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Creamy Bell Pepper-Stuffed Chicken Breast

Creamy Bell Pepper-Stuffed Chicken Breast

This stuffed chicken breast is creamy indeed because of the cream cheese filling. It enhances the tender chicken meat and together with the spicy Taco seasoning and smoky bell pepper-onion pair, it translates into an amazing experience.

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Ingredients Needed for Creamy Bell Pepper-Stuffed Chicken Breast

10 ounces of chicken breast
2 tablespoons of extra virgin olive oil
½ tablespoon taco seasoning
pepper
½ cup organic cream cheese
½ medium onion, chopped
½ medium red bell pepper, julienned

How to Make Creamy Bell Pepper-Stuffed Chicken Breast

  1. Butterfly the chicken breast halves. Drizzle them with olive oil, sprinkle with Taco seasoning and pepper and rub in.
  2. Spread the cream cheese on them, add the onion and bell pepper and roll.
  3. Transfer the stuffed meat to a roomy baking dish and bake for 25 minutes at 360⁰F/180⁰C.
  4. Serve sliced, garnished with chopped parsley.
Mustard Baked Chicken Breast with Non-Fat Yogurt

Mustard Baked Chicken Breast With Non-Fat Yogurt

Enhance the chicken breast with sharp mustard and thyme an serve with refreshing non-fat yogurt. Just as simple as that. This will ensure a scrumptious moist experience. And it’s low-carb!

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Ingredients Needed for Mustard Baked Chicken Breast With Non-Fat Yogurt

15 ounces of skinless chicken breast
1 tablespoon Dijon mustard
1 teaspoon fresh thyme, chopped
salt
pepper
⅔ cup non-fat yogurt

How to Make Mustard Baked Chicken Breast With Non-Fat Yogurt

  1. Add the chicken breast to a bowl together with the mustard. Season with thyme, salt, and pepper and mix to entirely coat the meat.
  2. Lina a roomy baking dish with aluminum foil and add the coated chicken breast meat.
  3. Wrap the meat with the aluminum foil and bake for 40 minutes at 350⁰F/175⁰C.
  4. Add the yogurt to a smaller bowl, season with salt and pepper and mix. Serve over chicken breast. Optionally, garnish with more fresh thyme.
Cheese Stuffed Chicken Breast Wrapped in Bacon

Cheese Stuffed Chicken Breast Wrapped in Bacon

What you get here is hearty, meaty, and cheesy at the same time. Fill the chicken breast with gooey cheddar and mozzarella, but don’t forget to give them a sour kick by mixing in some wholegrain mustard. Wrap everything in delicious bacon and let them melt together.

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Ingredients Needed for Cheese Stuffed Chicken Breast Wrapped in Bacon

For the filling:

1 cup mozzarella, chopped
1 cup cheddar, grated
1 tablespoon wholegrain mustard

For the stuffed chicken breast:

1 ¼ pounds of chicken breast
9 ounces of bacon
2 teaspoons of olive oil

How to Make Cheese Stuffed Chicken Breast Wrapped in Bacon

  1. For the filling:

    Add the mozzarella, cheddar, and mustard to a medium-sized bowl. Mix them until even.

  2. Fill one butterflied chicken breast with cheese mixture.
  3. Place 6 partially overlapping bacon strips on the work surface. Wrap the filled chicken breast with them. Do the same for the other 2 chicken breasts.
  4. Place the three bacon rolls into a baking dish, drizzle them with olive oil, and bake for 45 minutes at 360⁰F/180⁰C.
Cheesy Jalapeno-Stuffed Chicken Breast Wrapped in Bacon

Cheesy Jalapeno-Stuffed Chicken Breast Wrapped in Bacon

Are you familiar with the Matryoshka dolls? Well, this is something of the sort. Fill jalapenos with a spicy creamy mixture, fill the chicken breast with the jalapenos, then wrap all in bacon strips. Edible Matryoshkas! You can improve the looks of this decadent dish, too. Use different-colored jalapenos and serve sliced.

