Chicken stir Orange on Nest Egg Noodles


2 half boneless chicken breasts, skinless

(1/2 tsp.) 2.5 ml of sage, dried

(1/2 tsp.) 2.5 ml of thyme, dried

(1/2 tsp.) 2.5 ml of salt

1 ml (1/4 tsp.) Pepper

10 ml canola oil (2 tsp.)

2 large green onions, chopped

2 cloves garlic, minced

1 red pepper, sliced

250 ml (1 cup) sliced ​​mushrooms

500 ml (2 cups) peas

125 ml (1/2 cup) chicken broth

5 ml (1 tsp.) Orange peel, grated

30 ml (2 tbsp.) Orange juice

375 g (1/2 package) egg noodles, uncooked


Slice the chicken breasts into thick strips. Place in a shallow dish and sprinkle with sage, thyme, salt and pepper.

In a large skillet with non-stick coating, heat oil over medium-high heat. Cook the chicken for 8 minutes or until the meat thermometer reads 74 ° C (165 ° F). Remove from heat, place on a plate and keep warm.

Return to skillet and cook the onions, garlic, red pepper and mushrooms for 5 minutes or until they are tender. Add the peas, broth and orange peel. Bring to a boil, cover and cook for 1 minute or until peas are tender. Place chicken in the pan and heat through. Brush with orange juice.

During cooking stir fry, prepare noodles according to package directions. Serve stir-fry on a bed of noodles.


Portion (s): 4

Preparation time: 10 minutes

Cooking time: 25 min

* The thighs boneless chicken are also well suited to this recipe. You can also vary the seasonings. For example, a combination of basil, Italian seasoning, savory or rosemary. Optionally, a small amount (about 2.5 ml / ½ tsp.) cornstarch can be added to the stir fry to thicken sauce. The orange gives it jumped a lovely flavor. Able to match the thyme and sage fruit with other ingredients in a brilliant way.


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chicken stir fry with rice noodles

chicken stir fry with rice noodles


15 oz rice noodles (like tagliatelle)

1 lb Boneless chicken breast

Sesame oil, or peanuts, or sunflower

4 cloves garlic, peeled and finely chopped

1 lb broccoli, cut on the lengthwise

4 c. Coffee soy sauce

4 eggs, beaten

Sea salt


Lime wedges


Cook noodles according to package directions.

Meanwhile, cut the chicken into the splitting horizontally, but keeping the pieces together. Flatten with a rolling pin and cut into strips diagonally.

Heat a wok and add a little oil. Season chicken with salt and pepper and sauté about 3 minutes, until chicken is browned (not all at slightly under-cooked).

Add garlic and sauté 30 seconds. Add broccoli and sauté a few minutes until tender. Book. Wipe the vacuum and add a little oil wok. Add the eggs. Season and sauté, stirring. When the eggs are cooked, add the pasta and mix well. Add noodles and stir, breaking eggs to fully integrate. Add chicken, soy sauce and broccoli and sauté over medium-high heat. Serve immediately with lime wedges squeezed over the noodles.


Preparation: 10 min

Cooking: 10 min

Servings: 4


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Stuffed with fresh herbs



250 g (½ lb) breast or thigh boneless chicken

30 ml (2 tbsp. Tablespoons) cream 35% fat or 15% fat, country style

1 shallot dry, finely chopped

5 ml (1 tsp.) Chopped fresh parsley

Boneless Chicken recipes

1 carrot, cut into julienne

1 zucchini, cut into julienne

12 green beans

6 chicken breasts or 12 chicken thighs, boneless (about 750g / 1 ½ lb)

15 ml (1 tbsp. Tablespoons) butter or vegetable oil

125 ml (½ cup) white wine

250 ml (1 cup) cream 35% or 15%, country style

15 ml (1 tbsp. Tablespoons) chopped fresh parsley

15 ml (1 tbsp. Tablespoons) chopped fresh tarragon

15 ml (1 tbsp. Tablespoons) chopped fresh basil

1 clove garlic, finely chopped and degermed


Preparing the stuffing

To prepare the stuffing, chop the chicken breast with your chopper Kitchen Eid. well mix all the stuffing ingredients and refrigerate 20 minutes.

