ISO: good looking and yummy baked boneless chicken recipes..

[applecrisp]

I eat a lot of grilled boneless chicken breasts (no skin). But sometimes I am just loking for a quick chicken recipe that I can throw in the oven. Sometimes when I am making a quick recipe in the oven, perhaps sprinking with some herbs, or marinade etc.... it may taste fine but it doesn't look that appetizing when done. Just kind of blah looking. Sometimes I might put under the broiler right before done, but doesn't often make much difference.

Looks aren't everything... but I was wondering if anyone can suggest light recipes for boneless chicken breasts (no skin) that taste great and look good to boot. Also, any yummy recipes welcome (even if you don't think they will end up on the cover of a magazine).

Thanks!

[vbak]

Applecrisp, welcome to the BB! In regards to your question, if you click on search on the upper right hand corner and type in chicken breast , then titles only[or whatever it says] you will get a ton of recipes. Also, I think you can sub the breast if the recipe calls for other pieces. Check out the thread for the honey mustard chicken. It sounds delicious.

Vicky

[biondetta]

I have a recipe that I use with chicken thighs that comes out really well. It got a lot of good reviews here and a lot of people tried it with chicken breasts and enjoyed it that way, too. The chicken comes out with a nice rich golden color. It does take a while in the oven, but putting the dish together takes next to no time at all.


INGREDIENTS
Juice of 1 lemon
1/4 cup dry vermouth (or any sort of wine, but the vermouth tastes best, imo)
1 teaspoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon rubbed sage
1 tsp minced garlic
8 small chicken thighs (boneless and skinless)
3 tablespoons freshly grated or shredded Parmesan cheese
Salt and pepper to taste

INSTRUCTIONS:
Preheat oven to 400° F. Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately.

This recipe serves four, but I usually only cook for two. However, I still make the full amount of the cooking liquid, because I'll serve it over rice. I also use a glass pie pan to cook the thighs (or chicken breasts) when only cooking for two people. That way the liquid isn't spread out too much and can really cook into the chicken.

[Judy/AZ]

Hi, welcome. Here is one of our favorites....

Buttermilk Oven Fried Chicken

INGREDIENTS
1/4 cup butter or margarine
4 bone-in chicken breast halves*
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley

INSTRUCTIONS
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.

YIELD: Yield: 4 servings.Prep: 10 min., Bake: 45 min.*4 skinned and boned chicken breast halves may be used instead.

PREPARATION TIME:10
COOKING TIME: 45

[seeteekay]

Here is a simple recipe that I got from Real Simple magazine that I think is great.

Mediterranean Chicken

4 5- to 6-ounce boneless chicken-breast halves
2 ounces crumbled feta
4 tbs black olive tapenade or paste
4 tbs extra virgin olive oil
1/2 tsp freshly ground black pepper
1 large lemon
4 tbs capers (optional)

Preheat oven to 375 degrees. Cut a 2 inch pocket in the thickest part of each chicken breast half. In a small bowl combine the feta and the tapenade (sometimes I leave the tapenade out) then stuff 1/4 of the mixture into each pocket. In a nonstick skillet, heat 2 tbs of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown. Transfer to an oven-safe baking dish drizzled with 1 tbs of the olive oil and bake for 18 minutes. You can slice the chicken if you like. Squeeze lemon juice and put the capers on the chicken.

Very easy and good!

[little_bopeep]

This one was a true winner for us.

Sweet Crunchy Mustard Chicken
Food and Wine, January 2003

4 servings

3 TBL fine dry bread crumbs
2 TSP light brown sugar
1 TSP dried tarragon or basil
1 TSP kosher salt
1/2 TSP freshly ground pepper
2 TBL Dijon mustard
Four 1/2-pound bone-in chicken breast halves with skin
Lemon wedges, for serving

Preheat the oven to 500 degrees. In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper. Spread the mustard all over the chicken breast and sprinkle with the crumb mixture. Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp. Serve the chicken breasts hot, with lemon wedges.

