Quick Chicken Breast Recipes

I really miss chicken. A few years back my husband and I cut down on our intake of meat. It was super unintentional, but somehow we started this veggies and rice, or veggie Nigerian soups kick.

I remember buying a small pack of ground beef one day, and at the checkout counter the cashier at our supermarket, looked at us and said "Wait, you guys eat meat?". "Ur-yeah".

I guess we only buy meat a few times a month. In small amounts.

But chicken. Hm... I used to be able to eat chicken for breakfast. After a busy work day though, chicken is almost impossible to cook, because of my 30 minutes max cook time.

Yep, that's right, baked chicken is like a 5 hour process-- and that for sure is a Sunday meal. And boiled chicken while it is SUPER yummy when topped with fried tomato sauce-- it takes about an hour to boil. That leaves us with Chicken breast. Hello Chicken breast.

I can't say that I've ever cooked a chicken breast before. Scarrryyyy-- I know. I'm odd.

Here are a few quick chicken meals that I just fell in love with. Yumm.

Chicken Breasts with Mushrooms and Wilted Frisée

Via:BonAppétit.com        Cook Time: 30 minutes

Ingredients

• 2 6–7-ounce skinless, boneless chicken breasts, pounded to 1/2”–3/4” thickness
• Kosher salt and freshly ground black pepper
• 6 tablespoons olive oil, divided
• 1 large shallot, thinly sliced
• 2 tablespoons thinly sliced fresh sage, divided
• 8 ounces crimini (baby bella) mushrooms, sliced
• 1/4 cup dry vermouth
• 1 head of frisée, torn into pieces (about 4 cups)
• 1/4 cup low-salt chicken broth
• 2 lemon wedges

Preparation

• Season chicken breasts all over with salt and pepper. Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add chicken and cook until browned and just cooked through, 3–4 minutes per side. Transfer to plates; tent with foil to keep warm. Add 2 tsp. oil to skillet, then add shallots and 1 1/2 Tbsp. sage. Stir until shallots are soft, about 2 minutes. Add remaining 2 tsp. oil and mushrooms; stir until mushrooms are wilted, about 4 minutes. Add vermouth; bring to a boil and cook, stirring, until almost all liquid is absorbed, about 2 minutes. Add frisée; stir until beginning to wilt. Season to taste with salt and pepper. Divide frisée mixture among plates, arranging alongside chicken breasts. Add broth and remaining 1/2 Tbsp. sage to skillet; stir, scraping up browned bits, until slightly thickened. Drizzle over chicken on plates. Serve with lemon wedges for squeezing over.

Read More http://www.bonappetit.com/recipes/2012/02/chicken-breasts-with-mushrooms-and-wilted-frisee#ixzz1qnxzrhe2

Herbed Balsamic Chicken with Blue Cheese

VIA:BonAppétit.com

Ingredients

• 6 skinless boneless chicken breast halves (5 to 6 ounces each)
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons herbes de Provence*
• 1 3- to 4-ounce wedge blue cheese, cut into 6 slices

• * Sold in the spice section of supermarkets and at specialty foods stores.

Preparation

• Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.

Read More http://www.bonappetit.com/recipes/2009/06/herbed_balsamic_chicken_with_blue_cheese#ixzz1qnyUry3u

Stuffed Chicken Breasts with Rosemary-Orange Dressing

VIA:BonAppétit.com

Ingredients

Chicken and stuffing

• 1 cup pitted brine-cured green olives
• 1 tablespoon olive oil
• 1 large garlic clove, peeled
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon finely grated orange peel
• 6 boneless chicken breast halves with skin

Dressing and oranges

• 6 tablespoons orange juice
• 2 tablespoons chopped fresh rosemary
• 4 garlic cloves, pressed
• 1 tablespoon finely grated orange peel
• 3/4 cup olive oil
• 1/2 cup chopped pitted brine-cured green olives
• Nonstick vegetable oil spray
• 2 large unpeeled oranges, each cut into 6 wedges

• INGREDIENT TIP

  To get the most juice out of an orange, roll the room-temperature fruit along the countertop with the palm of your hand before squeezing. This technique will work for all citrus fruit.

Preparation

Chicken and stuffing

• Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Dressing and oranges

• Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
• Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
• Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.

Read More http://www.bonappetit.com/recipes/2010/06/stuffed_chicken_breasts_with_rosemary_orange_dressing#ixzz1qo1GAEzt