Whatever you do make sure to brine them first. This will dramatically improve the flavor and texture of your boneless, skinless chicken breasts. Once you've brined them, if you are not going to poach and shred them as many of the above recipes suggest, then you must pound them to even thickness. This will ensure that if you saute or bake them that the entire breast cooks evenly. Believe me pounding first makes a difference and is worth the effort.
Those 2 suggestions will change your chicken breast world.
1 quart of hot water
1/2 C sugar
1/4 C kosher salt
Dissolve sugar and salt in hot water. Allow to cool. Add chicken breasts to mixture and leave for about 8 hours. Longer than that is not recommended. You also can brine them for just a couple hours. You also can add other flavorings like bay leaves, various herbs, peppercorns.
Brining is also highly recommended for pork chops. They'll never be dry and flavorless again. Try substituting brown sugar for white sugar.
I pound them and make them like schnitzel, breaded, egged, sauteed. You can make a lemon sauce, or something more fancy like a marsala sauce, to go over them by taking some chicken broth, thickening it with cornstratch, adding flavoring like lemon or garlic or marsala, some salt and epper, some herbs, and your feast is ready. Or go like schnitzel ala holstein with a fried egg on top with some anchovies.
I don't know what the OP's goal was, but the main point for most folks of using boneless skinless chicken breasts is to save calories and time, so the best treatments that add calories and flavor back into the tofu-like flesh may end up defeating the purpose.
For myself, I'd much prefer tofu to boneless skinless chicken breast. The bone improves the flavor and texture immensely, and the skin really helps protect the outermost layer of flesh.
re: Karl S
i usually make bone in and skin on parts...but once in a blue moon i get a family pack of skinless, boneless breats and then i end up doing the same things over and over...usually either a stir-fry, pan fried with some sort of sauce. your ideas were great! i especially like the idea of stuffing them. great...
from Susan Spungen "Recipes": Roast garlic and smear on chicken breasts. Top w/ one fresh sage leaf per breast. Wrap each boneless breast half w/ 3 slices of pancetta. Saute and then bake.
I like to make this w/ chipotle sweet potatoes: Peel potatoes and cut into eigths, lengthwise. Put in baking pan, add diced chipotles in adobe and OO. Bake.
Last night I was busy cleaning my apartment, and made this dish because it didn't require me to stand over the stove all night:
Chipotle Lime Chicken Tostadas
-Baked bonesless skinless chicken breasts rubbed with adobo sauce (what they pack canned chipotles in) and some smashed cloves of garlic in a foil pouch at 350 for 25 minutes
-baked corn tortillas in same oven for 15 minutes until crispy (my stomach doesn't tolerate fried foods well)
-made some white rice
-made a quick sauce out of crushed tomatos, garlic powder, cumin, chili powder and oregano, shredded chicken and tossed with sauce
-layered the chicken mixture on a baked tortilla with an avocado-onion salsa, the rice, and a nice hit of lime juice
(I sometimes do black beans instead of rice)
It was a fairly healthy and refreshing meal, until I made a side of elotes....ugh, it's my biggest weakness!
Go to the hispanic section of your local market and pick up any of the rogelio bueno or dona marie mole sauces. ( I rec. RB mole, and DM mole verde). Poach the chicken breasts cool and shred, reserve broth and use following the directions on sauce container. serve with chopped white onion, beans, corn tortillas or rice.
this is a simple winner, try it out.
This is my favorite stand-by recipe for chicken.
Garlic and Mustard Encrusted Chicken
Prep time: 15 minutes
Cook time: Up to an hour
1 lb chicken (in whatever shape pieces you prefer)
1⁄2 cup dijon mustard
1⁄2 cup olive oil
1⁄2 cup red wine vinegar
1 cup chopped fresh parsley
4 cloves garlic
salt and pepper to taste
2 cups breadcrumbs
Preheat oven to 350.
Put mustard, vinegar, oil, parsley, garlic, salt and pepper in a food processor and mix thoroughly. Roll chicken in this mixture, giving each piece a thick, even coating. Lightly roll in breadcrumbs.
Bake up to an hour, until the chicken is cooked.
This chicken is equally good cold the next day.
(If you want it spicy, just go ahead and use a spicy mustard and maybe amp up pepper and garlic, this recipe adjusts very easily).