Buttermilk Grilled Boneless Chicken
Ingredients:
6 boneless skinless chicken breast halves – slice in half horizontally,
Making 12 pieces
1 ½ cups buttermilk
4 fresh thyme springs or 2 teaspoons dried thyme
4 garlic cloves, halved
½ teaspoon salt
Directions:
Place buttermilk, thyme, garlic & salt in a large bowl or shallow dish. Add the 12 pieces of halved chicken breast and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain chicken, discarding the marinade. Allow to get to room temperature.
Preheat grill to medium heat. Lightly oil grates to prevent sticking.
Grill the breasts, covered, until internal temperature is 165 degrees F, turning once.
Rest breasts for 4 to 5 minutes before serving
Serves 6 to 12
Prep time 10 minutes plus marinating time
Grill time 10 to 12 minutes
Teriyaki Glazed Chicken Easy Dinner
Ingredients:
4 boneless skinless breasts, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
½ cup soy sauce
¼ cup packed brown sugar
hot cooked rice (optional)
Toasted sesame seeds (optional)
sliced green onions (optional)
Directions:
In a heavy skillet or wok, stir-fry chicken strips in 2 tablespoons oil until cooked through, 6-8 minutes. Remove chicken and set aside.
In the same skillet, stir-fry carrots in the remaining 1 tablespoon oil for 2 minutes. Add julienned onion; stir-fry until vegetables are tender, 2-4 minutes longer.
Combine soy sauce & brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Simmer until sauce is slightly thickened, about 5 minutes.
Serve with rice. Sprinkle with sesame seeds and green onions if desired.
Serves 4
From prep to table 30 minutes (includes rice cooking time)
Parmesan Chicken Nuggets – Easy Dinner
Ingredients:
¼ cup butter, melted
1 cup panko (Japanese) bread crumbs
½ cup grated Parmesan cheese
½ teaspoon kosher or coarse salt
1 ½ pounds boneless skinless chicken breast, cut into 1 inch cubes
Directions:
Preheat oven to 375 degrees F. Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl.
Dip chicken in butter, then roll in crumbs.
Place chicken in a single layer on two baking pans. Bake 15-18 minutes until no longer pink, turning once. Serve with marinara sauce or ranch dressing if desired.
Serves 8
From prep to table 30 to 40 minutes
Honey-Mustard Chicken Strips
Ingredients:
½ cup dijon, whole grain or spicy brown mustard
1 tablespoon honey
1 ½ teaspoons dried tarragon
½ teaspoon cayenne pepper
2 pounds boneless skinless chicken breast
2 to 3 cups Panko bread crumbs
1/4 cup olive oil
salt to taste
Directions:
Preheat oven to 425 degrees F.
Remove excess fat, silver skin and tendons from chicken breast. Cut trimmed chicken into desired sizes of strips.
In a large bowl, whisk together mustard, honey, tarragon, salt and cayenne pepper. Add chicken, tossing to coat.
Put Panko bread crumbs in bowl or on parchment paper. Dip chicken in the crumbs, pressing to coat.
Transfer chicken strips to lightly greased (or sprayed) baking tray and drizzle with the oil.
Bake for 15 to 20 minutes, or until crust is set and golden brown and chicken is cooked through.
Serve hot. (Optional – you can mix more of the honey mustard coating for dipping.)
Serves 6
From prep to table 25 to 30 minutes
Shirley’s Chicken Surprise
Ingredients:
Three or four boneless skinless chicken breasts
One can Campbell’s Cream of Chicken soup
¼ cup Italian Bread Crumbs
2 teaspoons curry powder
8 ounces shredded medium or sharp cheddar
1 teaspoon fresh lemon juice
1 box (10 oz) frz broccoli cuts
2/3 cup mayonnaise
salt & ground black pepper to taste
Directions:
Trim chicken breast, removing fat and silver skins. Cut or pound breasts so that they are the same thickness so that they bake uniformly.
Place the frozen broccoli cuts in a 8×8 square glass baking dish, evenly spread them out
Next place the chicken breast on the broccoli.
Mix the can of cream of chicken soup (do not add milk nor water), mayonnaise, curry powder and lemon juice, salt & pepper. Spread over the chicken breast.
Evenly sprinkle the cheese over the creamed mixture.
Sprinkle the bread crumbs over the cheese. Lightly shake the baking pan so that the bread crumbs filter down into the cheese.
Bake covered at 400 degrees until the chicken is tender. Usually 40 to 60 minutes. To test chicken doneness, a paring knife should easily cut through one of the fillets to the bottom of the baking dish.
Remove the aluminum foil and allow the chicken surprise to rest for about 5 minutes.
Cut into the desired serving sizes and serve immediately.
This chicken dish is excellent served with your favorite rice side dish.
Serves 4 easily
From prep to table 80-90 minutes