Good recipes using chicken breasts
I bought a huge pack of chicken breasts from Costco and am looking for some good, simple recipes. I've already done chicken cutlets and chicken marsala.
2 of my favorite things to do with chicken breasts is 1) French Country Chicken - a good chicken stew served over mashed potatoes - see Rachael Ray's recipe and 2) Chicken parmesean - flattened breasts breaded with 1/2 bread crumbs and 1/2 good quality shredded parmasean cheese (I like the real stuff - parmigiano reggiano - also at Costco) and gently sauteed in a combination of butter and olive oil.
My husband and I eat chicken breasts for dinner several days a week. Currently a favorite is to ust toss a couple in the crockpot early in the day with some BBQ sauce, By the time dinner rolls around they are cooked through and tender enough to pull apart with just a fork. Voila! Pulled BBQ chicken and it is super healthy too assuming you aren't using a terribly unhealthy sauce.. We like it open face on rye bread with a bit of slaw and grilled corn on the side. We've also had it over baked potatoes with a side salad. My husband loves the leftovers for lunch at work.
Make chicken tacos. I marinate chicken breasts for 30 minutes in a mixture of lemon juice, lime juice, cumin and chile powder, then grill and slice in strips. Serve in warmed corn tortillas with your choice of toppings and salsa.
Make chicken salad. Lately I've been making mine with spring onions, walnuts and tarragon ,and serving on foccacia bread with pesto.
Rachael Ray has a good recipe that (according to her) is similar to Cassoulet, but I can't remember what she calls it for you to look up the original recipe, but here is the recipe with my changes:
1 package bulk Italian hot sausage
1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, sliced
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
1/2 tsp sage
1 cup dry white wine
2 cups chicken stock
Crumble and brown the Italian sausage. Add chicken and brown a couple of minutes, then add veggies and bay leaf, salt and pepper and cook 7 to 8 minutes more to soften veggies. Add beans (with a little of the liquid), sage, wine and stock and simmer until everything is tender and cooked through. Thicken as desired with cornstarch or leave "soupy." Rachael tops with buttered french bread crumbs and finishes it in the oven. I didn't try this as I felt it was pushing it a bit calorie-wise, but I bet it would be great.
My other fave for chicken is to pour a bottle of BBQ sauce over top, cover with foil and bake until tender, then remove the foil, baste and return to oven until the top is a little carmelized.
I grilled some turkey earleir this week: Olive oil, juice of one lemon, S/P , garlic and fresh thyme. Marinated for a few hours and threw on the grill. Delicious and so easy. Would work with chicken, too.