need dinner inspiration (chicken)
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need dinner inspiration (chicken)
| Tue, 08-14-2007 - 9:00am |
I have a package of boneless, skinless chicken breasts in the fridge that need to be cooked today. For some reason I'm feeling completely uninspired about dinner. I know I could search for chicken recipes, but I was hoping you guys could recommend some of your very favorites. If it's something I can get on the table in 45 minutes, all the better.
I've been eating grilled Greek chicken skewers for three days, so I'd rather not have something just like that right away :)
Thanks!!!
Deb

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Have you tried MichaelAnn's chicken strips yet?
Chicken Nuggets
1/3 cup whole wheat flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper.
Place milk in a separate shallow dish.
In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder. (I whizz this in the food processor for a few pulses) You can also add any spices you like here - sometimes we add some Italian seasoning, other times some chili powder if we feel like spicy, etc.
Dip chicken into flour and turn to coat.
Dip flour-coated chicken into milk and then transfer chicken to oat mixture.
Turn to coat chicken (or shake bag) until well covered with oat mixture.
Place chicken on prepared baking sheet and spray the top of chicken with cooking spray.
Bake 15 minutes, until crust is golden brown and chicken is cooked through. (I bake, then turn on the broiler for a few minutes to really brown/crisp them and get the coating crunchy)
Hey, Deb --
I'm no real inspiration in the kitchen, but we like the crock pot deli chx. The one where you roll up balls of aluminum foil and place in the bottom of the crock pot. Sprinkle the chx with Lawry's season salt and place on top of the foil balls. Don't add any water or anything and then cook on high 4-6 hours. I find that 6 hours kinda dries out the chx too much. Also, NO peeking as this will dry out the chx as well. Its yummy and the leftovers are very versatile.
In '04 I think I made this and roasted broccoli every week. =)
T.
Here's one of my favorite chicken dishes. The leftovers are great in a wrap or on a salad.
The first time I made this I used SF blackberry preserves, then the next time I used raspberry. I think I liked the blackberry best. YUM!!
Raspberry-Balsamic Glazed Chicken
Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.
1 teaspoon vegetable (or canola) oil
Cooking spray
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves (*sugar free)
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
NUTRITION PER SERVING
CALORIES 210(12% from fat); FAT 2.8g (sat 0.6g,mono 0.7g,poly 0.9g); PROTEIN 26.6g; CHOLESTEROL 66mg; CALCIUM 24mg; SODIUM 378mg; FIBER 0.8g; IRON 1.1mg; CARBOHYDRATE 19.3g
Cooking Light, JANUARY 1998
This is, by far, one of my favorites. It is so incredibly easy and fast. I'll usually add some green or red peppers to it also. It's great over spaghetti squash. Hope you like it.
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=23036.1
Meredith
Meredith
My favorite, super, super easy way to make chicken isn't really a recipe - more of a method. I like to sautee the chicken breasts in a little olive oil (I season with salt and pepper, make sure to pat dry to get a good golden color and no sticking. I cook them pretty high to sear, then turn it down to finish cooking through. I remove them from the pan when done - then I make a reduction sauce from whatever I feel like. The basic method is to #1 add onion or garlic (or both) and sautee #2 deglaze (I use white wine, about 1/2 cup - but you can use stock) #3 add flavorings and chicken stock (1/2- 1 cup depending on other ingredients) and reduce. The general family favorite is to add some dijon mustard, lemon juice and dried herbs. Sometimes I add balsamic and some canned tomato. You could do mushrooms or olives or sundried tomatoes. You can use lime juice, zest and some ginger. Anything really. Then you CRANK it up and boil the heck out of it all til it reduces to a gravy consistency and pour it back over the chicken.
I just love it because the method works every time (I could literally do it in my sleep now) and you can change it up - without having to learn something "new". And I can get dinner on the table in about 20min.
belizesig1
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Deb,
Inquiring minds need to know....What did you wind up making?
I made the crockpot rotisserie chicken that Teresa suggested, but dh and I both got home late and it got way overcooked :( I went to the store yesterday and chicken breasts were on sale, so I will have ample opportunity to try out some of the other recipes soon!
Deb
Is this literally all that you need to do for this recipe?
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