Does anyone know of an easy, unique recipe to cook boneless chicken?

I need a recipe for chicken that is either baked, fried, or in a casserole.





Thanks in advance!Does anyone know of an easy, unique recipe to cook boneless chicken?
These are both super easy and are favorites in our house.





BUTTER CHICKEN








INGREDIENTS





2 eggs, beaten


1 cup crushed buttery round cracker crumbs


1/2 - 1 teaspoon garlic salt


ground black pepper to taste


4 skinless, boneless chicken breast halves


1/4 cup butter, cut into pieces








DIRECTIONS





Preheat oven to 375 degrees F (190 degrees C).





Place eggs and cracker crumbs in two separate shallow bowls.





Mix cracker crumbs with garlic salt and pepper.





Dip chicken in the eggs, then dredge in the crumb mixture to coat.





Arrange coated chicken in a 9x13 inch baking dish.





Place pieces of butter around the chicken.





Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.





**************************************…





FETA CHICKEN








INGREDIENTS





6 skinless, boneless chicken breast halves


6 ounces tomato basil feta cheese, crumbled


1/4 cup Italian-style dry bread crumbs, divided








DIRECTIONS





Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.





Place chicken breasts between 2 pieces of waxed paper.





Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper.





Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.





Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish.





Arrange chicken in the dish, and top with remaining bread crumbs.





Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.Does anyone know of an easy, unique recipe to cook boneless chicken?
I usually flatten it out with a cleaver (makes it nice and tender)


Then dip it in Flour.


Next dip it in egg (that has been whisked)


Then dip it in Bread Crumbs (pref. Italian seasoned).





Then Pan-fry in Olive oil.


When it is done (5 min. each side, test with fork so that no pink juices run out)


Take it out...add a couple Table Spoons of white wine or Chick. Broth (or Both),


PLUS squeeze 1/2 a lemon into the pan and swirl it around.





Next, Pour this on top of the chicken and serve over buttered vermicelli with some Parmesan cheese.





It's sort of like Schnitzel...but lemony.
I always make Oven-Baked Chicken Parmagiana. It's easy to make, taste great and better for you b/c it's not fried. Go to www.kraftfoods.com. They have GREAT recipes there that are easy to do. It's where I get all my recipes! Good luck!
This is a favorite at my house. It's so easy and quick:





Poach the boneless chick in chicken broth (right out of the can is fine) until chicken is cooked through (about 10 minutes or so.)





Mix together: can of 90% Fat Free cream of mushroom soup


1 cup fat free sour cream


garlic powder


salt %26amp; pepper





Heat mixture in a pan. Pour over chicken. It is sooooo good and takes about 20 minutes from start to finish.
Chicken Taco Bake





Serves: 4





Ingredients:





1 lb. boneless chicken, cut into 2 inch pieces


1 can (10 3/4 oz.) Tomato Soup


1 cup (small jar) Chunky Salsa OR Picante Sauce


1/2 cup milk


6 (8';) flour tortillas, cut into 1'; pieces OR 8 (6';) corn tortillas, cut into 1'; pieces


1 cup shredded Cheddar cheese (4 oz.)





Directions:





COOK chicken in medium skillet over medium-high heat until beef is browned. Pour off fat.





ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.





BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.
I use tons of chicken for dinner:





Brown lightly in oil, drain, throw in 2 cans of Campbell's HerB Roasted CHicken Soup. SImmer for about 20 minutes or so. Serve over rice with extra soup as gravy.
Chicken Breasts %26amp; Mushrooms in Lemon Sauce





4-5 Tbsp. butter


olive oil - optional


8 oz. fresh white button mushrooms - sliced thick


6 green onions with tops, sliced


2 cloves garlic, minced


1/4 cup A/P flour


1 Tbsp. fresh rosemary or 1/4 teas. dried


½ tsp. salt


1/8 tsp. white pepper


1/4 tsp. paprika


4-6 boneless, skinless chicken breast halves


½ cup chicken stock or canned low sodium broth


¼ cup dry white wine (ie. chardonay)


¼ cup freshly squeezed lemon juice


Capers, to taste





1. In a large skillet over medium heat melt 2Tbsp. butter, add mushrooms, onions and garlic and saute for about 5 minutes (do not over cook).


