Boneless Chicken Breasts

There are SO MANY recipes that call for boneless breast meat. I don't buy this often due to the cost but every now and then a great sale comes up and I like to choose recipes from this collection...

Mr. Food's Chicken Kiev

6 chicken breasts
1/4 cup butter
1/2 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon chives
3 tablespoons bread crumbs
salt, to taste

Flatten the chicken breast pieces inside a plastic bag by pounding. Sprinkle with garlic powder, parsley and chives. Place a pat of butter on to the center of each breast and roll up. Stuff each rolled up breast into a greased muffin tin with the sides neatly tucked into tthe tin. Sprinkle with salt and bread crumbs. Bake in a 350 degree oven for 20-25 minutes.

To Freeze: Just freeze the chicken in the muffin tin, then pop them out after frozen and into a zip bag. When ready to cook, put them back into the muffin tins.

To Serve: Defrost and continue with the above instructions.

Notes : This recipe was taken from a Home Matters t.v. program. The measurements aren't exact, so you might "play" with them a little.

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Parmesan Oven-Fried Chicken Sticks

Recipe By : adapted by Suzy Wert from Cooking Light Magazine
Serving Size : 12

1/2 cup fine dry bread crumbs
1/2 cup crushed saltines
1/3 cup grated parmesan cheese
2 tablespoons dried parsley
1/2 teaspoon Beau Monde, Old Bay, Poultry seasoning, or ground celery seed
1/4 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper or cayenne
12 chicken breast halves -- skinned
1/2 cup italian reduced-calorie salad dressing see notes
vegetable cooking spray

Combine first 5 ingredients; set aside. De-bone and cut chicken breasts crosswise into strips about 1/2" x 1/2" x whatever length, probably about 2" - 3". Dip chicken in salad dressing; dredge in bread crumb - cracker - cheese mixture. Place chicken, on a cookie sheet coated with cooking spray. Bake, uncovered, at 350F for 45 minutes or until tender.

To freeze: Flash freeze and bag in large ziploc. Squeeze out air.

To serve: Pick out as many strips as you want to cook and heat on a cookie sheet at 400 until hot and crisp.

Notes: may substitute buttermilk, regular dressing, or mixed up egg, but the italian dressing has a really good flavor -- use garlic powder instead of garlic salt if you use salad dressing

In recipes, these are GREAT! I use with Chicken marengo, Chicken parmesan, Any chicken-with-sauce recipe I have... just heat them and while the oven is going, make your recipe and serve them under or on top of what you're making. We also like them plain. They are quick to cook, even frozen, since they are in pieces. Very versatile! They also are less greasy than the chicken fingers you get in a restaurant because they aren't deep fat fried. ~ SW

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Chicken Fajitas

5 Tbsp. oil
1/4 cup lime juice
1/2 tsp cumin
1/8 tsp cayenne
1 lb boneless and skinless chicken breast, cut into thin strips
or 1 lb flank steak, cut diagonally across the grain, into thin strips
1 large red pepper, cut into thin strips
1 large yellow pepper, cut into thin strips
1 large green pepper, cut into thin strips
1 onion, sliced thin •1 clove garlic, minced
1/4 tsp pepper
Flour tortillas
Shredded cheese
Sour cream

1. In a bowl, mix together 2 Tbsp. oil, lime juice, cumin and cayenne. Add the meat and stir to coat. Place the meat with the marinade in a freezer bag.

2. Slice all the peppers, onions and mince the garlic and place in a large freezer bag. Freeze both bags.

3. To prepare, thaw the marinated meat and the vegetables.

4. In a large skillet, heat 1 Tbsp. oil until very hot. Add the meat, with the marinade and stir-fry over high heat until the meat is cooked, 3 to 5 minutes. Remove from the skillet and set aside.

5. Add the remaining 2 Tbsp. oil to the skillet and heat until very hot. Add the peppers, onion and garlic and stir-fry till tender crisp, 3 to 5 minutes.

6. Return the meat to the skillet and heat through. Serve with warm tortillas and assorted extras.

Kim's note: I get a multicolored bell pepper 4 pack at Aldi for 1.19. I get several at a time, chop them and freeze each according to color, that way, I always have enough colorful peppers at a very cheap price!

Note: For beef fajitas use 1 lb flank steak, cut diagonally across the grain, into thin strips

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Skewered Chicken

1 pound or more boneless skinless chicken breasts
Yoshida's oriental sauce or soysauce
bamboo/wooden skewers

1. Cut chicken into long strips and marinate for 15 minutes in soy sauce.
2. Put chicken strips on skewers, piercing in several places so they will stay on well (like sewing it on!)

To need to be careful not to poke hoes in the bags. This would be a good candidate for a tupperware or rubbermaid contaner

To serve:Grill it! Great with grilled veggies and corn on the cob, or with an oriental style dinner, great for summertime!

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Kim's Deep Fried Chicken Strips

Not a low fat recipe! We do this one for special occasions. If you still want the taste and less fat (or want to stretch these farther), put them in a salad like the restaurants do! MMMM

1 pound boneless skinless chicken, cut into strips/pieces
1 cup of buttermilk
2 cups of flour
1 tablespoon salt
1 tsp. pepper
other seasonings of your choice
oil for deep frying

  1. Soak chicken in buttermilk for 15 minutes of longer (use watered down sour cream if you don't have buttermilk, just water down to buttermilk consistency).
  2. Mix together flour, salt pepper and seasonings of your choice (I add red pepper for spicy ones)
  3. Dip soaked chicken in flour mixture, coating well.
  4. Deep fry in hot oil until golden. The best chicken strips we've ever had, and the cheapest too! (messy though!) Actually better frozen raw and fried later in super hot oil.
To freeze: Put on cookie sheet and place in freezer after dipping in flour mixture. When frozen, put into ziploc.

To serve: If frozen uncooked, fry in really hot oil from frozen. If frozen cooked, bake in oven at 350 till hot or microwave, but quality will suffer.

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Kim's Fried Chicken Salad

per person you will need:

2-3 Kim's Deep Fried Chicken Strips
2 cups lettuce (use a combination,. romaine and spinach are good, don't use iceberg, yuck!)
1/4 cup chopped tomatoes
additional salad topping: shredded carrot, alfalfa sprouts, sliced onion,
steamed veggies, whatever you like
insanity sauce for the dressing

1. Assemble by putting lettuces on plate, followed by tomatoes and optional other toppings. Top with cut up fried chicken strips (I cut them pretty small- bite size) and top with dressing. Yummy!

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Kim's Insanity Sauce!!!

I serve this with my chicken strips. I also use it in place of mayo in chicken or tuna salad, and as a dip for chips or sauce for pitas and burritos.

1 cup of ranch dressing
one or two drops (yes, DROPS) of "Dave's Insanity Sauce", an explosively hot sauce (here is the web site :

1. Mix ingredients well. If the sauce is at all slightly pink, it will probably blow your mouth off! The pepper sauce is advertised as being "the hottest sauce in the world" and let me tell you, it is one of the hottest I've tried, but excellent if mixed with a lot of a "cooling" agent like sour cream, yogurt or ranch. I keep a container mixed up in the fridge at all times. It is truly wonderful and our friends love it too.

Robbyn's note..this is way to hot for my family.. I use just a couple drops of regular tobasco in the ranch dressing..

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