Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: “What is wrong with that? That makes them healthy right?” Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil

2 Tablespoons of Freshly Squeezed Lemon Juice

2 Tablespoons of Freshly Squeezed Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup of Freshly Chopped Basil

1 Clove of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 – 15 Kalamata Olives Pitted and Chopped

8 – 10 Sun Dried Tomatoes Cut Into Thin Strips

4 Tablespoons of Extra Virgin Olive Oil

2 Tablespoons of Freshly Chopped Basil

2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

Chicken Beast recipe are easily the favourite recipes for cooking chicken because they have more meat, which means you get more servings from each dish you prepare. When you add broccoli to your chicken breast recipe you nor only make the chicken taste better, but the dish will also look very appealing. The ingredients for cooking chicken breast recipes with broccoli allow you to choose between fresh or frozen broccoli so these are dishes that you can cook at any time of the year. You do have to cook the broccoli until it is tender to use it in these chicken breast recipes so that it will taste just right.

Recipe for Chicken Breast With Broccoli

Ingredients:

3 chicken breasts cooked

2 bunches of fresh broccoli or 2 packages of frozen broccoli – 10 oz. Each

2 cans of cream of chicken soup

1 cup of mayonnaise

1 tsp. Lemon juice

1/2 tsp of curry powder (optional)

1/2 to 1 cup of shredded cheese (cheddar cheese is best)

1/2 cup of bread crumbs (grate day old bread to get the best results)

1 tbsp of melted butter

Directions:

Pre-heat the oven to 350°.

Cook the broccoli in a pot of water until it is tender. Drain off the water and arrange the pieces of broccoli in a greased rectangular baking dish. Arrange the chicken breasts on the top of the broccoli.

Then, mix the soup, curry powder, mayonnaise and lemon juice together. Pour this mixture over the chicken breasts. Sprinkle the cheese over this layer and top with the bread crumbs.

Bake the casserole for 25-30 minutes.

This recipe yields 6 – 8 servings.

For more recipes visit my Chicken Breast Recipes blog.

bon appetit!

We eat chicken several times per week, so we always experiment with new flavors and new recipes. If time is limited, I always suggest buying a bottle of either already made marinade or salad dressing and marinating the chicken while you’re at work. The flavor seeps into the chicken and when you get home from work, just bake for an hour and you’ll have a delicious flavored chicken.

In this article I’d like to share 2 fruit flavored chicken recipes and one herb flavored recipe. They are Italian Flavored Chicken, Pineapple Flavored Chicken and Apricot Flavored Chicken.

Pineapple Flavored Chicken

3-4 chicken breasts

4 cloves of garlic, minced

½ inch slice of ginger, minced

1 medium sized onion, chopped

1 can evaporated milk

1 can crushed pineapple

½ cup soy sauce

butter for sautéing

Mix together, pineapple, ginger and soy sauce. Marinate chicken in pineapple mixture for 2-3 hours. Saute garlic and onion for a couple of minutes. Add chicken breasts and cover. Cook about 15 minutes. Add marinade to pan and bring to a boil. Cook until done. Once the chicken is done, add the milk, mix and cook a few minutes more.

Italian Flavored Chicken

4 chicken breasts

1/3 cup Italian salad dressing

1 cup parmesan cheese

1 cup Italian bread crumbs

3 large eggs, beaten

Marinate chicken for one hour in Italian dressing. Mix together cheese and bread crumbs. Dip chicken into eggs. Roll chicken in cheese and bread crumb mixture. Pour Italian dressing over chicken and bake for about 45 minutes at 350 degrees.

Apricot Chicken

6 chicken breasts

1 package dry onion soup mix

flour to lightly dust the chicken pieces

1 can apricot nectar

1 can apricot halves

1 small onion, chopped

salt and pepper to taste

Lightly dust the chicken in flour. Place chicken in baking dish. Salt and pepper to taste. Place the chopped onions and soup mix on the chicken breasts. Pour the apricots and nectar over the chicken and bake about an hour at 350 degrees.

Note: I have used apricot preserves and it comes out wonderfully.

Bon Appetite!!

Boneless skinless chicken breast recipes are easy to make, quick to get to table, and good for you. The most common way to prepare them involves oven cooking to reduce fat content that frying may not offer.

However, if small amounts of olive oil are used for frying many recipes can be developed which are faster than oven baking and just as nutritious. One such recipe is Chesapeake Chicken.

Chesapeake Chicken

Chicken breasts

1 Tbsp. olive oil

1 Tbsp. butter

1 to 2 Tbsp.Old Bay seasoning

3/4 cup Low fat whipping cream

Fry chicken breasts in olive oil and butter until almost cooked (15-25 minutes)

Add Old Bay seasoning to taste (2 Tbsp is a very spicy amount)

Add low fat whipping cream

Simmer until thickened, stirring occasionally

Oven Baked Chicken Breast

This low fat meat should be a vital component of any healthy diet plan. It is a relatively inexpensive source of quality protein.

