I need a recipe for boneless chicken recipe that won't taste so dried out.
This is really moist.
Parmesan Crusted Chicken
In a skillet add some vinegar..(any flavor I usually use malt vinegar) then add some onion, water, and your fave seasonings. Then add in the chicken. Cook until done. Put a lid on the skillet it will keep the liquid from cooking out and keep the chicken from drying out.
You could also cut the skinless and boneless chicken into strips and deep fry it. All it takes is three bowls and a saucepan filled with oil...
first bowl... fave seasonings and flour or breadcrumbs.
second bowl... 2 eggs and about 2 tablespoons of milk
third bowl.... panko or plain flour
dredge in first, second, and then third bowl then place in very hot oil.
Cook until it floats.
Or if you don't want to deep fry it. You could take those three bowls and do this:
First bowl: seasoned flour...
second bowl: eggs, and milk and any liquid flavoring
third bowl: panko or plain flour and grated parmesean cheese.
Dredge in each bowl, coating well. Then place chicken on a cookie sheet and place in oven at 350° or 375 ° F until done.
The last one turned out really well. I tried to deep fry that, but the cheese was done long before the chicken was done. So I put them in the oven. Turned out really moist and very flavorful. It was an experiment that we added to our menu.
the recipe is for chicken thighs...but i use it for chicken breasts too. It's easy and delish
Paprika Chicken with Sour Cream Gravy
4 boneless, skinless chicken breast
½ cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground red pepper
¼ cup butter
1 can (10 ¾ oz) Campbell's Condensed Cream of Chicken Soup (Regular or 98% fat free)
2 green onions
1 container (8 oz) Sour cream
Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate until well mixed. Coat the chicken with the paprika mixture. Heat the butter in a 10 inch skillet over medium-high heat. Cook the chicken for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce heat to low. Cover and cook for 5 more minutes or until the chicken is cooked through. Stir in the sour cream.
I like to serve this over brown rice with glazed carrots on the side.
Throw them in a crock pot with a jar of spaghetti sauce, some sliced bell peppers, mushroom, onions and garlic. You get a yummy chicken cacciatore!
just googled this one..(piog)
6 chicken breast halves, skinned and boned1 can condensed cream of mushrooms soup (14 oz)1 cup sour cream Place
chicken in a sprayed slow cooker. Combine soup and sour cream and spoon
over chicken. Cover and cook on low for 3 1/2 to 4 hours or until
chicken is cooked through. The soup mixture may separate a little around
the edge, but it can be stirred to make a smooth creamy sauce. Makes 6
servings. Serve this over rice or noodles or with mashed potatoes. For
added color, sprinkle with toasted almonds, parsley, or cooked bacon
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