Chicken breast aside from being really healthy is a great piece of chicken meat that is so flexible because of the many ways that you can prepare them. They’re low in fat and are cooked quickly. One downside though is that because they have a low fat content, their moisture level is also low so that they can dry out fast as well. Below are some great chicken breast recipes that you can try out for yourself and prepare for your friends and family.
Chicken Breast Enchiladas
* 2 pounds skinless, boneless chicken breast meat – cut into chunks
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 1/4 cups sour cream
* 1/4 teaspoon chili powder
* 1 tablespoon butter
* 1 small onion, chopped
* 1 (4 ounce) can chopped green chilies, drained
* 1 (1.25 ounce) package mild taco seasoning mix
* 1 bunch green onions, chopped, divided
* 1 cup water
* 1 teaspoon lime juice
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 5 (12 inch) flour tortillas
* 3 cups Cheddar cheese, shredded, divided
* 1 (10 ounce) can enchilada sauce
* 1 (6 ounce) can sliced black olives
1. Place the chicken inside a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese on the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives atop the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Chicken breasts with lemon and tarragon sauce recipe
* 2 lemons
* 4 boneless chicken breasts, skin on
* 8 sprigs fresh tarragon
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon salt flakes
* 1 teaspoon mixed peppercorns, roughly ground
* 250ml soya cream
1. Preheat the oven to 200 degrees C/fan180 degrees C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 minutes.
2. Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.
3. Return the chicken back to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.
Chris is a food fanatic! You can check out his very popular Appetizer Recipes website where he shares some of his cold appetizer recipes and easy appetizer recipes.