recipes chicken breast, looking for these recipes? check this for 7 best recipes chicken breast: Thai Laab with chicken breast and quinoa , Creamy chicken breasts , Honey pecan chicken breast , Broccoli Cheddar Stuffed Chicken Breast , Stuffed Chicken Breasts with salad , Rosemary chicken breasts , Stuffed cheesy chicken breasts
Rosemary chicken breasts
Recipe by: Autumn Farmer
8 garlic cloves, minced
6 tbsp olive oil
2 tbsp minced fresh rosemary
1-1/2 tbsp Dijon mustard
1-1/2 tbsp lemon juice OR 4 drops lemon essential oil
1/4 tsp black ground pepper
1/8 tsp sea salt
3-4 boneless skinless chicken breast halves
Whisk garlic, 4 tbsp olive oil, rosemary, Dijon, lemon, pepper and salt together in a bowl.
Place chicken breasts in a zip lock bag. Pound them with meat mallet to be thin and flat.
Pour marinade into zip lock, reserving 1/8 cup. Seal bag and massage marinade in to chicken.
Let chicken marinate at room temperature for 30 minutes.
Heat remaining 2 tbsp of olive oil in skillet over medium heat. Add chicken pieces and cook for 5 minutes. Flip chicken and add remaining marinade to top of each piece. Cook another 5 minutes or until cooked through.
Broccoli Cheddar Stuffed Chicken Breast
Recipe by: Amber Howell
4 Large Chicken Breasts
Salt & Pepper
2 tsp Garlic Powder
1 tsp Paprika
1 (12 oz) bag Steamable Broccoli Florets
1 diced Bell Pepper (any color)
2 cups Shredded Cheddar Cheese
2 tbsp Mayo
2 tbsp Olive Oil
Preheat Oven to 425° Fahrenheit
Cut a Pocket in each chicken breast for filling. Be careful not to cut all the way through.
For the filling: Follow the instructions on the broccoli for preparation. While that’s cooking dice your bell pepper. After broccoli has cooled some dice it up smaller if you prefer. Combine broccoli, bell pepper, cheese, mayo & 1 tsp of the garlic powder, salt and pepper to taste.
Mix the filling until combined. Then divide the mixture evenly between the chicken breast. Using toothpicks to secure if necessary.
Season both sides of the chicken breast with salt, pepper, paprika & 1 tsp of garlic powder.
Heat a large oven safe skillet (I prefer cast iron) over medium heat & add the Olive Oil. Sear the chicken for 3-4 minutes on each side. Cover skillet in foil and bake in preheated oven for 15-17 minutes or until chicken reaches 165°. Let rest 5 minutes covered before enjoying.
Stuffed Chicken Breasts with salad
Recipe by: Angie
4 boneless, skinless chicken breasts
2 scallions thinly sliced
2 jalapenos, seeded and finely chopped
1/4 cup cilantro, chopped
1 tsp lime zest
4 oz Colby Monterey jack cheese, grated
2 tbls Olive oil
to taste Salt and pepper
3 tbls lime juice
1 tbls Olive oil
1/2 tsp salt
2 Bell peppers, thinly sliced
1/2 red onion, thinly sliced
4 c mixed greens
1 cup cilantro
Preheat oven to 450 degrees
Combine in a bowl scallions, jalapeno, cilantro, lime zest and cheese. Mix well.
Insert a knife into thickest part of each breast and make a pocket about 2 1/2 inches as wide as you can without cutting through. Stuff with cheese mixture.
Heat 2 tbls olive oil in a large oven safe skillet on medium heat. Season chicken with salt and pepper and cook until golfrn brown on 1 side, about 3-4 minutes. Turn chicken over and roast until cooked through, about 10-12 minutes.
For the salad:
In a large bowl, whisk lime juice, olive oil and salt. Add the peppers and red onion and let it sit for 10 minutes, tossing occasionally. Toss with greens and 1 cup cilantro.
