Anyone have a good chicken breast recipe?

Chicken and Artichokes:








4 Boneless, skinless chicken breasts


1 4oz package feta cheese


2 T chopped parsley


1 can artichoke hearts, drained and coarsely chopped (reserve liquid)


1/2 cup white wine


1 T dijon mustard


1 T fresh thyme, chopped


Kosher salt


Fresh ground pepper





Make a pocket inside each breast and season breasts with salt and pepper. Mix feta cheese with artichoke hearts, parsley, and thyme. Place as much as you can in each pocket without the filling coming out. Saute breasts in olive oil until seared on both sides and place in a baking dish. Add a little white wine to the bottom of baking dish, cover, and bake at 350 degrees for 45 minutes. Remove from oven and place breasts on serving dish. Deglaze baking dish with remaining wine and reserved artichoke liquid. Add mustard and simmer until sauce is thickened and reduced. Spoon sauce over each breast and serve. Side dishes might include wild rice pilaf and fresh green beans.Anyone have a good chicken breast recipe?
baked chicken breast coat with bread crumbs bake in oven till done with a side of corn and mashed potatosAnyone have a good chicken breast recipe?
Stuffed Chicken Breast





Ingredients


For the stuffed chicken breast:


1 chicken breast, bashed out flat


1 slice ham


5 mushrooms, cleaned


1 garlic clove, peeled


50g/2oz cheddar, grated


handful fresh mixed herbs


To deglaze the chicken:


1 glass white wine


1 tsp turmeric


25g/1oz fresh flat leaf parsley











Method


1. Preheat a griddle pan.


2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.


3. Spread the stuffing onto the flattened breast. Top with cheese.


4. Roll the chicken up and secure with cocktail sticks.


5. Place in the griddle pan. Cook for 10 minutes.


6. Remove the chicken from the griddle and finish in the oven.


7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.


8. Add the herbs and turmeric to the pan and stir.


9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.


10. Place the chicken on a plate and pour over the white wine glaze.
INGREDIENTS


4 skinless, boneless chicken breast halves


1/4 teaspoon salt


1/8 teaspoon ground black pepper


6 slices Swiss cheese


4 slices cooked ham


1/2 cup seasoned bread crumbs











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.


Pound chicken breasts to 1/4 inch thickness.


Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.


Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Katie Couric's Lemon Chicken recipe


4 boneless, skinless chicken breasts


2 tablespoons butter


2 tablespoons olive oil


3 tablespoons flour


3 cups chicken broth


Juice of 2 lemons


Salt and pepper to taste





Pound chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off the excess.





In a large saut茅 pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saut茅, turning once or twice until cooked through and juices run clear. Remove chicken and set aside.





Add lemon juice to the chicken stock and whisk into saut茅 pan.





Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.





Serve the chicken over a bed of Basmati rice and spoon the sauce over the chicken.





Servings: 4
Marinate, marinate, marinate. Then you can do anything to it and it will taste good! Italian dressing, wing sauce, and olive oil with garlic are my favs.