I would make the totally inauthentic yet insanely delicious butter chicken from this recipe.
My favorite dinner at my local cafeteria is broccoli, cheese chicken. It’s baked chicken with cheddar sauce and broccoli. We buy it at least once every other week.
I do want to make it myself one day. Looks pretty straight forward. We just rarely cook anymore for the two of us.
this recipe looks pretty close to what we buy. Except the cafeteria doesn’t cut up the chicken breast.
Why, not twenty minutes ago I slathered a chicken breast in salsa, put some olive oil in the bottom of a frying pan, and fried it up. Pretty good and super easy.
Depends on how big they are. I usually cook them about 7-8 minutes for average size, and up to 10 minutes for really big chicken breasts.
Lately I’ve been enjoying Chicken Escondido. It’s very simple to prepare and although mine doesn’t look much like the photo in the link I do agree that the result seems as if it took more time and effort to prepare than it did.
Cashew Chicken.
Recipe upon request.
I’d slice the breasts into strips and cook them on my George Foreman grill. In the few minutes that takes, I’d make some croutons in a frying pan, make up a salad of some interesting lettuce, white onion, diced celery, a LOT of Parmesan and a large amount of marinated anchovies. Then I’d chuck everything into a dish and mix it all up with some ground black pepper.
It’s not a proper Chicken caesar salad, of course, but it is delicious.
If I wanted to be a bit fancier, I’d fry off the strips of chicken breast, add a splash of whisky, a good glug of double cream and tarragon to the pan and serve that with rice. Or on its own.
If I had a bit of time and was feeling like doing some proper cooking, I’d make a pie with it. I like making pastry and white sauce. And my chicken and leek pie has always gone down well. Shortcrust pastry, chicken and leeks in a creamy sauce flavoured with sage. Nice!
Mmmmm! What time is dinner? 
Chicken Salad Al Buonorotti
3 thawed frozen chicken breasts (3 half breasts or one and a half full breast toto) lightly poached (simmered in water).
Dressing:
1 cup of Hellman’s Mayonnaise
1/2 cup of Sour Cream
Juice of Half a lemon
1 1/2 tablespoons Worcestershire
1/4 cup of chopped Arugula
1/4 cup of chopped Mint
1/4 cup of chopped Purple Basil
1/4 cup of chopped Italian Flat Leaf Parsley
Blend the dressing ingredients in a blender until smooth and homogenous and a pleasant color…
Fold Into the Dressing:
The cubed or chunked Chicken Breast
4 ozs. of a good quality Chunked/Chopped/Crumbled Bleu or Gorgonzola Cheese
1 peeled, pared, and cubed Red Pear
2-3 tablespoons of Craisins (Better to err sparingly, as they are quite sweet, and should only be a highlight)
12 roasted and salted almonds quickly chopped coarse.
Serve between:
two large slices of Salted/oiled grilled Ciabatta cut on the bias of the loaf.
Place two fresh tomato slices and some arugala to top, salt and pepper.
! suggest refrigerating the Chicken salad for at least 4 hours to achieve peak flavor.
I always enjoy Chicken Francese…
Ah…I was going to share my recipe for Mexican chicken casserole but GEEPERS beat me to it.
Basically layers of cooked & shedded chicken meat with crushed chile peppers or other seasoning, crumbled tortilla chips, canned chile peppers, cheese, and drizzled with mushroom soup. Not exactly authentic Mexican anything, but very tasty, easy comfort food.
(And yes, better with dark meat chicken…)