Chicken breasts Recipes

Recipes Featuring Chicken breasts

• Stuffed Chicken Breasts Hawaiian
  6 whole chicken breasts, boned 1 lb lean ground pork 1 egg 1/4 cup soy sauce 1/2 tsp Accent 3 slices bread, soaked in milk 1/2 cup milk 1 medium onion, chopped 2 Tbsp canned water chestnuts, c
• Artichoke Chicken Breasts
  1 Tbsp olive oil 1/2 tsp thyme 1/8 tsp crushed red pepper flakes 3.5 ounces (1 small jar) artichoke hearts 1 tsp minced garlic 1/8 tsp kosher salt 1/8 tsp freshly ground black pepper 1.5 ounces
• Chicken Breasts Diane
  4 large, boneless chicken breast halves or 8 small 1/2 tsp salt 1/4 to 1/2 tsp black pepper 2 Tbsp olive or salad oil 2 Tbsp butter or margarine 3 Tbsp fresh chives or green onions, chopped Jui
• Chicken Scallopine with Lemon and Caper Sauce
  4 Boneless, Skinless Chicken Breasts, halved ¼ cup All Purpose Flour for dusting 1 tablespoon Olive Oil 3 small Shallots finely chopped 1 tablespoon Lemon Juice ¾ cup vegetable stock ¾ cup Wh
• Easy CHICKEN CONDON BLEU
  3 Whole boneless chicken breasts 2 eggs beaten 1-1/2 tsp. salt ¼ 1/4 tsp pepper ½ 1/2 cup flour w/paprika added (a few shakes) 6 TbL. Butter 6 slices cooked ham 6 slice swiss cheese 1/2 cu
• Party Chicken
  4 chicken breasts, split, skinned & boned 8 slices bacon 1 jar (2-1/2 ounce) dried beef 1 can cream of mushroom soup 1 cup sour cream
• Curried Chicken Salad with C(Raisins)
  4 bones chicken breasts 2 medium ribs celery, diced small 2 medium scallions, white and green part minced 2 T minced fresh cilantro or parsley leaves (if you have them, I usually don't so I just le
• Streamlined Chicken Parmesan
  1 jar spaghetti sauce 2 large boneless, skinless chicken breasts (8 oz each). Halve horizontally. Or 4 trimmed chicken breasts (4 to 5 oz each) 1 large egg Salt and ground black pepper 1/2 - 1 c
• Chicken Supreme
  3 chicken breasts 1 can mushrooms 1 pint consomme 2 cups force meat 6 slices cooked tongue 1/2 cup butter 1 tablespoon salt 1 cup Croquette Sauce 6 truffles
• Aunt Rene's Chicken Frances with Hot Buttered Noodles
  8 whole chicken breasts, debonded, skinned and split 2 cups plain unsweetened yogurt 2 cups white or brown mushrooms, quartered 1 cup sherry salt, pepper, paprika to taste