Preparation of chicken

Preheat oven to 180 ° C (350 ° F). Blanch the carrots, zucchini and beans in boiling water for 1 minute. Drain and rinse

Spread stuffing on each breast halves in equal and vegetable garnish. Roll the chicken breasts to fully envelop stuffing, then tie. in a skillet, heat butter over medium-high heat and brown the meatballs.

Place in an ovenproof dish and cook about 20 minutes that is to say, until the juices run clear meat or meat thermometer registers an internal temperature of 80 ° C (175 ° F). Remove from oven, cut the strings and warm.

Meanwhile, in the same pan, add the wine and reduce by half. Stir in cream, herbs and garlic. Season. Cook 2 to 3 minutes.

Slice the rolls in two and serve with cream sauce, braised chicory and Brussels sprouts, if desired.


Preparation: 20 minutes

Cooking time: 30 min

Makes: 6 servings


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Grilled chicken chili and lime


2 c. tsp (10 mL) lime zest, grated

¼ t. (50 mL) lime juice

¼ t. (50 mL) olive oil or vegetable oil

2 c. tablespoons (30 mL) chopped fresh coriander

½ c. tsp (2 mL) sugar

½ c. tsp (2 mL) salt

1 small jalapeno pepper, seeded and finely chopped

1 clove garlic, finely chopped

4 chicken breasts, boneless, skinless (1 ¼ lb/625 g)


To prepare the marinade, combine all ingredients except chicken in a glass dish or shallow plastic bag or in a resealable plastic food.

Place each chicken breast, smooth side down, between sheets of plastic wrap or waxed paper. Gently soften with the flat side of a meat mallet or rolling pin until they are about ¼ inch (6 mm) thick.

Add Boneless chicken to marinade; turn to coat. Cover dish or seal the bag. Refrigerate at least 30 minutes, but not more than 24 hours.

Light the barbecue charcoal or gas. Remove chicken from marinade; discard marinade. Close the grill lid and grill chicken over medium heat for 8 to 10 minutes, turning once, or until juice of chicken is no longer pink when cut in the center to place thickest (170 ° F/76 ° C).


Preparation: 20 min

Cooking time: 50 min

Makes: 4 servings

* The secret of this juicy and flavorful chicken is in the marinade with lime and chili.

* If you don't like the taste of coriander marinade, use chopped fresh parsley.

For best results: To use the remaining marinade as a sauce, boil 1 minute to kill bacteria that may have been transferred by the chicken.


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Chicken Bruschetta Cheese

Chicken Bruschetta Cheese
Chicken Bruschetta Cheese


Fettuccine Alfredo pasta 1 package Knorr ® Sidekicks ®, prepared according to the directions on the package.

1 tablespoon vegetable oil table

4 semi-boneless chicken breasts, skinned (about 625g)

1 cup tomatoes, chopped

2 tablespoons fresh basil leaves, sliced

1/2 cup fresh mozzarella cheese, grated

1/2 cup provolone cheese, grated


Heat oil in a large nonstick skillet over medium-high heat and cook chicken, turning once, until cooked through, about 6 minutes.

In a small bowl, combine tomatoes and basil; book.

Stir in half each of the cheese pasta Fettuccine Alfredo Knorr Sidekicks ® prepared. Place in a serving dish with a spoon, then top with chicken. Sprinkle with remaining cheese and tomato mixture.


