Sharon Q Warner - Chicken Breast Recipes: Learn How To Cook Delicious Meals With Chicken Breasts

Copyright 2015 by Sharon Q. Warner. All rights reserved worldwide. No part of this publication may be replicated, redistributed, or given away in any form without the prior written consent of the author/publisher or the terms relayed to you herein. Table of Contents Chicken Breast Pierre Ingredients for 6 servings: - 6 boneless and skinless chicken breast halves - 1 can (14.5 ounce) stewed liquid tomatoes - 1 teaspoon mustard powder - 2 tablespoons Worcestershire sauce - 1/2 teaspoon salt - 2 tablespoons brown sugar - 1/4 cup flour - 1/8 teaspoon hot pepper sauce - 2 tablespoons white vinegar - 1 clove minced garlic - 1 teaspoon salt - 3 tablespoons butter - 1 black pepper pinch ground - 1/2 teaspoon celery seed - 2 teaspoons chili powder - 1/2 cup water Directions 1. 2. 2.

Coat chicken breasts in this flour mixture. 3. In large skillet over medium heat melt butter and brown chicken on all sides. 4. Remove chicken breasts from skillet and drain in on paper towel. 5.

Then in same skillet combine water, brown sugar, tomatoes, Worcestershire sauce and vinegar. 6. Season with mustard, chili powder, salt, celery seed, hot pepper sauce and garlic. 7. Bring all to a boil, reduce heat and put back chicken breasts to skillet. 8.

Cover and simmering slowly for 40 minutes or until chicken is no longer pink and juice run clear. Candied Chicken Breasts Ingredients for 10 servings: - 10 boneless and skinless chicken breast halves - 1 tablespoon dried oregano - 1/4 cup grated onion - 1/2 cup ketchup - 2 teaspoons ground black pepper - 2 cups bread crumbs - 2 teaspoons salt - 1 tablespoon Worcestershire sauce - 1 tablespoon vegetable oil - 10 pineapple rings - 2 tablespoons flour - 1/2 teaspoon salt - 1 tablespoon soy sauce - 1/4 cup prepared mustard - 1 1/2 cups brown sugar - 3/4 cup water Directions 1. Wash-out chicken breasts and then pat dry it. 2. Mix flour, oregano, bread crumbs and 2 teaspoons pepper and salt in shallow bowl. 3.

Heat oil over medium high heat in large skillet, roll in chicken in bread crumb mixture and brown it, about 5 minutes in skillet in skillet on each side. 4. Layer chicken in two greased baking dishes. 5. Preheat oven to 175 C - 350 F. 6.

In large pot over low heat combine mustard, ketchup, brown sugar, soy sauce, onion, Worcestershire sauce, water and 1/2 teaspoon salt. 7. Pour over chicken and cover dishes with aluminum foil. 8. Bake it for 1 hour in preheated oven or if you want to wait until chicken in so no longer pink. 9.

Put pineapple ring at each piece and serve. Smothered Chicken Breasts Ingredients for 4 servings: - 4 boneless and skinless chicken breast halves - 1/4 cup brown sugar - 1 tablespoon vegetable oil - 1/2 cup shredded Colby-Monterey Jack cheese - 1/4 teaspoon salt - 1 sliced onion - 1/4 teaspoon lemon pepper seasoning - 8 strips bacon Directions 1. Use lemon pepper and salt and sprinkle chicken with it. 2. Heat oil over medium high heat in large skillet, cook chicken breasts in hot oil 13-15 minutes, until no longer pink in the center. 3.

Use instant-read thermometer and read at least 165 F - 74 C. Remove it and keep it warm. 4. Put bacon in large pan and cook over medium high heat 5. Place bacon in large skillet and cook over medium-high heat, turning it and waiting to browned, 8-10 minutes. 6.

Use paper towels to drain bacon and reserve 2 tablespoons drippings. 7. Cook brown sugar and onion in that drippings until onion is golden. 8. On chicken breasts place two bacon strips and top it with onions and sprinkle it with Colby-Monterey Jack cheese. Basic Broiled Chicken Breasts Ingredients for 4 servings: - 4 bone-in chicken breast halves with skin - 2 teaspoons kosher salt - 3 tablespoons extra virgin olive oil - 1 teaspoon freshly ground black pepper Directions 1.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. 2. Each chicken breast grease with olive oil and both sides season with black pepper and salt. 3. On a broiling pan place chicken breasts with skin side down. 4.

After 10 minutes flip skin side up. 5. Then continue broiling breasts until no longer pink at the bone, about 10 minutes. 6. Use instant-read thermometer and read at least 165 F - 74 C on the bone. 7.

Remove from pan, rest it for 5 minutes before serving. Chicken Breasts Stuffed With Spinach Ingredients for 4 servings: - 4 boneless and skinless chicken breasts - 2 cloves chopped garlic - 1 (10 ounce) package frozen chopped, thawed and drained spinach - 1/2 cup crumbled feta cheese - 4 slices bacon - 1/2 cup mayonnaise Directions 1. Preheat oven to 375 F - 190 C. 2. Mix mayonnaise, garlic, spinach and feta cheese in medium bowl until well blended and set it aside. 3.

In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside. 4. Carefully slice chicken breasts. 5. 6. 6.

Place it in shallow dish and cover. 7. Bake it in oven for 1 hour or until chicken is no longer pink. 8. Use instant-read thermometer and read at least 165 F - 74 C. Baked Split Chicken Breast Ingredients for 2 servings: - 2 large bone-in chicken breast halves with skin - 1/4 teaspoon dried basil - 1/2 teaspoon cracked black pepper - 1/4 cup virgin olive oil - 1/2 teaspoon sea salt - 1/4 teaspoon dried rosemary - 1/2 teaspoon minced garlic Directions 1.

Use olive oil and grease chicken breasts with it and then sprinkle chicken with garlic, salt, rosemary, basil and black pepper. 2. Arrange chicken in large dish and refrigerate at least one hour. 3. Preheat oven to 375 F - 190 C. 4.

Bake meat in preheated oven until no longer pink at bone, up to one hour. 5. Use instant-read thermometer and read at least 165 F - 74 C on thickest part of meat. Italian Stuffed Chicken Breast Ingredients for 4 servings: - 4 skinless and boneless chicken breasts - 1 teaspoon dried oregano - 1 1/2 cups shredded Italian cheese blend - 1/2 cup grated Parmesan cheese - 1/4 cup shredded Italian cheese blend - 1 clove chopped garlic - 1/2 cup Italian-seasoned bread crumbs - 1 teaspoon dried basil - 1 cup spaghetti sauce - 1 well beaten egg Directions 1. Preheat oven to 350 F - 175 C. 2.

In a bowl combine garlic, oregano, basil and 1 1/2 cup Italian cheese blend. 3. In a separate bowl combine bread crumbs and Parmesan cheese. 4. Each chicken breast cut at one side through the middle to one-half inc to other side. 5.

Open both sides and spread them like open book. 6. Pound chicken lightly to flatten and then fill each chicken breast with Italian cheese mixture and close it like a book. 7. Outside of each chicken piece coat with egg and press brad crumb mixture over egg to each side. 8.

Arrange breast pieces in baking dish, use some with proper size. 9. Bake it in preheated oven about 45 minutes, until chicken is no longer pink in center. 10. Use instant-read thermometer and read at least 165 F - 74 C in center. 11.