21 Completely Genius Ways To Cook Boneless, Skinless Chicken Breasts Showerthoughts

1 One-Pan Chicken Pasta With Wine Sauce

Ingredients

8oz penne pasta 2 boneless, skinless chicken breasts 4 cloves of garlic, minced 1 shallot, finely chopped 1 tsp crushed red pepper ¼ C butter ½ C Barefoot Chardonnay 1 C cherry tomatoes, halved ½ C grated parmesan cheese ½ tsp ground pepper 1 tsp kosher salt 2 tbsp half and half 2 tbsp olive oil, divided salt and ground pepper for sprinkling the chicken fresh parsley for garnish

Instructions

1 Bring water to a boil in a large, deep skillet. Cook the pasta until tender. Drain and set aside. 2 While the pasta is cooking, place the tomatoes in a small oven-safe boil. Drizzle with 1 tbsp olive oil. Broil on high for about 5 minutes or until slightly charred. Remove from the oven and set aside. see note regarding roasting the tomatoes 3 Prep the chicken. Pound with the flat side of a mallet. Sprinkle with salt and pepper. Once the pasta is done cooking and has been set aside, heat the skillet over medium heat. Add the remaining olive oil and the chicken. Cook the chicken for 8-12 minutes or until 165 degrees, flipping a few times while cooking. Once done cooking, remove from the pan and place on a cutting board. Cut into chunks. 4 Return the skillet to the stove and melt the ¼ butter over medium low heat. Add the shallots, garlic and red pepper flakes. Saute for 2 minutes, scraping the bits from the chicken from the bottom of the pan. Add the Chardonnay, salt and pepper. Cook for 5 minutes or until slightly reduced. Stir in the half and half, parmesan cheese and chicken. Then carefully stir in the roasted tomatoes. 5 Garnish with fresh chopped parsley and more parmesan cheese, if desired. 2 Creamy Chicken, Quinoa, and Broccoli Casserole

Ingredients

2 cups reduced sodium chicken broth 1 cup milk (I used 2%) 1 teaspoon poultry seasoning ½ cup flour 2 cups water, divided 1 cup uncooked quinoa, rinsed ¼ cup cooked, crumbled bacon (optional... sort of) 1 pound boneless skinless chicken breasts 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like) ¼ cup shredded Gruyere cheese (any kind will work) 3 cups fresh broccoli florets

Instructions

1 Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms. 2 Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes. 3 Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside. 4 Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese. 3 Baked Mozzarella Chicken Rolls

Ingredients

2 lbs. boneless skinless chicken breasts (8 4-ounce pieces) 1 cup whole wheat Italian style bread crumbs 6 tablespoons grated Parmesan cheese, divided 5 ounces fresh baby spinach 1 clove minced garlic and olive oil for sauteeing ½ cup part-skim ricotta cheese ⅓ cup beaten egg whites (I used something similar to Egg Beaters) 3 ounces fresh mozzarella cheese, thinly sliced 1 cup marinara sauce fresh basil for topping

Instructions

1 Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside. 2 Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside. 3 Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes. 4 Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil. 4 Perfect Baked Chicken Breasts

The secret to super-juicy baked chicken breasts is a soak in an easy brine, a brush of melted butter, and a delicious garlicky-paprika seasoning. Once you’ve mastered the method, you can change up the seasoning to your taste — a dusting of cumin and coriander would be delicious.

Ingredients: Baked Chicken Breast Ingredients:

4 boneless skinless chicken breasts, that have been pounded to even thickness and brined in saltwater (*see easy instructions below) 1 Tablespoon melted butter or olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly-cracked black pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika (I prefer smoked paprika)

Directions:

*To brine your chicken breasts, simply fill a large bowl with 4 quarts of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts and pat dry with a paper towel when ready to use.

Heat oven to 450 degrees F.

Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.

Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F. (The FDA recommends 170 degrees F.) Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes. Then serve immediately. 5 BBQ Chicken and Pineapple Grilled Cheese

Ingredients

2 boneless, skinless chicken breasts 1 cup sweet and spicy BBQ sauce, divided 8 slices good quality bread, such as sourdough 2 cups extra sharp cheddar cheese, grated on the largest setting 12 thinly sliced pineapple strips (you could also use canned pineapple, sliced thinly) butter nonstick spray

Instructions

1. Preheat oven to 350 degrees F. Place chicken breasts into an oven safe baking dish, spread 1/2 cup BBQ sauce over chicken; Coat chicken with sauce. Bake for 20 minutes or until cooked through. 2.Remove from oven and shred chicken with 2 forks. In a large bowl combine shredded chicken and 1/2 cup BBQ sauce; mix until evenly coated.
2. Taking 8 slices of bread, butter one side of each slice (only one side). Place bread butter side down, and lay all slices out in front of you. Spread 1/4 cup of cheese onto 4 slices of bread. On top of that cheese, spread one fourth of the chicken mixture onto each slice. Add 3 pineapple slices on top of the chicken, then top with the remaining cheese (should be about 1/4 cup on top of each slice). Taking the slices that have only been buttered, place them on top of the cheese layer, butter facing out. Press down with hand or spatula.
3. Heat a skillet or grill pan over medium heat and spray with non stick spray. Place 2 sandwiches butter side down on the pan, and cook for 3-4 minutes, or until browned. Flip and cook on the other side for 1-2 minutes or until browned. *Careful, they tend to cook fast on the second side. Repeat these steps until all sandwiches are cooked.
4. Cit sandwiches in half and serve immediately. Note: These can also be made in the crock pot: Spray crock pot, add chicken, BBQ sauce (1 cup), and pineapple. Cook for 4 hours on high. Remove chicken, shred. Follow directions above from step #3.

6 Chicken Gyros With French Fries, Tsatziki, and Feta

Ingredients

Chicken 8 thin sliced boneless skinless chicken breasts 1 tsp salt 1 tsp oregano 1 tsp basil ½ tsp pepper ½ tsp smoked paprika 1 large garlic clove, minced 1 tbs extra virgin olive oil

Tsatziki 3.5 oz Greek yogurt 3 tbs minced cucumer ½ tsp lemon juice Dash of salt Dash of hot sauce

French Fries 1 russet potato, sliced thin into shoestring fries 2 tbs evoo ½ tsp salt

4 pieces whole wheat pita bread

Instructions

1 In a small bowl, combine all of the spices from the salt to the smoked paprika. 2 Place chicken in a large ziploc bag, pour evoo and minced garlic over it. 3 Sprinkle the seasoning mixture over the chicken and massage it into the meat through the ziploc bag. 4 Refrigerate for 2-4 hours to marinate. 5 For tsatziki, combine all ingredients in a bowl and mix thoroughly, set aside. 6 Preheat oven to 450. 7 Slice potato long ways and make thin shoe string pieces out of it. 8 On sheet pan, spread 2 tbs of evoo then place potatoes on it in one layer. 9 Cook for 35-40 minutes or until desired crunch level. Finish with a sprinkling of salt and set aside. 10 On a cast iron grill pan, heat on medium and brush with evoo. 11 Scrape off pieces of garlic so that they don't burn, and place chicken breasts on it and cook for 3 minutes per side. 12 To assemble gyro, spread pita bread with tsatziki sauce, layer with sliced chicken breasts, add french fries, olives and garnish with feta cheese. 7 Cajun Chicken and Rice

Ingredients

1 cup uncooked rice 2 cups water or chicken broth 1 teaspoon salt 1 lb boneless, skinless chicken breasts Cajun or Creole Seasoning 2 tablespoons olive oil 4 cups diced onions and bell peppers 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles 1 cup shredded cheddar cheese

Instructions

1 Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered. 2 Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside. 3 Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned. 4 Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine.

8 Easy Italian Chicken Skillet

Ingredients:

4 boneless, skinless chicken breasts salt and pepper 2 tablespoons olive oil 1 small white onion, peeled and diced 5 cloves garlic, peeled and thinly sliced 2 cups (about 10 ounces) cherry or grape tomatoes, halved 1 jar (about 1 cup) roasted red peppers, drained and diced 1/2 cup roughly chopped fresh basil leaves, loosely packed optional topping: grated Parmesan cheese

Directions:

Season chicken breasts with a generous pinch of salt and pepper on each side.

Heat oil in a large saute pan (skillet) over medium-high heat. Add chicken breasts in a single layer, and cook for 4-5 minutes on one side. Then flip and cook on the second side for an additional 4-5 minutes, or until the chicken is cooked through and no longer pink on the inside. Transfer chicken breasts to a separate plate and set aside.

