What about chicken spaghetti or pot pie?

Chicken fajitas. Chicken enchiladas.

Chicken picatta....split the breast horizontally and pound thin... rub with some crushed garlic, pat on some flour, and sautee in a little butter and olive oil ( 1 T each) for about 3 minutes a side, remove the chicken to a plate, add 1/2 cup white wine and the juice of half a lemon to the pan and deglaze....add some capers...1 tsp or more...heat, add the chicken back to heat ands erve.
Or after you pound the chicken breasts cutlets thin....season with the garlic, some oregano, and pat with bread or cracker crumbs and brown in a little oil and sla0p it into a bun with a slice of tomato and lettuce.
Or....rub the whole breast half with spicey brown mustard, dredge with crumbs, bread or crackers or stuffing mix which has been beaten into fine crumbs....put on a piece of oiled foil on a baking sheet and bake 400 for about 12 minutes, until no longer pink when you cut into it.
Or grill it with some BBQ sauce.
Or split it again and flour each piece, place in a casserole, top with spaghetti sauce ( Paul newman's is good)
And grated cheese....either parmesan or mozzerella or slices of provolone...or all of the above..
Bake at 350 for 30 minutes until browned and bubbly.
Linda c

One of my favorite recipes:

"POLLO ALLA SICILIANA"
Capelli d'Angelo in Brodetto di Pollo alle Erbe*
Sautéed chicken in herbed broth with angel hair pasta

Serves 8

Ingredients

2 small whole, chicken breasts, boned and skinned,
cut into thin strips
6 Tbs flour
1/2 Tbs red pepper flakes
1 tsp fresh ground pepper
salt to taste [optional]
4 Tbs yellow onion, sliced thin
6-8 cloves garlic, sliced
4 Tbs butter
6 Tbs olive oil
1/2 cup tomatoes, seeded, peeled, diced
1 tsp dried oregano (or a couple of sprigs of fresh)
4 Tbs fresh basil, chopped
2 Tbs fresh parsley, chopped
12 ounces chicken broth
12 ounces angel hair pasta

Directions

Flatten chicken breasts and cut into ½" by 1" strips. In a plastic storage bag, mix flour, pepper flakes, and ground pepper. Put chicken strips into bag and shake.

Slice onion and garlic. If using fresh tomatoes, peel, seed, and chop. Chop parsley and basil.

When all ingredients are prepared, put water on to boil for the pasta.

Heat 1/2 of the butter and olive oil in a large skillet on medium high heat. Add 1/2 of the chicken strips and brown each side lightly. Remove chicken from skillet with a slotted spoon, add remainder of butter and oil, heat, and add remainder of chicken. Remove when browned.

Add onion to skillet, reduce heat, and sauté until soft. Scrape chicken bits from bottom of skillet. Add garlic and sauté briefly (not brown).

Add tomatoes, oregano, basil, and parsley. Mix thoroughly and heat well. For a thicker "sauce", add a tablespoon or so of the remaining dredging flour at this point.

Add chicken stock and simmer until reduced by 1/3.

Return chicken to skillet, mix thoroughly, and reduce heat to lowest setting.

Add pasta to boiling water.

Put drained pasta onto plates in small nests and spoon chicken and sauce onto pasta.

Garnish: light sprinkle of chopped fennel leaf, parsley, basil

Joe

'nudder one:

CHICKEN MARSALA

Serves 2 or 3

Ingredients

1 whole boneless, skinless chicken breast, butterflied, pounded thin and cut into portions about 3" x 8"
flour, spread on two plates
1 large egg, beaten with a little water and placed on a plate
3 Tbs unsalted butter
2 Tbs good, light olive oil
1 large bulb shallot, thinly sliced
1/2 pound mushrooms, sliced
1/4 cup dry white wine
1/2 cup Marsala wine (dry)
2 Tbs unsalted butter
1/4 cup chicken broth
Salt and Pepper to taste

Directions

Heat olive oil and butter in large sauté pan over medium-high heat.

Season flour with salt and pepper.

When the oil is hot, dredge both sides of the chicken breasts in flour, then in egg and then again in the other plate of flour. Shake off excess flour and place in pan. Sauté chicken quickly, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.

Add mushrooms and shallot to the pan. Sauté the mushrooms until browned.

Add the white wine and Marsala wine and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.

Add additional butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.

Place the chicken breasts back in the pan and cook until heated through.

Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

Joe

chicken souvlaki

pound out meat until submission (or about 1/2 inch)

toss in a bowl....olive oil, lemon juice, fresh chopped/minced garlic, oregano, salt pepper. Let marinate for a bit, about an hour.

grill.

And THANK you for all your posts on the Computer Help forum, you are one of the voices I trust!

The recipe was invented by Constance Spry and served at the coronation luncheon of Queen Elizabeth II in 1953.