Serves: 4

Preparation: 10 minutes

Cooking: 10 minutes


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Bisquick Chicken with sage, apples and cranberries


2/3 t. (150 mL) grape jelly

2 c. tbsp (25 mL) butter or margarine

1 large red cooking apple, unpeeled, cut into 2 inch (5 cm)

1 rib celery medium

1/2 t. (125 mL) fresh or frozen cranberries (chopped)

3/4 t. (175 mL) mixture Bisquick

1/2 c. tsp (2 mL) ground sage

3/4 c. tsp (3 mL) chopped fresh thyme leaves

2 c. tbsp (25 mL) water

4 chicken breasts, boneless, skinless (about 1 1/4 lb or 625 g)


Preheat oven to 350 ° F (180 ° C). In a saucepan 1 1/2 quart (1.5 L), melt jelly and butter over medium heat, stirring occasionally. Stir in chopped apple, celery and cranberries, remove from heat.

In a shallow dish, mix Bisquick mix *, sage and thyme Pour water in another shallow dish. Dip chicken in water, then coat with Bisquick mixture *. Spray non-stick cooking a large skillet, heat over medium-high heat. Cook the chicken breasts in skillet 6 to 8 minutes, turning once, until coating is golden brown.

Place chicken in a rectangular pan 9 x 13 inch (23 x 33 cm) ungreased. Place the cranberry mixture over the chicken with a spoon. Bake 40-45 minutes or until juice of chicken is no longer pink when the thickest part is cut in the center (170 ° F/77 ° C).


4 Servings


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Chicken fillet with cider


4 Boneless chicken breasts cut into chunks

2 onions, finely chopped

1 1/2 cup cider

Salt and pepper

1/4 c. chopped thyme

2 knobs of butter


Heat a skillet over medium heat. Place butter and sauté the onion a few minutes.

Add the chicken pieces to the pan and gradually add the cider. Cook until chicken is golden brown.

Season with thyme, salt and pepper.


Makes: 4 servings

Prep Time: 5 minutes

Cooking time: 20 min


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Papillotes chicken and grilled vegetables to the Greek

Papillotes chicken and grilled vegetables to the Greek Ingredients

4 small boneless skinless chicken (1lb or 450 g)

1 lb (450 g) new potatoes red, sliced ​​1/4 inch thick

1 red pepper, cut into 1/2 inch

1 small zucchini, cut into 1/2 inch

2 cloves garlic, finely chopped

1/4 cup dressing with olive oil extra virgin Greek Feta Kraft

1 c. in of fresh chopped oregano soup


Preheat barbecue to medium-high heat.

Place 1 chicken breast in the center of 4 large sheets of heavy-duty foil; garnish vegetables, garlic and vinaigrette. Fold the leaves to curl 4.

Broil 30 to 35 minutes or until chicken is cooked through (170 º F). Practice slits in the foil to allow steam to escape before opening the parcels. Sprinkle with oregano.


If chicken breasts sold at your grocery store weigh more than 1/4 lb (115 g), they will take longer to cook. Make sure you cook them long enough so that they are no longer pink in center and juices run clear.

Preparation: 15 minutes

Cooking time: 30-35

Serving Size: 4.1 papillote (280 g).


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boneless chicken Recipes in a slow cooker

boneless chicken Recipes
Boneless chicken recipes is economical, versatile and very tasty. You can make all kinds of boneless chicken recipes , including chicken parmesan , chicken cordon bleu , soups and stews, chicken and more. If you have a crock pot, there are many slow cooker boneless chicken recipes, you can try too. Boneless chicken cooks very well in a slow cooker. It gets really soft and tender and takes the flavors of other ingredients that you use in the recipe.

Crockpot cooking tips

If you are on a tight budget , you can use boneless thighs boneless skinless chicken instead of chicken breasts in many recipes . A year and a half thighs are approximately equal to a
boneless chicken recipes breast or thighs if they are small enough .
Test your
boneless chicken recipes after cooking , it was six hours at low temperatures. Chicken can become soft if you cook it in the slow cooker for too long, so it is best to keep an eye on it, towards the end of cooking.

