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Roasted Garlic Chicken Breast Recipe

Roasted Garlic Chicken Breast Ingredients:

Roasted Garlic Chicken Breast Recipe
Roasted Garlic Chicken Breast Recipe

  • Canola or olive oil nonstick cooking spray
  • 2 chicken breasts, boneless, skinless
  • Black pepper to taste
  • Seasoning salt to taste (optional)
  • 2 teaspoons olive oil
  • 6 garlic cloves, peeled
  • 1/2 onion, sliced thin
  • 1 1/2 medium sized carrots (or 1 large), sliced thin
  • 1 medium potato, peeled and sliced thin (sweet potato can be substituted)
  • 1 tomato, sliced
  • 1 teaspoon dried chervil or any other herb du jour (herb of choice)
  • 2 tablespoons dry white wine, champagne, apple juice, or chicken broth

How to make Roasted Garlic Chicken Breast:

  • Preheat oven to 350 degrees. Place a 2 1/2 foot long piece of foil in a 9″x13″ baking pan. Coat top of foil with nonstick cooking spray.
  • Lay chicken breasts in middle of foil. Sprinkle tops with pepper and seasoning salt to taste if desired. Add olive oil to small cup. Peel garlic cloves and dip in oil. Drop 3 garlic cloves evenly over each chicken breast.
  • Lay onion slices over the chicken. Then spread carrots over the onion and potato slices over the carrots. Top with tomato slices.
  • Sprinkle top with chervil. Drizzle remaining olive oil over the top, then drizzle with wine.
  • Fold foil over to wrap chicken and vegetable mixture up well. Bake for 1 hour. Cut into center of chicken to make sure chicken is cooked throughout. To double this recipe, make two foil wrapped chicken and vegetable packages. They will both fit in the 9″x13″ baking pan. They will still bake for 1 hour. To serve, make sure every portion has a chicken breast and a sampling of the various vegetables. Drizzle some of the juices over the top.

Spinach and Mushroom Stuffed Chicken Breast Recipe

Spinach and Mushroom Stuffed Chicken Breast Ingredients:

Spinach and Mushroom Stuffed Chicken Breast Recipe
Spinach and Mushroom Stuffed Chicken Breast Recipe
  • 4 boneless, skinless chicken breasts, 6 ounces
  • Large plastic food storage bags or waxed paper
  • 1 package, 10 ounces, frozen chopped spinach
  • 2 tablespoons butter
  • 12 small mushroom caps, crimini or button
  • 2 cloves garlic, cracked
  • 1 small shallot, quartered
  • Salt and freshly ground black pepper
  • 1 cup part skim ricotta cheese
  • 1/2 cup grated Parmigiano or Romano, a couple of handfuls
  • 1/2 teaspoon fresh grated or ground nutmeg
  • Toothpicks
  • 2 tablespoons extra-virgin olive oil

How to make Spinach and Mushroom Stuffed Chicken Breast:

  • Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
  • Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
  • Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Stuffed Chicken Breast With Spinach and Cheese Recipe

Stuffed Chicken Breast With Spinach and Cheese Ingredients:

Stuffed Chicken Breast With Spinach and Cheese Recipe
Stuffed Chicken Breast With Spinach and Cheese Recipe
  • 1 (10 ounce) package fresh spinach leaves
  • 1/2 cup sour cream
  • 1/2 cup shredded pepperjack cheese
  • 4 cloves garlic, minced
  • 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
  • 1 pinch ground black pepper
  • 8 slices bacon

How to make Stuffed Chicken Breast With Spinach and Cheese:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
  • Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
  • Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven’s broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Oven Baked Chicken Breast Recipe

Oven Baked Chicken Breast Ingredients:

Oven Baked Chicken Breast Recipe
Oven Baked Chicken Breast Recipe
  • 4 bone-in chicken breast halves, with skin
  • 1 tablespoon olive oil
  • 1 pinch garlic powder
  • salt and pepper to taste
  • 3/4 cup Worcestershire sauce

How to make Oven Baked Chicken Breast:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rub each chicken breast with olive oil, then place in a lightly greased 9×13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.

