Something not terribly complicated would be much appreciated for dinner tonight...

Thanks!

Yes, it's a Rachel Ray recipe, but it is quick and easy and tastes good. Marinate them for a few minutes in balsamic vinegar and steak seasoning. Pan fry in olive oil for a few mins on each side until cooked.

Butter and sage? Mix em up and smear. Bake at 350 til done.

Or a sticky stove top sauce. 1/2 cup of brown sugar, 3 table spoons oj, garlic, salt. I like to place the chicken on a bed of chopped onions and add about 1/4 cup of water and let them and the brown sugar caramelize. Yummy.

I do this one a lot. It takes 10 minutes to prepare and about 45 to cook.

One Dish Chicken & Rice Bake
http://tinyurl.com/6a82n9

Sashimi.

Barring that, marinate in olive oil, cracked black pepper, and rosemary or oregano for about an hour and then grill over medium heat for 3-6 minutes per side.

This is super easy and really good. We call it Cream Cheese Chicken:

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed

COAT chicken with flour in large zip-lock bag. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through. Remove chicken from skillet, reserving drippings in skillet.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.

RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through.

We top it with some quartered cherry tomatoes and fresh spinach. Yum!

braise them and make chicken salad.

If you have salsa and some cheddar cheese, put the chicken in a casserole dish, smother with the salsa and sprinkle with grated cheddar cheese. Bake at 375 for 45 minutes to 1 hour (if they are frozen one hour).

I serve it with refried beans and salsa and call it good and easy.

JTC - what is it with you and chicken sashimi? I looked it up and apparently people do eat the stuff (gag) - do you?

Oh my goodness, PBS - that sounds heavenly! I'll be trying that soon.

pound em flat, lightly coat them with flour, and fry them in olive oil and butter. Then make a piccata sauce with lemon juice and capers, and more butter.

I did this the other night. Deeeeelicious.

McCormick's Caribbean Jerk seasoning, Foreman Grill, slice and serve over Caesar salad.

Italian dressing makes a great marinade, then broil 10 min each side until it just satarts to blacken.

One of my favorites, and the kids love it too. And it's a lot easier than it looks when you serve it:

Easy Chicken Cordon-Bleu

Pound breasts thin (fillet if necessary)
Roll up deli ham and swiss in each one and place on cookie sheet
coat lightly with olive oil
sprinkle seasoned bread crumbs over them liberally
bake at 350 for about 30 minutes

mmm...

Parmesan crusted chicken courtesy of rachel ray. i make this all the time, (or i used to before i moved to a town in which it is IMPOSSIBLE to find fresh basil) and it is really good.

http://tinyurl.com/5uk6uv

i think i might bookmark this thread in my "food" folder. i ask myself this question all the time!!!

I was going to say the same as Alternadad, pound 'em, dredge 'em (lightly) and saute 'em and top 'em. Pounding them will make them cook faster, more evenly and will make those tough "discount" chix breast more tender.

Far a faster sauce use salsa and top with some sliced avocado.

I usually make a curry with my chicken, as Mr. S won't generally eat meat that isn't coated in some sort of sauce and served with rice. But curries are really easy, so there is that.

Or, marinate in plain yogurt, lemon or lime juice, oregano (fresh or dried), garlic, salt, and zatar seasoning if you have it for an hour or so. Then grill or bake and serve with pita, hummus, and veggies.

Or, rub with a jamaican jerk style rub (sugar, salt, black pepper, red pepper, thyme, allspice, and cloves) mixed with crushed garlic and lime. Marinate for an hour or so and grill or bake.

Or, mix finely chopped pecans with fresh breadcrumbs, salt, pepper, and cayenne. Pound the chicken thinnish, coat with flour, beaten egg, then ground pecans and breadcrumbs. Fry in a few tablespoons of oil until browned on each side and finish in the oven. Serve sliced over salad (or for the kids--with barbecue sauce, fresh veggies--carrots, broccoli, etc.--and dip).

ks, if I fly you to Houston, will you cook me dinner for like, a week?

I'll even do all the dishes!

Sure, it's the dishes that I mainly object to anyway. I love to cook.

So - what'd ya do with your boobs?

PBM -- Huh?

I was just wondering how she prepared the chicken breasts. Does kinda sound funny reading just that.

Saute in olive oil w/ canned diced tomatoes and quartered artichokes (jarred, canned or frozen, the last is the milderst flavor). Season w/ balsamic vinegar and minced garlic. Top with whatever white cheesee you have on hand (parm, mozz or goat, the last is my fave).

I guess her recipes must be good, but how can anyone stand Rachel Ray?!?! She makes my skin crawl!

chicken and noodles in stir fry with veg. Or thai green chicken curry. love it.

Our most recent chicken was panfried in small oil and butter, then taken out, to keep warm... add to pan a handful of almonds (well we used sunflower seeds, we had no almonds) and we also added a handful of dried cranberries... but that wasn't part of the official recipe. Then around 3/4 cup sweet wine, Moscato in our case, cos we get given heaps of it, but i refused to drink it, although it's fine for cooking. Once it's all simmered down a little, put the chicken back in the pan and swoosh around for a few minutes.

we served it with a bunch of roasted veg, like fennel, asparagus, brussel sprouts - toss with olive oil and balsamic vinegar, then roast for around 20 minutes, depending on your oven.

Chicken breasts are also fun to 'stuff' then bake. I like stuffing them with camembert and avocado, or say cream cheese and cranberry sauce. Bake uncovered for around half an hour, til they're juice runs clear when skewered. V. easy. and a nice way to use up bits of things, sour cream, risotto, leftover salsa or enchilada fillings... all that.

I pound it, cut into strips and salt and pepper it and throw on some poultry seasoning, and slice some red or vidalia onion, and throw it all in a hot pan (little olive oil in it) and brown the chicken and caramelize the onion (chicken might get doen first.) Take the chicken out, and deglaze the pan with a mixture of red wine vinegar and raspberry jam (maybe 2 TBSP jam and 1/4 cup vinegar to start) Cook that down, and add the chicken back to the pan. Delicious.

Wow! Thanks! I'll have to print out this thread and then I'll have chicken recipes for the next 20 days or so!

JTC's idea was the last before I needed to cook, so I kind of took a cross between his and DonnaKat's. I marinated the breasts in balsamic vinegar with olive oil, season salt, fresh cracked pepper, and thyme. Then fried them up. I served it with pasta (that I had cooked a couple of days before) coated in butter, cracked pepper, and season salt. I also cleaned the freezer out of partially used bags of frozen veggies. I added frozen corn and frozen okra to a can of diced tomatoes, added a little soy sauce and a teaspoon or two of hot sauce and simmered for 45 minutes or so. That was okay, not amazing, but different and good enough. The chicken turned out really well.