What's a good easy recipe for boneless chicken breasts?

I would prefer something quick to prepare please.What's a good easy recipe for boneless chicken breasts?
Stuff it with Jalapeno Cheese %26amp; wrap with bacon pan fried or oven %26amp; brush with teriyaki sauce serve with mexican yellow rice or plain white buttered rice.What's a good easy recipe for boneless chicken breasts?
Easier and quicker than this, it does not get:





Chicken Dinner in Foil





Place a boneless chicken breast in the center of a square of heavy-duty alumnium foil. Season with one of the following:





Lemon pepper, teryaki sauce, Montreal chicken seasoning, barbecue sauce, or other favorite chicken seasoning





Place any or all of the following around the chicken:





A peeled and quartered potato; a few spears of brocolli; a peeled and sliced carrot; a few mushrooms; some slivers of mild red onion; red pepper slices.





Season the vegetables with a little salt and pepper, then dot with butter. Fold up the sides of the foil to make a tight package, and bake in a preheated 350 degree oven until chicken is done and veggies are tender -- approximately 25 to 35 minutes.





Serve with some breadsticks and fruit for an easy and delicious meal with virtually no clean up afterwards!
you could bread them, with cracker or bread crumbs.


Cook them in a skillet with a little oil. transfer chicken to a plate pour over heated tomato sauce and sprinkle some shredded mozzarella cheese over it
Bash flat with meat tenderiser or slice through if too thick.





Drop pieces into raw egg (whisked) then coat in breadcrumbs and shallow fry.





Or you could marinade in honey and soy sauce or cut up and place on kebab sticks.
Quick Chicken Breasts in Currant Wine Sauce:





40 min 15 min prep


4 servings





1/2 cup butter


1 shallot, minced


4 boneless skinless chicken breasts


1/2 cup dry vermouth or dry white wine


1/2 cup red currant jelly or black currant jelly, to taste


1 cup sour cream


salt and pepper, to taste





1. Preheat oven to 350 degrees F.


2. In a skillet saut茅 the shallot with the butter until slightly soft, then add the chicken breasts and cook on each side until browned.


3. Place browned chicken baking dish.


4. Deglaze pan with the vermouth, then stir in the remaining ingredients; pour currant sauce over the chicken in the baking dish.


5. Bake at 350 degrees F for 25 minutes or until juices run clear.


6. Serve with wild rice.


7. Makes 4 servings.
Grill Chicken
Here's a quick and easy family favorite:





Easy Chicken and Broccoli


Prep Time: 5 min


Total Time: 15 min


Makes: 4 servings





1 lb. boneless skinless chicken breasts, cut into chunks


3 cups frozen broccoli florets


1 can (10 oz.) condensed cream of mushroom soup


1 soup can water


1-1/2 cups instant white rice, uncooked


1 cup KRAFT Shredded Cheddar Cheese





SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.


ADD broccoli, soup and water. Bring to boil.


STIR in rice. Sprinkle with cheese; cover. Reduce heat to low; cook 5 min.
Chicken Tarragon





Ingredients


8 chicken breasts with skin and bone


1 stick unsalted butter, softened


3 shallots, chopped


1/2 cup fresh parsley


1/4 cup fresh tarragon or 2 teaspoons dried


coarse salt


freshly ground black pepper





Method


Use your fingers to gently loosen the skin of each breast, being careful not to tear it.





In a food processor or with a mortar and pestle, combine the butter, parsley, tarragon and salt and pepper to taste into a paste.





Put a healthy tablespoon of the herb butter under the skin of each breast, massaging it into and spreading it across the top surface the meat. [Chicken can be prepared in advance; cover and refrigerate until ready to cook].





Arrange oven rack to center position of oven and heat broiler to 450掳





Season both sides of the chicken with salt and pepper. Place breasts skin side down on broiler rack [or on a half sheet pan with sides (the chicken will release a lot of moisture and butter)]. Broil for 25 minutes; turn breasts over and broil another 20 minutes [skin should be crisp and brown, if not, turn broiler to 500掳 and broil a few minutes more].
Blackened Chicken Breasts





INGREDIENTS


Blackening Spices


1 teaspoon ground black pepper


1 teaspoon ground cayenne pepper


1 teaspoon chili powder


1 teaspoon garlic powder


1 teaspoon salt


2 teaspoons paprika


Blackened Boneless Chicken Breasts


4 skinless chicken breasts (about 1 1/4 lbs)


2 teaspoons vegetable oil


Topping


1/2 cup sour cream


1 tablespoon chopped fresh cilantro


salt and pepper





PREP


Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.


Dip both sides of the chicken breasts in the mixture of spices, coating well.


Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.


Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.


To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.


For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.


Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.