234 breast chicken dinner Recipes

boneless skinless chicken breasts, rinsed and patted dry, russet potatoes, olive oil, garlic, minced, frozen fajita vegetables (or 1 fresh red or green bell pepper and 1 white onion, sliced), emeril bayou blast seasoning, tortillas, warmed, sour cream, to garnish, salsa, to garnish, shredded cheddar cheese, to garnish

pillsbury refrigerated crescent dinner rolls, sour cream and chive flavored cream cheese, deli ham, boneless skinless chicken breast halves (4 oz each), swiss cheese

skinless, boneless chicken breast halves, cut into bite-sized pieces, water, uncooked orzo, chopped tomato (about 2 medium), no-salt-added tomato paste, salt, crushed red pepper, black pepper, baby spinach leaves, feta cheese, crumbled (about 3/4 cup)

chicken breast, cut in strips, sliced mushrooms, drained, fat-free italian salad dressing, chopped onion, lowfat margarine, zucchini, sliced (about 2 cups), tomato, cut in wedges, low-fat cheese, cut in small pieces

olive oil, onion, diced, garlic, chopped, diced tomatoes, balsamic vinegar, dried oregano, brown sugar, salt and freshly ground black pepper, chopped fresh parsley leaves, boneless skinless chicken breast , about 2 large breasts, salt and fresh ground black pepper, olive oil, pancetta, fresh mozzarella, sliced into 12 slices, crusty dinner rolls, cut in half with a fork, tomato jam, fresh basil leaves

cream of mushroom soup, milk, basil, poultry seasoning, paprika, dried garlic, minced (i use tastefully simple s garlic garlic seasoning blend ), onion, chopped, salt, black pepper, freshly ground, baby carrots, potato, cut into 1-inch chunks, boneless skinless chicken breasts, olive oil, salt (or to taste), pepper (or to taste)

boneless skinless chicken breasts, uncooked brown rice, cream soup (any mixture of cream of chicken, celery, or mushroom. or use 4 cups homemade cream sauce.), water (i use the empty soup can and measure 1 1/3 cans), dry onion soup mix, paprika, parsley

whole wheat pasta spirals, cream of mushroom soup, garlic, onions, zucchini, cubed, yellow squash, cauliflower, chicken breasts, cheddar cheese, shredded

chicken breasts or 16 oz turkey thighs, frozen vegetables, cream of chicken soup (or homemade equivalent), salt and pepper

chicken breasts , flattened out, uncle ben s garlic and butter flavorful rice pilaf mix, cream of mushroom soup, milk, white wine, vegetable oil, butter (unsalted ), garlic cloves, mashed, shredded parmesan cheese, salt and pepper

chicken breasts, count) package refrigerated crescent dinner rolls, cream cheese or 8 oz neufchatel cheese, sour cream, chopped onion, pepperidge farm seasoned stuffing mix, melted butter, salt and pepper, flour

boneless, skinless chicken breasts, orange juice, navel oranges, fennel bulb, trimmed and coarsely diced, mixed lettuce such as boston or bibb, washed and torn into bite-size pieces, red onion, thinly sliced, raspberries, tangy raspberry-orange-mustard dressing, olive oil, grainy mustard, honey, raspberry vinegar, navel orange , zest grated and juice squeezed, salt and freshly ground black pepper, to taste, dinner plates in the refrigerator .

chicken breast, green peppers, zucchini, leek, garlic, olive oil

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

cream of chicken soup (also can use cream of mushroom.), boneless chicken breasts, swiss cheese (enough to cover chicken with. i use slices), chicken stuffing mix (normal size), butter (melted )

ground turkey breast (shady brook farm preferred) or 1 lb ground chicken breast (shady brook farm preferred), olive oil, yellow onion, chopped, salt (optional), black pepper, low-sodium tomato soup, water, whole kernel corn, drained (del monte preferred), pillsbury refrigerated biscuits (reduced fat )

ground turkey breast or 1 lb ground chicken breast, olive oil, yellow onion, coarsely chopped, hamburger helper cheeseburger macaroni, water, kidney beans, drained and rinsed, chili powder