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TOPIC: Baked Chicken Breast Recipes

 
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March 21, 2012 12:53 PM
All of these sound yummy, gonna have to try a few.
bigsmile
  18393393
March 21, 2012 12:57 PM
bump - I'm starving now and these all sound good!
  10343753
March 21, 2012 1:10 PM
bump
  18996730
March 26, 2012 1:21 PM
QUOTE:

Crock Pot Creamy Salsa Chicken

*You can use whatever variation of ingredients you want - I just chose these because they're low in sodium.

6 Giant Eagle Nature's Basket - All Natural Fresh Chicken - 99% Fat Free Hand Trimmed Boneless Skinless Breasts, 4 oz. each
1 can Campbell's Healthy Request Condensed Cheddar Cheese Soup
1 can Kuner's Black Beans No Salt Added, drained
1 jar Pepper Dog - Salsa
1 cup Green Giant Niblets Whole Kernel Corn (Frozen)
1 envelope McCormick's Chili Seasoning Mix - Low Sodium

Rinse off chicken & place in a baking dish. Top with soup, beans, corn, salsa & seasoning mix. Mix around with a spoon until it's all blended and covering all of the chicken.

You can either make this in your crock pot on low for 6 hours, or in the oven. I covered it with foil at 350 for 2 hours, then dropped the temperature to 300 for a last hour, uncovered.

Serve with rice.



Trying this tonight...bump
  15475102
March 26, 2012 3:32 PM
Bump!
March 26, 2012 3:42 PM
QUOTE:

QUOTE:

Crock Pot Creamy Salsa Chicken

*You can use whatever variation of ingredients you want - I just chose these because they're low in sodium.

6 Giant Eagle Nature's Basket - All Natural Fresh Chicken - 99% Fat Free Hand Trimmed Boneless Skinless Breasts, 4 oz. each
1 can Campbell's Healthy Request Condensed Cheddar Cheese Soup
1 can Kuner's Black Beans No Salt Added, drained
1 jar Pepper Dog - Salsa
1 cup Green Giant Niblets Whole Kernel Corn (Frozen)
1 envelope McCormick's Chili Seasoning Mix - Low Sodium

Rinse off chicken & place in a baking dish. Top with soup, beans, corn, salsa & seasoning mix. Mix around with a spoon until it's all blended and covering all of the chicken.

You can either make this in your crock pot on low for 6 hours, or in the oven. I covered it with foil at 350 for 2 hours, then dropped the temperature to 300 for a last hour, uncovered.

Serve with rice.



Trying this tonight...bump


Okay so I just finished dinner and this was amazing...just not sure how to log it.

I will definitely be having this again
  15475102
October 8, 2012 8:05 AM
bump
October 8, 2012 8:20 AM
I love this thread, I'm making Chicken Breast for Thursdays dinner...I'll definitely be trying one of your ideas!
October 8, 2012 8:24 AM
bump
October 8, 2012 8:27 AM
Not baked chicken, but uses chicken breasts and they are so good!

Buffalo Chicken "Cupcakes"
Source: Emily Bites Original

Ingredients:
2 c cooked boneless, skinless chicken breast, chopped up small
4 Laughing Cow Blue Cheese wedges, chopped
3 T Buffalo wing sauce (I used Anchor Bar brand)
½ a celery stalk, chopped small
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes.” Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per "cupcake" from myfitnesspal.com: 149 calories, 9 g carbs, 5 g fat, 16 g protein, 0 g fiber
  28518377
October 8, 2012 8:31 AM
Bump
  27045440
October 8, 2012 8:42 AM
Lemon Chicken & Mushrooms

1 pack fresh baby bella mushrooms or similar
2 chicken breasts
lemon juice
lemon pepper seasoning
Cooking spray

De-cap the mushrooms and reserve the stems. Spray the baking pan and place cleaned mushroom caps upside down in the baking pan. Drizzle with lemon juice. Sprinkle both sides of chicken breast with lemon pepper, then sear in a skillet to seal in the lemon pepper-about 30 seconds per side. Place chicken breasts on top of mushrooms and drizzle with lemon juice. Bake at 350 until done. These always come out super juicy!

I like to then chop up the mushroom stems and use them in stuffing OR in the breading for my "Oven-Fried Chicken."

