General Question

marinelife's avatar

Anyone got any new and different ideas for skinless, boneless chicken breasts?

Asked by marinelife (62485points) July 4th, 2008

I am tired of my usuals. I have a decent pantry and could go to the store to get stuff if a recipe intrigued me enough.

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23 Answers

bunkin's avatar

marinade in a mixture of 1/2 cup soy sauce 1 cup orange juice and 1 tbsp of orange marmalade… top with pineapple and grill or broil.

marinelife's avatar

My fault for not giving enough detail. I am not normally a fruit and meat person, but if I was, that would be good.

Spargett's avatar


tinyfaery's avatar

Try I’m not the domestic one in my relationship, but my SO loves this site.

babygalll's avatar

A lowfat Parmesan Chicken.

Mix some bread crumbs, sesame seeds and parmesan cheese together. Coat the chicken with some cooking oil and coat the chicken with the bread crumb mix.

You can also use the let over chicken over a nice salad.

Another one is a Chicken Casserole. Delicious. Everyone always asked for the recipe.

Boil the chicken in water until it’s cooked. You can add some spices if you a want. Shred the chicken into a casserole dish.

While the chicken is cooking mix together a can of Cream Of Chicken, can of chicken broth, 1/2 a container of sour cream and about 2–3 tablespoons of poppy seeds. Pur over the chicken and mix well.

For the topping. Smash ritz crackers 1–2 of the packages, butter and poppy seeds. Mix together and top the casserole with the mixture.

Bake about 20 min on 350. Until it’s golden brown.

janbb's avatar

real easy….roll in olive oil, then Italian seasoned bread crumbs. Put on baking tray, drizzle with a bit of olive oil and bake at around 350 for 25 minutes or so (depending on thickness of chicken. Or you can make these, then put them in a tray of spaghetti sauce, top with mozzerella and parmesan and serve on spaghetti. Easy chicken parmagiana and not too fattening.

PupnTaco's avatar

Soak in lemon juice for 15 minutes while heating up the grill. Cut a pocket lengthwise in each breast and stuff with goat cheese, sun-dried tomatoes and fresh basil. Seal shut with a toothpick and season all over with salt & pepper. Grill over medium-high heat until cooked through, flipping once. A little tiny bit of wood smoke is great.

surlygirl's avatar

shred cooked chicken. roll big spoonful of chicken and a little cheddar cheese up inside a crescent roll (from refrigerator section of grocery) and lay in casserole dish. cover with condensed cream of chicken soup. bake ~20 min at 350 or until rolls are cooked. mmm!

VanBantam's avatar

Ok I got one for you:

The way I make fried chicken, using boneless skinless chicken breasts, is by breading the breasts in matzah meal and then pan frying them in olive oil. Add salt and pepper to the matzah meal. Make sure to the chicken breasts are thin about 1/2 inch thick or so. Prior to breading them dip the chicken breasts in egg to help the matzah meal stick better. Fry them till they are golden brown and the chicken is white all the way through. Don’t forget to get the oil nice and hot.

So you’ve tried the matzah meal breaded chicken breasts and found them to be awsome. You are now wondering how to take it to the next level. Well try putting garlic powder in the matzah meal.

Anywho hope this helps.

marinelife's avatar

@VanBantam I have never tried matzah meal as a breading. Sounds good.

gooch's avatar

Grill with BBQ sauce then top with pepper jack cheese at the end until melted.

surlygirl's avatar

my favorite meal at our favorite mexican place: chicken breasts, pounded thin, grilled with lots of mushrooms, topped with cheese. there is some sort of red spice mix they rub on the chicken and i can’t convince them to divulge the recipe :( at home i use whatever sounds good at the time, generally a mix of paprika, chilis, cumin, etc.

noraasnave's avatar

One of my favorite recipes is Country Fried Chicken: Trim all fat off the breast. Beat it relatively flat to 3/4 inch thick or 1/2 inch thick if you prefer. Soak in bowl of mixed raw egg (orange homogenous solution). Put in second bowl of country style bread crumbs. Fry in a frying pan till no longer flimsy. Serve with Mash Potatoes, country style gravy and choice of veggies (Green beans go good with this).

janbb's avatar

This sounds good. A couple of questions: what kind of oil do you use? Also, do you deep fry it, that is cover it with oil and fry all of it at once, or shallow fry it – one side at a time?


noraasnave's avatar

@janbb I shallow fry it, one side at a time. Thin it shouldn’t take long to fry depending on how high the heat is set to. I have used vegetable oil and olive oil. It depends on your particular taste. you put it in the bowl of egg mixture…take it out…roll it in the breadcrumb mixture…then when it is nice and coated put it in the pan with the oil heated already. Don’t get the oil too hot or is will splash on you.

janbb's avatar


jen157's avatar

flatten out the chicken with a mallet then get some asparagus or brockly what ever your into. get some spinage, parmesan cheese, a more bitter cheese like a fetta or what ever, and a little mozzarella. put it all in the middle, roll in up pan fry the bottom shut, then bake.

So good.

Starburst's avatar

9–20—8 10pm est
saute them with butter, sherry and cream. serve with mushrooms. place a piece of swiss cheese on top and stick under the broiler. Swiss cheese and sherry really compliment one another.

SoapChef's avatar

Pound to an even thickness, season with salt and pepper. Put about a two ounce portion of Boursin Cheese, roll up folding sides in. Dip in egg, then Panko crumbs. Saute on all sides until golden, finish off in the oven. Yum!

SoapChef's avatar

Try my “Knife and Fork” Fried Chicken. Soak boneless breasts and/or thighs overnight in Buttermilk spiked with a generous amount of salt, pepper, dry mustard, cayenne, grated onion and fresh garlic. Drain and coat with seasoned flour and fry. I serve it with a spicy pomegranete honey.

XrayGirl's avatar

make some yummy Chicken Divan…there are tons of recipes out there.

Lua_cara's avatar

Cut each chicken breast in half. Pound each half to ¼ inches thick. Season lightly with salt and pepper. Dredge in the flour and shake off excess.

Heat the oil and butter in a large saute pan. Add the chicken and lightly brown on each side, about 2 minutes per side.

Add the Marsala, chicken stock and mushrooms. Cook until the mushrooms soften and sauce thickens slightly, about 5 minutes.

Coloma's avatar

Oh man…my fav. is fajitas! Can’t get enough of them. lol

Grill your chicken with onions, red & yellow bell peppers, and slather in tortillas with sliced avacado, sour cream & lots of cheese and salsa of choice Mmmmmmm!!!!

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