Tandoori Chicken Breast Recipe

Tandoori Chicken Breast Ingredients:

Tandoori Chicken Breast Recipe
Tandoori Chicken Breast Recipe
  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges

How to make Tandoori Chicken Breast:

  • Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  • In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  • Preheat an outdoor grill for medium high heat, and lightly oil grate.
  • Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Potato Stuffed Chicken Breast Recipe

Potato Stuffed Chicken Breast Ingredients:

Potato Stuffed Chicken Breast Recipe
Potato Stuffed Chicken Breast Recipe
  • 2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunks
  • 1/4 cup milk
  • 4 tablespoons butter
  • Grated peel and juice of 1 lemon
  • Salt and pepper
  • 4 bone-in chicken breast halves (about 3-1/2 pounds total)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley For a change

How to make Potato Stuffed Chicken Breast:

  • Preheat the oven to 400°. In a medium saucepan, bring the potatoes and enough cold water to cover to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, butter and lemon peel and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
  • Run your fingers under the skin of each chicken breast to separate it from the meat. Place one-quarter of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan. Drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes.
  • Transfer the chicken to a plate. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.

Stuffed Chicken Breast Recipe

Stuffed Chicken Breast Ingredients:

Stuffed Chicken Breast Recipe
Stuffed Chicken Breast Recipe
  • 6 boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 4 ounces sliced mushrooms
  • 1 rib celery, thinly sliced
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fine dry breadcrumbs
  • 2 teaspoons grated parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • salt and pepper
  • 1 can (10 1/2 ounces) condensed tomato soup
  • 1/2 cup water
  • 1/2 teaspoon leaf basil, crumbled

How to make Stuffed Chicken Breast:

  • Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through.
  • In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese. Stir to blend well.
  • Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls. Mix soup with 1/2 cup water and the basil; pour over chicken.
  • Bake at 350°, basting occasionally with sauce in the baking dish, for 1 hour. Remove toothpicks and serve with rice or potatoes. Serves 4 to 6.

Broiled Chicken Breast Recipe

Broiled Chicken Breast Ingredients

Broiled Chicken Breast Recipe

  • 1 Whole chicken breast(with bone in)
  • 1tbsp garlic and ginger paste
  • 1 1/2 teaspoon salt
  • 2tsp black pepper
  • 2 lemon juice
  • 1/2tsp red chili powder
  • 1tbsp Butter melted
  • 1tsp soy sauce

How to make Broiled Chicken Breast

  • Take chicken breast and make slits in it with sharp knife.then in lemon juice add all the seasonings and whisk them together.
  • Now take an empty clean plastic bag place chicken breast in it and then pour all seasoning mixture to it and close the bag opening with your hands from outside the bag cover whole chicken with seasoning and then let it marinated for 2hr.
  • Then in preheated oven 450deg take chicken out of the plastic bag and place in your bake pan or dish and cover it with aluminum foil and place it inside oven for about 45min.
  • Optional method is to cook over medium heat for about 1hour or until meat become tender.

Baked Chicken Breast Recipe


  • 8 chicken breast halves
  • 8 slices Swiss cheese
  • 1 can cream of chicken soup
  • 1/3 cup white vinegar
  • 1 cup Pepperidge herb stuffing mix
  • 1/4 teaspoon melted butter or margarine


  • Put chicken in very lightly greased baking dish.
  • Top with cheese.
  • Combine soup and vinager.
  • Spoon over chicken.
  • Sprinkle with stuffing.
  • Drizzle melted butter over chicken.
  • Bake at 350 degrees 45 to 50 minutes.
  • Serves 6 to 8.


Lemon Pepper Chicken Breasts Recipe


  • 2 tbsp. olive oil
  • 1 clove garlic, minced
  • Grated peel and juice of 1 lemon
  • 1/2 tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 4 lg. chicken breasts, skinned and boned


  • Heat small skillet over medium heat.
  • Add olive oil. When oil is hot, add garlic. Saute 30 seconds.
  • Stir in lemon juice, salt and pepper. Bring to boil; set aside.
  • Arrange chicken in shallow baking dish–just large enough to hold chicken in single layer.
  • Pour garlic-lemon mixture over chicken. Sprinkle with lemon peel.
  • Cover with foil and bake at 400 degrees for 15 minutes. Remove foil, turn chicken, and bake an additional 10 to 15 minutes until chicken is cooked through.
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