18 Chicken Breast Recipes for Busy Nights

[elleng]

http://cooking.nytimes.com/68861692/2576790-18-chicken-breast-recipes-for-busy-nights?

NOT my favorite part, but I share with y'all!

[irisblue]

1. well I do have 3 packages of frozen chicken breasts.

[PoindexterOglethorpe]

2. Here's my recipe for Grecian Chicken.

I tend to consider this a warm-weather dish, not a winter dish, but tastes vary.

Grecian Chicken

1 whole boneless chicken breast. Or two halves, if that’s how your grocery has them.
1 lemon
2 or so cloves of garlic
oregano
olive oil.

Trim the crud off the chicken breasts and cut into hunks. Put in a ceramic or glass bowl or dish (NOT metal). Sprinkle with the oregano – you’ll probably use about a teaspoon – making sure to get it on all sides of the chicken. Chop the garlic and do the same. If you use the jar of chopped or minced garlic, it will be about a teaspoon of that. Now squeeze the lemon over the chicken and make sure the pieces are well coated with all ingredients. Add the olive oil, probably a tablespoon or two. This is needed to provide the necessary fat to keep the chicken from being irredeemably and inedibly dry after grilling.

Cover the chicken with plastic wrap and refrigerate for a couple of hours, up to overnight, to develop the flavors.

Grill on whatever grill is handy. I have a countertop one This is not something to bake or pan fry.

This much chicken makes me about five meals. It scales up quite well. The one full chicken breast will probably suffice for one meal for two guys.

Side dishes: A box of Riceroni Rice Pilaf, which will take the longest of everything to actually cook, so start it well ahead of time because it will hold quite nicely on top of the stove if it cooks before the chicken is ready.

Stir fried veggies: one green zucchini cut into chunks, one decent sized carrot peeled and cut into thin pieces on the diagonal, one medium onion sliced, one half red or yellow or green pepper (I prefer red because it’s sweeter), a handful of snow peas or pea pods. If there are other veggies you want to throw in do so. This amount will stir fry up to the exact amount to accompany the above amount of chicken. It will take about four minutes to stir-fry the veggies in a nice hot pan with a little olive oil. Sprinkle with kosher salt and a couple of good twists of the pepper grinder before you toss them into the pan.

One can refrigerator rolls, whatever kind you like.

What’s nice about this meal is that I can make it for one and freeze leftover. The fresh veggies don’t freeze, but I do all the cutting up the first time around and refrigerate the uncooked veggies, which will keep for up to a week as I cook up one portion at a time.

This meal will also expand nicely for a crowd.

If you want to go all out fancy, serve a nice Pouilly-fuisse with this meal. That’s a white wine, and if you buy the Louis Jadot one, it will set you back about twenty-five bucks. Alternatively, the Louis Jadot Beaujolais is less expensive

[Callalily]

3. Fast, easy and tasty chicken breast recipe

Recipe is easy to cut in half if making for one or two!


LEMON CHICKEN PICCATA

INGREDIENTS
•2 skinless and boneless chicken breasts, cut in half lengthwise
•salt and pepper to taste
•all purpose flour, for dredging
•4 tbsp butter, unsalted
•2 tbsp olive oil
•⅓ cup fresh lemon juice
•½ cup chicken stock or dry white wine, I used wine
•¼ cup brined capers
⅓ cup fresh parsley, chopped

INSTRUCTIONS
•Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

•In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat.

•Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.

•Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed.

Add chicken back to skillet and simmer for about 5 minutes. Remove chicken to a platter and add remaining butter and whisk for about a minute. Sauce will thicken a bit.

You can return chicken to skillet and garnish with parsley.

Alternatively you can pour the sauce over the chicken and garnish with parsley.

[irisblue]

4. I have marinated boneless breasts in Italian salad dressing

for as short as 30 min while I change work clothes and start the veggies & rice. This can be done with boneless thighs as well. Goya, a Mexican import company has many premade marinades, I really like the mojo one, which is citrus based, (I have no affiliation w/ that company). It goes well with cilantro lime rice.