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chicken breast...

Does anyone have an easy recipe for boneless, skinless chicken breast?


Asked by Jerbear_1974 at 4:30 PM on Jan. 23, 2010 in Food & Drink

Level 3 (24 Credits)
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Answers (7)
  • marinade in italian dressing, and throw it in a frying pan. scrumptous.

    Answer by mrsjosey1018200 at 4:56 PM on Jan. 23, 2010

  • Chicken Supreme

    4 chicken breasts
    1 ½ cups rice
    1 can cream of celery soup
    1 can cream of mushroom soup
    generous sprinkle dried onion soup
    2 cans water

    put rice in bottom of casserole, pour celery soup and 1 ½ cup water over. Place chicken on top and sprinkle with onion soup. Pour mushroom soup and remaining water over. Cover with 2 thicknesses of foil and bake 350° 1 ½ to 2 hours.

    Answer by Bmat at 5:03 PM on Jan. 23, 2010

  • Marinade in 1000 Island dressing and then coat in breadcrumbs and bake. I usually do so at 350 for about 30-45 minutes. Or you can cook in cream of mushroom soup (or whatever cream of soup you like)...serve with rice.

    Answer by tyfry7496 at 5:24 PM on Jan. 23, 2010

  • I've never tried any of these! Thanks ladies!

    Answer by Jerbear_1974 at 5:26 PM on Jan. 23, 2010

  • i marinate them in fresh crushed garlic, oregano, olive oil, salt & pepper, and lemon in a frying pan with a little olive oil and all the juices right on top. Put a lid on the pan and cook over low heat. The breasts will be tender and juicy and so deliscious!!

    Answer by LynnB1 at 5:46 PM on Jan. 23, 2010



    this was soooo yummy, just made this the other night.


    Answer by Anonymous at 5:47 PM on Jan. 23, 2010

  • I do a good chicken stirfry. Take 2 cups of pineapple juice, add in about 1 tsp dried ginger powder, 1/2 tsp garlic powder, 1/2-1 tsp dried pepper flakes, and 1 tbsp cornstarch. Meanwhile, cut your boneless skinless breast into thin strips, about 1/4" wide. Heat up a teaspoon or so of sesame oil or olive oil in a skillet. Mince 2 cloves of garlic and toss in the oil. Toss the chicken in right after the garlic. Stir continually on medium high heat til the chicken is done. Remove the chicken from the skillet. Add a little more oil, and toss in 2-3 cups of your favorite stir fry veggies (we use pineapple, brocolli florets, snow peas or sugar snap peas, bell pepper strips, and onion strips and sometimes thin sliced carrots). Stir fry til they are the texture you prefer (we always leave a little crunch to it.) Add chicken back to pan with veggies and pour the sauce over. Cook til the sauce is thickened, and serve over hot rice.

    Answer by AprilDJC at 7:24 PM on Jan. 23, 2010