10 Quick and Tasty Chicken Breast Recipes

Flame-Kissed Flavor: 30 Grilled Chicken Recipes

Campbell's® Easy Chicken and Cheese Enchiladas

Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
• 1/2 cup sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken (you can substitute two cans of chicken, drained)
• 1/2 cup shredded Monterey Jack cheese
• 6 flour tortillas (6"), warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Directions

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Footnotes

• Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture 
  before filling the tortillas.

Chili's chicken enchilada soup

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Grilled Chicken With Creamy Caper Sauce

Grilled Chicken W/Creamy Caper Sauce by Sandra Lee

Ingredients

Makes: 4 servings
Cook: 12 minutes
•4 chicken boneless skinless chicken breasts “Thin- Sliced”
•2 teaspoons lemon pepper seasoning
•3 tablespoons olive oil
•1 tablespoon chopped garlic
•2 tablespoons capers
•1 cup chicken stock
•1 tablespoon Dijon mustard
•2 tablespoon sour cream
•2 tablespoons fresh parsley

Directions
1.Heat a grill pan or outdoor grill over medium heat over high medium heat. Brush the grate of the grill with canola oil just before you put the chicken on. Season the chicken with lemon pepper and place on grill. Grill 5 to 6 minutes preside.
2.Heat olive oil in a medium skillet over medium heat. Add shallot and garlic and sauté for 3 minutes. Add white wine and capers and reduce by half. Whisk in mustard, and parsley. Taste and season with salt and pepper if need. Let simmer for 1 minute. Remove from heat and whisk in sour cream. Serve over grilled chicken
3.Place the grilled chicken on a platter and pour over sauce.
http://www.sandralee.com/recipes/grilled-chicken-with-creamy-caper-sauce/348

Bacon Wrapped Chicken with Blue Cheese and Pecans

Ingredients

4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Special equipment: toothpicks

Directions
Heat the oven to 375 degrees F.
Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired

Tasty Chicken Tacos

Quick-to-make tacos are hard to beat for a weeknight dinner. This easy and flavorful Mexican recipe for chicken tacos offers a wholesome alternative to the packaged taco seasoning you find at the store.

Ingredients
1 tablespoon vegetable oil
1/2 cup minced onion
2 garlic cloves, minced
1 serrano chili, minced
1/2 cup tomato sauce
1 teaspoon cumin
1/2 teaspoon salt
3 1/2 cups shredded, cooked chicken
12 flour tortillas
Instructions
Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and sauté until the onion has softened, about 6 minutes.
Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken and cook until heated through, about 2 minutes.
Taste, and adjust the seasoning if necessary. Serve in tortillas with toppings of your choice. Makes about 3 1/2 cups.

Chicken Fajita Chili

Chicken Fajita Chili

Combine the ingredients in your slow cooker before you head out the door to run errands. Dinner will be ready when you return.

Servings: 6 (about 1-1/2 cups each) servings

2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

1 tablespoon chili powder

1 teaspoon fajita seasoning

1/2 teaspoon ground cumin

2 cloves garlic, minced

Nonstick cooking spray

2 14-1/2-ounce cans no-salt-added diced tomatoes

1 16-ounce package frozen pepper (yellow, green, and red) and onion stir-fry vegetables

1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons light dairy sour cream (optional)

3 tablespoons shredded reduced-fat cheddar cheese (optional)

3 tablespoons purchased guacamole (optional)

Directions

1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally. 2. Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. 3. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.

Nutrition Facts

Calories 261, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 88 mg, Sodium 294 mg, Carbohydrate 22 g, Total Sugar 7 g, Fiber 7 g, Protein 41 g. Daily

Crockpot White Chili

Thank you Laura R.!

Crockpot White Chili
Serves 8
2-4 cups cooked chicken, chopped up
2 onions, chopped
2 1/2 cups chicken broth, canned or homemade
1 7 ounce can green chilies, chopped
1 (12-15 oz.) can tomatillos (or use 1 1/2 cups
green salsa)
2 teaspoon each: cumin and garlic powder
1 teaspoon oregano
3 cups white beans, cooked or canned
1/4 bunch cilantro, chopped--optional
1 pound low-fat jack cheese, grated
Throw everything in your Crockpot, except the cilantro and cheese. Cook on high for about 3 hours or so, if you want it to cook all day, put it on low—just make sure your Crockpot is filled up—if you have a big one, you may need to double the recipe.

Serve in nice big bowls, sprinkle with cilantro if you like, and some grated cheese.
SERVING SUGGESTIONS: A big green salad and some cornbread.

Mexican Turkey or Chicken Roll-Ups Recipe

Ingredients

2-1/2 cups cubed cooked turkey or chicken
1-1/2 cups (12 ounces) sour cream, divided
3 teaspoons taco seasoning, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, divided
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 small onion, chopped
1/2 cup salsa
1/4 cup sliced ripe olives
10 flour tortillas (6 inches)

Shredded lettuce
Chopped tomatoes
Additional salsa, optional
Directions
In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half of the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13-in. x 9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa if desired. Yield: 5 servings.

Chicken Parisienne-Crock Pot

Chicken Parisienne
1-2 lbs chicken
2 cans cream of chicken soup
1 can white cooking wine
1 can mushrooms (or fresh)

Cook on low all day. 30 minutes before serving add 1 cup of sour cream mixed with 1/4 cup flour. Stir and heat for 30 minutes. Serve over egg noodles or rice. 6 pts per serving if you do Weight Watchers.

Chicken Cacciatore- Crockpot

Chicken Cacciatore
1-2 lbs chicken breasts
1 large can tomatoes - chopped or not
1 T flour
3 T cooking wine
1/8 tsp oregano
1 sliced onion
1-2 cloves garlic
1 1/2 tsp salt

Parmesan to taste
Layer in your crockpot and cook on low 6-8 hrs. I put my chicken in frozen and it does great. It falls apart by the end of the day. Serve over pasta.

September 18, 2009 1:12 PM

Sweet n Sour Chicken over Rice:

Kipplyn added:

This one is from "Fix-It and Forget It, Lightly"

Sweet n Sour Chicken over Rice:

1 lb baby carrots

1 med onion cut into wedges

6 boneless skinless chicken breast halves

20 ox can unsweetened pineapple chunks

1/3 cup brown sugar

1 tbsp soy sauce

2 tsp chicken bouillon granules

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp garlic powder

3 TBSP cornstarch

1/4 cup water 3 cups cooked rice

1.Layer carrots and onion in slow cooker, top with chicken

2.Drain pineapple (reserving juice) place chunks over chicken

3. Mix together pineapple juice, brown sugar, soy sauce, bouillon, salt, ginger, and garlic. pour over top.

4. Cook on low 6-7 hours

5. Combine water and cornstarch, gradually stir into cooker

6. Cook 30 more minutes

7. Serve over rice

September 18, 2009 12:28 PM