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Ingredients Needed for Cheesy Jalapeno-Stuffed Chicken Breast Wrapped in Bacon

⅔ cup cream cheese
⅔ cup cheddar cheese, grated
1 teaspoon seven spice
4 jalapenos, halved
1 pound chicken breast (4 pieces 5-ounce each)
14 ounces of bacon (28 strips)
2 tablespoons of bbq sauce

How to Make Cheesy Jalapeno-Stuffed Chicken Breast Wrapped in Bacon

  1. Add the cream cheese, cheddar, and 1 teaspoon of seven spice to a bowl. Mix until even.
  2. Fill each jalapeno’s halves with this cream and stick them back together.
  3. Butterfly one chicken breast, fill with one stuffed jalapeno, and wrap entirely with 7 strips of bacon. Do the same with the other 3.
  4. Line a baking tray with parchment paper and place the bacon-wrapped chicken breasts on it. Season with 4 teaspoons of seven spice, then bake for 45 minutes at 400⁰F/200⁰C.
  5. Remove from oven and coat the bacon chicken breasts with BBQ sauce. Bake for 10 minutes more at 340⁰F/170⁰C.
Sweet and Spicy Roast Chicken Breast

Sweet and Spicy Roast Chicken Breast

Are you saying something about bland chicken meat? Well, rest assured this chicken breast is anything but bland. And the secret to that is the spicy marinade. Make it sweet with brown sugar and sour with soy sauce and balsamic vinegar. Serve this flavored meat with baked potatoes or with salad.

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Ingredients Needed for Sweet and Spicy Roast Chicken Breast

12 ounces of chicken breast

For the marinade:

⅓ cup balsamic vinegar
2 tablespoons of soy sauce
1 teaspoon garlic powder
1 teaspoon paprika powder
1 teaspoon seven spice
1 teaspoon basil powder
1 teaspoon nutmeg
1 tablespoon brown sugar
2 tablespoons of water

For the cooked meat:

2 teaspoons of vegetable oil
fresh parsley for garnishing

How to Make Sweet and Spicy Roast Chicken Breast

  1. Add the chicken breast into a resealable plastic bag.
  2. Add all the ingredients for the marinade into the bag, too.
  3. Coat the chicken breast with the mixture, squeeze out the air, seal the bag, and marinate for 30 minutes. Don’t discard the marinade after that, but transfer it to a small bowl.
  4. Cooking the meat:

    Heat the vegetable oil in a skillet over medium heat and add the chicken meat.

  5. Cook the pieces of meat on each side for 5 minutes.
  6. Transfer the cooked meat to a baking dish. Coat the meat with the marinade using a brush.
  7. Bake for 30 minutes at 380⁰F/190⁰C.
  8. Serve the meat sliced and garnished with chopped parsley.
Mushroom-Stuffed Chicken Breast

Mushroom-Stuffed Chicken Breast

When cooked, Shimeji mushrooms turn slightly nutty in flavor. But you can also use any other mushroom type for the filling. This mushroom-stuffed chicken breast has very few carbs!

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Ingredients Needed for Mushroom-Stuffed Chicken Breast

2 tablespoons of butter
1 onion, chopped
8 ounces of shimeji mushrooms, chopped
2 garlic cloves, crushed
2 tablespoons of dry sherry
½ tablespoon fresh thyme, chopped
3 tablespoons of fresh parsley, chopped
3 chicken breasts

How to Make Mushroom-Stuffed Chicken Breast

  1. Melt 1 tablespoon of butter in a skillet and cook the onion until softens.
  2. Add the Shimeji mushrooms and cook until they release their liquid, about 5 minutes.
  3. Add the garlic, dry sherry, fresh thyme, parsley, salt, and pepper to the skillet. Stir and cook for 5 more minutes.
  4. Lay the chicken breasts on your chopping board. Use a thin sharp knife to cut a pocket in the thicker part of each chicken breast. Be careful not to cut all the way through.
  5. Stuff the chicken breasts with the mushroom mixture.
  6. Preheat the oven to 380 degrees F/190 degrees C.
  7. Melt the remaining butter in an ovenproof skillet on medium heat. Fry the chicken breasts on both sides until golden brown, then transfer the skillet to the oven. Bake for 30 minutes.
Bacon-Wrapped Cheesy Chicken Breast with Potatoes

Bacon-Wrapped Cheesy Chicken Breast With Potatoes

This time, gooey and cheesy meets meaty. Try your hand at this ultimate decadent comfort food. Double-wrap two types of cheese with butterflied chicken breast and bacon. Pair this with deep-fried potatoes flavored with smoked paprika and parsley. Enjoy!

