Happy new week everyone! Here are some tasty looking boneless chicken recipes you need to try to take your taste bud to the next level.
Delicious Bonesless Chicken Recipes
Apricot Honey Chicken
Asian Glazed Chicken Breasts
|Wash and rinse your chicken. Then put it in a large, sealable plastic storage bag.|
To the bag add the soy sauce, maple syrup, vinegar and hot sauce. Swish the chicken around after you seal the bag and get the marinade to coat the chicken.
Then let it sit in your refrigerator for the afternoon. Turn it once or twice to keep the marinade coating the chicken. You can even store this overnight if necessary.
Get out your grill pan. Spray it lightly with olive oil spray.
Take the chicken out of the marinade one piece at a time with a tong and place it in the hot grill pan with the top side down.
Grill on Medium High for a few minutes until you have nice grill mark stripes on the chicken.
When the chicken has grill marks, transfer it to an ovenproof pan or Pyrex baking dish and put it in your 400-degree oven. DO NOT wash the grill pan.
Bake the chicken for 20 to 30 minutes.
You can check for when it’s done by slicing a little bit into the thickest portion of the meat. If the juices run clear and the meat is not pink, the chicken is done.
- 3 pounds Bonless, Skinless Chicken Breast halves
- 1/2 cup (1 stick) Butter
- 1/2 cup Honey
- 3 or 4 not too ripe Bananas
- In a cast iron skillet, melt the butter, then add the honey. Add chicken pieces. Lower the heat a bit, and cook for 20 minutes turning the chicken at least 4 times.
- Preheat oven to 250 degrees F.
- Add sliced bananas to the skillet, cover, and bake for 45 minutes. If there is too much liquid at the end of baking, you can add 1/4 to 1/2 cup thin cream to make a sauce.
- Serve over plain rice.
Baked Ranch Chicken
Chicken and Broccoli Alfredo
Chicken Breasts Piccata
|Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium- high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.|
Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly thickened.
Remove from the heat and stir in remaining 1 tablespoon butter. Serve sauce over chicken.
Chicken Breasts with Spicy Honey Glaze
|In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.Rinse chicken with cold water and pat dry.|
Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat.
Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through.
Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes.
Serve chicken breasts with honey-orange glaze spooned over the top. Sprinkle with parsley and green onion.
Chicken Chow Mein
|Note: Warm chow mein noodles in 325 degree oven for 5 minutes.Combine sauce ingredients and set aside.|
Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque.
Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Re-stir sauce mixture and add to center of wok, stirring until thick and bubbly.
Add chicken and heat. Serve with chow mein noodles
Chicken Corn Chowder
|Marinate chicken in lime juice and ¼ teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes.|
Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño, corn, green chilies, chicken broth, remaining salt, cream, and black pepper.
Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot.
Continue to simmer for 20 minutes.
Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.Yield: 6 servings
Chicken El Toro
|Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily.|
Remove chicken from water, shred, and set aside. Reserve water.Heat oil in a large heavy skillet over medium heat.
Add onion, and cook until transparent.
Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the RESERVED chicken water.
Reduce heat to low, and simmer 30 minutes, or until the sauce is thick.
Remove the pan from heat, and sprinkle cheese over the chicken mixture.
Serve over flour tortillas and garnish with sliced olives and sour cream.
|Poach the chicken and cool. Shred the cooked chicken. Mix the softened cream cheese and half of the can of enchilada sauce.|
Stir in the shredded chicken and half of the cheese.
Place just enough of the remaining enchilada sauce in the pan to cover the bottom.
Divide the chicken mixture amongst the tortillas and roll up leaving the ends open.
Place in the pan.
Drizzle the remaining enchilada sauce over the top and top with the remaining cheese.
Cover with foil and bake at 350′ for 25 minutes.
Serve with refried beans and Spanish rice.
Chicken in Creamy Pecan Sauce
|Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.Using a sharp knife, carefully cut a large pocket in each chicken breast.|
(Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.)
Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes.
Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs.
Place stuffed breasts on baking pan.
Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms.
Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla.
The sauce looks nice served under the chicken with a small amount drizzled over it.
