Uncle Bills Easy To Make Tasty And Moist Chicken Breasts Recipes

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UNCLE BILL'S EASY TO MAKE TASTY AND MOIST CHICKEN BREASTS



Uncle Bill's Easy to Make Tasty and Moist Chicken Breasts image

This is a very simple recipe but is very tasty. I prefer to cook these chicken breasts on a George Foreman Grill, cooks quickly and to your liking. Just spray the grill on both top and bottom with some vegetable oil of your choice, prepare the chicken and cook for about 2 1/2 to 3 minutes. No need to turn the chicken over.

Provided by William Uncle Bill

Categories     Chicken Breast

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 1/2 lbs boneless skinless chicken breasts
1 teaspoon dried dill weed
1/2 teaspoon granulated garlic powder (or more if desired)
1/2 teaspoon lemon pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter

Steps:

  • Remove any fat particles from the chicken and discard. Rinse the chicken under cold water and then pat dry with paper towels.
  • Carefully pound the chicken to about 1/2 inch thickness.
  • Sprinkle the chicken with dried dill weed, granulated garlic powder and lemon pepper.
  • In a frying pan, heat the olive oil and butter on medium-high heat.
  • Add prepared chicken, cover and fry for about 2 to 3 minutes.
  • Turn chicken over and cook uncovered for another 2 to 3 minutes or until chicken is cooked through and there is no pink showing when a small cut is made in the center of the chicken. Do not overcook.
  • Serve immediately.

UNCLE BILL'S CHICKEN SOUP



Uncle Bill's Chicken Soup image

This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.

Provided by William Uncle Bill

Categories     Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 large onion, coarsely chopped
1 large leek, cleaned and chopped, use white part only
1 large carrot, peeled and sliced
1 large celery rib, chopped
4 garlic cloves, finely chopped
30 fluid ounces chicken broth
2 1/2 cups water
1 large bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
12 ounces boneless skinless chicken breasts
1 cup diced mushroom
2 cups uncooked noodles (Ramon noodles are okay)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
  • Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
  • Add chicken broth, water, bay leaf, thyme and rosemary.
  • Bring to boil.
  • Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
  • Add noodles and bring soup to boil.
  • Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
  • Remove bay leaf and discard.
  • Stir in parsley, salt and pepper.
  • Adjust seasonings to taste.
  • Serve soup hot.
  • Refrigerate any unused portions.
  • NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

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