The chicken breast: lean, tasty, versatile. But what do you do with them? There's so much you can do with them so why not have a thread where we can share our creations!?

Here's a recipe I;m fond of:

Chicken Breast stuffed with basil and feta:

Marinate Chicken Breast in garlic, lime, olive oil, and onion. You can either cut a slit in the chicken breast or flatten it. If you cut the slit, simply stuff with chopped basil and feta. If you flatten, put the basil and feta on the middle and roll back over (fasten with toothpicks, some use cooking string) I then season the chicken with seasoned salt, pepper, garlic, oregano, thyme, and rosemary. I normally coat with either the leftover marinade or just olive oil. Check it and coat with a tad more olive oil every so often to keep it moist. Serve over brown rice with a side salad.

It depends. I'll either

(a) Fry them in the skillet with minced garlic.

(b) Bake them in the oven at 350º F for 30 minutes, seasoned with minced garlic, onion powder, parsley, seasoned salt, and black pepper. At the last five minutes I'll add barbecue sauce (preferably of the People Eating Tasty Animals brand. Their steak sauce and hot sauce are also quite good).

Good thread BTW. I buy a lot of boneless chicken breast at the local Sam's Club, they cost about 50% of the grocery store's price.

I like it with tomato curry in the fryeous pan.

i suck on em till milk come out

cubed and cooked in a stir fry.

cut into strips, breaded, and baked/deep fried.

seasoned with dried herbs then pan fried and served with rice/egg noodles.

I've made some chicken based philly cheese sandwiches. Cut the breast into thin strips, season with salt and pepper, then cook in a really hot pan with oil. Saute up some mushrooms and onions(I don't like peppers on philly cheese steak/chicken sandwiches), put in a roll, cover with provolone and put it under the broiler until the cheese is melted.

i suck on em till milk come out

i was gonna say that

I like to rub them down with a mixture of crushed red pepper, paprika, garlic powder, and rosemary.

Or if I am feeling lazy i'll marinade them in either honey mustard salad dressing or Italian salad dressing.

Ermmm....make a chicken schnitzel from them then make a parmigiana from the schnitzel and serve with some garlic bread, etc

I ALWAYS put garlic on them put oil in the pan skillet thing and add some ranch, or italian dressing cook on 250 for 30-50 min..I love the taste when it gets dark from the pan but not too done, and the garlic MMMM...

sometimes make BBQ chix too

chicken cacitorri

a couple chicken breast (think 1 per serving though depends on size)
3 cloves garlic (minced)
1 onion(diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
3-5 stalks celery (diced)
3-5 carrots (cut into thin disk)
flour (for dredging)
salt an pepper
1-2 large pinch basil
1-2 large pinch oregano
1-2 cup white wine
1 can crushed tomatoes
1 cup chicken broth
1 cup green olives (diced perferably with out the pimento)
olive oil

you will need a high walled oven safe pot/pan/skillet with a lid. season your flour with salt an pepper. then dredge your chicken in it. then add the pieces to a hot oiled pan. all you want to do here is brown them, so dont worry about cooking them through. once browned remove the chicken. next re oil the pan if necessary an begin to sweat your onions. once they start to turn translucent add your celery carrots an colored peppers. cook for about 6-8 minutes. you want nice a carmalization. next deglaze with the white wine an add your garlic. simmer for a minute then add your tomatoes, broth, an olives, followed by a pinch or two each of oregano an basil. season to tate with salt an pepper. now add your chicken back to the pot. make sure you cover the chicken with all the goodies in the pan. now put a lid on it an put the pan/pot/skillet into a pre heated 300 f oven for about an hour to a hour an a half.

serve it on a bed of polenta with a fresh green salad.