Chicken recipes? Help!

[sioneva]

Yes, I could go to allrecipes or a cooking community and maybe I will, but I thought I'd run it past my friends first!

We have two chicken breasts in the fridge that need to get cooked. Two were used yesterday in curry, so I need a non-curry option.

I hate chicken breasts. Hate them. No matter how they're cooked, they always end up DRY DRY DRY. So please, if you have a good recipe, please share it! I'm desperate!

Note: We're stocked on most kitchen basics, so just run any recipes past me...I should be able to substitute/compensate easily enough.

Comments

[thespis-mellie.livejournal.com]

It might be a bit nasty with it being so hot, but this usually turns out moist for me:

Butter / spray a glass pan
coat the bottom with some rice or bulghur wheat or something
Lay chicken breasts on top of the rice
Dump a can of cream of ______________ (mushroom works well) soup over it
Fill the now-empty can with half water and half milk
Dump the water-milk mixture into the pan
Sprinkle a packet of dried onion soup on top
Bake for 45 minutes

[daisho.livejournal.com]

Variants of chicken chasseur, or coq au vin. At least that way, even if they dry out, they're in a tasty sauce that will hide the texture and blandness of taste. :)

[sherina.livejournal.com]

1. Do you have a crockpot?
2. Do they need to be cooked tonight or can you wait until tomorrow?

If the answer to 1 is yes and the answer to 2 is tomorrow...

Salsa Chicken
(aka the easiest chicken recipe ever known to man)

-Chicken breasts
-Large jar of salsa, whatever temperature floats your boat
-Rice

Butter or spray crockpot. Place chicken breasts on the bottom. Season with whatever you like (garlic, onion powder, etc) or don't season at all. Dump jar of salsa over chicken.

Cover and cook on low for 8-10 hours. When chicken is nearly done, prepare rice. Serve chicken on bed of rice, scooping out salsa to pour over the top.

Easy and delicious.

[chrispina.livejournal.com]

i make salsa chicken in the oven. poor a jar of salsa (8 oz of salsa for a pound of chicken) over the chicken breasts and bake them in a covered dish at 350 for 30-50 minutes or until there is no pink inside. i usually use frozen breast tenders, but any chicken breast will work. i'm a terrible cook but these always turn out very juicy and flavorful.

[wiredferret.livejournal.com]

Stirfry.

Cut 'em into strips, marinate in soy sauce, black bean sauce, and some ginger. Or you know, random oriental stuff from your kitchen. Stirfry with veggies, serve over rice.

Yum.

[70schild.livejournal.com]

Drown them in barbeque sauce. I have the same drying-out problem and it's because I don't cover them AND I leave them in 4 minutes too long. Sigh.

[madelah.livejournal.com]

Cook a box of wild rice. While it's cooking, wash and cut up chicken into bite-sized pieces.

Spray an 8x13 (or just "big") cooking pan with non-stick spray. Throw in the cooked rice, the cut-up raw chicken chunks, a cup of orange juice and ten ounces (a can) of chicken broth. Cook at 350 for an hour.

You can drain the "juice" from the pan after the hour if you like, and season it (the juice) with salt and pepper to taste. Then, serve it with the chicken and rice. On the whole, this step seems redundant to me, personally, so I stopped bothering to drain a while ago, and salt and pepper my own plate directly. :)

[annilita.livejournal.com]

I always made dry breasts, too, until I met Adam and learned the secret of poaching. Throw them in a pan, put enough water in the pan to go about half way up the sides, bring it to a boil, lower the heat to a light boil/generous simmer and throw the lid on. Check them periodically for doneness.

Use 'em however you want after that. If we're going ot just eat them straight with sides, we salt and peper them first.

SO tender yummy good. I love them. Mmmmmm.... chicken!

[onlyemarie.livejournal.com]

Saute them up with a smidge of butter and some onions. Then dump them in a bowl along with one can cream of celery soup, various vegetables, and bake in a pie crust (ready-made is okay) for delightful chicken pot pie!

[celersilens.livejournal.com]

Cheezy Chicken Enchilada Casserole

(You can make it as spicy as you like - just add more cayenne pepper and use the "hot" green chilis instead of mild) It is SOOOOOO good!

Ingredients:

3-4 chicken breasts
chicken broth or bullion cubes to make broth
2 packages of yellow corn tortillas
4 cups shredded Cheddar cheese
4 cups shredded Jack cheese
Onion
1 large can of diced green chilis
2 cans cream of chicken soup
1 tsp oregano, sage or thyme ( I usually just shake a bit of each in)
1/2 tsp cayenne pepper
salt & pepper

4 chicken breasts - boil in a few cups of chicken broth until cooked and tender (or just use leftover pieces of chicken or turkey)
When chicken is done cooking, cut into chunks

Mix together:
2 cans cream of chicken soup
1/2 cup of broth (from cooking the chicken)
1 tsp oregano, sage and/or thyme ( I usually just shake a bit of each in)
1/2 tsp cayenne pepper
salt & pepper

Chop up half a big onion

Open the can of chillis

Shred the cheese, or just get the bagged cheese (don't get the super cheap cheese because it gets oily when you cook it)

In a large bowl (like corning ware caserole dish) or in two round 2 quart baking caserole dishes layer the following:

divide (mentally) your ingredients into 4 portions and layer as follows:
Usually 2 layers per dish.

Tortillas (ripped into bite size pieces)
Cheese
onion
chillis
chicken
soup mixture

Bake at 350 for 1 hour

[azhreia.livejournal.com]

chicken in apricot.

wash chicken fillets and remove skin (if desired).

place in roasting pan or suitable oven-proof dish.

in a jug mix a can of apricot juice/apricot nectar (the one I use is 35% or 45% juice) with a packet of onion soup (either clear or creamy.) pour over chicken fillets and bake in oven till cooked.

remove fillets, thicken the juice with cornflour or gravy mix and pour over to serve. yum.

[laura.livejournal.com]

I had to laugh because my first response was CHICKEN SATAY SAUTE! and then I got to the 'no curry' part and now I dunno. There's curry in it but it doesn't taste like *a* curry. Now, it's far past dinnertime and you're done but if you ever want the recipe, lemme know. I gave it to Carrie a while back but I dunno if she ever made it.

[maggi1234.livejournal.com]

I agree with the poaching! I poached some chicken in some veggie broth for a few minutes for the very first time last week and OMG...simple but juicy tender good. I will never fry chicken again. ;)

[beaglesarebad.livejournal.com]

Honey Lime Cilantro Chicken

chicken breasts

1 tsp ground cumin
2 TBSP Honey
Juice of one lime, or 2 TBSP lemon juice
1/4 c. oil
salt, pepper, garlic salt
3 TBSP of finely chopped fresh cilantro

Mix and squish in a plastic bag and allow to marinate for 30 minutes.

Grill or pan fry while continuing to baste with back leftovers.

Serve with your favorite side, or let chicken rest and then slice thinly and place on toasted rolls with avacado and tomato. Yummmm

Then