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Good recipes for baking boneless chicken breast?
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Anonymous
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I would love to be able to throw some chicken breasts in the oven for dinner, but I haven't found a good recipe/technique that doesn't involve a lot of fat, etc.
Does anyone have any go-to ideas? Thanks! |
Anonymous
| I sometimes put oil, lemon, cHopped tomatoes, crumbled feta, basil, oregano, salt and papper. It's easy and good. |
Anonymous
| Bribing is the key to retaining moisture in chicken breasts. Brine in a quart of water with 1/4 cup salt and a few tablespoons of sugar. After 30 minutes, pat dry and rub with spice combo or just salt and pepper. Cook in a skillet using minimal oil |
Anonymous
Thanks PP. How much money do they usually ask for? (  )
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Anonymous
| Have you tried marinating in yogurt? |
Anonymous
| I would recommend searing them first, maybe in an oven safe pan so then you can chuck in the oven. that will give them a nice crust and keep them juicy inside. I find baked chicken breasts are easy to overcook and dry out. |
Anonymous
| I find chicken breasts stay moist if I marinate them in a salad dressing like Italian or honey mustard (i happen to like Paul Newman ones) and then bake at 350 for 1/2 hr. |
Anonymous
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This isn't super low fat, but it's good and my kids even like it.
Roll the chicken breast in pesto, then in grated parmesan cheese. Cook at 425 for 25 minutes (I think). Delicious. |
Anonymous
That does sound great! What brand of pesto? |
Anonymous
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Coat breasts in packet of taco seasoning mix (either low sodium or make your own if you're ambitious). Place in baking dish. Pour jar of salsa or pico over breasts. Bake. Serve over Spanish rice.
Also, there is a spicy peanut bake you can find in Harris Teeter. Just coat breasts and bake. Serve over jasmine rice. http://www.atasteofthai.com/index.php?page=recipe&id=408 Note - the thai bake is a bit spicy for some kids - my 3 yo son loves, but my 5 yo nephews won't touch. |
Anonymous
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1 cup of Patak brand Major Grey's Chutney with two tsp of dijon (the recipe is on the label). Coat chicken and bake. My 1.5 yo loves it.
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Anonymous
| Dip in Italian dressing and then coat with Italian-style breadcrumbs. There's also a recipe on Bisquick that involves mixing Bisquick with paprika and parm cheese, dipping chicken in egg and milk and then dredging in the flour/cheese mixture. |
Anonymous
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This is very good. I serve it with spaghetti and red sauce.
http://allrecipes.com/Recipe/Baked-Garlic-Parmesan-Chicken/Detail.aspx This is nice too. You can use fat free buttermilk, or yogurt, and I also substitute honey for the maple syrup. http://www.foodnetwork.com/recipes/nigella-lawson/buttermilk-roast-chicken-recipe/index.html |