Any ideas for dinner....I have 2 split chicken breast defrosting, what should I do with them?

Coat them in bread crumbs and bake them. Then top them with tomato sauce and mozzarella cheese. Delicious!





Serve with some garlic bread if you want to get fancy.Any ideas for dinner....I have 2 split chicken breast defrosting, what should I do with them?
best ever chicken discovery:


dip them in flour, then eggs or sour cream, season with seasoning salt, and then roll in like sour cream and cheddar potato chips (crushed up)


bake at 400 about half hour (sometimes longer you never know)


and at the end top with a little shredded cheddar cheese. It's soooo good! Especially if you have a side of barbecue or ranch to dip with.Any ideas for dinner....I have 2 split chicken breast defrosting, what should I do with them?
this is such a easy recipe you take your chicken and put them in a shallow pan ,and cover with salsa cook on 375 til done then shred the chicken and put in soft tacos for a great mexican night .
barq chicken poatoes salad baked beans
Stewed Chicken Pieces





2 tablespoons olive oil


6 chicken thighs, skinless


1 teaspoons salt


1/2 teaspoons pepper


1 medium onion, sliced


1 cup chicken stock


1/2 cup white wine


1 (14.5-ounce) can crushed tomatoes in thick puree


1 teaspoon dried thyme


1/2 tablespoon dried rosemary


1 tablespoon lemon-pepper


Hot buttered rice


2 tablespoons chopped fresh parsley leaves





Heat the oil in a 12-inch skillet over medium-high heat.


Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.


Pour off all but 1 tablespoon of oil from the pan.


Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.


Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.


-------------------------------





BUTTERMILK BAKED CHICKEN


Southern Living 2000 Recipe Hall of Fame





1/4 cup butter or margarine


4 bone-in chicken breast halves


1/2 teaspoon salt


1/2 teaspoon pepper


1 1/2 cups buttermilk, divided


3/4 cup all-purpose flour


1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted


Garnish: chopped fresh parsley





Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.





Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.





Arrange chicken, breast side down, in baking dish.





Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.





Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.


---------------------------------





Tequila Lime Chicken





1/2 cup gold tequila


1 cup freshly squeezed lime juice (5 to 6 limes)


1/2 cup freshly squeezed orange juice (2 oranges)


1 tablespoon chili powder


1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)


1 tablespoon minced fresh garlic (3 cloves)


2 teaspoons kosher salt


1 teaspoon freshly ground black pepper


3 whole (6 split) boneless chicken breasts, skin on


Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.


Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.





--Ina Garten


-----------------------------------





Caramelized Baked Chicken


Yield: 6 servings





3 pounds chicken pieces


2 Tbsp. olive oil


½ cup soy sauce


2 Tbsp. ketchup


1 cup honey


1 tsp. cayenne pepper


1 tsp Worcestershire sauce


1 clove garlic, minced


salt and pepper to taste





Preheat oven to 400º F. Place chicken in a greased 9”x13” baking dish. Mix together remaining ingredients. Pour over the chicken. Bake in a preheated oven for 45 minutes. Turn chicken over, baste, and bake 45 minutes more.
Poppy Seed Chicken is great.





Just google poppy seed chicken and get the recipe.
i dip chicken breasts in egg and then roll them in french fried onions until they are covered and then bake for 20 minutes on 350...super easy and quick and sooo good!!!
Mmm sounds good. I heard my aunt talking about this recipe the other day. You cover it with bread crumbs, but then you put a bit of parmesan cheese on top so it'll be cheesey.





I guess this is sort of the recipe:


http://www.elise.com/recipes/archives/00…
cut them into strips, beer batter them and deep fry
Kraft.com has a feature that lets you put in 3 ingredients you have on hand, and it pulls up several recipes.





Check out the Easy Feta Chicken Bake, it really is easy and amazingly delicious =)