Angel:You could cut them up for Chicken Fingers or Cutlets.

Or stand them on end with stuffing in between. l
lay strips of bcon acros the top and bake but this isn't fast.
Do you have a Crock Pot ?
Lou

{{gwi:1508223}}

Oh my gosh, that looks wonderful! No crock pot.

Angela, I'd make Sol's caramel chicken:

Chicken in Caramel Sauce
1/2 cup dark brown sugar
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon soy sauce
1 teaspoon slivered ginger
1/2 teaspoon black pepper
2 small dried, red chilies, broken in half
1 tablespoon peanut oil
1 shallot, sliced
1-3/4 lbs. skinless, boneless dark meat chicken, cut into bite-sized pieces
1/4 lb., skinless, boneless white meat chicken, cut into bite-sized pieces
Cooked rice
Fresh cilantro sprig for garnishing
Combine the sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilies in a small bowl. Mix well. Set aside.
Heat the oil in a large skillet over high heat. Add the shallot and sautfor a few minutes. Add the chicken and sauté until slightly browned, about 3 minutes. Add the sauce mixture and bring to a boil. Turn heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally. Place rice in a serving bowl and spoon the chicken over it. Garnish with cilantro.

If you don't have fish sauce, then maybe chicken piccata? this one is from Woodie:

CHICKEN PICCATA (Woodie)

4 Chicken breast halves, boned and skinned
Salt and Pepper
Flour (enough for coating)
3 tablespoons butter
Juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine

Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece thatÂs uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.
Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until itÂs about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.

This is done in about half an hour, and is pretty much a meal:

Chicken Scarpariello (Country Style)
From: Carol (dishesdone)
sliced hot cherry peppers from a jar
1/4 cup olive oil
1 red bell pepper, julienned
2 cloves garlic, crushed
2 1/2 lb chicken, cut in small serving pieces
1 lb Italian sausage links (sweet or hot or both), cut in 1-inch pieces
1 onion, sliced
1/4 teaspoon dried rosemary leaves, crushed
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons all-purpose flour
1- 2 teaspoons of fresh lemon juice
2 potatoes (small dice)
3/4 lb fresh mushrooms, sliced
In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, peppers, onion, potatoes and remaining garlic; saute until tender. Return chicken and sausage to skillet. Add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
Remove chicken and sausage from skillet; arrange on warm serving platter. Skim fat from mixture in skillet. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage.

Joe's Chicken Fajitas?

Chicken and Peppers Fajitas
Gardenguru via CF
Serves 4-6
4 halves skinless boneless chicken breast
5 Tbs olive oil
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 tablespoon minced garlic
1 tsp ground chipotle pepper
2 Tbs minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
10 6-inch flour tortillas
1 large red onion, sliced thinly
3 large green chilies, cut into 3/4-inch-wide strips
Lightly pound chicken between sheets of wax paper to thickness of 1/2 inch.
Mix 2 tablespoons oil, lime juice, orange juice, garlic, chipotle pepper, cilantro, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
Heat oven to 350° F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté for 3 minutes. Add peppers and sauté until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet. Heat 1 tablespoon oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Season chicken with salt and pepper and cut into 3/4-inch-wide strips. Combine with vegetables.

I like the dark meat portions better than breast portions, so I always season 'em up if I have chicken breasts.

Annie

This post caught my eye because I too have some bone-in breasts today. Those recipes all look fabulous, but are there any suggestions for BONE-IN chicken breasts? I ususally just buy the boneless, skinless chicken, but since I have the bone-in type, I'd like to cook them that way this time.

Bone it out....save the skin and bone in a bag in the freezer for soup.
Or....really quick and easy....and good....rub with a little salt and pepper and grill them.
Make chicken and dumplings....
Brown the breasts in a dutchover...add some sliced onion,a couple of stalks of cut up celery and 3 o4 f peeled carrots,a dd a cup or 2 of chicken broth, cover and simmer while you make some quick drop biscuits....open the pot, put the biscuits on top of the simmering broth, cover and don't peek for 25 minutes!
Or do this...start the marinade the night or morning before....and bake about 1/2 an hour before you remove the lid....and I would do half the recipe for the marinade.

Citrus baked turkey 1 whole turkey breast about 4 1/2 pounds Marinade 2 oranges, grated rind and juice 1/2 cup corn oil 1/2 cup honey 1 red bell pepper seeded and diced 1 jalapeno pepper, seeded and diced ( I like 2....maybe 3!) 1/2 tsp salt. Marinate in a plastic bag at least 2 hours or all day. Bake 375 in a covered roasting pan with the marinade poured over it. Bake an hour, remove lid and continue to bake until thermometer reads 165 ( about 1/2 an hour more). Baste frequently. Remove from oven, let stand 20 minutes, skim fat from sauce, slice turkey and serve with the sauce.
Linda C

Linda C, you read my mind. I was thinking about chicken and dumplings, which I have not made in many years. Or . . I was thinking about trying chicken under a brick, which I have never made -- and since it is usually made with a whole chicken, I didn't know if it would work with just the breasts.