Add the onions to the pan with the remaining oil, and saute for 3 minutes or until mostly cooked. Add the garlic and tomatoes to the pan, and saute for 4-5 minutes, or until the tomatoes begin to break down. Add the roasted red peppers and half of the fresh basil, and saute for an additional minute. Then add the chicken breasts back into the pan, and sprinkle with the remaining fresh basil.

Remove from heat and serve warm, topped with fresh parmesan cheese if desired. 9 Sticky Bourbon Chicken With Rice

The chicken marinates overnight in a bourbon–soy sauce combo. But! If you are short on time, you can toss it all together just before baking — it will still be ~saucy and delicious~

Ingredients

1½ lbs. chicken thighs (I used boneless skinless - delish!) ½ cup low sodium soy sauce ¼ cup oil ¼ cup vinegar ¼ cup bourbon ¼ cup brown sugar 1 tablespoon crushed or sliced ginger (fresh, not dried) 4 cloves crushed garlic 4-5 green onions, cut into thirds or sliced 1 cup uncooked basmati rice

Instructions

THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking). THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions. When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice. 10 Classic Chicken Piccata

Nom, nom, nom. This salty-tart caper–lemon sauce is addictive.

2 large lemons 6 boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick 1 pinch salt 1 pinch black pepper 1/2 cup flour 4 tablespoons olive oil 1 small shallot, minced (about 2 tablespoons) 1 cup low-sodium chicken broth 2 tablespoons capers, drained 3 tablespoons unsalted butter, softened 2 tablespoons fresh parsley, minced Couscous or angel hair pasta, for serving

Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half and whole lemon to obtain about 1/4 cup juice; set aside. Season both sides of the chicken breasts generously with salt and pepper. Place flour into a shallow dish or pan. Coat each breast with flour, and shake to remove excess. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Cook half the batch in the skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add remaining chicken pieces and repeat. Add cooked chicken to previous batch and keep warm in 200 degree oven. Using the pan in which you cooked the chicken, sauté the shallots in the oil and browned bits remaining in the pan. Once shallots become translucent, add the chicken broth and lemon slices. Allow to cook until lemon slices are well-softened. Add the capers and lemon juice, and allow to reduce to concentrate flavors. Remove pan from heat and swirl in the butter until it melts and thickens the sauce. Swirl in the parsley. Spoon over chicken and serve immediately over a bed of couscous or angel hair pasta.

11 Creamy Broccoli, Chicken, and Bacon Fettucine

Ingredients

1 tablespoon olive oil 1 lb chicken breast, boneless and skinless salt and pepper 3 cloves garlic, minced 2/3 cups heavy cream 2/3 cups milk 1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix) 8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine) 2 cups cooked broccoli florets 7 strips cooked bacon salt and pepper

Instructions

Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts. Cook pasta according to instructions. Drain. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.

12 One-Pan Chicken Burrito Bowls

Ingredients

1 pound boneless, skinless chicken breasts, diced into bite sized pieces 3 tablespoon of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1 14.5 oz can of diced tomatoes, drained 1 15oz can of black beans, drained and rinsed 1/2 teaspoon of garlic powder 1/2 teaspoon of chili powder 1 teaspoon of cumin 2 1/2 cups of low-sodium chicken broth 2 cups of colby jack, monterey jack or cheddar cheese kosher salt and pepper freshly diced tomatoes diced green onions sour cream guacamole

Instructions

Start by sautéing onions in 2 tablespoon of olive oil until they start to soften. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Add chicken to pan and cook over medium high heat until chicken has started to brown. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes or until rice is tender. Season with additional salt and pepper as needed. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

13 Cold Sesame Peanut Noodles With Brown Butter Chicken

Ingredients

Sauce 2 garlic cloves 2 Tbsp fish sauce 1 tsp brown sugar 1 Tbsp rice vinegar 2 Tbsp lime juice 3 Tbsp toasted sesame oil (plus some to keep the noodles from sticking) 2 Tbsp smooth peanut butter 3½ Tbsp soy sauce (or Tamari, if GF) 1 Tbsp finely grated ginger Everything Else 3 chicken breasts, cooked ½ cup butter 1 tsp red pepper flakes 12 oz. dry rice noodles 2 carrots 1 cucumber fresh mint and cilantro ½ cup crushed peanuts