An easy recipe for Crockpot Chicken Tacos

boneless chicken recipes is great if you like Mexican food . You can even double or triple the recipe if you have a large crock pot and it would be great if you have a buffet or if you want to Superbowl party recipes or feed a crowd . If you do not have taco seasoning , you can use cumin, chili powder , garlic , salt and pepper as an alternative seasoning.
The leftover
boneless chicken recipes is versatile and you can use it in all sorts of recipes boneless chicken . This recipe makes enough to feed ten people and if you want an easy recipe that cooks itself , or if you'll be out all day , this recipe for slow cooker chicken is perfect.

You will need:

    6 boneless skinless chicken
2 cups salsa
1 green pepper, chopped
1 onion, chopped
1 envelope taco seasoning
Flour tortillas one package to serve


Put the chicken breasts in the crock pot with pepper and onion. Sprinkle taco seasoning in the salsa, mix well, then pour over boneless chicken recipes and vegetables.
You can add a little water if you think that the dish needs more liquid, but do not forget the
boneless chicken recipes and salsa to produce more liquid during cooking. Cover the slow cooker and cook the chicken mixture over high heat for about five hours or low heat for about seven hours. When you can easily tear the boneless chicken recipes with a fork , it is done. Take the chicken breasts on the crockpot to shred and serve the chicken in flour tortillas .
Remove the onion and pepper pieces with a slotted spoon and add them to tacos. Garnish tacos with toppings you like. Good toppings include lettuce , grated cheese, sour cream, salsa , olives, guacamole, and tomatoes [
boneless chicken recipes].

Chicken and broccoli with rice walnut sofa


• 454 g (1 lb) semi- boneless chicken breast without skin

• 30 ml (2 tbsp. ) Butter

• 15 ml (1 tbsp. ) Lemon juice , fresh

• 45 ml (3 tbsp. ) Of whole wheat flour

• 500 ml (2 cups) milk 1 % M.G.

• 5 ml (1 tsp. ) Tarragon , dried

• 0.6 ml ( 1/8 tsp. ) Nutmeg

• 1.25 ml ( 1/4 tsp. ) Salt

• 2.5 (1/2 tsp. ) Ml black pepper , freshly ground

• 250 ml (1 cup ) shredded part-skim mozzarella

• 1 L (4 cups) of broccoli

• 250 ml (1 cup) brown short grain rice

• 15 ml (1 tbsp. ) Sesame seeds

• 60 ml (1/ 4 cup) chopped pecans

• (1/2 tsp. ) 2.5 ml of paprika


1. Cut into small cubes 1 " the boneless skinless chicken . Melt margarine over medium heat in a frying pan with nonstick finish . Sauté the chicken until browned. Reset chicken from the pan , sprinkle with fresh lemon juice and set aside.

2 Whisk the flour into the pan juices; cook and stir for 2 minutes to brown the flour. Add milk slowly , whisking constantly until the mixture is smooth and thickened ( ie d. , Coats the back of a spoon ) . Remove from heat ; stir in tarragon, nutmeg, salt , pepper and half the grated cheese.

3 . Cut the ends of the stems of fresh broccoli. Blanch quickly in boiling unsalted water until tender but crisp.

4. Preparing round brown rice according to package directions in unsalted water. Pecans and sesame seeds can be added to the top of the cooking time .

5 Coat a baking dish with 2.5 L ( 10 cups ) Rectangular oil spray . . Cover bottom of dish with rice cooked with nuts , then place the stems of broccoli, cooked chicken, sauce and remaining grated cheese. Sprinkle with paprika.

6 . Bake uncovered in a preheated oven at 180 º C (350 º F) for 45 to 60 minutes until it is bubbly and cheese is browned.


Preparation time: 20 min

Cooking time: 75 min

Makes: 6 servings

* This modern pot definitely takes his place at the table. Rice , pecans and sesame seeds are excellent partners broccoli, cheese and chicken.

