If you're doing them in the oven, coat them liberally with a mixture of mayo, parmesan cheese and bit of olive oil (to make it spreadable). Bake at 425' for 13-15 minutes.

This is absolutely delicious, and also works for Tilapia! The chicken is tender and very juicy!

I also keep a lot of boneless chicken handy. This is my favorite 5-minute meal.

Chicken picante aka Lemon Chicken

Slice thin - boneless chicken breasts, dip in egg wash, then dredge in flour/salt/pepper.

Pour about 1/4" of olive oil (not extra virgin, it's a waste) in a skillet until hot.

Fry chicken on each side until golden brown (about 1 minute on each side), drain on paper towels, set aside.

Turn heat down, squeeze the juice of 1 lemon into the oil, and stir in. Add a little water if you want more sauce. Put chicken back into the pan, turn over, then sprinkle some capers over the chicken.

Serve immediately.

Something easy: put boneless/skinless chicken breasts in the bottom of a Pam sprayed crockpot. Add about a cup of water. Mix up a box of Stove Top with enough water to moisten well (sorry, I don't measure). Spread on top of breasts. Cook on high for approx 4 to 5 hours.

Shirley

I like to season the chicken breasts, grill, then slice and serve on top of a green salad with fresh tomatoes, onions, etc.

Dredge them in flour, egg wash and then bread them with breadcrumbs and parmesan cheese. Brown them in frying pan coated with olive oil.

Make a slit in each breast, as you would a porkchop for stuffing, put a slice of fontina cheese and a couple of sage leaves in the slit. Bake at 350 for 30 minutes. (may need to adjust for the size of the breast!)

Have you tried coating the breasts with crushed french fried onions rings? Very, very good...And another is to put chicken in the crock pot, add cream of chicken soup and after the chicken is done, add rice and cook some more....I'm terrible with measurements and times...I just go by the seat of my pants, so to speak.....

Where do I begin?

I cook with chicken breast a LOT. These are some of my favorites that I've blogged about. I'm so hungry for chicken right now after looking at all of these chicken recipes again.

Chicken Cordon Bleu

Baked Lemon Chicken

Stuffing Topped Chicken Bake

Chicken with Vegetable Sauce

Bayou Chicken Pasta

Chicken and Broccoli Rice Casserole

Skillet Chicken Parmigiana

Chicken-and-Rice Bake

DariÂs Picante Chicken

Crumb-Coated Dijon Chicken

Grilled Chicken Marinade

I've made this several times - yummy!

From Lyndabunny at OHH

Here is another fast & easy one. I served it when some friends came over and it was easy. I have since made it again and have varied the recipe a bit. I added some orange marmalade to the mayo and YUM!

Broiled Ginger Chicken

4 boneless, skinless chicken breasts
1/2 cup mayonnaise
1 Tbsp soy sauce
1/4 Tsp ginger (I used at least 1/2 or more)
1/8 tsp cayenne pepper (optional, I used a little more)

Flatten chicken to 1/4 inch thickness. Place on broiler pan rack. Broil for 3 minutes on each side. Combine remaining to make sauce. Brush over chicken. broil 3 more minutes on each side.

AngÂs notes: I used two chicken thighs, halved the sauce, baked the chicken in the oven until almost done, turned on the broiler, brushed on the sauce (heavy) and broiled for a couple of minutes on both sides.

I like to toast/roast some slivered almonds, and cut up some green grapes into 1/4's, add some mayo, and stir together until mixed well. I usually serve it with rice crackers. Easy peasy.
Leslie

Thanks everybody! I appreciate your help. Of course, now my problem is deciding which one to try first!! LOL

Chicken Souvlaki (Greek kebobs). Take boneless breasts, trim off any fat, cut into 1-1.5" cubes. Marinate in Good Seasonings Italian dressing (the type you mix from a packet, adding O and V) for about 3 hours. Place the chicken on skewers, I usually add some onion. Grill or broil (grilling is better, but broiling works ok too). Traditionally it would be served with yogurt/cucumber sauce (Tzatziki)and rice pilaf, but it's equally good with potato salad, garden salad, etc.

