I have boneless skinless chicken breasts and im just wanting to cook something delicious, quick and easy for lunch. Any recipe ideas??
I have boneless skinless chicken breasts and im just wanting to cook something delicious, quick and easy for lunch. Any recipe ideas??
Boil it then use a processor then add cilantro and green onion diced into chicken breast and then finish off with salt and lime juice. You can eat this with rice
chicken dumpling
CHICKEN, BASIL, PARSLEY, AND TOMATOES
* 1 tablespoon dried parsley, divided
* 1 tablespoon dried basil, divided
* 4 skinless, boneless chicken breast halves
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 2 tomatoes, sliced
*
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking
dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom
of the baking dish. Arrange chicken breast halves in the dish, and sprinkle
evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons
parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the
chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue
baking 15 minutes, or until chicken juices run clear.
Almond Chicken Salad
Recipe courtesy Paula Deen
Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt (might want less, add a little at a time)
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce.
This is one of the best (and easiest chicken salad recipes I have used. I add some sunflower seeds to mine, and use a homemade raspberry dressing.
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This really does taste like alfredo!
Chicken and Broccoli Alfredo
Campbells.com
Ingredients
1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in the skillet and cook with the chicken
Tip: You can substitute spaghetti or fettuccine for the linguine in this recipe.
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Chicken Paillard
Recipe Courtesy Rachael Ray
Rated: 5 stars out of 5
Ingredients
4 small whole chicken breasts or 2 large*
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons
2 tablespoons fresh chopped flat-leaf parsley, a handful
1 lemon zested and juiced
Coarse salt and black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or chicken broth
1 sack, 5 ounces, mixed baby salad greens, available in produce section
Directions
Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
Enjoy!
bread it and put it in the oven at350 tell done are put it in a crock pot ad cream of chicken are mushroom and rice to it its great and easy are chicken and noodles are dumplings
I like making strips, rolled in ranch dressing then bread crumbs
delicious, and not hard 
I make my own bread crumbs with crackers and different spices 
this should be something you would like
http://www.cdkitchen.com/recipes/cat/1292/
it has a few recipes
my favorite is this one though:
Wildly nutritious broccoli gets a starring role in this zingy, substantial pasta dish. For the highest yum factor, try to get your hands on a bunch of super-freshly grown broccoli — and don’t discard the stems! Peeled and sliced, they add a sweet, mild crunch to this lightly sauced and deeply flavorful pasta.
Hands-On Time: 10 minutes
Ready In: 30 minutes
Ingredients
12 ounces dried pasta shapes (fusilli, wagon wheels, rotini, etc.)
1 pound (4 small or 2 large) skinless, boneless chicken breasts, preferably naturally raised
kosher salt and freshly ground black pepper
4 tablespoons butter (divided use)
2 tablespoons olive oil
3 cloves garlic, pressed through a garlic press
1 large bunch broccoli, stems peeled, and stems and florets cut into small pieces
1 cup chicken broth
juice and finely grated zest of 1 large lemon
1 cup walnuts, coarsely chopped and toasted at 350ºF for 5 minutes
1 cup freshly grated parmesan cheese, plus extra for serving
Directions
Bring a large pot of pasta-cooking water to a boil and salt it heavily: it should taste as salty as seawater. Cook the pasta (if you add it when the chicken is about half cooked, the sauce and pasta will be done at the same time), drain it, and return it to the pot with 3 tablespoons of the butter.
Pat the chicken dry and season on both sides with salt and pepper. In a very large skillet, heat the olive oil and remaining 1 tablespoon of butter over medium-high heat until foamy and very hot, then add the chicken and sauté until well browned and cooked through, around 4 minutes per side (thicker breasts may take longer; turn the heat down as needed to keep the chicken from burning). Remove the chicken to a cutting board.
Turn the heat to low and add the garlic to the pan, stirring for a few seconds until it is fragrant but not browned, then add the broccoli, the broth, and 1 teaspoon of salt, stirring to dissolve the browned bits on the bottom of the pan.
Cover the pan, turn the heat up to medium, and cook/steam until the broccoli is just tender: 3-4 minutes.
Add the chicken, which you’ve sliced thinly, back to the pan, along with the lemon juice and zest, the walnuts, and the buttered pasta, and stir to combine well (if the skillet isn’t large enough, combine in the pasta pot).
Now taste a piece of pasta: it should be lemony and flavorful; add more salt, pepper, and lemon juice to taste. Stir in the parmesan cheese, then serve, passing more parmesan at the table
OR you could do another one of my favorites. very simple.
ingredients: chicken, pasta of choice, broccoli, butter, pepper, salt
1. cut chicken into square and boil them until completely white, stirring in pepper every so often.
2. bring pot to boil and put in pasta of your choice with butter (i like simple spaghetti)
3. drain chicken and place in bowl for now.
4. boil broccoli
5. drain pasta and bring it back to pot. Mix in some salt and pepper into pasta.
6. drain broccoli
7. mix chicken and broccoli in bowl.
8. empty bowl of chicken and broccoli into bowl of pasta and mix.
9. sprinkle over parmesan cheese
10. enjoy!
hope this helped good luck