Instructions

Combine all the ingredients for the sauce and blend until smooth. Set aside. Cook the chicken however you'd like, then let it cool slightly before shredding it. In a small saucepan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container along with the red pepper flakes. Let the butter cool for 5-10 minutes before pouring it over the shredded chicken and tossing to coat. To make the noodles, lay the dry noodles in a baking dish and pour boiling water over them until they are completely submerged. Let sit for 10 minutes, then test a noodle. Keep soaking if they aren't done, otherwise drain and rinse with cold water. Drain again, and toss with a small amount of toasted sesame oil to avoid sticking. Cut the carrots into matchsticks, and the cucumber into thin rounds. To assemble, combine noodles, chicken, and veggies in a bowl. Top with ample herbs, peanuts, and sauce. 14 Green Goddess Chicken Sandwiches

There’s avocado mashed into the herb-packed Green Goddess dressing.

2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness Nonstick cooking spray or neutral oil 1 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper 1 small clove garlic (or 1/2 of a larger clove) 1/2 cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley) 1 avocado, peeled and pitted 7 ounces Greek yogurt 1 tablespoon honey 2 teaspoons fresh lemon juice 2 teaspoons white balsamic vinegar 1/4 teaspoon ground white pepper 4 hamburger buns or sandwich rolls 1 cup fresh baby spinach leaves

Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper. Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165° F. Remove the chicken from grill and let it stand 5 minutes. Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped. Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs). Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.

15 Barbecue Chicken Chili

Ingredients:

2 tablespoons olive oil 1 cup red onion, diced 1 jalapeño pepper, seeded and diced 2 garlic cloves, minced 1 1/2 tablespoons smoked paprika 1 tablespoon plus 2 teaspoons chili powder 1 tablespoon ground cumin 1/2 teaspoon black pepper 1 teaspoon kosher salt pinch of red pepper flakes 12 oz cooked boneless, skinless chicken breasts, shredded 12-oz jar roasted red peppers in water, drained and chopped 1 1/2 cups canned cannellini beans, rinsed and drained 1 1/2 cups canned kidney beans, rinsed and drained 3 cups low sodium chicken stock 1 28-oz can diced tomatoes 1/2 cup barbecue sauce 11 tablespoons reduced fat cheddar cheese, for topping chopped cilantro, for topping

Directions:

Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 5 more minutes.

Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover the pot, lower the heat to medium low, and cook for 20 minutes. Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook another 10 minutes.

16 Chicken and Sugar Snap Pea Stir-Fry

1 lb. (500 g.) skinless, boneless chicken breast halves, cut crosswise into thin strips

3 1/2 Tbs. peanut oil

1 tsp. baking soda

2 tsp. cornstarch

Salt

1 Tbs. oyster sauce

3/4 lb. (375 g.) sugar snap peas, halved crosswise on the diagonal

Cooked white rice for serving

Soy sauce for serving

In a bowl, toss the chicken strips with 1 1/2 tablespoons of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.

Heat a wok or large frying pan over high heat. Add the remaining 2 tablespoons oil. When it is hot, add the chicken, spreading it out as much as possible. Season with salt and sear for 1 minutes without stirring, then stir until opaque throughout, 2-3 minutes. Stir in the oyster sauce and cook for 30 seconds. Transfer to a bowl and set aside.

Return the wok to high heat, add the peas, and stir-fry until tender-crisp, about 1 minute. Stir in the chicken and stir-fry for 30 seconds. Transfer to a platter and serve right away with rice and soy sauce.

17 Chicken Fingers

1/2 cup all purpose flour Salt and pepper 1 cup dry breadcrumbs (panko works well) 1/3 cup grated Parmesan 1 teaspoon finely chopped fresh oregano 2 large eggs 4 tablespoons vegetable oil 2 tablespoons butter 1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch strips and pounded gently until about 1/3-inch thick

