Some of the best chicken dishes have some of the simplest methods of recipe preparation. It’s just a matter of remembering the fact that flavor can be lost in the mixture of overly-potent ingredients. Just because something’s simple doesn’t mean it’s bland. You’ll realize that once you’ve prepared at least one of the following dishes:
1.) Chicken Piccata (2 boneless chicken breasts, 1/4 cup of olive oil or 1 tbsp. of butter, 1/2 a lemon, 1/4 cup of diced mushrooms, and 2 cups of flour or bread crumbs, depending on preference)
First you’ll need to prepare two large boneless breasts, cleaning and cutting them to meet your needs. Next, you need to prepare your coating. Thoughts on coating for the chicken will vary from recipe to recipe, with some calling for flour while others call for bread crumbs (a recommended, tasty alternative for these options could be finely crushed corn flakes). After the coating is prepared, make sure to cover both breasts completely before adding them to a frying pan set over medium heat. Be sure to thinly spread oil or butter (depending on preference) in the pan before adding the chicken.
After the chicken is added to the pan, lightly drizzle lemon juice over the breasts for flavor on both sides. After juice is added, fill space between chicken breasts with diced mushrooms, stirring to spread flavor and cook evenly. Cook for about fifteen minutes, until breasts are cooked through, then serve.
2.) Stuffed Chicken Breast (2 boneless chicken breasts, 1/2 cup of shredded sharp cheddar cheese, 6 sun-dried tomatoes, 1/2 cup of chopped spinach leaves, and 1 tbsp of butter)
First, after the chicken has been prepared, a 1 to 11/2 in. cut needs to be placed along the center of each breast. After the cut has been set, each breast needs to be opened just enough to allow for stuffing room. Take 1/4 cup of shredded spinach for each breast and spread evenly in the area of each cut. After the spinach has been spread, spread 1/4 cup of sharp cheddar cheese over it on either breast, and then evenly space three tomatoes to both breasts as well. Be sure to preheat your oven to 375 degrees for at least 10 minutes.
Be sure to thinly coat a baking pan with butter before adding the chicken to it. Close both breasts and turn them incision-side-down onto the pan. Bake the chicken for about thirty-five minutes, until done. Let it cool for a few minutes before serving.
3.) Oven-Steamed Chicken and Veggies (2 boneless chicken breasts, 1 cup of diced peppers, 1 tbsp. of minced onion, 1 tsp. minced garlic, 1 cup of spinach leaves, and 1 1/3 cups of light Italian dressing)
After the chicken is cleaned and prepared, the chicken breasts should be placed in a pan and coated with the light Italian dressing. Be sure to cover all of the chicken with the dressing to spread the flavor evenly, then evenly cover the breasts with the onions, garlic and peppers, finishing with the spinach on top. Preheat the oven to 350 degrees for 10 minutes, and cover the pan with tin foil. Remember to leave one corner of the pan uncovered, to allow steam room to escape. The moisture from the vegetables will actually assist in the steaming process. Bake for forty minutes, and serve after cooling.
Emily Watson is a professional blogger that provides food, cooking and recipe advice. She writes for Just a Pinch, an online cookbook where you can find crock pot recipes, a stuffed mushroom recipe, a hundred of other delicious and easy recipes.