[peachesncream]

This recipe is a favorite of ours. It's from the website Allrecipes.com (a 5 star recipe). It's so easy and good.

Salsa Chicken

4 boneless skinless chicken breast halves
4 teaspoons mild Taco Seasoning Mix (such as McCormick)
1 cup salsa
1 cup shredded sharp cheddar cheese
2 tablespoons light sour cream (optional)

Preheat oven to 375 degrees.
Place chicken breasts in lightly greased 9" x 13" pan or dish. Sprinkle dry taco seasoning mix on both sides of chicken. Pour salsa over top of each breast.
Bake uncovered for 25 to 35 minutes until chicken is tender and juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for 3 to 5 minutes, or until cheese is melted and bubbly.
Top with a dab of sour cream if desired.

Notes:
I omit the sour cream, or serve it on the side. I don't think this dish needs the addition of sour cream. This chicken dish reminds me of some I've had in Mexican restaurants.

The Taco Seasoning is the type found in "packets" in the grocery store. Any brand of salsa will work; I actually like Taco Bell brand of salsa.

[annagins]

This is one we made last night. It's very easy, looks good and tastes great -- especially for so few ingedients. The original recipe is from an old Pillsbury chicken cooking cookbook, but I made some changes (below).

Caramelized Garlic Chicken

4 boneless, skinless chicken breasts
salt (optional)
4 teaspoons olive oil
8-10 cloves garlic, finely chopped
3 tablespoons dark brown sugar

Preheat oven to 500 degrees. Line a baking pan with non-stick foil.
Pound chicken breasts to even thickness and place chicken breasts on foil. Season lightly with salt In a non-stick skillet, heat oil for about 2 minutes or until just-soft. Do not overcook the garlic -- 2 minutes is all you need. Turn off heat and stir in sugar. Spread sugary garlic over chicken.

Bake at 500 degrees for 15 minutes.

[greysangel]

Originally posted by annagins
This is one we made last night. It's very easy, looks good and tastes great -- especially for so few ingedients. The original recipe is from an old Pillsbury chicken cooking cookbook, but I made some changes (below).

Caramelized Garlic Chicken

4 boneless, skinless chicken breasts
salt (optional)
4 teaspoons olive oil
8-10 cloves garlic, finely chopped
3 tablespoons dark brown sugar

Preheat oven to 500 degrees. Line a baking pan with non-stick foil.
Pound chicken breasts to even thickness and place chicken breasts on foil. Season lightly with salt In a non-stick skillet, heat oil for about 2 minutes or until just-soft. Do not overcook the garlic -- 2 minutes is all you need. Turn off heat and stir in sugar. Spread sugary garlic over chicken.

Bake at 500 degrees for 15 minutes.

That sounds DELICIOUS!! Thanks for posting this

[jabelt]

I once got a tip that to improve the appearance of grilled chicken, brush a little honey on it and it will brown nicely without really affecting the flavor. I've tried it when cooking on a grill pan and it works well. It should work in the oven too.

[AZJane]

We love this recipe:

Pistachio crusted chicken breasts with mustard sauce

Ingredients for Crusted Chicken:

4 chicken breasts, boneless and skinless, 4 to 6 oz. each
1 cup panko (Japanese coarse breadcrumbs)
3 Tbs. Dijon mustard
1 Tbs. fresh rosemary, chopped
Salt and pepper to taste
2 Tbs. vegetable oil
1 cup raw pistachios

Ingredients for Mustard Sauce:

2 Tbs. minced shallots
1/2 cup white wine
1/4 cup white wine vinegar
1 Tbs. whipping cream
8 Tbs. unsalted butter
2 Tbs. Dijon mustard

Preparation for the Chicken:

Preheat oven to 375 degrees. Grind the pistachios in food processor and place in a bowl. Add the panko. Trim and chop the fresh rosemary, add to the mustard and mix. Season chicken breasts with salt and pepper. Coat with the mustard mixture using hands (wear gloves). Dredge in pistachio mixture.