Coronation Chicken - Serves 4

2 1/2 lbs chicken (I use skinless breast) diced (1.150 kg)
1 TBS vegetable oil
1/2 small onion, finely chopped
1/2 TBS curry paste (or 1 TBS curry powder)
1/2 TBS tomato purée
1/4 cup (50 ml or 2 oz) red wine
1/2 bay leaf
2 TBS lemon juice
2 finely chopped apricot halves
1/2 cup mayonnaise (1/4 pint or 150 ml)
1/4 cup whipping cream (2 oz or 50 ml)
salt & pepper
watercress to garnish

1. Place the skinless, diced chicken on a grill pan or oven broiler tray and grill until cooked.

2. Heat the oil in a small saucepan, add the onion and cook until softened, about three minutes.

3. Add the curry paste or powder, tomato purée, wine, bay leaf and lemon juice.

4. Simmer, uncovered, for about 10 minutes until well reduced.

5. Strain and leave to cool.

6. Purée the chopped apricot halves in a blender or food processor or with a sieve.

7. Beat the cooled sauce into the mayonnaise with the apricot purée.

8. Whip the cream to stiff peaks and fold into the mixture.

9. Season, adding a little more lemon juice if necessary.

10.Fold in the chicken pieces, garnish with watercress and serve.

SharonCb

Another quick and dirty staple in our house - usually devoured. ....pinched from justhungry.com. We go through gobs of cornstarch. Sometimes I'll cut in flour, or add toasted/roasted sesame oil to the marinade, or sprinkle with sesame seeds at the end.

Chicken Karaage

2-4 boneless chicken thighs, you choice boneless/skinless - thats what I usually do, and again I pound them out to speed cooking time

A piece of fresh ginger about the size of your thumb, grated
3 Tbs soy sauce
1 Tbs sake or sherry
cornstarch
peanut oil for deep frying (you can use another kind of oil; I just prefer peanut oil)

Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.

Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)

Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.

Drain well, and eat with a squeeze of lemon juice.

Chicken Parmigiana. Pound chicken breasts to 1/4-inch uniform thickness. Dredge in flour, then egg (mixed with a tablespoon of water), then in seasoned bread crumbs. Fry in small amount of olive oil until browned on both sides (because they're pounded rather thin, they'll cook fast). Put red sauce (spaghetti sauce, marinara) in bottom of small baking dish. Place chicken on top of sauce, and layer slices of mozzarella on top of the chicken. Bake at 450 F. for 10 - 15 minutes until cheese is melted. Serve with additional sauce.

Pasta and/or salad goes well with this.

Lori

Here is a favorite of mine from Mique, a good friend/memeber and I think my second swap partner from years ago.

EASY BAKED CHICKEN

4 boneless, skinless chicken breast haves
Kosher salt, ground black pepper, garlic powder
4 tablespoons mayonnaise
4 tablespoons fresh grated Parmesan
1 cup fresh coarse bread crumbs or Panko
Chopped parsley
Season chicken lightly with salt, pepper, and garlic powder. Combine mayonnaise and cheese.
Coat each breast with 2 tablespoons mixture, putting more on top. Place in a lightly greased baking dish. Sprinkle with bread crumbs and top with parsley. Bake at 400 until juice run clear (20 minutes).

David

David I LOVE LOVE LOVE that recipe. I made it for my Bunco Club one time and everyone has dubbed it Bunco Chicken. They all wanted the recipe!

So what did you have?
I love chicken Francaise...this is a good basic recipe from Epicurious although I usually wing it and I like the sliced lemon added to the pan.

Yield: Makes 4 servings

ingredients
4 large skinless boneless chicken breast halves (2 pounds total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced

1/4 cup chopped fresh flat-leaf parsley
preparation

Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.

While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.

Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

WOW. I'm starving after reading these recipes.
We haven't had dinner yet, probably in a couple of hours.
Our daily shedule is shifted a few hours from most people's.
Dinner time for us is between 9pm and 11pm. Go to bed around 2am.

I have got to spend more time over here.
Y'all take "Feed da Bear" to whole new levels.

My wife is reading all this now, then we will decide.

Thanks for all the GREAT ideas.

Pooh Bear

Ok, we decided on the Easy Bake Chicken.
We didn't have the ingredients for anything else.
This is really good. Substitued crackers for bread crumbs.
And we didn't have any parsley. But this is really good.

Thanks so much for all the ideas. I was so tired of the usual stuff.

Pooh Bear

Hi Pooh Bear, nice to see you! Are you still watching Numbers? We are.

I eat boneless chicken breasts so often that I just about cluck. They're my favorite. I know I'm late to this party, but I'll post another recipe anyway. Its as easy as the easy bake!

Jain's Chicken Breasts with Garlic and Parsley
(this is my adaptation of Jain's original recipe)

3 boneless, skinless chicken breast halves (each about 7 ounces), cut into 1- to 1-1/2 inch cubes

1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons good olive oil
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
1 lemon, juiced and zested (to taste)

Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl. Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add the cubed chicken, and cook in one layer, turning occasionally, for about 3-1/2 minutes.

Add the butter, garlic and parsley to the skillet and saute for 1 minute longer, shaking the skillet occasionally to coat the chicken. Add lemon juice and zest to taste. Garnish plate with a wedge of lemon.