Boneless Skinless Chicken Breast Food

BLACKENED BONELESS CHICKEN BREASTS

Steps:

• Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
• Dip both sides of the chicken breasts in the mixture of spices, coating well.
• Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
• Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
• To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
• For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
• Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

BONELESS BREAST OF CHICKEN SALTIMBOCCA

Steps:

• Dip chicken in flour; brown in butter.
• Arrange in a butter 13x9x2-inch baking dish.
• Top each with 1 slice prosciutto ham and 1/2 slice cheese.
• Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.
• Bring to a boil and cook 10 minutes.
• Stir into hot mixture 1 T flour and a small amount of sherry.
• Stir in remaining sherry and cream; season with salt and pepper.
• Pour sauce over chicken.
• Bake in a 375° oven for 20 minutes.

BONELESS CHICKEN BREAST

Steps:

• Melt margarine in small pan, add onion and celery and saute lightly.
• Add margarine mixture to stuffing mix and stir.
• Add enough bouillion to make a moist mixture, blending well.
• Trim chicken piece of fat and season with salt and pepper.
• Place cut side up on flat surface and cover with stuffing mix.
• Place on low rack in baking pan and cook at 350 degrees for about 40 minutes.
• Baste occasionally with remaining bouillion.

COOKING BONELESS SKINLESS CHICKEN BREAST

Steps:

• Trim excess fat from boneless skinless chicken breast and place in large sauce pan.
• Cover with water and bring to a boil.
• Let water boil for 2-3 minutes and turn off burner.
• Cover with lid for 1 minute and remove cover.
• Let chicken sit in hot water for 20 minutes (with fire OFF).
• After 20 minutes chicken will be done and ready use.
• Allow to cool until chicken can be handled and cut-up as needed for recipe.
• I use this chicken for my chicken spaghetti, chicken enchiladas, poppyseed chicken, and salads. (or any recipe that calls for cooked chicken).