I want something different.

I got some boneless chicken breasts out for dinner, but rather than just slathering barbecue sause on it, or sautee-ing it, I want to do something different.

But I have writer's block... or cooker's block to be more accurate. Anyone have any ideas what to do with it? Something that pops.



Me, I'll eat just about anything as long as it comes on some kind of plate. But my audience is pretty picky. And by "pretty picky" I mean "extremely frickin' picky". (including Mrs Toxick, although she'll at least try new things.)

PM kjo

Make Buffalo style chicken! Cut slits in the breasts, fill with bleu cheese crumbles. Use toothpicks to seal shut. Saute in a little melted butter or oil until brown on both sides. Then, stick the whole pan in the oven until the breasts are fully cooked. Make a sauce with some Frank's (or some other) Hot Sauce, a little melted butter, and a little vinegar (you can probably leave that out if you want). Drizzle the chicken with the sauce and enjoy. :yum:


D also makes Chicken Peregord (don't think that's how it's spelled). I can't remember the directions exactly, but I think you just saute a bunch of mushrooms in a good bit of melted butter until they're fully cooked. I think you then make a sauce out of that...I guess just add some flour to thicken. It's really good.

1. preheat oven to 375
2. take a baking dish and line with foil (for easy cleanup later)
3. place a layer of uncooked rice on the bottom - just to cover the bottom of the dish
4. place your chicken breasts on top of the rice.
5. open a can of cream of mushroom soup (or cream of celery or cream of chicken) spoon it over the chicken breasts and if there is extra drop into the rice.
6. Open a packet of lipton's onion soup mix and srinkle all over everything
7. fill your baking dish half way up the side with water
8. cover with tin foil
9. bake for 45minutes plus - depending on how thick your chicken is

1. preheat oven to 375
2. take a baking dish and line with foil (for easy cleanup later)
3. place a layer of uncooked rice on the bottom - just to cover the bottom of the dish
4. place your chicken breasts on top of the rice.
5. open a can of cream of mushroom soup (or cream of celery or cream of chicken) spoon it over the chicken breasts and if there is extra drop into the rice.
6. Open a packet of lipton's onion soup mix and srinkle all over everything
7. fill your baking dish half way up the side with water
8. cover with tin foil
9. bake for 45minutes plus - depending on how thick your chicken is

:yum: that sounds good!

This stuff is sooo good!! :yum:

Anna Nicole's Chicken Parmesan

1 stick of butter melted
4 cloves of garlic chopped

4 slices of bread
4 ounces of grated parmesan
1 cup of shredded parmesan
1/2 flour
1/4 tsp salt
1/2 tsp pepper

6 skinless boneless chicken breast

Place bread, both parmesan cheese's, flour, salt & pepper in a food processor and pulse until it forms fine crumbs. Dip chicken breast in melted butter and garlic mixture then into bread crumb mixture. Place on a baking sheet and drizzle any leftover butter mixture on top. Bake @ 375 for 35 minutes or until golden brown. You can top w/ spagetti sauce and serve w/ pasta if you like

Put whatever seasoning or marinade you want on it and GRILL it :yay:

:yum: that sounds good!

It's my "I don't want to cook dinner" recipe. The rice always turns out great.

I just tried a new recipe the other night - which is actually an old recipe, but it made the best moist chicken ever.

1. preheat oven again to 375
2. in a bowl mix half a cup of mayo and 1/4 a cup of grated paremsean (sp) cheese)
3. take the chicken breasts and coat liberally each side with the mayo mixture
4. Sprinkle italian bread crumbs (but I actually used panko) on top
5. place on a broiler rack and bake for 30 plus minutes depending on the thickness of the chicken. I have a stockpile of really thick chicken breasts and they tend to take right at an hour to bake. Stuff off the shelf from the grocery store will probably take 30-45 minutes.

Excellent ideas so far!


The kids wouldn't eat the buffalo style if I stuffed it in their mouths and duct-taped them shut, but I could eat that all day, it sounds like.

I eat a lot of chicken. :ohwell:

My other easy no fail one is

1. Salt and pepper chicken
2. place a large frying pan (that has a lid) on the stove to heat up. -melt a generous dollop of butter (or butter sub) or oil and
3. fry up some sliced onions until translucent (optional)
4. and then fry the chicken on med high just long enough to get a golden color to them. Turn the stove to medium to medium low and add -
5. A cup of white wine and a cup of chicken stock.
6. then add veggies of your choice - Depends on my mood and my fridge as to what I add. mushrooms, capers, celery, etc.
7. cover and then start a pot of noodles - egg noodles, linguini, whatever.
8. Buy the time your noodles are done and drained, your chicken should be fully cooked and the liquid reduced down. The alcohol does cook out, so unfortunately no drunk children.
9. Place noodles on the plate with the chicken on top and veggies/sauce spooned on top.

No matter how you cook it, make sure you tenderize it first because you can't go wrong if you beat your meat

You could make oven fried chicken
roll it in egg and then corn flakes and bake. It's yummy and stays really crispy.

There is stuffed Chicken breast
You can either stuff it with spinach and cheese or you can stuff it with apples and cream cheese :drool:

BOIL it...

BOIL it...

:barf: At least bake it with some seasonings

You could make it like my ex did.... vegetable oil in a pan and fry it whole, then dump it on your plate.

I don't have much of a taste for chicken breasts anymore.... :ohwell:

BOIL it...

