I have a great recipe for grilled jerk chicken skewers using strips of chix breasts. It’s a from-scratch jerk marinade with all fresh ingredients and a hit of habanero. You serve it with a sour cream/honey/lime sauce. One of the best things I’ve ever eaten!
Near East also has a great recipe on the inside of their parmesan couscous box for chicken breasts, spinach, garlic, and diced tomatoes served over that parm couscous- it’s actually quite excellent!
My kids like the simplest things: lightly brown the chicken, add barbeque sauce, a spoon of jelly, and 1/2 c of orange juice (I like to use frozen, undiluted) and simmer til the meat is done and the sauce is sticky. I usually add garlic too, of course.
Sounds really good. 
I always have trouble overcooking my boneless chicken breasts. Is 5 to 6 minutes about right on a preheated Foreman grill? I get so paranoid with chicken. Its tempting to just keep cooking that extra min or so. Then its all dried out.
Mexican Chicken - Boil the breasts until they are no longer pink. In a mixing bowl, combine one can of rotel, can of cream of mushroom, and cream of chicken.
In my casserole dish, I layer the bottom with tortilla chips, chunks of the chicken, and pour half of my sauce mixture over it. Then a cup of cheddar or mexican cheese shredded. Repeat the layer again and then bake for 20-30 minutes.
So yummy especially with some sour cream!
Try braising them: brown first in a bit of butter/oil, then add some liquid to the pan (water/broth/whatever) and cover. Reduce the heat to a simmer. This method results in tender chicken that can survive a bit of overcooking and remain juicy. This also works for pork chops and any other meat. If it’s braised long enough, it will just fall apart, which is great for cheap cuts.
Kick-Off Nuggets. My wife’s and my favorite dish (aside from the much-more expensive steak and lamb).
Mix 1/3 cup water, 1/3 cup ketchup, 1/2 cup Karo corn syrup (honey is an acceptable substitute if you don’t have that on hand), 2 teaspoons corn starch and 2 tablespoons soy sauce. Let sit so flavors can mix.
Cut breasts into nuggets, coat with flour (or other preferred breading/battering) and fry. Set aside.
Dice an onion, several cloves of garlic (I use about 1/4 of a head), and add to those 1/4 teaspoon crushed red pepper. Fry those. When the onions are soft and transparent, add the sauce mixture and bring to a boil, stirring together with the onions and garlic and pepper. When boiling, add the chicken nuggets, stir to coat with the sauce until sauce has thickened.
This recipe for General Tso’s Chicken. Man, that’s some good and spicy chicken.
We just made some baked garlic and onion chicken 2 days ago.
We get packs of boneless skinless breasts that have 5 huge breasts.
Place the chicken in a roasting pan with a lid. Add spices/seasonings - we use a little paprika, a little season salt, a little chili powder. Take some finely chopped garlic - we use 5 “heads” but not everyone likes that much garlic. Mix with enough virgin olive oil to cover the garlic. Smear the garlic/olive oil paste on the chicken. Slice up about 3 medium yellow onions and throw them on top. Put the lid on the roaster and put it in the oven at 325 degrees for 3 hours. Baste the chicken about every 45 minutes so they don’t get dried out.
You get tender, juicy chicken that just falls apart and is loaded with flavor.
One of my favorite chicken recipes, pea chop. I’m not a fan of bones, so I prefer to make it with chicken breasts instead of a whole chicken. I also prefer to leave out the pineapple. But it’s delicious.
I’ve been wanting to make my Dijonnaise chicken and peppers for a while, so I’d do that. It’s not restaurant-fancy, but it’s tasty and it’s one of my comfort food favorites.
I’m going to be trying at least half the ideas in this thread! I better hit up Costco for a ton of chicken.
How did people cook before canned soup? I was looking through a Culinary Institute of America cookbook and their recipe for cabbage rolls included a can of tomato soup. I asked my [strike]Polack[/strike] differently abled wife if this was an authentic Polish recipe and she said, “Yeah. How would you make it?”
I do have a package of skinless, boneless chicken breasts. This is what I’m going to do with them –
Season with kosher salt and cracked black pepper and pan fry in olive oil – (1 minute, turn, 1 minute, turn) X 2
Remove breasts and let rest. In the pan, fry onions and mushrooms and then deglaze with wine and reduce. Finish with a tablespoon or two of fat-free sour cream.
I’ve got a Mexican chicken as well, but different from your recipe.
Preheat oven 375F.
Grease a baking dish.
Rub taco seasoning mix over breasts. (I would recommend letting it marinate in the fridge for about an hour before the next step, but it’s not necessary.)
Place in baking dish and and spoon some salsa on top. (Any heat or brand you like, personally I like mine very hot and I usually make my own unless I’m feeling lazy).
Bake uncovered for 45 minutes then remove from oven and add some grated cheese and bake for another 5 minutes for the cheese to melt.
Serve!
Now I seem to have an urge to go buy some chicken breasts!
Best cooking instruction ever?
Lately, I’ve been getting a 3 pound package of chicken breasts and doing the following:
2 tablespoons olive oil in oven safe dish
Arrange chicken breasts in bottom of dish in single layer
Sprinkle liberally with Penzey’s Tuscan Sunset spice blend
Back 90 minutes at 375
We then use the baked chicken throughout the week for sandwiches, cut up and topping salads, thrown into soup broth for a quick meal, in tortillas with some salsa for chicken tacos, heated up with vegetables for a meal, and so forth. It’s usually gone before the week is out, but if it looks like it won’t be we’ll freeze half, give it a break for a couple weeks, then thaw it out and start eating it again.
ETA: I usually start with frozen breasts - if you start with thawed ones do please reduce the cooking time to 45-60 minutes.
I’d probably either make chicken avgolemono soup, or, more likely, saltado de pollo, which is a Peruvian stir-fry with a delicious intersection of flavors–think Chinese Mexican with potatoes!
I would make them less cowardly and insist that they stand up for themselves.
Company Chicken, which is basically a chicken breast casserole I swiped off the back of a box of stove top stuffing…it freezes well and tastes really good…
They call it easy chicken bake…it looked and tasted good enough for company (usually my inlaws) so I renamed it company chicken…
Sautee onions and green peppers in a skillet, add chunks of chicken breast and cook until done. Serve on toasted sub buns, add swiss cheese and put in the broiler until the cheese melts.
Chicken cutlets usually. Cut 'em in half if the breasts are thick. Salt, pepper, flour, egg, Italian breadcrumbs, pan-fry in oil.