It's my turn to cook for the pinochle club this week and i'm looking for a simple but good,not too fancy recipe for chicken breasts. something other than the traditional everyday way of making them. perhaps in the pa. dutch or russian fashion. many thanx

easy and tasty: sprinkle salt, pepper, and dried crushed basil leaves (at supermarket) on the chicken (both sides), then pan grill it in butter or margarine. A little crispy on the edges is very good. Do not undercook it--you want it slightly browned. Awesome and simple!

Dip in butter, then in a mixture of equal parts crushed potato chips and rice krispies. Bake in a 350 oven. Easy, crunchy and good.

Place cups of orange juice in pan, add 1/4 cup vinegar, 1/2cup brown sugar. cook till thick. Add 1/2 can cranberry sauce. Set aside. Salt,pepper,garlic powder, red pepper, Bake at 350 till brown and just a little under done. Brush with sauce and bake till done. sever with rice and Little more sauce

I like to cut them in strips and cook them with strips of green peppers and onions.If you cook them in butter or margarine that works good too. just cook them on medium heat so you don't scorch the butter. If you cover them the chicken strips cook much faster. they are so yummy.Season to taste.

This is an easy and very excellent no brainer, but you will have to figure a side dish. This is a simple marinade. Get a bottle of your favorite brand of French Dressing. Get a nice big ziplock. Add the chicken and dressing and let marinade for several hours. Make sure you squeeze oout the air pocket in the bag for maximum saturation. If you like Basil you can add a freshly chopped leaf to give it a kick. Another variation is to use your favorite Italian style cut with equal parts apple cider vinegar. Either one of these is sure to be a hit for a chicken lover. Enjoy!

remove skin, and flour in a flour/ seasoned salt mix pan fry in butter for 5-15 min you'll have to flip the chicken when it crisps on the bottom It's best with a side of green beans and mashed potatoes

Put six chicken breast into a Ziploc bag with 1 small bottle Italian Parmesan dressing. Marinate over night. Pan fry or grill until done. Awesome!!!!!!!

it's simple just use Campbell's cream of mushroom or Campbell's cream of chicken soup and then add rice if you so choose to go in it. It's not only simple to do it's cheap to.

stuffed chicken breast: prepare 1 box of stuffing mix *or more depending on how much chicken you are using* (cornbread or chicken flavored stuffing mix) remove skin from chicken season with salt and pepper(or you favorite poultry seasoning) Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 cup of stuffing grease baking dish with olive oil or butter put chicken in dish and dot with butter cover and cook at 350 degrees for about 1/2 hour

