Basic Chicken Breasts W 4 Variation Toppers Recipes

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JUICY OVEN BAKED CHICKEN BREAST



Juicy Oven Baked Chicken Breast image

Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake Chicken Breast in the Oven.

Provided by Natalya Drozhzhin

Categories     Easy

Time 25m

Number Of Ingredients 5

2 lb chicken breast ((about 4-6 pieces))
1 tsp paprika
1 tbsp garlic parsley salt
1 tbsp black pepper
2 tbsp oil (olive or avocado)

Steps:

  • Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
  • Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
  • Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

Nutrition Facts : Calories 217 kcal, Carbohydrate 1 g, Protein 32 g, Fat 9 g, SaturatedFat 2 g, TransFat 0.02 g, Cholesterol 97 mg, Sodium 176 mg, Fiber 0.4 g, Sugar 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving

BASIC CHICKEN BREASTS W/ 4 VARIATION TOPPERS



Basic Chicken Breasts W/ 4 Variation Toppers image

Don't know where I found this one... but I love the idea of changing it up with just a few different ingredients-- besides it inspires you to think of even more ways to try it!

Provided by Renee Redman

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 24

4 boneless skinless chicken breasts
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 tablespoon butter
3/4 cup red onion, sliced
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon capers
1 tablespoon butter
2 cups fresh mushrooms
1/3 cup chicken broth
1/2 cup dry white wine
1/2 teaspoon rosemary
6 ounces pineapple chunks in juice
1/2 cup apricot preserves
1 jalapeno, chopped
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
1 (8 ounce) can Italian-style diced tomatoes
1 (4 ounce) can artichoke hearts, quartered
1/4 cup balsamic vinegar
1/2 cup mozzarella cheese, shredded

Steps:

  • Mix flour, salt & pepper in large baggie. Add chicken and shake to coat.
  • Heat oil in skillet- cook chicken 8 minutes turning once and remove the chicken from the skillet. Then using same skillet make one of the variations of toppers.
  • For Mustard-Caper Topper: Saute the red onion in butter. Add the chicken broth, dijon mustard and capers. Cook for 4 minutes. Spoon over chicken.
  • For Mushroom-Wine Topper: Saute mushrooms in butter. Add wine, chicken broth and rosemary. Simmer for 4 minutes. Spoon over chicken.
  • For Carribean Topper: Heat pineapple and apricot preserves with jalepeno. Cook 4 minutes, remove from heat and add lime juice and cilantro. Spoon over chicken.
  • For Tomato- Artichoke Topper: Heat tomatoes, artichokes and balsalmic vinegar. Cook 4 minutes. Spoon over chicken and sprinkle with mozzerella cheese.

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