1 (24-ounce) bottle mojo criollo Spanish marinating sauce
Most grocery stores sell this in the Spanish/ethnic section. (Goya makes a good one and so does Chez Alberto.)

Boneless, skinless chicken pieces to feed 4 persons.
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Place the chicken in a roasting pan. Pour the marinade juice (sauce) over it.

Cover and bake at 325 degrees for about 1 hour.

Serve with cooked white rice.

No extra seasonings will be needed. You might want to include some good, thick bread for "dunking".

Here's one I like, using cooked chicken....

Scalloped Chicken

1/2 loaf white bread, cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, slightly beaten
3/4 c. diced celery
2 Tbsp. chopped onion
3 c. cooked cubed, chicken
1 8 oz. can mushrooms
1 Tbsp. butter or margerine, melted.

Combine bread and half of cracker crumbs. Stir in remaining ingredients. Spoon into greased 2 qt. casserole dish. Brown remaining crumbs in the butter and sprinkle over the top. Bake at 350º for one hour.

I've copied several of those and put them in my Recipe file.

I love easy chicken recipes!

Sue

I am not a box type person, but I had this & its DELICIOUS---Campbells Supper Bake--Herb Chic with rice--takes about 5 min to put together & you won't be disappointed!!

Donna (^_^)

My favorite and so yummy!

Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition
1 pound potato gnocchi ***I buy the boxed in the pasta isle
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded ****Hers calls for boneless chicken breast
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley. optional

Made this for DIL a couple of months ago because she loves cream of asparagus soup.Recipe is on the can of soup.This may not be exactly the same but close enough.LOL

4 boneless skinless chicken breasts
1 can Cream of Asparagus soup
1/2 a soup can of water or milk.I use milk.
1 C sour cream
juice of 1 lemon
Brown the chicken on both sides in a just enough butter or olive oil to coat the bottom of a heavy skillet.In a bowl mix together the the soup,water,sour cream and the lemon juice.Pour over the chicken,cover and simmer over med heat for 25 minutes.Serve over cooked rice or wide noodles if desired.We just eat ours with a baked potato and a salad.Quick and easy.
Another family favorite:
Chicken Fried Chicken
4 boneless,skinless chicken breasts.
1 cup buttermilk +1 Tbsp lemon juice
Flour for dredging
Pound the chicken breasts flat to about 1/2 in. or so thickness
Pour cooking oil in a heavy skillet about 1/2 inch deep and heat over medium heat until oil ripples.
Dredge the chicken in the buttermilk,coating both sides well,then dredge in flour to which you have added salt and pepper to taste.Place the chicken in the hot oil and cook until brown then turn over and cook the other side.Turn only one time.Remove and drain on paper towels while you make the gravy.
Cream Gravy
Pour all but 3 Tbsp. of the oil out of the skillet. Add 2 Tbsp. flour to the oil plus 1 tsp. salt and 1/2 tsp. black pepper.With a whisk over medium heat stir the mixture until the flour is lightly browned.My grandmother and mother always said cook it until it is almost burned.Then add 2 cups milk,whisking constantly until mixture thickens.Let it boil for about 5 minutes before serving.
Put the chicken on a plate,cover it with a spoonful of gravy and enjoy!

Made the Orange Walnut Chicken on Taste of Home's website last night for dinner (at DH's request--it was his birthday, and that was the dinner he wanted most). It's a favorite recipe in our house. Delicious. I serve it with couscous, that I make with orange juice instead of water. Yummy!

I have been looking for a recipe for CHICKEN AND RICE W/CURRY, its yellow colored. I think it can be made in a crock pot. I have had it at a pot luck years ago and never got the recipe. I have searched on-line sites and can't fiond anything, except if its cooked separately, but I want to throw it all in a crock and cook at the same time.

Sorry to chime in on your post.

Place raw chicken cutlets in a microwave safe bowl and just cover with white wine. Nuke on high for 5 minutes. The chicken will absorb all the wine, aqnd be fully cooked and juicy. You may want to throw some herbs in with it. h