2. Transfer mushrooms %26amp; onions to the bottom of a covered casserole dish.


3. Combine flour and spices and toss chicken to coat. (Save left over flour)


4. In same skillet over medium heat, add 2T butter (and 1-2Tbsp. olive oil if desired) and brown chicken on both sides. Combining olive oil and butter helps prevent butter from burning while browning chicken.


5. Transfer chicken to casserole dish and place on top of mushrooms and onions.





Preheat oven to 350°.





6. Add 1T butter to skillet if needed. Add reserved flour mixture and whisk. Add stock, wine, lemon juice to flour and butter mixture and heat until it thickens (about 5 minutes). If it becomes too thick add mor stock or wine.


Pour over checken. Place some of the mushrooms and onions over the chicken %26amp; sauce. Sprinkle with capers.





7. Cover and bake for 30-40 minutes until chicken is done and no longer pink. Serve over rice.





--Big Book of Casseroles by Maryana Vollstedt


_____________________





Creamy Chicken %26amp; Rice Casserole





2 celery ribs, chopped


1 small onion, chopped


1 Tbsp. butter or margarine


1 cup mayonnaise


1 (10.75 oz) can condensed cream of chicken soup, undiluted


1 cup frozen peas


1 tablespoon lemon juice


1 teaspoon salt


3 cups cubed cooked chicken


2 cups cooked rice


1 cup crushed Ritz crackers





Preheat oven to 350ºF. In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with cracker crumbs. Bake uncovered for 25-30 minutes.


___________________________





Balsamic Lemon Chicken





1/2 cup olive oil


1/4 cup lemon juice


2 Tbsp. balsamic vinegar


1 tsp. lemon zest


1 Tbsp. dry basil


2 cloves garlic, minced


1/2 tsp. salt


1/4 tsp. pepper


4 whole boneless chicken breasts, halved





Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.


_____________________





Parmesan Chicken





6 bnls, sknls Chicken Breast


1 cup A/P flour


1 tsp. kosher salt


½ tsp. freshly ground black pepper


2 extra-large eggs


1 ¼ cups seasoned dry bread crumbs


½ cup freshly grated Parmesan cheese, plus extra for serving


Unsalted butter


Good olive oil





Cut chicken breasts into 1” strips, pat dry w/ paper towels.





On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.





Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.





--Barefoot Contessa Family Style Cookbook
Chicken Crunch


From: Campbell's Kitchen


Prep Time: 10 minutes


Cook Time: 20 minutes


Serves: 4





Oven-fried chicken is crunchy with a coating of herb-seasoned stuffing.





Ingredients:





1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup


1/2 cup milk


4 boneless chicken breast halves


2 tbsp. all-purpose flour


1 1/2 cups Pepperidge Farm® Pepperidge Farm® Herb Seasoned Stuffing, finely crushed


2 tbsp. butter OR margarine, melted





Directions:





MIX 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing.





PLACE chicken on baking sheet. Drizzle with butter. Bake at 400°F. for 20 min. or until done.





MIX remaining soup and milk in saucepan. Heat through. Serve with chicken.
Chicken Ritz Casserole





Ingredients:


5-6 chicken breasts, cooked


1 can cream of chicken soup


1 can cheddar broccoli soup


about 1/4 soup can of milk


1-1/2 c. sour cream


2 c. cooked minute rice (1 c. prior to cooking)


dash salt and pepper


30 to 40 Ritz crackers, crumbled


Butter


Cooking Instructions:


Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.








Pecan Chicken with Dijon Sauce





Ingredients:





4 boneless chicken breasts


1 1/2 sticks of butter


4 tablespoons Dijon mustard


6 ounce of pecans, finely ground


2 tablespoons canola oil


2/3 cup sour cream


1 teaspoon salt


pepper to taste





Preparation:





Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.





In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.





One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.





Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes.





Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.





