I have three thawed chicken breasts out to make for dinner tonight. I have absolutely no idea what to make. Give me some suggestions, please! Low-fat is best, but I’d like whatever you’ve got.
Here’s what I made last night. It’s a recipe from one of my wife’s Weight Watcher’s Cooking Light books. Combine 1/3 cup breadcrumbs, 1 Tbsp grated Parmesan, 1 tsp Italian seasoning, and a little salt and pepper. Heat about 2 Tbsp olive oil in a non-stick pan. Brush the chicken breasts (both sides) with Dijon mustard and dredge in the breadcrumbs. Cook about 6-7 minutes each side on medium heat (or until the chicken is cooked all the way through).
For sides I made some boil-in-a-bag brown rice and some steamed veggies.
Have you got some other things around, i.e. veggies? You could cut up the chicken, sautee in a little olive oil, add tomatoes/garlic/onion/whatever other veggies/oregano/basil/rosemary/s&p, simmer a bit, then serve over rice or pasta.
I’ve been liking a Georgian recipe (the country, not the U.S. state) - sautee a bunch of onions in olive oil, then add the chicken, brown it, then add some diced tomatoes (fresh if you have good ones, or canned if you don’t), simmer until the chicken is basically done. In the last 5 minutes, add a bunch of minced garlic and half a cup of whatever fresh herbs you can get - cilantro, dill, parsley, or a mix. I usually make it with bone-in thighs and serve over rice, but I don’t see any reason why you couldn’t do it with boneless breasts.
Cut into pieces.
Breading: 1/4 cornstarch, 3/4 flour.
Sauce: 1/3 cup rice vinegar, four tablespoons brown sugar, 1 teaspoon soy sauce, 1/4 teapsoon ginger.
Serve with rice and stir fried vegetables.
My latest easy meal and one of my kid’s favorites:
Make a teriyaki sauce (soy sauce, sherry, ginger, garlic, brown sugar - powdered ginger and garlic is fine - it’s just a marinade), marinate chicken for at least one hour, grill. Chop the chicen into bite sized pieces and serve over rice with steamed vegetables of your choice. Broccoli is great and easy.
One bowl meal, total prep time is about 15 minutes, cooking time about the same in total, cleanup is minimal.
Cut them into bite-sized chunks, stir-fry them in a scant amount of olive oil, adding a little chopped garlic during the last thirty seconds of cooking, plus salt and plenty of cracked black pepper. Scatter the still-hot chunks over torn up romaine lettuce and dress it with caesar dressing and fresh grated parmesan. Toss and serve, adding croutons if you have any around.
Marinate in pickle juice and soy sauce. Grill to perfection. Amaze people.
Pickle juice? Ugh.
Personally, I love salad dressing as marinade. Raspberry vinaigrette chicken turns out moist and tasty, but looks scary and magenta. Maybe hide the color with breadcrumbs or batter?
Pickle juice adds a great dill flavor to chicken. The soy compliments it amazingly. I’m telling you, Marinate. Grill. Amaze.
Chicken sushi!
Or did you mean to include cooking instructions in here?
Raw chicken! It’s finger-lickin’ good!
I believe the meanest intelligence would know that breading implies deep frying. S&W chicken is usually done that way.
I did, however forget to add a teaspoon of cornstarch to the sauce. 
Simple Chicken Kiev/Cordon Bleu
preheat oven on 350.
pound chicken breasts to about a half inch thick. I use a sheet of plastic wrap over the meat to keep the splatters to a minimum.
Roll up with herbed butter, goat cheese, pesto, ham & cheese or similar filling in the middle.
dip in egg wash, then breading, rolling to coat the entire chicken breast liberally in the breading.
Place in baking dish. lightly spray top with cooking spray.
Bake for about 30-40 minutes.
yum.
Thanks, everyone! It turns out, the best thing to do is leave the chicken in the fridge and take a nap. It magically turns into supper when your husband decides to let you sleep.
:eek:
Cool.
But what did Mr. North prepare?
Duh.
Dinner.
I believe G of the North shared her Ginger Beef recipe with us some months ago. I look forward to reading what Mr. North prepared for dinner.
He ordered a pizza. 
Curry!
Marinate bite sized chicken pieces in yogurt with garlic and ginger.
Sautee/carmelize onion in olive oil. Add cumin, cilantro, tumeric, cayenne, garam masala if you have it, and chopped tomato. Simmer until mushy (adding a little water if needed for more sauce). Add marinated chicken/yogurt and cook until done. Serve with basmati rice.