EASY RECIPE WITH CHICKEN BREAST RECIPES

EASY FROZEN CHICKEN BREAST RECIPE - FOOD.COM

Easy Frozen Chicken Breast Recipe - Food.com image

If you are like me you forget to take out the chicken the night before you want to cook it, this is a great and easy way to cook frozen chicken breast. I have used left over pasta sauce topped with cheese and BBQ sauce with honey and brown sugar added in. Use any sauce you have. The measurements are up to you, I had to put something. You need enough sauce to cover the chicken.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 2-6 serving(s)

Number Of Ingredients 6

Ingredients

2 -6 frozen chicken breasts, 1 per person
1 1/2 cups barbecue sauce or 1 1/2 cups pasta sauce
2 tablespoons brown sugar
1 tablespoon honey
1/2 cup carrots (any veggies) or 1/2 cup potato (any veggies)
2 -6 slices cheese, 1 per chicken breast

Steps:

Preheat oven to 375.
Spray baking dish with non-stick spray.
Place frozen chicken breast in dish.
Top with sauce.
Bake for 45 minutes.
Options: Add veggies for a one dish meal.
If using cheese, put it on the last 2 minutes of cook time. This gives it time to melt and brown if you like it that way.

Nutrition Facts : Calories 816.1, FatContent 27.9, SaturatedFatContent 12.6, CholesterolContent 129.2, SodiumContent 2254.5, CarbohydrateContent 98, FiberContent 2, SugarContent 72.4, ProteinContent 41.8

EASY LEMON PEPPER CHICKEN BREAST RECIPE - HOW TO MAKE ...

Easy Lemon Pepper Chicken Breast Recipe - How to Make ... image

This Lemon Pepper Chicken from Delish.com will make you excited for chicken again.

Provided by Lauren Miyashiro

Categories low-cost 30-minute meals easy chicken spring weeknight meals dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. boneless skinless chicken breasts, halved
2 tbsp. extra-virgin olive oil
1/2 c. Chicken broth Swanson Chicken Broth
2 tbsp. butter
2 cloves garlic, minced
Freshly chopped parsley, for garnish

Steps:

For oven
For stovetop

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EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

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EASY FROZEN CHICKEN BREAST RECIPE - FOOD.COM

If you are like me you forget to take out the chicken the night before you want to cook it, this is a great and easy way to cook frozen chicken breast. I have used left over pasta sauce topped with cheese and BBQ sauce with honey and brown sugar added in. Use any sauce you have. The measurements are up to you, I had to put something. You need enough sauce to cover the chicken.
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 816.1 per serving

If using cheese, put it on the last 2 minutes of cook time. This gives it time to melt and brown if you like it that way.

See details

EASY LEMON PEPPER CHICKEN BREAST RECIPE - HOW TO MAKE ...

This Lemon Pepper Chicken from Delish.com will make you excited for chicken again.
From delish.com
Reviews 4.3
Total Time 45 minutes
Category low-cost, 30-minute meals, easy chicken, spring, weeknight meals, dinner
Cuisine American

For stovetop

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BAKED CHICKEN BREAST RECIPE - HOW TO BAKE CHICKEN BREAST

Preheat oven to 375º. In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper. Drizzle oil all over chicken and generously coat with seasoning mixture, shaking off excess. Scatter lemon slices in baking dish then place chicken on top.

See details

EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

This quick fajita recipe is a feast of flavours and colours – get stuck in!
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Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

See details

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See details

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This quick fajita recipe is a feast of flavours and colours – get stuck in!
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1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
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5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

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