Chicken is a healthy choice for your menus, particularly those that are organically raised birds (no growth hormones or antibiotics). If you enjoy chicken breasts, but sometimes find that you can’t think of one more way to prepare this healthy meat, we’re here to help! The chicken breast contains the least fat and the densest meat, with very few calories to worry over. We’ve got seven fast and delectable chicken breast recipes that are economical as well. Let’s get started!
1. In the broiler: broil the chicken until done top with chutney or salsa. Otherwise (this is two chicken breast recipes in one), scoop a spoonful or two of a simple white sauce, seasoned with ground white pepper over the chicken and sprinkle with a teaspoon of capers. With a side of rice and a dinner salad, serve.
2. In the oven: For every chicken breast, pour 1/4 cup of lemon-pepper marinade over the chicken, to coat methodically. Place the chicken in a plastic zipper bag. Press the air out of the bag and refrigerate for 30 minutes. Bake at 375 for 20-30 minutes or until done. Take away all piece from the marinade, dredging in flour seasoned with ground lemon pepper. This chicken breast recipe goes well with pasta and a garden salad.
3. In the oven: Dice one large, cooked chicken breast into bite-sized chunks. Prepare 2 cups of steamed rice. Set aside in a large bowl. Chop sufficient fresh cilantro to make ½ cup. Dice one large tomato finely. Drain one each small can of corn and sliced olives. Mix all the veggies into the meat and put in steamed rice. Roll them up and place in a large baking pan. Divide the mixture between eight flour tortillas. Cover with enchilada sauce and bake at 350 for about 30 minutes.
4. On the grill: Grill the chicken. Assemble skewers of pineapple chunks, coarsely chopped sweet onions, mushrooms and red or orange sweet bell peppers. Ten minutes prior to the chicken is done, put the skewers on the grill. Serve on a bed of rice pilaf cooked in chicken broth.
5. In a stockpot: Here’s another rapid, but elegant chicken breast recipe. When the chicken is lightly browned and the juices run clear, remove the chicken to a bowl. Dice the chicken into bite-sized chunks and saute the dice in a tablespoon of olive oil in a stockpot. Dice one large Portobello mushroom and saute briefly, then eliminate to the bowl with the chicken. Add 1 tablespoon of olive oil to the water to prevent sticking. Add enough water to the stockpot to cook linguine, per the package instructions. Drain the noodles. Go back the noodles, meat and mushrooms to the stockpot. With a scissors, snip fresh parsley into the pot. Add one jar of commercially prepared Alfredo sauce and stir, over low heat. When the mixture is heated through, you’re ready to serve!
6. Pan fried: Cut the chicken breasts in strips and marinate in a packaged lemon sauce according to directions. Serve over a wild and white rice mix with fresh, steamed snow peas. Drain. Pan fry in a tablespoon of olive oil over medium heat for 4-5 minutes, or until the juices run clear. This chicken breast recipe is particularly quick and quite mouth-watering.
7. On the grill: Grill the chicken breasts, brushed with olive oil to coat. Saute 3-4 sliced mushrooms, one medium chopped onion and half of a 15-ounce can of pineapple chunks. Steam a batch of rice, seasoning the water with a teaspoon of Chinese Five Spice. Serve the chicken breast over the rice and spoon the veggies around the chicken. Yum!
Just when you thought you were out of ideas for chicken breast recipes! Enjoy!
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