Chicken Breast Albuquerque Recipes

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SIMPLE BAKED CHICKEN BREASTS



Simple Baked Chicken Breasts image

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Steps:

  • Preheat convection oven to 400 degrees F (200 degrees C).
  • Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
  • Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

LOADED CHICKEN BREASTS FOR ONE



Loaded Chicken Breasts for One image

Classic baked potato fixings on chicken breasts make a high-protein, high-fat, low-carbohydrate meal for one. This is a fast dinner for busy weeknights. It cooks up in one pan so cleanup is easy.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 1

Number Of Ingredients 7

2 slices bacon
2 skinless chicken breasts
salt and ground black pepper to taste
½ cup shredded Cheddar cheese
1 cup baby spinach leaves
¼ cup sour cream
1 tablespoon thinly sliced chives

Steps:

  • Heat a nonstick skillet over medium heat. Cook bacon slices, turning occasionally, until crispy, about 10 minutes. Place on a plate to cool. Crumble with your fingers and set aside.
  • Cook chicken breasts in the bacon grease over medium heat until browned on one side, about 5 minutes. Flip over and cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt and pepper.
  • Arrange Cheddar cheese on top of each breast and let melt.
  • Arrange baby spinach on a serving plate. Place the chicken on top. Top with sour cream, crumbled bacon, and chives.

Nutrition Facts : Calories 716.6 calories, Carbohydrate 4.7 g, Cholesterol 238.7 mg, Fat 44.1 g, Fiber 0.7 g, Protein 72.5 g, SaturatedFat 23.5 g, Sodium 1092.9 mg, Sugar 0.6 g

CHICKEN BREAST ALBUQUERQUE



Chicken Breast Albuquerque image

This is a no-fail crowd please. I like a hominy salad to complete the southwestern theme. Strawberry daiquiris are a hit too.

Provided by Jeri Cockram @Jeri_Cockram

Categories     Vegetables

Number Of Ingredients 5

- olive or canola oil 1/2 cup, squeeze juice from 1/2 lemon
- spices: 1 teaspoon each cumin, garlic powder, paprika, 1/4 tsp cayenne
- 4 to 6 medium chicken breast
- salsa verde
- swiss cheese

Steps:

  • In a gallon zip lock bag mix oil and spices, add chicken breast, turning to coat. Hold at least 2 hours or overnight in refrigerator
  • On the grill, place chicken breast pocket side down, close off grill to "bake". Then turn the pocket side up until cooked through.
  • Spoon verde sauce into pockets of chicken breast, put slices of Swiss cheese over the verde sauce pockets. Close grill lid another couple of minutes till cheese melts.

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