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CHEESY CHICKEN BREAST
Yield: 1 Servings

Chicken breast, deboned (any
Number)
1 pk Cream cheese
Bread crumbs or Kellogg
Cornflake crumbs
Melted butter or margarine

Pound out chicken breasts between two sheets of wax paper until
thinned. Put a tbs of cheese in center each chicken breast & roll up
& secure with a toothpick. Roll the chicken breast in butter, then
in bread crumbs. Place in a microwave dish & cook on high for 6 to 9
min.

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6595

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CHICKEN BREAST CASSEROLE
Yield: 6 Servings

6 ea Boned and skinned chicken
-breasts (may use 4-6)
3 ea Eggs
1 c Milk
1 pk Bread crumbs
1 lb Mozeralla cheese
2 cn Small cans mushrooms
Butter
Parmesan cheese
Salt
Pepper
Garlic salt

Beat eggs & milk together and let chicken set in this mixture,
refigerated for 1/2 hour. Roll chicken in bread crumbs mixed with
parmesan cheese and seasonings. Fry in butter until light golden
brown. Butter casserole dish on bottom and sides; layer chicken,
mushrooms, cheese, grated. Keep layering until dish is full, placing
smaller chicken peices on bottom. (Usually makes 2 layers) Bake
uncovered at 325 F for 25-35 min. Note: This dish can be prepared the
night before and refigerated until ready to cook.



8177

CHICKEN BREAST FOR 1
Yield: 1 Servings

1/2 ea Chicken breast
1/4 c Uncooked converted rice
1 c Frozen mixed vegatables
1/2 cn Cream-of-whatever soup
1 c Water

Chicken breast to be with bone but no skin. Completely line a small
baking pan (I use a 7 x 11 x 1.5 inch) with aluminum foil, letting
the foil line even the sides. Place another, double layer of foil in
the bottom of the pan. Place chicken tit (thats half a chicken
breast for you married types out there) on one side of the pan. Pour
rice on the other half, then pour frozen veggies on top of rice.
Spoon dollops of soup on chicken and veggies, then pour a layer of
water over all (3/4 cup should do it). Cover pan with aluminum foil.
Bake in a preheated 350 degree oven for 1 hour. Uncover...well look
at that...you have chicken, rice, and vegatables in a nice sauce.
Transfer to plate. Eat. Lift out foil lining and throw away. You're
done!



8178

CHICKEN BREAST IN CHAMPAGNE
Yield: 2 Servings

1 Carrot -- finely chopped
1 sm Onion -- finely chopped
3 lg Mushrooms -- finely chopped
2 tb Butter
1 c Champagne -- or dry white
Wine
2 Chicken breasts, halved,
Boned, skinned
Salt and pepper -- to taste
SAUCE:
1/2 c Heavy cream
1/4 c Champagne -- or white wine
Salt and pepper -- to taste
Parsley -- finely chopped

In a heatproof casserole, make a bed of carrot, onion, and mushrooms.
Add butter cut into thin slices and add champagne or wine. Place
chicken breasts on top of the mixture. Sprinkle the chicken with salt
and pepper, cover the casserole, and bake chicken in a moderate oven
(325^) basting it frequently withthe liquid from the casserole for
50-60 minutes or until it is tender. Remove chicken to a platter and
keep warm. Cook sauce uncovered over moderate heat until it is
reduced by half. Stir in heavy cream and champagne or wine and pour
sauce through a sieve. Season with salt and pepper and a little
finely chopped parsley. Pour sauce over the chicken breasts and
garnish the platter with braised celery and sauteed pimentos.




8179

CHICKEN BREAST LUAU
Yield: 4 Servings

-LUAU CHICKEN-
2 ea 10oz. Chicken breasts,boned
-and skinned
2 tb Safflower oil
1 1/2 c Taro or spinach leaves
1/2 c Butternut squash; julienned
1/2 ea Medium onion; sliced

-POHA PICKLE GARNISH-
1 c Cider vinegar
2 c Water
1/4 c Brown sugar
1 ts Juniper berries
2 tb Pickling spice
1 1/2 c Poha or goose berries
-or currants
1/2 ea Medium onion sliced
1 ea Carrot; julienned

Prepare Poha Pickle Garnish night before: Place vinegar, water, sugar,
juniper berries and pickling spices in a saucepan and bring to a
boil. Add berries, onion, and carrots. Remove from heat and cool.
Chill pickle overnight. To serve, remove pickle with a slotted spoon
and sprinkle over the chicken.

Split chicken breast, and trim off all fat and the last wing bone.
Place between two pieces of plastic wrap and pound thin. Do not break
through the meat. Place taro in a steamer and cook for 4 minutes (if
spinach is used, do not steam). Drain. In a skillet, heat safflower
oil and saute taro or spinach, onion, and squash, cooking until
onions are translucent. Cool mixture. Divide into four parts and
place some of each on 1/2 chicken breast, roll and fasten on the
bottom with toothpick. Season chicken with salt and pepper as desired
and steam for 5 minutes. Per serving:400 calories, 14 grams fat, 119
mg cholesterol, 214 mg sodium




8180

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