Boneless Chicken Breast Recipes Healthy

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Steps:

• Preheat the oven to 300 degrees F.
• Cover the chicken with plastic wrap or place in a large resealable bag. Pound the chicken to an even thickness with a meat mallet or the bottom of a heavy skillet. Sprinkle the chicken liberally with salt and pepper.
• Heat a medium skillet with a lid over medium-high heat. Add the oil and swirl to coat the skillet. Place the chicken in the skillet and cook for 1 minute without moving. Flip and cook for another minute. Add the chicken stock, cover with the lid and transfer to the oven. Cook, covered, for 8 minutes.
• Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve.

Steps:

• Preheat oven to 350 degrees.
• Rinse, and pat chicken breasts dry. Spray small, shallow baking dish with cooking spray. Sprinkle chicken with onion powder, garlic salt, and pepper. Place in baking dish. Add chicken broth to dish.
• Bake 20 minutes or until no longer pink.

Steps:

• Melt margarine in small pan, add onion and celery and saute lightly.
• Add margarine mixture to stuffing mix and stir.
• Add enough bouillion to make a moist mixture, blending well.
• Trim chicken piece of fat and season with salt and pepper.
• Place cut side up on flat surface and cover with stuffing mix.
• Place on low rack in baking pan and cook at 350 degrees for about 40 minutes.
• Baste occasionally with remaining bouillion.

Steps:

• Preheat oven to 400°F, & spray a 13x9-inch baking dish with cooking spray.
• Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
• In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worcestershire sauce & mix well.
• Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
• Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
• Bake an additional 15 minutes.
• In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
• Bake an additional 30 minutes.

Steps:

• Dip chicken in flour; brown in butter.
• Arrange in a butter 13x9x2-inch baking dish.
• Top each with 1 slice prosciutto ham and 1/2 slice cheese.
• Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.
• Bring to a boil and cook 10 minutes.
• Stir into hot mixture 1 T flour and a small amount of sherry.
• Stir in remaining sherry and cream; season with salt and pepper.
• Pour sauce over chicken.
• Bake in a 375° oven for 20 minutes.

Steps:

• Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
• Dip both sides of the chicken breasts in the mixture of spices, coating well.
• Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
• Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
• To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
• For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
• Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

Steps:

• Heat oven to 425ºF.
• Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
• Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
• Bake 30 min. or until chicken is done (165ºF).