Serve with chicken and lime wedges. ENJOY!
Thai Laab with chicken breast and quinoa
Recipe by: Urban Kitchen
100 g Minced chicken breast
100 g puffed quinoa
3 tsp lime
2 tsp fish sauce
1 tsp sugar
1 tsp ground chilli
3 tsp ground roasted rice
2 red onion
7-8 leaves mint
Chopped fresh onion
Cook the chicken with some water and add chopped red onion and mix well and turn off the heat Change Change Change
Seasoning with lime, fish sauce, and sugar. Taste for the flavor you want Change Change
Add quinoa, roasted rice, chopped fresh onion and ground chili and mix it and sprinkle mint leaves Change Change
Honey pecan chicken breast
Recipe by: Richard Scott Cunningham
2 boneless skinless chicken breast halves 6 oz each
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8-1/4 teaspoons cayenne pepper
1 tablespoon butter
3 tablespoons honey
2 tablespoons finely chopped pecans
Pound chicken with a meat mallet to 1/2 inch thickness sprinkle with seasoning
In a large nonstick skillet heat butter over medium heat brown chicken on both sides cook covered until chicken is no longer pink about 1 to 8 minutes turning once. Drizzle with honey and sprinkle with pecans cook covered until chicken is glazed 2 to 3 minutes
Creamy chicken breasts
Recipe by: Tra Cul
600 gr chicken breasts
60 gr bacon (chopped)
1 onion (chopped)
1/4 tomato (chopped)
1 tsp ground garlic
100 ml heavy cream
1/4 tsp rosemary
1/4 tsp black pepper
1/4 tsp muskatnuss
3 spoon white wine
1/2 tsp thymian
1/2 tsp petersilie
1/2 tsp chicken stock
Season the chicken with salt and pepper
Heat some oil in the skillet
Add the chicken and sear both sides until golden brown (3 minutes per side). Remove and set chicken aside
Add the bacon to same skillet, and sear it for about 3 minutes or until it’s golden brown and looks crunchy, and then set it aside
Still using the same skillet, add the onion and garlic, saute it for 2 minutes
Add the carrots, Rosemary, black pepper, Muskatnuss, thymian, petersilie. Stir it all together
Stir in white wine and some water, bring it to a boil
Add the heavy cream, chicken stock and bacon, stir it
And the last, add the chicken and continue to cook for 30 minutes so the sauce becomes thicker. Occasionally pour the sauce into the chicken part which is not covered by the sauce, or flipp it occasionally.
Add the tomatoes 5 minutes before you turn off the heat
You can check the video how to cook this recipe on my YouTube channel: https://youtu.be/ueXFPOe81hc
Stuffed cheesy chicken breasts
Recipe by: SherryRandall
1 LARGE whole chicken breast, divided into 2 pieces
8 oz cream cheese softened
1/2 cup cottage cheese
1 egg beaten
2 cups shredded white cheddar cheese, divided
to taste Salt, pepper, onion and garlic powder, Italian seasoning
1/2 jar or can marinara sauce
Take one lobe of Breast and cut it in half long ways. Stand it on its cut side and using the tip of your knife, cut a slit down the length of it but not all the way through. Open it up and make a nice pocket. Do the same thing with the other lobe of chicken. You’ll end up with 4 pieces. Season pieces inside and out with salt and pepper. Set in a sprayed baking dish with half jar of marinara in the bottom. Preheat your oven to 375.
In a bowl combine cream cheese, cottage cheese, seasonings, beaten egg and beat on high til smooth and well mixed. Stir in 1 cup of white cheddar. Distribute cheese mixture evenly among the breasts, filling each pocket. They will be very full. Sprinkle last cup of white cheddar and a little paprika over each and cover with foil. TIP: spray your foil with nonstick spray and your cheese won’t stick when you take it off.
Bake covered for about 30 minutes. Uncover and let brown for about 10 minutes more. We hade buttered noodles and green peas with ours.