Oh dear god :rolleyes:


:yum: GRILL IT, GRILL IT, GRILL IT :yum:

You could make oven fried chicken
roll it in egg and then corn flakes and bake. It's yummy and stays really crispy.

Do the same thing but instead of corn flakes get a can of those French's onion rings (Regular or cheddar)....Crush them up in a zip lock bag and put the chicken in and coat it well and bake it....Tasty

Do the same thing but instead of corn flakes get a can of those French's onion rings (Regular or cheddar)....Crush them up in a zip lock bag and put the chicken in and coat it well and bake it....Tasty

I have done that and it is good. I eat a lot of chicken. Someone told me to try it with Salt and Vinegar chips but havent done that one yet. I am making blackened Chicken Salad for dinner tonight.

Do the same thing but instead of corn flakes get a can of those French's onion rings (Regular or cheddar)....Crush them up in a zip lock bag and put the chicken in and coat it well and bake it....Tasty

Or use cheez-its

Do the same thing but instead of corn flakes get a can of those French's onion rings (Regular or cheddar)....Crush them up in a zip lock bag and put the chicken in and coat it well and bake it....Tasty

In the salad seasoning isle, they now sell onion crisps as a salad topping, but they have different flavors. Great on salads and in chili, bet they'd be good as a coating too.

Or use cheez-its

I can see a whole Cheez-its cook book!:killingme

In the salad seasoning isle, they now sell onion crisps as a salad topping, but they have different flavors. Great on salads and in chili, bet they'd be good as a coating too.

Lot of good ideas, but if you just nuke it for 20 minutes and throw it on their plates they will learn how to cook on their own.

I can see a whole Cheez-its cook book!:killingme



Lot of good ideas, but if you just nuke it for 20 minutes and throw it on their plates they will learn how to cook on their own.

:lmao: BOING-BOING-BOING as it bounces off the plate and onto the floor....
Check out my earlier post on pan frying it.... not a lot different end result!

pound chicken breasts until flattened (if they're the large, thick ones, cut in half)
grate the peel from one large lemon & put it into a gallon size ziploc bag.
juice the lemon and put the juice into the ziploc
add some olive oil (approximately 1/4 cup -- I just eyeball it) to the ziploc
add fresh ground black pepper to the ziploc
toss the pounded chicken breasts iinto the ziploc, seal it well, and smoosh it all around until the chicken is covered with the marinade.
Let the bag sit on the counter for 15 minutes or so while you get the grill pan ready (or heat the pasta water, etc.)
grill the chicken until doneI use a George Foreman grill for this. If using a small grill, keep chicken warm on a plate covered with foil while you're waiting for the rest to cook. I usually have this with a pasta dish (penne, ricotta, parmesan, peas, fresh parsley, fresh basil & grape tomatoes).

Most of the family will eat this without complaining -- a rarity in my house! If there are any leftovers, they're gone the next day!

(adapted versions of Food network recipes -- don't quite remember whose)

You could make oven fried chicken
roll it in egg and then corn flakes and bake. It's yummy and stays really crispy.

There is stuffed Chicken breast
You can either stuff it with spinach and cheese or you can stuff it with apples and cream cheese :drool:

I made spinach/herb cheese stuffed chicken the other night and it was delicious. You pound the chicken breasts until thin. Place several fresh spinach leaves all over the chicken. Spread an herb cheese all over the spinach. The kind I used was garlic herb pub cheese, available right at the grocery store. It was soft and came in a little tub. Roll and secure with toothpicks. Dip in melted butter and then coat with a mixture of cornflake crumbs (they sell boxes of crumbs instead of having to crush them yourself), parsley flakes and paprika. I cooked mine in the microwave because the recipe was from a microwave cookbook, but I'm sure you could also bake in the oven. Even cooking in the microwave, the outside was crispy.

I made spinach/herb cheese stuffed chicken the other night and it was delicious. You pound the chicken breasts until thin. Place several fresh spinach leaves all over the chicken. Spread an herb cheese all over the spinach. The kind I used was garlic herb pub cheese, available right at the grocery store. It was soft and came in a little tub. Roll and secure with toothpicks. Dip in melted butter and then coat with a mixture of cornflake crumbs (they sell boxes of crumbs instead of having to crush them yourself), parsley flakes and paprika. I cooked mine in the microwave because the recipe was from a microwave cookbook, but I'm sure you could also bake in the oven. Even cooking in the microwave, the outside was crispy.

I have heard of people doing that but have not brought myself to do that. I am actually making stuffed chicken tonight but am putting mushrooms, fresh spinach, fresh mozzarella and for mine and DB's I was thinking of adding pepperjack cheese. Going to spray with Pam and roll in Italian breadcrumbs and then BAKE :lol:

I have heard of people doing that but have not brought myself to do that. I am actually making stuffed chicken tonight but am putting mushrooms, fresh spinach, fresh mozzarella and for mine and DB's I was thinking of adding pepperjack cheese. Going to spray with Pam and roll in Italian breadcrumbs and then BAKE :lol:

The recipe was from a tupperware cookbook that uses the microwave stacker cooking set. You can make 3 different items in the microwave at once using the set. I don't use it often, but it's pretty cool. The cookbook is cut into 3 sections and you can mix and match the 3 items you want to make. I made lemon pepper orzo in the bottom and the chicken in the middle. I didn't cook anything in the top section. Most of the recipes for that section are desserts.