Chicken in White Wine
|Cut chicken into bite-size pieces.Melt butter in skillet and saute’ chicken pieces until golden brown.|
Remove chicken to small dish. Add mushrooms and onion.
Cook 10 minutes over high heat. Add wine – continue to cook on high heat until wine evaporates.
Reduce to simmer. Add cornstarch to cold half ‘n’ half.
Add to mushroom mixture,simmering and stirring constantly until thick.
Add chicken and heat through. Serve over rice or noodles.
|Add vegetable oil to skillet. Brown and cook chicken until done. Remove from skillet and keep warm.|
Bring Marsala to a low boil in skillet and add fennel, salt and pepper and simmer 4 minutes.
Add mushrooms, shallots and garlic. Simmer 20 minutes until sauce reduces. Remove from heat and whisk in cream.
Serve chicken on platter topped with sauce.Serves 4.
Chicken Merlot and Mushrooms
|Use a 3 1/2, 4, or 5 quart Slow CookerRinse the chicken, pat dry, and set aside.|
Place the mushrooms, onion, and garlic in the insert of the slow cooker. Place the chicken pieces on top of the vegetables.
Combine the broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt, and pepper in a medium bowl. Pour the mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 ½ to 4 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon the chicken, vegetables, and sauce over the cooked noodles. Sprinkle with Parmesan cheese.
Chicken Noodle Casserole
|In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink.|
Add the broth, carrots, celery and savory.
Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cheese until melted. Pour over chicken mixture.
Add noodles; mix well. Transfer to a 3-qt. baking dish coated with nonstick cooking spray.
Bake, uncovered, at 350° for 15-20 minutes or until bubbly.
Yield: 8 servings.
Chicken Portobello with Mozzarella
|Combine 1/2 tsp salt, pepper and 1/2 tsp thyme; sprinkle over chicken. In nonstick skillet, heat 1 tbsp oil over medium high heat; add chicken.|
Cook, turning once, until browned, 3-4 minutes per side.
Reduce heat to medium low, cover.
Cook chicken until no longer pink in center, about 15 minutes.At this point, prepare Orzo per directions below.
Transfer chicken to ungreased baking sheet. Position broiler rack so that top of chicken on rack in pan will be 4 inches from heat source, preheat broiler.
To same skillet add mushroom and garlic; cook, turning, until browned. Place mushroom slices over chicken. Combine broth with cornstarch; reserve.
To same skillet add remaining oil, thyme and salt with shallot and tomato; cook 2 minutes.
Add Madeira, cook 2 minute. Stir in broth mixture; cook 12 minute. Cover.
Remove from heat. Sprinkle mozzarella over chicken; broil until cheese is melted.
Stir parsley into sauce and serve with chicken.
Cook orzo according to package directions; drain. In skillet heat oil over medium high heat; add tomato, shallot, salt and pepper, cook 3 minutes
Add Madeira and broth; cook 2 to 3 minutes.
Add spinach; cook until just wilted, 1 minute. Stir in orzo and parsley.
Remove from heat – serve with chicken.