Place a pool of the sauce on each of four plates and place the cooked chicken on top.
Chicken Tikka


Ingredients %26amp; Directions





1 1/2 lb Chicken breasts (boneless





-and skinless)


1 md Onion





3 Cloves garlic





1 Inch piece fresh ginger





1/4 c Plain yogurt





2 ts White vinegar





2 ts Chili powder





2 ts Ground coriander





1 ts Ground cumin





1/2 ts Turmeric





Salt (optional) Lemon juice Garam masala Lettuce leaves Onion rings Lemon wedges





Cut the chicken into 2-inch squares and press flat. Grind the onion, garlic, and ginger to a paste and mix with the yogurt. Add the vinegar and spices, and rub into the chicken well. Leave for 3 hours to marinate. Sprinkle the chicken with salt if you wish and thread onto skewers. Place under a hot broiler or over a barbecue and cook until tender and crisp. Sprinkle the chicken with lemon juice and garam masala and serve on a bed of lettuce leaves surrounded with onion rings and lemon wedges.
king ranch casserole. layer corn tortillas chicken cheese cream of chicken and rotel tomatoes in a dish add some canned chicken broth. bake until everything is melted and hot
Here is one of my inventions:





2lbs boneless chicken breast, cut into 1 inch cubes.


1 chopped onion


2 cloves garlic


2 tablespoons olive oil(or vegetable oil)


1 Large or 3 small cans Campbell's Cream of Chicken Soup


1 bag frozen broccoli, cauliflower and carrot blend.


2 cups white rice(uncooked)





In a large skillet, heat the oil, then add chicken onion and garlic. Stir frequently until chicken starts to brown and onions soften. Reduce heat and add soup and vegetable blend. Simmer about 30 minutes. Prepare the rice. Serve the chicken and veggies over the rice.
One of the best receipes I have for boneless chicken is:





Marinate for about 2-4 hours 2 lbs boneless chicken with Teriyaki sauce %26amp; fresh lemon juice. Grill or Bake until done @ 10-13 minutes. (Better on the grill and less mess)





The combination of the flavors is wonderful, even those who don't care for chicken love this one!
Butterfly chicken breasts so they cook fster and more evenly.





season the chicken breast with kosher salt and fresh cracked pepper





in a hot saute pan add 2 tbsp olive oil 2 cloces of garlic. becareful not to burn the garlic add the chicken breast until done. remove chicken from pan and deglaze with cooking sherry about 1 cup, and 1/4 c of balsamic vinegar. To this add 1/2 cup toasted pine nuts and reduce the sherry to a syrup like consistancy. Stir in 2 Tbsb unsalted butter and pour over chicken. Enjoy!!





This entree goes great with rice and a fresh veggie.
There are several. One that's easy is cream of mushroom chicken with rice. Get four bonless chicken breast and season them (salt, pepper, etc..) take a can of Cream of Mushroom soup and pour it over the chicken, then back for about 30-45 minutes on 375. Cook the rice and and have the chicken over rice. It's really good. Also, I would suggest signing up for Campbell's meal a mail recipes they are easy and tasty. They come about every other day to your e-mail and you can save them to your receipe box. I think you can customize it to say you only want quick meals.
You can cook chicken parmesian. Its really good. You can look the recipe up online for that or all you do is bake your chicken with parmesian seasoning then when the chicken is done add traditional spaghetti sauce on each piece then mozzarella cheese on top and bake for an additional 5 minutes until the cheese is melted. Its good.
chicken casserole





1 lb cooked chicken breast cooked


1/2 cup sour cream


can of cream of mushroom soup


can of cream of chicken soup


1 stick of butter melted


1 pack of Ritz crackers crushed





mix the sour cream , both soups, and chicken in a casserole dish. on top put the crushed Ritz crackers. pour the butter over top of the crackers. bake at 350 degrees until the crackers are browned.


(you can use more or less sour cream and you can use half a can of each soup instead of a whole of each. it is really whatever fits your taste.)





Parmesan chicken





4 boneless chicken breasts


1 egg


1/2 cup milk


bread crumbs


fried onions


Parmesan cheese





mix egg and milk in bowl. put bread crumbs in another bowl. i put my bowls in a line with the egg and milk mixture first, then bread crumbs and then the dish i am going to be cooking the chicken in. dip the chicken into the egg mixture, then into the bread crumbs and then place into baking dish. put onions and cheese over top of chicken. bake at 350 degrees for 30- 45 minutes. (i sometimes put some Parmesan cheese into the egg and milk mixture to give alittle more taste.)