Tag Archives: chicken breasts

Thai Chicken, Marianna Style

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Submitted by Happy13
Serves 4-6

Paste Ingredients

1 tsp fresh ground pepper 1 tsp ground cumin
1 tsp ground coriander ½ tsp ground ginger
5 cloves garlic, peeled& chopped ½ tsp anchovy paste
1 tbsp extra virgin olive oil 1 tsp salt
2 tsp Thai chili pepper paste t tbsp smooth peanut butter

Main Ingredients

2-3 lbs boneless, skinless chicken breast cut 14-16 oz coconut milk
into bite sized pieces, rubbed with paste 1 tbsp Asian fish sauce
1 tsp granulated sugar the zest of 1 lime

Directions

  1. Place all paste ingredients into food processor & process into a paste consistency.
  2. In a separate 2½ qt heavy bottom sauce pan, pour the coconut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
  3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
  4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.

Chef’s Note: This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.

Holiday Feast Any Day of the Week

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Submitted by Happy Scrappy nastypup
Serves 2

Ingredients

4 chicken breasts or 4 chicken thighs turkey seasoning
1 pkg. Stove Top stuffing

Directions

  1. Preheat oven to 350°F.
  2. Season the chicken as you would a holiday turkey. Place them on a cookie sheet covered with heavy duty aluminum foil (makes clean up easier). 
  3. Get some prepared stuffing (Stove Top or any leftover stuffing will do fine) & place a large scoop under each piece of chicken.
  4. Bake for 45 minutes. 
  5. Serve with green bean casserole or any other traditional holiday side dishes.

Tomato & Basil Chicken Breasts

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Submitted by Ruth
Serves 2

Ingredients

2 small chicken breasts, trimmed of fat 3-4 semi dried tomatoes
small bunch of basil small bunch of oregano

Directions

  1. Place semi dried tomatoes, basil, & oregano in blender (or mortar& pestle if you don’t have a blender) & blend/crush until a smooth paste. If too thick add a small amount of water, or white wine, to thin.
  2. Place chicken breasts in a non metal bowl, or plate & cover with tomato/basil mix. Allow to marinate for at least 4 hours. Overnight is better.
  3. Heat grill, or BBQ, & grill breasts over medium heat until cooked.
  4. Cooking can be done in a frying pan, but the marinade tends to burn. Can also be done in the oven on a baking dish with a rack. If done in the oven cook for approximately 35-40 minutes at 350°F.

Breast of Chicken Maya-fique

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Submitted by Maya/Malibu Hardy
Serves 8

Ingredients

4 whole chicken breasts, split (about 3 lbs) ¼ c. butter or margarine
2 c. sliced mushrooms 2 cans Cream of Chicken soup
1 large garlic clove, minced 1/8 tsp crushed tarragon (rosemary works too)
½ c. white wine generous dash crushed oregano

Directions

  1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
  2. Brown chicken in butter; remove. Brown mushrooms.
  3. Stir in soup, garlic, & seasonings; add chicken.
  4. Cover & cook over low heat for 45 minutes, stirring occasionally.
  5. Add white wine & heat slowly. Serve with wild rice mix.