds non stick aluminum foil lined. :wink:

RadioFan · Post by **RadioFan** » Thu Mar 17, 2005 6:37 am

trev wrote:375 degrees, 20 minutes for tenders, 30 for breasts. Shallow cookie sheet type pan. Uncovered. Suggestion: Reynolds non stick aluminum foil lined. :wink:

TY. :D

I'm going to try it this weekend -- just in time for the tournament.

Mikey · Post by **Mikey** » Thu Mar 17, 2005 9:10 am

trev wrote:I use the boneless, skinless breasts (or breast tenders) for Mikey's parmesan chicken. I don't use salt, or season salt. I dip the breasts in melted butter, then coat with garlic powder and parmesan cheese. Bake.

That sounds good. I've never baked boneless, skinless breasts. Always grilled 'em. I'll have to try this variation.

Headhunter · Post by **Headhunter** » Thu Mar 17, 2005 1:23 pm

I've got a recipe very similar to Mikey's with trev's spin...

I take about 4 tablespoons of Dijon, mix with equal amounts or Terriaki sauce and coat with Fresh Parm (I won't buy the Kraft shit).

Kick it in the oven at 350 for about 30-40 minutes in a glass baking dish.

Course ground creole mustard works real well for that as well!

Headhunter · Post by **Headhunter** » Thu Mar 17, 2005 1:29 pm

OK, one more.

Chicken Parmessan.

This is real easy and better than restaraunt quality.

pound chicken breast flat. Roll in flour, dip in egg wash, and roll in a bread crumbs. Progresso's Garlic herb bread crumbs add a depth to the flavor.

Lighty fry until a very light golden color. (maybe 1-2 minutes a side).

Remove, place on paper towel for a few ninutes to absord excess grease, and place in a baking dish. cover with Fresh parm and bake at 35 for 20 minutes.

Top with a good red or meat sauce.

Serve with Pasta.

mothster · Post by **mothster** » Thu Mar 17, 2005 3:02 pm

Headhunter wrote:OK, one more.

Chicken Parmessan.

This is real easy and better than restaraunt quality.

pound chicken breast flat. Roll in flour, dip in egg wash, and roll in a bread crumbs. Progresso's Garlic herb bread crumbs add a depth to the flavor.

Lighty fry until a very light golden color. (maybe 1-2 minutes a side).

Remove, place on paper towel for a few ninutes to absord excess grease, and place in a baking dish. cover with Fresh parm and bake at 35 for 20 minutes.

Top with a good red or meat sauce.

Serve with Pasta.

sounds like u could do that with veal but use a white or marsala sauce

Headhunter · Post by **Headhunter** » Thu Mar 17, 2005 3:05 pm

That's exactly how you make veal Parm.

mothster · Post by **mothster** » Thu Mar 17, 2005 3:19 pm

Headhunter wrote:That's exactly how you make veal Parm.

kool, a two for one recipe :o

Mikey · Post by **Mikey** » Sat Mar 19, 2005 1:29 am

Headhunter wrote:I've got a recipe very similar to Mikey's with trev's spin...

I take about 4 tablespoons of Dijon, mix with equal amounts or Terriaki sauce and coat with Fresh Parm (I won't buy the Kraft shit).

Kick it in the oven at 350 for about 30-40 minutes in a glass baking dish.

Course ground creole mustard works real well for that as well!

I only use the Kraft Parmesan because it crusts up nicely. The real stuff, which is better for most things, tends to melt instead. One of the best parts of my chicken is that the skin gets really nice and crusty.

I've been using this seasoning a lot lately ('sup Heels). It's pretty cheap and is good for a lot of things. I season my chicken with it, and I use it on steaks, after brushing with EVOO, before grilling.

Miss Conduct · Post by **Miss Conduct** » Sat Mar 19, 2005 6:46 am

I don't know why it's called Hawaiian chicken either. Although when all those are mixed together it gives it a tropical tangy fruity taste, so that could be it. :?