I've never deboned anything in my life. I'd probably cut my hand off trying. Lost about one inch off my index finger the first (and last) time I tried to use a mandolin. I'm not allowed to play with sharp objects anymore. LOL
I'm sure I had something particular in mind when I bought them, but, for the life of me, I can't remember what it was now. Think I'll toss 'em in a bag of seasonings, bake and serve with baked beans and some corn.
I will be trying that piccata soon though and Linda's citrus baked idea!

I prefer the bone-in breasts. I think they are more flavorful. One of my favorite ways to prepare them is to grate the peel of a lemon and mix it in a small bowl with a large clove of garlic, 1/2 a small or 1/4 of a large onion, a handful of celery leaves and fresh parsley (all finely chopped). Then I add S & P, some dried or fresh tarragon and marjoram and about a Tbs. of olive oil or softened butter and a couple of squeezes of the lemon juice.

I lay the breasts on their sides, pull back the skin and smear the mixture over the meat. Then I pull the skin back down over it and secure the skin to the breast meat with a wooden toothpick.

Put in pan, bone side down, and add a little white wine or chicken broth around it and bake at 350 for 45 min to an hour, depending on the size of the breast, until juices run clear when pierced with a fork. The chicken should be nice and moist. You can also cut up some potatoes and put them in the pan with the chicken. I usually use unpeeled redskins and turn them occasionally during the cooking period.

Here's another easy one for bone-in breasts:

HONEY CURRIED CHICKEN

4 bone-in chicken breasts or 1 cut up chicken
1/4 cup melted butter or margarine
1/4 cup honey
1/2 cup orange juice
2 Tbs. prepared mustard
1/2 tsp. salt
1 tsp. curry powder
2 Tbs. dark rum

Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well.

Pour sauce over chicken. Bake for one hour, basting occasionally with sauce.

Lou, I would love the recipe for the chicken you showed. It looks so good, too bad we have games to go to tonight, will be consession stand food for us tonight.

Stacie

Lou, I would love the recipe for the chicken you showed. It looks so good, too bad we have games to go to tonight, will be consession stand food for us tonight.

Stacie

I would rub some herb seasoning on them and bake at 450 for about 45 minutes - or until done, but about that long (or less). They will be succulent and have crispy skin. And no effort.

That is always my start for chicken noodle soup, and maybe some thighs as well but just the breast with skin on work good all by themselves. I also like them on the grill and add some bakes potatoes, a veggie and/or a salad and it's dinner! For chicken fingers I go with boneless/skinless, but I really prefer the bone-in/skin-on for most everything. Good luck!

Duane

Stacie:
Do I have to send it twice ??? LOL !!!
I'll find it. Have to go bid on Ebay now.
Later, LOU

Stacie:
The Stuffed Chicken Breasts are easy.

I set them in an Aluminum Pie Plate, bent the sides up ,
to hold the breasts.

Put the stuffing in and Skewered it together.

Laid Bacon strips across the top and baked it in a Waterless Cooker ( Dutch Oven with lid )
In a Range oven set at 350 deg.
until temperature reached 165 Deg. in the stuffing.

To brown, take the lid or cover off for the last half hour,
at about 125 Deg.

Stuffing
1 Celery stalk, (10in. Piece ) and ½ of a Med. l onion (chopped small) and
Cooked in Micro Wave until tender (about 2 ½ min.)

In a large Bowl mix:

1 1/2 cups of small bread cubes
1cup of Italian Bread crumbs

1 tablesp. Parsley Flakes
2 tablesp. Of Parmesan or Romano grated cheese
1 teasp. Of Onion Powder
1/2 teasp. Of Garlic Powder
1/2 teaspoon of Old Bay Seasoning
Salt to taste ( ½ teaspoon to start )

1 piece of Italian Sausage 10 in. long, skinned and
cut into small pieces. Sautee till medium rare.

Add the cooked Onion and Celery.
Put 1 egg into a cup of chicken stock (or Chicken Soup Base )
beat well and mix this into the other ingredients.
Add a little water,if the mixture is too dry.

In the recipe above:
To brown, That's 125 Deg. internal stuffing temp.

Also you can add whatever you like to dry mix.

Everyone here likes it like this.
Lou