Good answers but please remember to remove the feathers

Chicken cordon bleu This recipe is a modified version of the classic cordon bleu. You can make a large quantity of it and keep it in the freezer. When you want to make something fast and very delicious, get out as many as you want and just fry them. Suitable for all occasions. Cuisine French Main ingredients Chicken Breasts, Salami, Cheddar Cheese Time of preparation 50 Minutes Time of cooking 20 Minutes Serving 4 ! This recipe needs to be refrigerated for 1 hour before frying. 4- Chicken strips with mushrooms Cuisine French Main ingredients Chicken breasts, Mushrooms, Yoghurt Time of preparation 10 Minutes Time of cooking 30 Minutes Serving 4 Ingredients 4 Chicken Breasts , boneless 1 tbsp Butter 1 Onion , medium size, sliced 1 Garlic Clove , crushed 1/2 cup Mushrooms , sliced 1 1/2 packs Yoghurt 1 tsp Mustard 1 tbsp Parsley , finely chopped 1 tbsp Lemon Juice , (optional) Salt and Pepper 3 tbsp Sunflower Oil Crystal Directions Cut chicken breasts diagonally into wide strips. Cut each onion slice in half and rub them to form onion strips. In a large skillet or baking dish, heat oil. Add onion strips and stir until yellow. Add garlic and stir. Add chicken strips and pan-fry until just golden. Add yoghurt, mustard, salt and pepper and stir to mix all ingredients well. Bring to boil. Reduce heat and leave to cook for about 10 minutes or until chicken is done. Add some water if sauce is too thick. While chicken is being cooked, melt butter. Add mushrooms and stir for 5 minutes. Add to chicken and stir well. Take off heat and add lemon juice and stir. You can add 2 tbsp double cream to make sauce richer. Sprinkle parsley on surface at serving. Ingredients 500 g Chicken Breasts ,about8 slices 1/4 kg Cheddar Cheese ,sliced 1/8 kg Salami ,or smoked turkey 1 1/2 cups Flour 2 tbsp Corn Flour 1 1/2 cups Breadcrumbs 2 Eggs ,beaten Sunflower Oil ,for deep frying Salt and Pepper Directions Cut chicken breasts in half lengthwise. Pound each chicken slice between 2 sheets of plastic wrap. Season slices with salt and pepper. On a wooden sheet, put each chicken slice. On half of the slice, add a slice of cheese, then top with a slice of salami, then with another slice of cheese. Fold the other half of chicken slice over cheese well. Repeat with rest of chicken slices. Refrigerate or freeze for about 1 hour. Put beaten eggs in a medium bowl. Add salt and pepper. Mix flour with corn flour in a dish, put bread crumbs in another dish. Dip each layered chicken slice in flour. Press on it with the heel of your hand so that the layers stick together. Dip in beaten eggs, then in breadcrumbs. Again press on the layered slices to reach maximum firmness. Put layered chicken slices on foam plates and refrigerate until ready to serve. In a wide skillet, heat oil over high heat for 3-4 minutes. Deep-fry cordon bleu slices on both sides until golden brown. Drain on kitchen paper. Serve immediately. Tip If you put chicken or meat slices on top of each other, make sure you put a plastic sheet as a separator so that they don’t stick together. This recipe would be deliciously served Croquette potatoes. 2- Chicken with creamy lemon sauce This is such a delicious dish. It can be made using chicken breasts, veal escalope, or fish fillets. It is simply a winner in all menus. Cuisine French Main ingredients Chicken breasts, Double cream, Lemon juice Time of preparation 10 Minutes Time of cooking 35 Minutes Serving 4 Ingredients 700 g Chicken Breasts 1-2 tbsp Butter 3/4 cup Double Cream 6 tbsp Lemon Juice 1 tbsp Vinegar Salt White Pepper 2 tbsp Parsley ,chopped for garnish Directions Wash chicken breasts well. Cut thick slices in half crosswise to make them thinner. Season breasts with salt and vinegar. In a large skillet, melt butter over medium-low heat. Add chicken breasts and pan-fry on both sides until golden. Remove from pan and put on a serving plate. In the same skillet, add double cream and lemon juice. Season with salt and white pepper. Taste to adjust level of salt and lemon. Stir sauce constantly with a wooden spoon and bring to boil. Remove from heat, add parsley and stir. Pour sauce over chicken on serving plate. Tip This recipe would be deliciously served with Croquette potatoes. 3- Mexican chicken with bechamel This is a very different way of making chicken. It is also very nutritious and contains several vegetables. Serve with baked or mashed potatoes. Cuisine Mexican Main ingredients Chicken breasts, Peppers, Vegetables, Bechamel Time of preparation 20 Minutes Time of cooking 40 Minutes Serving 4 Submitted by Systema Ingredients 4 Chicken Breasts 1/2 Green Pepper 1/2 Red Pepper 1/2 Yellow Pepper 2 tbsp Corn Oil Crystal 1 Onion ,medium size 1 Tomato ,small size, diced 2 Zucchini ,medium size 2 tbsp Flour 2 tbsp Butter 3 Milk Salt and Pepper White Pepper Directions Making chicken and vegetables Wash chicken breasts well and boil in water until just tender. Cut all peppers and zucchini into sticks. Slice onions vertically then cut each slice in half. Rub to separate onion strips. In a skillet or saucepan, heat oil over medium heat. Add onions until yellow. Add peppers and stir for 2 minutes. Add zucchini and stir for another minute. Remove from heat then immediately add tomatoes and stir. Making bechamel and baking the dish In a medium saucepan, melt butter over medium-high heat. Add flour stirring constantly for 1 minute. Add milk whisking frequently until sauce is smooth. Add salt and white pepper. Leave to boil (about 5 minutes). Heat oven to 200 C. Brush a baking dish with oil. Add chicken breasts then sprinkle vegetables over them. Season with salt and pepper. Pour bechamel to cover chicken and vegetables. Put dish in oven and leave for about 30 minutes or until surface is golden. Serve immediately. Tip You can prepare the béchamel using Fine Foods Knorr béchamel mix and follow package instructions.

try blackened chicken go to allrecipes.com or cook.com

chicken breast ...we cook it by boiling water, add thw whole chicken breat, sautee garlic,shallots, ginger then put the chicken breast ( cooked) and add the chciken stock ...season with boullion cubes and salt