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Category: chicken breast

Rachel vs. “The Kitchen”: Simple Split Chicken Breasts

Rachel vs. “The Kitchen”: Simple Split Chicken Breasts

Rachel vs. “The Kitchen”: Simple Split Chicken Breasts


This is so easy, but it always comes out juicy and wonderful. I make it frequently. I save up the bones in the freezer until I have enough to make Homemade Chicken Stock.

I am planning to adapt this to a whole roasted chicken recipe soon, using some of the basics from my previous post Easy, Delicious Roast Chicken and Gravy.

 

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Sandi’s Bourbon Chicken

Sandi’s Bourbon Chicken

Boneless skinless chicken breast (about 2 pounds, can be frozen)
½ cup bourbon
3 tablespoons minced garlic
½ cup Worcestershire sauce
1 tablespoon agave nectar
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon cranberry juice cocktail
1 tablespoon teriyaki sauce
¾ teaspoon fresh grated ginger
1 fresh sliced jalapeno

Place all ingredients, except chicken, in a gallon size freezer bag. Seal and shake to mix. Add chicken. Seal and shake to coat chicken. Place in refrigerator to marinate overnight. Turn over occasionally to thoroughly coat chicken. Pour chicken and marinade into a glass pan and cover with foil. Bake at 350 for 20-30 minutes until barely done. Cut chicken into large bite-sized pieces. Cook in hot iron skillet to brown the outside, reduce to medium heat and add marinade to skillet. Cook stirring occasionally until sauce thickens. Serve immediately. This dish does not taste as good when reheated.

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Alfredo Blue Cheese Chicken

Alfredo Blue Cheese Chicken

Boneless skinless chicken breast
Alfredo sauce
Blue cheese crumbles
Pine nuts (optional)
Butter

Pound chicken to about ½ inch. Chop up pine nuts. Pre-heat oven to 350. Heat Alfredo sauce and stir in blue cheese. Melt butter in an iron skillet. Cook chicken in the skillet until just done. Pour sauce over chicken and top with pine nuts. Bake for 30 minutes (uncovered) or until cheese sauce just starts to brown on top (the side may start to brown well before it is ready).

If your chicken is frozen, you can thaw it in cold water. Place the wrapped chicken in a bowl of cold water and change the water every 30 minutes. This is supposed to take about 1 hour per pound. To keep the chicken from floating, place a bowl of water on top of it.

You can make your own Aldredo sauce (see Basic Alfredo Sauce recipe) or, if you don’t have the time, energy, or confidence to make the sauce you can buy Alfredo sauce in a jar. You’ll find it in the spaghetti sauce section in your grocery store or in the refrigerated section near the dairy products.

The amounts are variable. I used 2 chicken breasts, 1 jar sauce, 4oz blue cheese, 2 or 3 tablespoons butter, and about ¼ cup pine nuts (or a little less) in a very large iron skillet.

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