|6 Boneless Chicken Breasts|
1 12 oz. Carton Sour Cream
1 can Cream of Mushroom Soup
1 package Onion Soup mix
|Place Chicken in Crock Pot. Mix together remaining ingredients and pour over chicken.Cook on low for 4 -6 hours or until chicken is tender. Serve over cooked noodles or rice.|
|4 Boneless, Skinless Chicken Breast Halves|
1 can Whole Cranberry Sauce
2/3 cup Chili Sauce
2 tablespoons Cider Vinegar
2 tablespoons Brown Sugar
1 envelope Dry Onion Soup Mix
|Place chicken breasts in crockpot.Combine remaining ingredients; add to crockpot, coating chicken well. Cover and cook on LOW for 6 to 8 hours.|
Creamy Tarragon Chicken
|1/2 cup Sour Cream|
1/4 cup Dry White Wine
2 tablespoons Dijon Mustard
2 tablespoons Dried Tarragon
4 Boneless, Skinless Chicken Breasts
|Blend the sour cream, wine, mustard and tarragon. Salt and pepper chicken breasts to taste and place them in baking dish, top with the creamy mixture and bake in 350°F. oven for 30-40 minutes or until chicken is golden brown. Serve with remaining sauce from the baking dish.|
Crispy Onion Chicken
|1/2 cup Butter or Margarine, melted|
1 tablespoon Worcestershire Sauce
1 teaspoon Ground Mustard
1/2 teaspoon Garlic Salt
1/4 teaspoon Pepper
4 Boneless, Skinless Chicken Breast halves
1 can (6 ounces) Cheddar or Original French-Fried Onions, crushed
3/4 cup Bread Crumbs (optional)
|In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt, and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-inch square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until chicken juices run clear.|
Famous Butter Chicken
|4 Boneless, Skinless Chicken Breast halves|
2 Eggs, beaten
1 cup crushed Ritz Cracker Crumbs
1/2 teaspoon Garlic Salt
Black Pepper, to taste
1/2 cup Butter, cut into pieces
|Preheat oven to 375.Place eggs and cracker crumbs into 2 separate small, shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs and then cracker crumb mixture to coat. Arrange coated chicken in a 9×13-inch baking dish. Place pieces of butter around the chicken.|
Bake at 375 for 40 minutes or until chicken is no longer pink and juices run clear.
|1/3 cup Butter, melted|
2 Garlic Cloves, minced
1 teaspoon Garlic Powder
1/4 to 1/2 teaspoon Salt, optional
1/2 cup seasoned Bread Crumbs
1/4 cup finely shredded Cheddar cheese
2 tablespoons FreshlyGrated Parmesan cheese
dash of Pepper
6 Boneless Skinless Chicken Breast halves (about 1 to 1 1/2 pounds)
|In a shallow bowl, combine butter, garlic, garlic powder and salt, if it is used. In another bowl combine bread crumbs, cheeses and pepper. Dip chicken in butter mixture, then coat with crumb mixture. Place in a 13x9x2-inch baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F. for 45 to 50 minutes or until juices run clear. Makes 6 servings.|
Honey Mustard Chicken Pie
|1 – 9 inch Double Crust Pie Shell|
1 pound Boneless, Skinless Chicken Breast
1/4 cup Soy Sauce
Oil for cooking
1/4 cup finely chopped Onion
1 clove Garlic, minced
1 cup Chicken Broth
1 cup Carrots, cut into matchsticks
4-6 tablespoons Honey
1 heaping tablespoon Prepared Dijon Mustard
Ground Black Pepper
1 – 2 tablespoons Cornstarch
|Cut chicken into bite-size chunks, and marinate in soy sauce. Pour enough oil in saucepan to coat the bottom of the pan. Saute onion and garlic over medium-high heat until onion in soft but not brown.|
Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste.
Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees Bake 30 minutes more, or until crust
Italian Wedding Soup
|1 (48 fluid ounce) can Chicken Broth|
1 (10 ounce) package Frozen Chopped Spinach, thawed and drained
2 Onions, chopped
2 cups chopped Carrot
2 stalks Celery, chopped
1 pound Ground Beef
1 cup Dry Bread Crumbs
1 pound Skinless, Boneless Chicken Breast halves – cut into chunks
3 ounces Dry Pasta
Salt and Pepper, to taste
|In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.|
In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
P ut chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.
Mandarin Orange Chicken
|1/4 cup All-Purpose Flour|
4 Skinless, Boneless Chicken Breast halves – pounded to 1/4 inch thickness
2 tablespoons Olive Oil
2 tablespoons Butter
1/3 cup Hoisin Sauce
1/3 cup Orange Juice
1 (11 ounce) can Mandarin Oranges, drained
1 tablespoon chopped Green Onions
1/4 cup chopped Cashews
|Place flour in a small bowl. Dredge chicken in the flour to lightly coat.Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.|
Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet.