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Ingredients Needed for Bacon-Wrapped Cheesy Chicken Breast With Potatoes


For the chicken:

8 ounces of chicken breast
1 ounce baby spinach
1 ounce cheese slice
1 ounce feta cheese, cubed
5 ounces of bacon
1 tablespoon olive oil

For the potatoes:

6 small potatoes, cooked and quartered
1 tablespoon olive oil
salt
pepper
1 teaspoon smoked paprika powder
1 tablespoon fresh parsley, chopped
vegetable oil

How to Make Bacon-Wrapped Cheesy Chicken Breast With Potatoes

  1. For the chicken:

    Place the chicken breast on the work surface and butterfly it. Score the inner side.

  2. Add the baby spinach, the slice of cheese, and the feta cubes. Wrap the chicken breast around this filling.
  3. Wrap the stuffed chicken breast with the bacon strips.
  4. Place it in a baking dish and drizzle with olive oil. Bake for 30 minutes at 360⁰F/180⁰C.
  5. For the potatoes:

    Place the quartered boiled potatoes on the work surface. Drizzle them with olive oil, season with salt, pepper, and smoked paprika powder.

  6. Add the parsley and mix using your hands.
  7. Add some vegetable oil to a deeper frying pan and heat it over medium heat. Deep-fry the potatoes until golden brown.
  8. Serve the potatoes together with the chicken and bacon wrap.
Grapefruit and Orange Chicken Breast

Grapefruit and Orange Chicken Breast

We want to fry some chicken breast and we just need an acidic component, to make the flavor fuller. Let’s try orange and grapefruit, whose citric acid completes the mild-flavored chicken meat so well. Don’t be shy and add some roasted walnuts, but top everything with some healthy and tasty radish sprouts.

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Ingredients Needed for Grapefruit and Orange Chicken Breast

2 tablespoons of vegetable oil
5 ounces of chicken breast, cubed
4 grapefruits slices
3 orange slices
1 ounce roasted walnuts
1 tablespoon radish sprouts

How to Make Grapefruit and Orange Chicken Breast

  1. Heat the vegetable oil in a skillet over medium heat. Cook and stir until golden brown.
  2. Place the orange and grapefruit slices tidily on a plate, forming the first layer. Add the cubed chicken breast, then the roasted walnuts, and finally the radish sprouts. Serve.
marinated chicken breast and tzatziki pita pockets

Marinated Chicken Breast and Tzatziki Pita Pockets

Pita pockets are quite the delight, as you’re about to find out. First, you have to marinate the chicken breast, then cook the whole mixture in a skillet. This way you get the best results: the flavored juiciness and the irresistible crunchiness. Pair with tzatziki and fresh vegetables.

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Ingredients Needed for Marinated Chicken Breast and Tzatziki Pita Pockets


For the marinade:

1 red onion, chopped
2 tablespoons of lime juice
1 garlic clove, sliced
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh oregano leaves, minced
5 ounces of chicken breast, sliced
salt
pepper
1 tablespoon olive oil
1 teaspoon dried thyme

For the pockets:

1 pita bread
2 cups of tzatziki sauce
1 cup baby spinach
1 big tomato, sliced

How to Make Marinated Chicken Breast and Tzatziki Pita Pockets

  1. For the marination:

    Add the onion, lime juice, garlic, rosemary, oregano, chicken breast, olive oil, and dried thyme to a bowl.

  2. Season with salt and pepper and mix everything using your hands. Marinate for 30 minutes.
  3. Transfer the marinade and the marinated chicken breast to a skillet. Cook over medium heat until the chicken pieces turn golden brown.
  4. Assemble the pockets:

    Cut the pita in half. For each pita half do this: butterfly it, spread tzatziki on the interior lower half, add a layer of 1/2 cup baby spinach, then a large dollop of marinade.

  5. Top with 3 tomato slices and, finally, with more tzatziki. Flip the pocket’s upper half back into place.
oregano chicken breast skewers and pita with tzatziki

Oregano Chicken Breast Skewers and Pita With Tzatziki

Let’s grill! Flavor up the chicken meat with oregano, lime, garlic, and olive oil. Serve with a refreshing lime and basil flavored twist on tzatziki. These pairs perfectly with a self-made, mouth-watering pita, so flavor the dough with oregano and plenty of olive oil for a savory Mediterranean touch.

