good morning all
I have never been a big fan of chicken breasts, I prefer boneless, skinless thighs. But, in fine tuning my eating habits I need to give breasts a try again.

I am terrible at doing them on the grill, I always dry them out. So, I need some suggestions for baked or CP recipes. I already know to do the bbq sauce, salsa or some kind of asian sauce in the crock pot. I also prefer to have lower sodium and non cream based sauces.

Any ideas? Thanks!

If you buy thin sliced, you can get them cooked faster and they don't dry out. I cook mine on the stove top with a little olive oil, garlic and motreal chicken seasoning. The thin sliced breasts only take 10 minutes to cook.

Super Easy and Weight Watcher's Friendly:

Spray non-stick cooking spray in a pan, add chopped garlic, chicken, and some soy sauce and balsamic vinegar.

My entire family enjoys it cooked this way. We slice it up on top of salad, in stir fry, served with a side dish, or in a simple sandwich.

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Attaining financial freedom is like eating an elephant . . . it takes one bite at a time.

you can make chicken cacciatore and serve it over pasta!

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Take your chicken breasts & coat them in regular or light italian salad dressing (I put them in a zip bag, splash some dressing in & shake it up). In a large plate, pour some breadcrumbs (I get italian breadcrumbs) along w/ some lipton onion soup mix, italian seasoning, dried parsley if you have it, and grated parmesan or romano cheese. It will be mostly breadcrumbs but just sprinkle the rest in as you like & mix it up. Dip each chicken breast into the crumb mixture and put in a baking pan (I use glass pyrex ones, sprayed w/ PAM). Coat each breast on both sides w/ the mix (so the amount of mix you make depends on how many breast you are doing). Bake at 350 for 45 minutes. Oven Parmesan chicken.
Variations: top w/ artichoke hearts or strips of roasted red pepper. I make it as my company dish w/ rice pilaf and broccoli as it always comes out right.

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Maybe pound them a bit (put them in a freezer bag first and squeeze out all the air). Do them one at a time and thin them out to the same thickness. They grill up fast or you can even dust them lightly with seasoned flour and saute them in a little olive oil. Or alternatively, you could dust them with flour, dip them in an egg wash and then dust them with bread crumbs of your choice and saute them in oil. Quick and easy.

I don't really cook "in" sauces of any type unless it's something like chicken stew, chicken caccitore etc

I bake chicken breasts but I only use ones that are on the bone with the skin on for flavor...just pull the skin off to eat. Something about a boneless skinless breast in the oven just turns me off and I have no desire to eat it.

We rinse the chicken breast, then coat with corn flake crumbs. Put into a sprayed 9x13 pan and bake. Very yummy!

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Life may not be the party we hoped for, but while we are here we might as well dance!

I marinate mine overnight in italian dressing and then bake at 350 for 20-25 minutes. They always come out so tender and have great flavor!

We pound them out with our meat mallet (haha I love calling it that), marinade them overnight in Italian dressing, then grill or broil them, top with thinly sliced swiss cheese and a slice of red onion, and broil until onion and cheese are cooked/melted (also good to saute onions in a pan!) Then mix some light mayo with dijon mustard and spread over a toasted bun (onion buns are good, but expensive, the regular ones are great, too!). They're good with a little shredded lettuce or tomato on there too.

Also, for an easy, quick pot pie - boil chicken breasts with onion and salt/pepper, drain, cool, and shred. Mix with chicken gravy and pour into a pie crust, and top with other piece of crust. We don't like the mixed veggies in our pot pies, so this way, we can eat whichever ones we feel like eating, and I think it's easier.

With summer coming I hope you keep trying at the grill.Dh makes them so I am not the grilling person but he said about 7 minutes on each side for the boneless,skinless kind.He said same for the thighs too.We do not marinate them.I only like lawry's,garlic and pepper on the grill that way we make extra ones and I add them on salads the next day and if I have 1 or 2 left I will dice it up and put it with a package of alfredo noodles and top it with a little steamed broccoli and have three meals out of DH grilling one time

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*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 9~
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~Month~Budget~Spent~
February~400.00~380.35(under 19.65)
March~400.00~419.65(over 19.65)
April~400.00~395.94(under 4.06)
May~400.00~391.53(under 8.47)
June~375.00~373.13(under 1.87)
July~375.00~365.62(under 9.38)
August~365.00~363.24(under 1.76)
September~355.00~292.74(under 62.26)
October~345.00~345.00(even)
November~350.00~352.81(over 2.81)
December~340.00