As tasty as this is you have to remember that you don’t need as much protein as Americans usually eat every day. Your daily protein requirement is a piece of meat approximately the size of a pack of playing cards. Keeping that visual in mind will help you determine proper portion size.

Oven Baked Chicken Breast With Onions And Bell Pepper

Chicken Breasts

2 medium onions, sliced

2 bell peppers, cut into rings then halve rings

3 Tbsp. olive oil

2 Tbsp. butter

Sea salt to taste

Coat the chicken breasts with 1 Tbsp. of olive oil and place into baking pan

Sprinkle chicken breasts with sea salt

Bake chicken uncovered in 350 degree preheated oven for 45 minutes

Place onions in a skillet with 1 Tbsp. of butter and 1 Tbsp. olive oil then sauté until translucent

Place bell pepper in a separate skillet with 1 Tbsp. of butter and and 1 Tbsp. olive oil then sauté until slightly browned

Serve with a side of sauteed onion and bell pepper. Place the onions on one side of the chicken breast and peppers on the other. This will add visual interest to your dish and keep the flavors separated.

A side dish of whole grain pasta and marinara sauce (marinara from a jar is fine) will add a great accoutrement to this dish. Garnish with grated Parmesan cheese.

Served with a hearty red wine this simple meal becomes an elegant offering fit for guests.

Begin the meal with a large salad or raw vegetable platter. This will give you the raw food enzymes that are destroyed when food is heated. Such a diverse offering will give you a wide array of nutrients.

The sea salt adds minerals to your foods. Olive oil is very “body friendly” and is always a welcome addition to any dish. Butter offers wonderful flavor and “anti-stiffness” factors. Red wine offers anti-oxidants and is therefore part of a heart smart diet.

Now you have two great boneless skinless chicken breast recipes you can eat knowing they are offering you vital nutrients to make you healthier. Great taste, when combined with “body friendly” versions of your favorite recipes will allow you to eat healthy and not feel the least bit deprived.

Chicken breasts are usually always served dry and tasteless but for moist boneless chicken breast there is something you may want to try. There are many ways to help retain the moisture when cooking chicken breasts. You are always going to want to cook your chicken breasts slow. Cooking your chicken too fast will dry out the chicken quickly. Dry chicken usually means tough and flavorless chicken. Here below you are going to see one of the recipes that is my favorite and is well known to hold in moisture and it’s very delicious.

You are going to need the following.

2-4 boneless, skinless chicken breasts (make sure they are evenly cut and evenly thick)

salt and pepper

handful of herbs

1/4 cup of flour

1 tablespoon of butter

olive oil

For moist boneless chicken breast you are going to start off by getting a large mixing bowl and mix together a half of a tablespoon of salt and just a dash of pepper in with your flour. If you are going to use herbs (which is best for flavor) then you are going to chop your herbs up very fine. Mix your herbs in with all your flour mixture. The next thing you are going to do is bread each side of the chicken lightly in flour mixture.

You are going to place the boneless, skinless chicken breasts in a large pan that has a lid. Next you need to heat over medium-high with your butter and some olive oil. You are going to quickly sear both sides until slightly golden. Be careful not to do this for long because you don’t want to cook the inside much at all. To get the best results for moist boneless chicken breast you are going to cover your pan with a lid and reduce the heat to low. Cook for about twelve minutes without opening the lid. It is important not to open the lid so no moisture is let out. Remove your pan from the heat and let it stand for another ten minutes still covered. Uncover and serve while still hot. This recipe will have you wanting more moist chicken breasts. You will easily be able to recognize the difference between cooked to long chicken and chicken made just right. Get your taste bud’s ready for moist boneless chicken breast you have yet to experience.

Chicken breast recipes are great for any family meal, but when it comes to family holidays, you can’t beat the taste of these boneless and stuffed chicken breast recipes. Check our Christmas dinner recipes below, and you’ll be begging for Christmas to come every day of the year.

Apple Stuffed Chicken Breasts

6 boneless, skinless breast halves

2 Tablespoons extra virgin olive oil

1 package (6 ounces) whole-wheat or regular chicken-flavored stuffing mix

1 cup chopped, peeled apple

1/4 cup chopped celery

1/4 cup walnuts

1/4 cup raisins

1/2 teaspoon grated lemon peel

1/2 cup apple jelly

1 Tablespoon lemon juice

1/2 teaspoon ground cinnamon

Slice each chicken breast horizontally through the middle, almost to the end, leaving one end together to create an area to stuff. Slightly tap each piece to flatten just a bit, and brush olive oil on the outside of each piece. Set aside.

Prepare stuffing mix according to package directions. Add apple, celery, walnuts, raisins, and lemon peel to already-prepared stuffing.

