138 just chicken breast Recipes

dried parsley flakes, dried onion flakes, boneless skinless chicken breasts (frozen ), condensed cream of mushroom soup, water, dried thyme, garlic powder, black pepper, sliced mushrooms, frozen peas (ice melted and drained, just peas, no ice), wide egg noodles (about 5 cups)

extra virgin olive oil, good-quality smoky bacon, chopped into 1/2-inch pieces, boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs, cut into chunks, salt and black pepper, onion, chopped, carrots, peeled and grated (or finely chopped ), garlic cloves, chopped, sweet paprika (hungarian style), ground cumin, dried marjoram or 1/2 tsp oregano, fresh bay leaves or 1 dried bay leaf, olive oil, white wine (we don tsp use wine, so i ll just increase the chicken broth by 1/2 cup more), chicken stock, crushed tomatoes, sour cream, frozen potato pierogies, butter, fresh chives (snipped or chopped ), lemon , zest of, fresh flat-leaf parsley, chopped

whole chickens or 4 chicken breasts, but see cooking time, bay leaves, water , to cover chicken, chicken broth or 1 (32 oz) box , works just fine, chicken stock , the water you stewed the chicken in, chicken base , see note at bottom, fresh coarse ground black pepper, garlic powder, dried thyme, crushed with your fingers, dried parsley flakes, more if desired or 1 tbsp fresh parsley, baby carrots, sliced thickly, onion , chopped chunky, celery ribs, sliced thickly, sliced mixed mushrooms, drained or 8 oz fresh mushrooms, butter, egg noodles , half of a 12 oz. bag, saltine crackers , if desired

cooked chicken breast strips, diced (i prefer mine grilled), peach jam, water, peach, diced, cooked rice

boneless skinless chicken breast halves, cut into thin strips (approx 3/4 lb), canola oil, low sodium chicken broth, orange juice, low sodium soy sauce, cornstarch, brown sugar, ground ginger, garlic powder, fresh snap peas (you can use frozen , just thaw and drain them), fresh baby carrots , par-boiled and then drained, instant brown rice

pillsbury refrigerated crescent dinner rolls (makes 16 rolls-low fat version is just as good), skim milk or 2 cups low-fat milk, shredded kraft sharp 2% cheddar cheese, chicken breasts, cream of chicken soup (reduced fat is just as good)

heads garlic, whole, unpeeled, just the tops cut off the heads to expose the tip of the cloves, chicken breast, thinly sliced, chicken stock, butter, chopped fresh dill weed, whole wheat bread, cut into 1-inch cube, dry white wine, salt and pepper, grated provolone cheese

campbell cream of chicken soup, dijon mustard, boneless skinless chicken breasts (chicken parts work just as well), fresh mushrooms, sliced, carrot, diagonally sliced, broccoli floret, milk, vegetable oil, pepper

dried white beans (i use mayocaba or peruvian white beans), onion, large, chopped, anaheim chili, roughly chopped (canned or fresh roasted, peeled and seeded), chicken breast halves (frozen is fine , just throw them in the pot) or 4 chicken thighs (frozen is fine, just throw them in the pot), chicken stock (low sodium ), vegetable stock (low sodium ), bell peppers, chopped (frozen, mixed red, yellow and green peppers), dried oregano, garlic powder, dried red pepper flakes, ground cumin, chopped tomato, salt

shredded colby-monterey jack cheese (or just cheddar), shredded lettuce, white hoagie rolls (1 lb.), mayonnaise, butter or 1 tbsp margarine, cut boneless chicken breast (adding seasoning to chicken is optional)

boneless skinless chicken breast halves (i used bone-in thighs and it worked just fine), alfredo sauce, frozen peas, thawed, shredded mozzarella cheese, noodles, cooked

crumbled blue cheese, ranch style salad dressing, skinless, boneless chicken breast halves, cut into 1 inch cubes , or just use leftover chicken, salt and pepper, vegetable oil, butter, louisiana style hot sauce, salad seasoning mix , like mccormick s salad supreme, heads romaine lettuce, chopped

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.

cream of chicken soup, cream of mushroom soup, chicken breasts, frozen, red potatoes, salt, pepper, garlic powder, chicken bouillon cube, water (just use empty soup can), three-cheese blend (kraft 3cheese crumbles)

low-sodium chicken stock, bone-in, skin-on chicken breasts, chicken wings, scallions, cut in half, garlic, cinnamon sticks, whole star anise, fresh ginger, peeled and cut into coins, dry shiitake mushrooms , rehydrated in warm water for 30 minutes and thinly sliced, fish sauce, ramen noodles (just the noodles), fresh bean sprouts, jalapeno, thinly sliced, couple sprigs each fresh mint and thai basil, fish sauce, hoisin sauce, sriracha, lime wedges

boneless skinless chicken breasts, flour (to dredge the chicken in), butter, olive oil, peach , preserve, ground ginger, ground black pepper, sliced peaches in juice, drained , but reserve 1/4 cup of the juice for the sauce. rough chop the peaches, chicken broth, onion, cut in half and then thin sliced (small), white wine (dry ), brandy, garlic, minced, red pepper flakes (add more accordingly to taste), fresh cilantro, kosher salt, ground black pepper, butter, cooked jasmine rice (use any brand , slow cooking, bagged, boxed or boil in bags. just use your favorite), chicken broth , to cook the rice in (optional), chopped scallion (about 3, green and white parts ), fresh cilantro, chopped, chopped pecans (you can toast them if you want), butter, salt, pepper

boneless chicken breasts, cream of chicken soup, cheddar cheese soup, chicken broth, salt, cajun seasoning (i used emeril s brand ), garlic salt (lawrys), sour cream, broccoli florets, lightly steamed , just fork tender (i cook it in boiling water for 3-4 minutes), shredded cheddar cheese

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)