Chicken Breasts Food

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.

CHICKEN WITH TOMATOES AND GARLIC

Steps:

• Cut chicken breasts into tenders. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly. Slice tomatoes and chop garlic.
• Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add half of chicken and cook for 5 minutes or until golden brown on each side. Transfer to a dish and cook remaining chicken this way.
• Reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently (add a bit of oil if there was none left from cooking chicken).
• Layer tomatoes on top, sprinkle with 1/4 tsp salt and pepper to taste. Turn up the heat to medium and cook tomatoes for about 5 minutes, gently tossing them around (if tomatoes aren't juicy enough, add a splash of water).
• When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck it in between tomatoes and sprinkle with fresh basil or parsley.
• Serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.

OVEN-BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F.
• Add all ingredients (not the chicken) to a large ziplock bag.
• Shake to combine.
• Individually, place chicken in bag and shake until completely coated.
• Arrange chicken in a greased 13x9x2-inch baking pan.
• Drizzle or brush melted butter over each piece of chicken.
• Bake in oven for about 50 minutes, or until lightly browned.
• (Baking time may vary depending on the size of chicken breasts).
• When fully cooked, halve chicken breasts (optional) and serve.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Place the oven rack in the top third of the oven and preheat to 450°F. Lightly brush a large baking sheet with vegetable or canola oil and set aside.
• Use a long, thin boning knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer. Place the chicken breasts in a 9 X 13 baking dish. Pour the hot sauce over the chicken and toss to coat. Marinate the chicken in the hot sauce for 30 minutes.
• Pour the cooled melted butter into a shallow bowl and scatter the panko bread crumbs onto a small plate. Remove a chicken breast from the hot sauce and dip both sides allowing the excess to drip off, then into the bread crumbs. Pat the bread crumbs into each side of the chicken breast until its evenly coated, then place on the baking sheet. Repeat with the rest of the chicken.
• Bake the chicken breasts for 10-12 minutes or until the bread crumbs are lightly browned and toasted and the chicken is cooked through. Remove from the oven and garnish with crumbled blue cheese. Serve with Ranch or blue cheese dressing and more hot sauce on the side, plus carrot and celery sticks.