Heat oil in a large skillet over medium heat. Saute chicken until brown on each side about (about 2 to 3 minutes). Remove from pan and place on a parchment-covered baking sheet. Bake for 15 to 20 minutes, until cooked throughout.

Preparation for the Sauce:

Boil the shallots, white wine and white wine vinegar in saucepan on medium-high heat until the liquid evaporates. Reduce heat to medium and add the whipping cream. Whisk in the butter, 1 tablespoon at a time, followed by the Dijon mustard. Keep warm until ready to serve, then pour over the chicken.

Books:

Totally Nuts Cookbook
By Helene Siegel

[applecrisp]

Thanks so much for all the suggestions -- they look great. Ready to start trying the recipes TONIGHT!!

I am always so impressed by the responses from the BB -- what a great group!

Keep the ideas coming!!

Thanks!!

[greysangel]

I finally made this one last night and it's delicious. I loved the crunchy caremelized bits. I tossed thin slices of red onion over the chicken and under the sugar/garlic mixture and it was quite yummy Thanks Anna!

Originally posted by annagins
This is one we made last night. It's very easy, looks good and tastes great -- especially for so few ingedients. The original recipe is from an old Pillsbury chicken cooking cookbook, but I made some changes (below).

Caramelized Garlic Chicken

4 boneless, skinless chicken breasts
salt (optional)
4 teaspoons olive oil
8-10 cloves garlic, finely chopped
3 tablespoons dark brown sugar

Preheat oven to 500 degrees. Line a baking pan with non-stick foil.
Pound chicken breasts to even thickness and place chicken breasts on foil. Season lightly with salt In a non-stick skillet, heat oil for about 2 minutes or until just-soft. Do not overcook the garlic -- 2 minutes is all you need. Turn off heat and stir in sugar. Spread sugary garlic over chicken.

Bake at 500 degrees for 15 minutes.

[TLee4]

HOW FUNNY, Jeanne! I was just coming to post and say that I made this earlier in the week also, and thought it was great! And there was the thread on the top of the page! I used chicken tenders. I ate some on a salad the next day..delicious!! Thanks Anna!

Terri

[annagins]

Originally posted by TLee4
HOW FUNNY, Jeanne! I was just coming to post and say that I made this earlier in the week also, and thought it was great! And there was the thread on the top of the page! I used chicken tenders. I ate some on a salad the next day..delicious!! Thanks Anna!

Terri

Funny you both should post. I made it again last night. This time I used a higher quality (Buddie's Natural) chicken and it was even better. I love it when recipes with simple ingredients work out. I'll have to try both the variations.

[buddie]

here are some we like

Honey-Mustard Baked Chicken:
3 lbs. chicken pieces
1/2 c. butter
1/2 c. honey
1/4 c. mustard, Dijon
1 t. garlic salt
1 t. curry powder
Preheat oven to 350 degrees. Place chicken pieces in shallow baking dish, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well.
Pour over chicken and bake 1 hour and 15 minutes, until chicken is tender and nicely browned. (Baste chicken every so often)



Jalapeno Chicken
1-1/2 cups green jalapeno jelly (find this in the jelly section)
3/4 cup fresh cilantro
1/4 cup vinegar
1/4 cup jalapeno pepper, minced
1/4 cup red pepper, diced
1/2 tsp. salt
4 boneless skinless chicken breasts

Directions: Combine all ingredients except chicken breasts in bowl. Put half of the marinade in a large, sealable plastic bag. Put chicken breasts in bag and seal. Allow to marinate in the refrigerator for two to four hours.

Cook chicken breasts on medium grill, brushing with marinade occasionally.

Heat remainder of marinade in medium saucepan to pour over chicken if desired.

[annagins]

Buddie, thanks for that jalapeno chicken recipe. It went straight into my Mastercook. Now I have an excuse to buy another jar of jalapeno jelly.

[buddie]

welcome!!! i myself should make this again for hubby