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Ingredients Needed for Oregano Chicken Breast Skewers and Pita With Tzatziki


For the dough:

2 cups of flour
1 tablespoon dried oregano
1 tablespoon baking powder
2 teaspoons of salt
2 teaspoons of active dry yeast
1 cup olive oil
more flour for dusting

For the chicken breast:

10 ounces of chicken breast, cubed
2 garlic cloves
2 teaspoons of dried oregano
1 tablespoon lime juice
salt
pepper
1 tablespoon olive oil

For the tzatziki:

2 cups of greek yogurt
1 teaspoon olive oil
1 cucumber, shredded
2 teaspoons of dried basil
salt
pepper
1 garlic clove, crushed
1 tablespoon lime juice

How to Make Oregano Chicken Breast Skewers and Pita With Tzatziki

  1. For the dough:

    Add the flour, dried oregano, baking powder, salt, and dry yeast to a bowl and mix them.

  2. Add the olive oil and knead until you have a dough. Let it rest for 30 minutes.
  3. For the chicken breast:

    Add the cubed chicken breast, garlic, oregano, lime juice, and olive oil to a bowl. Season with salt and pepper and mix well to cover the meat with the mixture.

  4. Skewer the meat cubes. You should get 3-4 skewers. Grill on all sides until golden brown.
  5. Generously dust your work surface with flour and knead the dough. Portion it into 4 pieces and set 3 of them aside.
  6. Flatten 1 piece of dough using hands, then place it in a skillet. Cook it both sides until golden brown. This shouldn’t take you more than 10 minutes. Do this with the remaining 3 pieces of dough, too.
  7. For the tzatziki:

    Add the Greek yogurt, olive oil, cucumber, dried basil, and garlic to a bowl. Season with salt and pepper and mix until even. Add the lime juice and mix some more.

  8. Serve the chicken skewers with pita and tzatziki sauce.
egg drop soup with chicken breast

Egg Drop Soup With Chicken Breast

This traditional twist on the warming and comforting chicken soup turns out to be at least as tasty as the classical one. It’s buttery and smooth.

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Ingredients Needed for Egg Drop Soup With Chicken Breast

1 tablespoon vegetable oil
1 onion, diced
1 carrot, diced
½ small celery root, diced
⅓ cup rice
3 cups of chicken stock
10 ounces of cooked chicken breast
salt
pepper
1 tablespoon butter
¼ cup flour
3 eggs, whisked
3 tablespoons of lemon juice

How to Make Egg Drop Soup With Chicken Breast

  1. Heat the vegetable oil in a cooking pot over low heat and add the onion. Cook and stir until it starts getting tender.
  2. Add the carrot, celery, and rice, while stirring. Add the chicken stock and bring to a boil.
  3. Add the cooked chicken breast, season with salt and pepper, and simmer for 1-2 minutes. Set aside.
  4. Melt the butter in a cooking pot over low heat. Add the flour and stir until smooth.
  5. Add 2 ladles of chicken soup and stir more. Bring to a simmer and remove from heat.
  6. Again place the soup over low heat, add the butter-flour mixture, whisked eggs, and lemon juice. Stir for 1 minute and remove from heat.
Chicken Breast with Anchovy and Yogurt Sauce

Chicken Breast With Anchovy and Yogurt Sauce

Have you ever made a dish using anchovy and chicken breast? If not, it’s time to try this flavor combo! Use yogurt and capers to prepare a creamy sauce, flavored with spices and lime. Then cook the chicken meat together with the anchovies and the creamy sauce. Anchovies will bring about a saltier taste.

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Ingredients Needed for Chicken Breast With Anchovy and Yogurt Sauce


For the spicy yogurt cream sauce:

1 cup yogurt
2 tablespoons of caper
1 teaspoon paprika powder
1 teaspoon seven spice
1 tablespoon vegetable oil
lime zest
2 teaspoons of lime juice

For the chicken:

10 ounces of chicken breast
2 tablespoons of vegetable oil
1 ounce anchovy
2 ounces of black olive
6 ounces of baby spinach for garnishing

How to Make Chicken Breast With Anchovy and Yogurt Sauce

For the spicy yogurt cream sauce:
  1. Cover the chicken breast with this spicy yogurt sauce. Set aside.
Cooking the chicken:
  1. Add the chicken breast and fry it until golden brown, or for 10 minutes on each side. As you cook it, see to it that you dip the meat heavily in the anchovy cooked oil. Add the spicy yogurt cream sauce and the olives. Cook and stir for one more minute.
  2. Serve the meat sliced on a bed of baby spinach.
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