Continue cooking until all ingredients are heated through.
|1/2 teaspoon Lime Zest|
1/4 cup Lime Juice
2 tablespoons Gold Tequila
2 tablespoons Honey
1 tablespoon Vegetable Oil
2 teaspoons Cornstarch
1/4 teaspoon Garlic Salt
1/4 teaspoon Ground Black Pepper
4 Skinless, Boneless Chicken Breast Halves
4 (10 inch) Flour Tortillas, warmed
1 Tomato, cut into 8 wedges
1 Avocado – pitted, peeled, and cubed
1 Lime, cut into 8 wedges
|Preheat oven to Broil.Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.|
Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.
Mexican Chicken Pot Pie
|2 Burrito Size Flour Tortillas|
1 (10 3/4 ounces) can Condensed Cream of Mushroom Soup with Roasted Garlic
2 cups cooked Boneless Chicken
1 pound bag Frozen Vegetables for Soup, thawed
4.5 oz can chopped Green Chilies
1/3 cup chopped Cilantro
Garlic Flavor Cooking Spray
chopped Green Onion for garnish
|Heat oven to 375 degrees.Line a 9 inch pie plate with a warmed tortilla. Mix soup, chicken, vegetables, chilies and cilantro. Spoon into pie plate. Top with another warmed tortilla and tuck in edges. Spray with cooking spray. Cover with foil and bake 20 min. Uncover and bake 25 min. or until top is golden and filling hot. Garnish with chopped green onion.|
Makes 4 Servings
Monterrey Chicken Fajitas
|2 tablespoons Vegetable Oil|
1 pound Boneless Chicken Breasts, cut into strips
1 medium Green Pepper, cut into strips
1 medium Onion, sliced
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup Chunky Salsa
8 (8”) Flour Tortillas
1 cup shredded Monterey Jack Cheese
|Heat oil in skillet. Add chicken and cook until browned, stirring often. Add pepper and onion and cook until tender-crisp. Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.Serves 4.|
Mushroom Chicken Over Rice
|2 1/2 cup Fresh Sliced Mushrooms|
4 Skinless, Boneless Chicken Breast halves
4 tablespoons Butter
4 large Celery ribs, sliced
1 Green Bell Pepper, diced
1 medium Brown Onion, diced
2 cups Mozzarella Cheese, shredded
2 cups Chicken Broth
1 can cream of Mushroom Soup
2 cups cooked Rice
|Preheat oven to 350 degrees F. Spray a 9 X 13 X 2 glass baking dish with pam.Place chicken in baking dish and season lightly with salt and pepper or Lowreys Season Salt. Cover with plastic wrap. Bake in microwave about 12 minutes, turning dish around half way through. Remove chicken from dish. Cover the bottom of the dish with the rice. Place the chicken on top of the rice|
Sauté mushrooms, bell pepper, celery and onion in butter until soft.
Mix the broth with the mushroom soup and add the sautéed vegetables. Pour over the chicken. Top with mozzarella cheese.
Bake at 350 degrees about 30 minutes or until hot all the way through and the cheese is browned. Remove from oven and let set for 5 minutes before serving.
|4 tablespoons Dijon Mustard|
2 tablespoons Water or Vegetable Oil
1 teaspoon Garlic Powder
1/2 teaspoon Italian Seasoning
1 pound Boneless Chicken Breasts
|Mix mustard, water or oil, garlic powder and Italian seasoning in large bowl or plastic bag. Add chicken, mixing to coat.Place chicken on lightly greased baking sheet. Bake at 375°F for 20 minutes or until done.|
Makes 4 servings
Oriental BBQ Chicken
|1/4 cup Soy Sauce|
2 tablespoons Honey
1 tablespoon dark Sesame Oil
2 teaspoons sliced Ginger
1 small Garlic clove
|Blend soy sauce, honey, sesame oil, ginger and garlic until smooth. Put the mixture in a Ziplock bag, and drop in 6 boneless, skinless chicken breast halves. Close bag tightly. Shake the bag to make sure all the chicken is coated with the marinade. You can freeze this bag right away or marinate in the fridge for at least 4 hours.BBQ your usual way. Check frequently for doneness. Don’t serve them too rare or let them overcook. Discard bag–don’t use marinade.|
Oven Fried Chicken Breasts
|1/2 cup Whole-Wheat Bread Crumbs|
1/4 cup Wheat Germ
1 teaspoon Salt
1 teaspoon Onion Powder
1/2 teaspoon Sugar
1/4 teaspoon Ground Red Pepper
4 Boneless, Skinless Chicken Breast halves
2 Eggs, beaten
|Heat oven to 400 degrees.In a shallow bowl combine bread crumbs, wheat germ, salt, onion powder, sugar and red pepper.|
Place a wire rack coated with cooking spray on a baking sheet. Coat chicken breasts with egg and then dredge in the bread-crumb mixture; press to cover with crumbs. Shake off excess and place breasts on wire rack.
