Monday, April 07, 2008
Bake your chicken breasts
Boneless, skinless chicken breasts are simple to prepare in a variety of ways. And because they easily are stored in the freezer, they are an excellent choice for busy weeknight meals.
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Garlic Cheddar Chicken
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves
Preheat oven to 350 degrees. Melt the butter in a saucepan over low heat; add garlic and cook until tender, about 5 minutes. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the breadcrumb mixture. Arrange the coated chicken breasts in a 9x13-inch baking dish. Drizzle with any remaining butter and top with any remaining breadcrumb mixture. Bake until chicken is no longer pink and juices run clear, about 25 to 35 minutes. Makes 8 servings.
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Salsa Chicken
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream, optional
Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts; pour salsa over all. Bake until chicken is no longer pink and juices run clear, about 25 to 35 minutes. Sprinkle chicken evenly with cheese; continue baking until cheese is melted and bubbly, about 3 to 5 minutes. Top with sour cream before serving if desired. Makes 4 servings.
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Honey Mustard Grilled Chicken
1/3 cup Dijon-style mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat until chicken is no longer pink and juices run clear, about 18 to 20 minutes, turning occasionally. Baste occasionally with the reserved sauce during the last 10 minutes. Makes 4 servings.
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Pantry Pointers
The best way to thaw chicken breasts is in the refrigerator. Allow about five hours of thawing time per pound.
When using a meat thermometer to check chicken breasts for doneness, make sure the internal temperature reaches 170 degrees.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com