Oven Fried Chicken

Chicken breasts
Spices to taste-lemon pepper, garlic, ginger, cayenne (red) pepper
1 cup corn flakes or special K cereal
Honey dijon salad dressing

Place the cereal in a zipper bag and use a mallet or rolling pin to crush to bread crumb consistency. Add spices to the mix to taste-I use about 1/2 tsp red pepper and a full tsp of the rest. (If you have leftover mushroom stems, chop them fine and add here.) Shake the bag to mix up. Baste each chicken breast with salad dressing, then shake in the spice bag until well covered. Spray a baking dish and lay the breaded chicken breasts in it. Bake at 350 until done.
  14436961
October 8, 2012 9:34 AM
Bump for later
  20767961
October 8, 2012 10:04 AM
Lots of cool ideas.
  21582529
October 8, 2012 10:14 AM
bump
  28124925
October 8, 2012 10:51 AM
I have done the same but it is even better with feta cheese....
  30490549
October 8, 2012 10:53 AM
Great ideas
October 8, 2012 11:39 AM
One of my favorites that I kind of threw together one day ;)

Stuffed chicken breast

6 chicken breasts
mrs dash seasoning

Stuffing:
30g light feta - crumbled
6 sun-dried tomatoes - chopped fine
1/4 cup red pepper- chopped fine
1/2 tsp thyme
1/4 tsp dry garlic
1/4 cup italian bread crumbs

Mix stuffing ingredients together.

Slit the length of 6 boneless chicken breasts along the long edge, but don't cut all the way through

Lay flat and lightly pound between two sheets wax paper or a ziploc bag.

Place two - three heaping tbsps of stuffing in the middle of the flattened chicken and bring up the ends like a hard shell taco, pinning the top closed with a couple toothpicks, or you can roll the chicken closed if it is big enough.

coat the outside with Mrs Dash and a pinch of salt and pepper

wrap each piece of chicken in foil and bake about 45 mins. I usually open the foil for the last 10 mins of baking to brown it a bit
Edited by sweetnlow30 On October 8, 2012 11:42 AM
  9124990
October 8, 2012 12:36 PM
I have a great one but not with me. So I am bumping this for later. The one I use has corn flakes crushed, and it about 120 per 4 ozs of skinless boneless chicken breast.
  23431346
October 8, 2012 12:39 PM
Bump!!!
  263271
October 8, 2012 12:46 PM
QUOTE:

Put some pesto onto the chicken breast, cover and bake, or you can cut a slit and put it inside either way works.

Cut slits on the chicken and place half slices of lemon in the slits, sprinkle with erbs you like (i do rosemary or mixed herbs and garlic) and bake.

Either make or buy a jar of tomato pasta sauce, pur over chicken ( i usually do some veg too like peppers, courgettes etc) and bake.

Hope this helps!


I am definitely trying the lemon slices! LOVE lemon and chicken!
  5367199
October 8, 2012 12:48 PM
bump for later!
October 8, 2012 12:51 PM
I love stuffing chicken breasts! Sometimes I stuff them with spinach, tomatoes, feta.... sometimes I use tomatoes, reduced fat shredded cheddar, and just like 1 slice of bacon crumbled... I also use the Weber Just Add Juice marinades, and those are AMAZING!! Or I like breading them in whole wheat italian breadcrumbs or panko. We eat a ton of chicken, so I'm always finding new ways to try it out. I recently stuffed it with reduced fat ricotta, tomatoes, parmesan, and spinach..that was yummy too!
  21742957
October 9, 2012 12:07 AM
Bump
  22233659
October 9, 2012 12:19 AM
QUOTE:

I'm looking for some delicious baked chicken breast recipes. Any ideas? :)


The most important part of cooking chicken is making sure it's not over done.
I take my chicken breasts, cut them into three even pieces at a diagonal cut.

I cook it at a pre-heats 375 for about 18 minutes. Of course longer/smaller given your piece of chicken,
but small/medium evenly thick pieces cook way better. Sometimes it takes longer.. but when baking chicken, it's always at 375.
My mom taught me "at 350 til it's done" gah.... I'm glad I found out it was wrong! The husband tolerates chicken a little more now.

Some small thing breasts, dip then coat them in seasoned bread crumbs. quick brown them in a sautee pan and then finish baking them in the over. Top with marinara sauce and cheese for a nice italian dish.

I like marinating or heavily season them and then bake them. I'm not much of a casserole person and I don't like my chicken drowning. long-term marinading is the key.
  26997672

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