Put the flour in a wide, shallow dish and season generously with salt and pepper -- stir through with a fork. Put the breadcrumbs in a second wide, shallow dish, add the parmesan and oregano, and season generously with salt and pepper. Stir through until everything is well-combined. Crack the eggs into a third dish and beat them lightly with the fork. Line a baking sheet with a double layer of paper towels and get out a large, clean plate. Coat each of the chicken strips with the seasoned flour, shaking off any excess. Dip them in the egg mixture, and then in the breadcrumbs, pressing lightly so that the breadcrumbs adhere. As you finish each one, set it on the plate. Heat 2 tablespoons of oil in a large, heavy skillet (I like to use cast iron) over medium heat. Add 1 tablespoon of the butter. When the butter has finished foaming and just starts to brown, gently lay half of the chicken strips in the pan, being careful not to crowd them. Cook for 1 1/2 to 2 minutes, until the bottom is golden brown and crispy. Use tongs to turn them over and cook for another minute or two, until both sides are evenly browned and the chicken is cooked through. Transfer the chicken fingers to the paper-towel lined baking sheet and repeat with the rest of the chicken, adding more oil and butter to the pan as needed. Serve the chicken fingers warm. (It reheats well in a 250-degree oven the next day.)

18 Paprika Chicken and Spinach With White Wine Butter Thyme Sauce

Ingredients

2 large chicken breasts 1 tsp paprika salt & pepper 5 Tbsp butter* ¼ cup fresh thyme leaves 3 large garlic cloves, minced 1 cup dry white wine 2 handfuls spinach (chopped if they're huge pieces)

Instructions

Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each. Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine. Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary. Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done, and serve with a grain of your choice. 19 Buffalo Chicken, Blue Cheese, and Crunchy Onion Ring Salad

Ingredients

Chicken + Onion Rings 4 smallish chicken breast, cut into strips 2 large sweet onions, cut into 1/2 inch slices 1 1/2 cups butter milk 1-1 1/2 cups + 2 tablespoons buffalo wing sauce, + more for drizzling 1 1/4 cups panko bread crumbs 1 1/4 cups cornmeal 1/2 cup whole wheat pastry flour or white whole wheat flour 1/4 teaspoon cayenne pepper a good pinch of salt and pepper Salad 8-12 cups butter lettuce, chopped 1 1/2 cups grape tomatoes, halved 2 carrots, sliced into matchsticks 6 green onions, sliced 1/2 cup fresh cilantro or parsley 1 batch blue cheese guacamole, regular guacamole or mashed avocado crumbled blue cheese, for topping Super Quick Greek Yogurt Ranch 3/4 cup plain greek yogurt 1/2 teaspoon dried parsley 1/4 teaspoon dried chives 1/4 teaspoon dried dill weed 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon cayenne (optional) 1/4 teaspoon smoked paprika (optional)

20 Seared Indian Chicken and Coconut Rice

What it took for four:

• 1 cup jasmine rice
• 1 (15oz) can coconut milk
• 1/2 cup cilantro leaves, plus more for garnish
• 2 limes
• 2 Tbs. extra-virgin olive oil, divided
• 2 chicken breasts, cut in half lengthwise, making 4 cutlets
• 2 Tbs. Indian curry powder
• 4 cups baby (or chopped) kale
• 1/2 cup (or as much as you want) shredded coconut, lightly toasted
• 1/2 cup (or as much as you want) chopped roasted peanuts
• coarse salt and freshly ground pepper, to taste

In a rice cooker, combine the rice, coconut milk, and cilantro. Cook until you hear the beep. Add the juice from one of the limes and fluff it with a fork. Season with a small pinch of salt.

Heat a Tbs. oil in a large sauté pan. Sprinkle the curry powder on both sides of the chicken. Season with salt and pepper as well. Sear the chicken cutlets on both sides until cooked through, about 6 minutes total. Remove from pan and tent to rest. Thinly slice.

To the pan, add the remaining Tbs. oil and the kale; wilt.

Add the kale to the rice and toss to combine.

Serve chicken on the wings of an eagle (or over the rice) and top with toasted coconut, peanuts, cilantro and more lime wedges.

21 Honey Balsamic Chicken Breasts and Veggies

Ingredients

16 ounces baby red potatoes, halved 2 cups cherry tomatoes 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 1 pound asparagus, trimmed 2 tablespoons chopped fresh parsley leaves For the chicken 1/4 cup balsamic vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper, to taste 4 boneless, skinless chicken breasts

Instructions

In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time. Serve immediately, garnished with parsley, if desired.

Source @: buzzfeed.com

Submitted October 22, 2015 at 04:30PM by SuryaCitizen http://ift.tt/1jCP3D2 Showerthoughts