Headhunter · Post by **Headhunter** » Mon Mar 21, 2005 2:26 pm

Damn, I haven't seen Jane's Crazy Mixed Up Salt in ages. I grew up on that shit.

I didn't know they still made it. That's some good shit. Better than Kraft parm :P

Mikey · Post by **Mikey** » Mon Mar 21, 2005 3:59 pm

Headhunter wrote:Damn, I haven't seen Jane's Crazy Mixed Up Salt in ages. I grew up on that shit.

I didn't know they still made it. That's some good shit. Better than Kraft parm :P

Jane's salt and Kraft parm complement each other.

They form what you might call a culinary symbiosis.

ppanther · Post by **ppanther** » Mon Mar 21, 2005 5:02 pm

I was skeptical of Kraft parm too... but it really is necessary for Mikey's recipe, and it really is delicious.

mothster · Post by **mothster** » Mon Mar 21, 2005 5:11 pm

Mikey wrote:
Headhunter wrote:Damn, I haven't seen Jane's Crazy Mixed Up Salt in ages. I grew up on that shit.

I didn't know they still made it. That's some good shit. Better than Kraft parm :P
Jane's salt and Kraft parm complement each other.

They form what you might call a culinary symbiosis.

easy on the cia school lingo or is it cordon bleu? :o

Mikey · Post by **Mikey** » Mon Mar 21, 2005 8:58 pm

ppanther wrote:I was skeptical of Kraft parm too... but it really is necessary for Mikey's recipe, and it really is delicious.

Just be careful not to use the cheap generic or in-house store brands of Kraft-like parm. It's not the same thing and won't work. It's sort of like coagulated mini parmesan nuggets instead of grated cheese.

Headhunter · Post by **Headhunter** » Mon Mar 21, 2005 9:17 pm

Would real Parm/reg grated in a processor work, or should I just bite the bullet and buy a little bottle of Kraft stuff and try this recipe?

I keep fresh parm on hand like it's going out of style.

ppanther · Post by **ppanther** » Mon Mar 21, 2005 10:09 pm

JUST USE THE FREAKING KRAFT PARM ALREADY.

Mikey · Post by **Mikey** » Mon Mar 21, 2005 10:13 pm

^^^^
what she said

Headhunter wrote:Would real Parm/reg grated in a processor work, or should I just bite the bullet and buy a little bottle of Kraft stuff and try this recipe?

I keep fresh parm on hand like it's going out of style.

And like I said before, the fresh parm is better (no comparison) for caesar salads, topping pasta or whatever else you use parmesan cheese for. The Kraft stuff is best for the chicken (and only for the chicken) because is crusts up instead of melting.

Got it?

Dinsdale · Post by **Dinsdale** » Mon Mar 21, 2005 10:14 pm

Think of it as chemical-cheese flavored bread crumbs.

Mikey · Post by **Mikey** » Mon Mar 21, 2005 10:15 pm

exactly

Headhunter · Post by **Headhunter** » Mon Mar 21, 2005 10:32 pm

So I should buy the parm?

Mikey · Post by **Mikey** » Tue Mar 22, 2005 2:49 am

lift it if you can

trev · Post by **trev** » Tue Mar 22, 2005 3:23 am

A few months back, that generic parm got over on me. It's on the top shelf in the store mixed in with the Kraft. Looking exactly like the Kraft. I grabbed one and didn't discover until I got home it was a fake. VERY disappointing.

RadioFan · Post by **RadioFan** » Tue Mar 22, 2005 5:38 am

I tried trev's variation on Mikey's recipe for boneless breasts last night. All I had was the Kraft parm, so I used that and was damn good, and very easy.

Headhunter · Post by **Headhunter** » Tue Mar 22, 2005 12:46 pm

Mikey wrote:lift it if you can

I'm a much younger man than you, Mikey. I'm pretty sure I can lift a can of cheese.

Mikey · Post by **Mikey** » Tue Mar 22, 2005 4:57 pm

Do you work out?