The chicken breast is one of the most versatile pieces of meat available today. You can use it all over the place in a variety of recipes. One of my favorite cookbooks is called 365 Chicken Recipes.
I like to cut semi-frozen boneless chicken breasts into chunks, then cook them in olive oil. Depending on what I’m making, I may season them with Season-All salt. If I do that, I may eat them plain with a side of rice or vegetables.
I also like to cook chicken breast chunks, then add them to Pasta-Roni’s Fettuccine Alfredo with broccoli florets and fresh-from-the-garden tomatoes and onions. Actually, chicken and fresh or frozen vegetables can work with any of the Pasta-Roni pastas. Add them in “Step 2” of the box directions.
There are also a variety of Chicken Helper boxes available, for those who like the Hamburger Helper dishes, but don’t want red meat.
This summer I started marinating my own chicken breasts before cooking them on my gas grill. I like to use a homemade marinade of horseradish mustard with a little water to thin, or a mixture of regular mustard and honey mixed to taste. Poke holes in the chicken breast, and coat it with the mixture. Let it set for several minutes on each side before cooking it on the grill. Then, brush more on as you grill it.
Because it can be inconvenient to grill during the winter months, I have found that placing the chicken under the broiler also works. At least 20 minutes under a high broiler will work. In the event that the chicken starts to burn, then finish cooking the chicken at least at 400 degrees until it is cooked through.
Cook up some cut-up chicken breast pieces, then mix them with some pinto beans and cooked rice. If desired, add some salsa and/or cheese or Velveeta.
Cut the chicken into very fine pieces and add it to Macaroni-and-Cheese, with your favorite vegetables.
Make a stir-fry dish. Cut up chicken and cook it in a wok or skillet in some olive oil and any desired seasonings. When the chicken is pretty much cooked through, add any favorite vegetables. Serve over cooked rice. Add a favorite dressing, such as soy sauce or Italian.
Place chicken breasts with a jar of salsa in a slow cooker. Turn it on while you are at work and come home to Salsa Chicken.
Shred or finely cut the chicken breast. After cooking, use it in your nachos or tacos.
Cook a chicken breast, whole, in a frying pan, either in a little bit of olive oil with some seasoning, or boil it in water. Serve it on a toasted bun with lettuce, mayo, and tomato, or any other sandwich toppings you may prefer.
Make a version of Chicken Marsala. Take a chicken breast and brown it in some olive oil. When it is cooked through, add some sliced mushrooms, sliced green onions, and any red wine. Serve it plain with your favorite side or over hot cooked noodles.
Cook one pound of chicken chunks. Add 16 oz. container of sour cream, one pound of sliced mushrooms, several chopped scallions or onions, 1/2 to 1 cup chicken broth, and a little flour or cornstarch to thicken the sauce. Cook through, then serve over hot noodles.
Cook chicken chunks, then stir in a can of mandarin oranges, sliced red grapes, and a few raisins. You can also use pineapple chunks.
Cook chicken breast pieces. When they have cooled, mix them with apples, grapes, celery, a little mayonnaise or Miracle Whip, a little whipped cream or Cool Whip, marshamallows, fruit cocktail. and raisins, for a Chicken “Waldorf” Salad.
Experiment and have fun!