Evenly divide stuffing mixture into 6 servings, and stuff each breast with the stuffing mix. Placed stuffed meat in a prepared 9 x 13 inch baking dish. Set aside.

In a saucepan, mix apple jelly, lemon juice, and cinnamon; bringing to a simmer, and cook uncovered for 3 minutes. Brush about half of the jelly glaze on the top side of each poultry piece.

Bake chicken, uncovered, at 350 degrees for 40 minutes; then pour remaining apple jelly glaze over each breast and bake for about 20 minutes more (a total of 1 hour bake time)

Pineapple Stuffed Chicken Breasts

6 boneless, skinless breasts

2 Tablespoons butter

1/2 medium-sized green bell pepper, chopped

1/2 medium-sized red bell pepper, chopped

2/3/ cup hot water

1 package (6 ounces) whole wheat or regular chicken flavored stuffing mix

1 (8-1/4 ounce size) can crushed pineapple (drained, but keep liquid for glaze)

Drain pineapple, reserving liquid. Set aside.

Slice chicken pieces horizontally through the middle, leaving attached at one end to form a pocket. Flatten slightly by tapping down.

Melt butter over medium heat. Add red and green peppers and cook for 5 minutes or until tender. Stir in 2/3 cup hot water, then add dry stuffing mix and pineapple. Mix and let set for 4 to 5 minutes.

Stuff middle of poultry pieces with pineapple stuffing mix, and place in greased or sprayed 9 x 13 inch baking dish.

In a separate bowl, mix reserved juice from pineapple, brown sugar, white vinegar, and ginger. Drizzle evenly over pieces.

Bake at 350 degrees for about 1 hour.

Creamy Chicken Breasts

6 boneless, skinless breasts

1 (10-3/4 ounce) can cream of mushroom or cream of chicken soup

16 ounces sour cream

1 pkg. dry onion soup mix

Spray crock pot, and place breasts in the slow cooker. Combine remaining ingredients. Pour over chicken.

Cover, and cook on low for 6 hours.

Cranberry Chicken Breasts

NOTE: The is best started the night before!

6 boneless, skinless breasts

1 (16-ounce) can whole cranberry sauce

1 (8 ounce) bottle Russian salad dressing

1 pkg. dry onion soup mix

Spray crock pot, and place chicken in the slow cooker. Combine cranberry sauce, dressing, and soup mix, and pour over chicken.

Cover and chill in refrigerator 2 to 8 hours or overnight.

After marinating in refrigerator, cook, covered, in slow cooker on low for 6 hours.

Slow cooker chicken breast recipes are especially great for Christmas Eve dinner when you’re busy wrapping presents and putting Christmas bikes and beds together! However, whether you’re planning an intimate Christmas Eve dinner or an elaborate Christmas Day dinner celebration, you should find just the right Christmas chicken recipe for your family holiday this year!

* Place your turkey breast in a shallow roasting pan, to allow the heat to circulate well.

* Place one inch of water in the bottom of the pan to help keep your turkey moist and tender.

* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.

Make a tent out of aluminum foil and place this over the turkey breast to hold in heat for even cooking. You will want to remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.

Check the water level periodically and add more water if needed. This juice and herb infused mixture can be used to make nice turkey gravy after the turkey is done cooking.

The typical turkey breast cooking times for thawed turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds – 1.5 to 2 hours

* 4 to 6 pounds – 2.5 to 3 hours

* 7 to 8 pounds – 3 to 4 hours

It is perfectly safe to take your turkey breast directly from the freezer and cook it in the oven, without thawing. Just make sure to remove the neck and giblets first.

This will increase the the turkey breast cooking time by approximately fifty percent.

* Place your frozen turkey breast in a shallow roasting pan

* Place one inch of water in the bottom of the pan to keep your turkey moist and tender

* Brush the turkey breast lightly with oil, and cover liberally with your favorite herbs, spices, or seasonings.

Place a tent of aluminum foil over the turkey to hold in heat for even cooking, remove the aluminum foil during the last hour and a half of cooking for a nice golden brown color.

The typical turkey breast cooking times for a frozen turkey breast at 325 to 350 degrees in a conventional oven are:

* 2 to 3 pounds – 3 to 4 hours

* 4 to 6 pounds – 5 to 6 hours

* 7 to 8 pounds- 6 to 8 hours

It is important to cook your turkey breast at 325 to 350 degrees to make sure that it doesn’t dry out, and to maintain a safe internal temperature in the meat.

The best way to check for doneness is to use a meat thermometer. The minimum safe internal temperature is 165 degrees. If you pierce the breast with a fork, the juices should run clear.

If you use a convection oven it will reduce the turkey breast cooking times above by approximately 25 percent. To be safe use a meat thermometer to test for doneness

Following these easy tips will ensure that you have a delectable meal that everyone will be raving about.