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Nov 3, 2010 10:24 AM

What is your most amazing chicken breast recipe?

God, I'm so bored of chicken breast. But unfortunately, I have a lot of it in my freezer. Give me a non-boring recipe, something exciting and fun! One of the best I've ever made is a Persian turmeric chicken stew, and another fun one was a Carribean based chicken basted with espresso grounds, rum, allspice, pepper flakes, oil, garlic, cloves, and some other fun stuff.

Help, please!!

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  1. Its not as glamorous as your examples but when I have people over on short notice I almost always fall back on this recipe for Dill Chicken Pailards with a tomato-dill relish.
    find it here:

    Using a mix of yellow and red grape tomatoes with fresh dill create a really great addition to the chicken and Grillling the paillards means the chicken cooks real fast and takes on great grill characteristics. Its quick, easy, nice colors on the plate and I always get a lot of compliments on it.

    1. In a Pam sprayed 9x12 baking dish, lay out several raw chick breasts. # depending on how many you are serving. On top of the breasts, place enough Swiss cheese slices to cover.
      In a mixing bowl, combine: 1 can of cream of chick soup, 3/4 soup can of dry white wine, cheap is OK, one jar marinated artichoke hearts, quartered, 1 can sliced water chestnuts drained. Sprinkle in about 1 tsp thyme. Pour mixture over breasts and cheese slices.
      Top with Mrs Culberson's dressing mix and bake uncovered for about 1 hour at 350.

      4 Replies
      1. re: Gail

        Is Mrs Culberson's dressing mix a salad dressing mix? I am not familiar with the brand. Thanks.

        1. re: Wtg2Retire

          It's a dry stuffing (dressing) mix. Easy to find during the T-day season.

          1. re: Gail

            Thanks, Gail. I appreciate the info.

        2. re: Gail

          oops, I forgot, if anyone tries this recipe...drizzle butter, oleo or lite butter over top of stuffing mix before placing in oven.

        3. This may be similar to the one you've already made, but I tried this Griller Jerk Chicken recipe this summer for the first time and thought it was amazing:

          I like to brine the chicken breasts for an hour or so before marinating (I don't know if that's weird, but I think it really improves the texture). It's fabulous when it's made on a grill but it's only slightly less fabulous on a ridged grill pan, which is more practical for most people this time of year. It's good straight-up but also sliced or cubed in a salad. And you can keep the marinade in your fridge to have on hand.

          Also, I haven't made this one yet but I plan to:

          1. Proscuitto, parmesan, and basil stuffed chicken breasts, dredged or breaded and pan-fried and served with a shallot/wine sauce. The filling is flat, so it's easy to just pound out the chicken and fold it over. You pan-fry the chicken 5 minutes or so on each side, and then finish it at 350F in the oven for about 5 minutes or so.

            Then you brown the shallots (1/2 a cup for 2 for about 5 minutes or so), and then (important!) add some tomato paste (about a teaspoon if you're cooking for 2) and stir like crazy for one minute. Then add a cup of wine and deglaze. Add a cup of chicken stock/broth when it's reduced. Then reduce again. Then, to thicken, add a cornstarch/water mixture (1 tsp. cornstarch to 1/12 tsp water), bring to a boil, cook one minute, done .

            You can change up whatever you want for the filling, really - arugula and gruyere were used in the original recipe, but that pan sauce is magic.

            3 Replies
            1. re: Raids

              Raids, I like the sound of this dish. It's how I would approach a stuffed breast and toasting the tomato paste is an excellent technique to increase the depth of flavor in the sauce.

              1. re: scubadoo97

                Oh, hey, I suppose that is exactly what you're doing with the tomato paste there, huh? When I think "toasting" I think, you know, pine nuts.

                What I also love about this recipe also is that you're finishing the chicken in the oven so it's easy enough to keep it warm while you make the pan sauce. I mean, why not just quickly put a nice brown color on each side and then finish it up at 350F? I've found that it's much less likely that I'll overcook it that way.

                1. re: Raids

                  I like to go from stove top toa waiting hot oven for a lot of proteins to finish cooking

            2. Chicken Cordon Bleu -- it's a dated recipe, but it really hits the spot a couple of times a year. Chicken breasts pounded thin, sprinkle one half-breast with a little s&p, then a thin layer of Gruyere, a thin layer of imported prosciutto, another thin layer of Gruyere, cover it with a like-size pounded half-breast, bread both sides in flour-egg-panko, chill ~30 minutes and saute in olive oil & butter. Serve with a wedge of lemon.