Coat with cooking spray and bake 35 minutes without turning, or until a thermometer inserted in the thickest part registers 180 degrees.
Makes 4 servings.
Quick Chicken Marinara
|1 tablespoon Olive Oil|
2 Boneless, Skinless Chicken Breast halves (about 3/4 lb.), cut into strips
1 Yellow or Green Pepper, cut into strips
1 package (15 ounces) Marinara Sauce
1 package (9 ounces) Spinach Fettuccine, cooked, drained
|Heat oil in skillet on medium-high heat. Add chicken and pepper; cook and stir 3 minutes.Stir in sauce. Cook on medium heat 3 to 5 minutes or until chicken is cooked through. Serve over hot fettuccine. Top with Di Giorno Shredded Parmesan Cheese, if desired.|
Makes 4 servings
|4 Skinless, Boneless Chicken Breast halves|
4 teaspoons Taco Seasoning Mix
1 cup Salsa
1 cup shredded Cheddar Cheese
2 tablespoons Sour Cream
|Preheat oven to 375 degrees F (190 degrees C)Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.|
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Shanghai Chicken and Noodles
|8 ounces Uncooked Fettuccine|
1 pound Boneless, Skinless Chicken Breast, cut into 1/4-inch slices
1 bag (16 ounces) Fresh Stir-Fry or Chop Suey Vegetables (5 cups)
1 cup Sliced Fresh Mushrooms (3 ounces)
1/4 cup Hoisin Sauce
|Cook and drain fettuccine as directed on package. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.|
Spicy Chicken Skillet
|1 to 2 teaspoons Chili Powder|
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 Boneless, Skinless Chicken Breast halves (about 1 1/4 pounds)
1 tablespoon Vegetable Oil
1 can (15 ounces) Black Bbeans, rinsed and drained
1 can (11 ounces) whole Kernel Corn with Red and Ggreen peppers, undrained
1/3 cup Salsa
2 cups Hot Cooked Rice
|Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10 inch nonstick skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or until vegetagbles are hot.Serve with rice.|
Sweet BBQ Chicken Kabobs
|1 pound Boneless, Skinless Chicken Breasts, cut into 1-inch pieces|
2 cups Pineapple Chunks
1 Red Bell Pepper, cut into chunks
1 Green Bell Pepper, cut into chunks
1/2 cup Barbecue Sauce
3 tablespoons Frozen Orange Juice Concentrate, thawed
|PREHEAT grill to medium-high heat. Using eight long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with pineapple and peppers onto skewers, to create four kabobs.MIX barbecue sauce and juice; brush on kabobs.|
GRILL kabobs 8 to 10 min. or until chicken is cooked through, brushing occasionally with remaining sauce.
Sweet Chicken Bacon Wraps
|1 1/4 pounds Boneless, Skinless, Chicken Breasts (about 4 breasts)|
1 (1-pound) package sliced Bacon
2/3 cup firmly packed Brown Sugar
2 tablespoons Chili Powder
|Preheat oven to 350 degrees F.Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.|
Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Texas Two Step Chicken
|1 1/2 cup Picante Sauce|
3 tablespoons Packed Brown Sugar
1 tablespoon Dijon-Style Mustard
4 Boneless, Skinless Chicken Breasts
|Mix picante sauce sugar and mustard. Place chicken in a 2 quart shallow baking dish. Pour picante sauce mixture over chicken. Bake at 400º for 20 minutes or until chicken is done.|
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