Chicken, particularly those that are organically raised birds (no growth hormones or antibiotics), is a healthy choice for your chicken recipe. The chicken breast contains the least fat and the densest meat, with very few calories to worry over. 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! We've got seven quick and delicious chicken breast recipes that are economical as well. Let's get started!
1.In the oven: Place the chicken in a plastic zipper bag. For each chicken breast, pour 1/4 cup of lemon-pepper marinade over the chicken, to coat thoroughly. Squeeze the air out of the bag and refrigerate for 30 minutes. Remove each piece from the marinade, dredging in flour seasoned with ground lemon pepper. Bake at 375 for 20-30 minutes, or until done. This chicken breast recipe goes well with pasta and a garden salad.
2.On the grill: Assemble skewers of pineapple chunks, coarsely chopped sweet onions, mushrooms and red or orange sweet bell peppers. Grill the chicken. Ten minutes before the chicken is done, put the skewers on the grill. Serve on a bed of rice pilaf cooked in chicken broth.
3.In the broiler: broil the chicken until done. Top with salsa or chutney. Alternatively (this is two chicken recipes in one), ladle a spoonful or two of a simple white sauce, seasoned with ground white pepper over the chicken and sprinkle with a teaspoon of capers. Serve with a side of rice and a dinner salad.
4.Pan fried: Cut the chicken breasts in strips and marinate in a packaged lemon sauce according to directions. Drain. Pan fry in a tablespoon of olive oil over medium heat for 4-5 minutes, or until the juices run clear. Serve over a wild and white rice mix with fresh, steamed snow peas. This chicken breast recipe is especially quick and quite delicious.
5.In the oven: Prepare 2 cups of steamed rice. Dice one large, cooked chicken breast into bite-sized chunks. Set aside in a large bowl. Dice one large tomato finely. Chop enough fresh cilantro to make ½ cup. Drain one each small can of corn and sliced olives. Mix all the veggies into the meat and add steamed rice. Divide the mixture between eight flour tortillas. Roll them up and place in a large baking pan. Cover with enchilada sauce and bake at 350 for about 30 minutes.
6.On the grill: Grill the chicken breasts, brushed with olive oil to coat. Steam a batch of rice, seasoning the water with a teaspoon of Chinese Five Spice. Saute 3-4 sliced mushrooms, one medium chopped onion and half of a 15-ounce can of pineapple chunks. Serve the chicken breast over the rice and spoon the veggies around the chicken. Yum!
7.In a stockpot: Here's another quick, but elegant chicken recipe. Dice the chicken into bite-sized chunks and saute the dice in a tablespoon of olive oil in a stockpot. When the chicken is lightly browned and the juices run clear, remove the chicken to a bowl. Dice one large Portobello mushroom and saute briefly, then remove to the bowl with the chicken. Add enough water to the stockpot to cook linguine, per the package instructions. Add 1 tablespoon of olive oil to the water to prevent sticking. Drain the noodles. Return the noodles, meat and mushrooms to the stockpot. Add one jar of commercially prepared Alfredo sauce and stir, over low heat. With a scissors, snip fresh parsley into the pot. When the mixture is heated through, you're ready to serve!
Just when you thought you were out of ideas for chicken breast recipes! Enjoy!
