Oh my!!...\
Chicken picatta, chicken parmisan, chicken Cordon Blue, Chicken Kiev, chicken salad, just plain old grilled chicken seasoned with salt and pepper...terayaki chicken, crumb coated chicken breast baked...just to name a few.
Linda C

My fave company recipe for boneless skinless is Chicken Saltimbocca.

* 4 skinless, boneless chicken breast halves, pounded to about 1/4" thick
* 4 large slices thinly sliced prosciutto
* 1/3 cup unsalted butter
* 4 slices provolone cheese
* ground sage
* freshly ground pepper
* 3/4 cup dry vermouth
* shaved parmesan and fresh sage leaves (optional, for garnish)

Place pounded breast halves flat on prep surface. Place a prosciutto slice and a then a provolone slice on breast half. Roll up like a jelly roll. Chicken should stick to itself. It not, secure with a toothpick or two. Sprinkle with ground sage and fresh ground pepper until they look well "dusted" but not completely covered.

Over medium heat, melt the unsalted butter. Saute chicken roll-ups, begin with seam side down, until golden brown. Turn to do all sides. Do in two or more batches, do not crowd. When browned and cooked through, place in a covered dish in a warm oven while you make the sauce. Leave the bits of chicken, cheese, herbs, etc. in the pan with the butter. Deglaze with the vermouth and over medium/low heat reduce
by half.

Plate and pour vermouth reduction over roll-ups.

Here are a few of my favourite recipes using boneless chicken breasts.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken or Veal Piccata
============
4 veal scallopini, pounded thin
flour seasoned with salt and pepper
olive oil
garlic
1 cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley

Note: Substitute Chicken or Pork tenderloin for for the Veal

.
Bring Chicken broth to a boil and add peppercorns if using. Allow to
sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip veal into seasoned flour and saute one or two at a time, quickly
on each side.

Remove from pan.

If the drippings in the pan are too brown, clean out pan before
continuing.

Heat tablespoon butter and add minced garlic, saute for 30 seconds, do
not brown. Add chicken broth with peppercorns and simmer until
reduced. Add lemon zest and lemon
juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables

Home Cookin Chapter: Recipes From Thibeault's Table

Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.

Rub with fresh minced garlic
and dried oregano

Squeese fresh lemons over chicken
and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice
until the last hour. Lemon juice "cooks" the flesh and changes the
texture.

Place on hot grill and turn often until done. Serve with Greek salad
and rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and
with Lamb

Home Cookin Chapter: Recipes From Thibeault's Table

Spicy Chicken Cakes with Horseradish Aioli
==========================================
Spicy Chicken Cakes with Horseradish Aioli
==========================================
* Posted by doucanoe (My Page) on
Tue, Jul 31, 07 at 8:38

Spicy Chicken Cakes with Horseradish Aioli
CAKES

2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

NOTE: I used real Helmans, not low-fat and I added a minced garlic clove and cayenne pepper in place of the cajun seasoning.

NOTE: Made my own Aioli. A garlic Lemon Aioli using the extra egg yolks, and adding 3 large cloves of garlic, fresh squeezed lemon juice, lemon zest salt, pepper and olive oil.

AIOLI:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

Our favorite is Tuscan Garlic Chicken.

Tuscan Garlic Chicken

Inspired by our Culinary Institute of Tuscany, this chicken pasta dish is layered with flavors!
Servings: 6
cook: 30 min(s)

Ingredients:
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated

Procedures:
Preparing the Chicken:
- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the Pasta:
- Cook pasta al dente (or according to package instructions).
- Drain and set aside until needed.
Preparing the Sauce:
- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
- Slowly add remaining one tablespoon of flour and stir to combine.
- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
Preparing Tusacan Garlic Chicken Entree:
- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.

It is much simpler than it looks. And good!

Originally posted by doucanoe/Linda

Here ya go.

Here is a link that might be useful: Chicken Recipes

Chicken Fajitas (onions, peppers, spices, salsa, cheese -- roll up in a wrap) easy as pie.

At this time of year...White Chicken Chili. I have to admit to buying the seasoning premixed. Add beans, (onions, corn, chilis, etc to your liking... or just follow the recipe on the back of the season package). Another, easy as pie recipe.

Chicken Pot Pie...

Have you made Chicken and Dumplings in a while... I haven't, but, it's an idea.

The below recipe is one of my favorite chicken recipes.

Here is a link that might be useful: Chicken Enchilada Casserole

Oh, and this is probably my favorite all time chicken dish... Can't eat everyday because I'm sure the calories could kill you, but it's great for a special occasion.

Here is a link that might be useful: Aussie Chicken

Here are some of our favourite recipes using chicken breasts:

2 TBS olive oil
2 chopped onions
1 clove garlic chopped finely
4 cups (125 grams) chopped spinach leaves
1 TBS chopped fresh leaves of mint
1/4 teasp herbes de Proven
1/2 teasp sea salt
1/2 teasp freshly ground black pepper
4 skinless, boneless chicken breasts 4 oz (125 grams) each

2 oz (50 grams) light Boursin cheese
1 TBS freshly grated parmesan
1 red pepper, seeded, quartered and roasted
1/2 cup (4 oz or 120 ml) white wine
1/2 cup (4 oz or 120 ml) chicken stock
2 x 15 ounce tins of chopped tomatoes
1/4 teasp crumbled strands of saffron
1/2 cup large-flake slow cooking porridge oats

2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes.
Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper.
Remove from pan and put all into a bowl to cool.

3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch
(5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.)

4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges.
Cut the red pepper into strips and lay them across the filling.

6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes,
saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir.

7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through.

8. To serve - place the chicken on a plate and spoon sauce around and over the top.
Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling.

Don't know what happened to the chicken & chunky pesto photo but here it is again:

SharonCb

Gremlins?

SharonCb

Wow! Thanks so much for your recipes. They all look delicious and will give me lots of new meals to try.

One I thought easy and interesting was frozen orange juice concentrate spooned over chicken breasts, covered with sliced almonds, and baked until done. Watch people go wow and think you worked chicken magic.

: )
lyra