* Nutritional

Boneless Chicken and broccoli with rice walnut sofa

Per serving of 275 g


calories 380

Protein 30 g

Fat 13 g

6 g saturated fat

38 g carbohydrates

5 g fiber

Sugar 5 g

70 mg cholesterol

Sodium 310 mg

Per serving of 275 g

daily Value

potassium 16

calcium 25

iron 10

Vitamin A 35

Vitamin C 80

Vitamin B6 32

Vitamin B12 40

folate 21

25 mag

zinc 23


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Fried chicken breast, cream sauce and tarragon


• 6 boneless chicken breasts (about 2 lb / 1 kg total)

• 2 tbsp. tablespoons (30 mL) butter

• 2 tbsp. tablespoons (30 ml ) olive oil

• 3 French shallots, chopped

• 3/4 cup (180 ml) raw apple juice (me, kind of tradition )

• 1 1/2 cups (375 ml ) chicken broth

• 2 tbsp. tablespoons (30 mL) Dijon mustard

• 3/4 cup (180 ml) 35% cream or 15% thick

• 2 tbsp. tablespoons (30 mL) tarragon or fresh thyme , finely chopped

• salt and pepper to taste


1. Salt and pepper the chicken breasts. In a large skillet, heat half the butter and oil over medium -high heat. Add half of the chicken breasts and cook for 5 minutes or until browned ( the return to the halfway ) . Put the chicken aside in a baking dish . Cook the remaining chicken in the same way (if necessary, add the remaining butter and oil ) . Bake in preheated oven at 350 ° F. (180 ° C ) for about 10 minutes or until chicken is no longer pink color inside.

2 . Meanwhile, grease the pan. Add shallots and cook over medium heat , stirring, for 2 minutes or until they have softened . Pour the vermouth , scraping the bottom of the pan to loosen particles . Cook for 3 minutes or until the liquid has almost completely evaporated. Add apple juice and reduce by 3 to 4 minutes . Add chicken broth , bring to boil and simmer for 5 to 7 minutes or until the liquid has reduced by about half.

stir in the mustard and cream and simmer for 4 minutes or until the sauce has thickened. Add the tarragon and mix. Serve the chicken topped with the cream sauce .


Preparation : 30 minutes

Cooking time: 30 minutes

Servings: 6

Note: I served with mashed potatoes , rice and asparagus.


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Quick and easy recipes for boneless chicken lunch

Boneless chicken recipes is a favorite ingredient when it comes to delicious dinners, but what about lunch ? You might think that cooking chicken is too long for lunch but in reality there are many quick and easy recipes boneless chicken you can do that are tasty , boneless chicken recipes filling and will keep you satisfied until the current lunchtime .If you have a cooked chicken breast rest of last night's dinner you can make a chicken salad in about five minutes flat. Just combine chicken with lettuce, halved cherry tomatoes, cheese cubes and your favorite vinaigrette and you have a delicious lunch .What makes scrambled eggs and adding a little chopped cooked boneless chicken recipes eggs ? This would make a great brunch or lunch. Add a handful of frozen vegetables too, for some extra nutrients or net Tabasco sauce for a spicy touch .

Chicken Stir - Fry

If you believed boneless chicken recipes and working with you may chop fried chicken because want cubes are much faster than blowing up a whole boneless chicken recipes breast . The south tend to be busy for many people so quickly is important.You can make a tasty fried boneless chicken recipes for lunch by cutting a chicken breast into cubes and stir fry with onions, peppers, pineapple , broccoli florets and all your love. Add to that a little soy sauce and a few drops of sesame oil and you have a delicious and healthy meal in minutes .

Recipe for Speedy Chicken Mozzarella

This recipe for baked chicken is ideal if you want a filling lunch . Maybe you'll be working late or you will not be home for dinner until very late and want a substantial breakfast to keep you going until then.This simple combination of egg and breadcrumbs coated chicken, spaghetti sauce and cheese is really easy to do and it will be ready in half an hour . Serve with garlic bread and salad and it is a wonderful lunch or dinner recipe . This recipe serves eight people so you can reheat the next day too. Otherwise, you can halve the amounts "boneless chicken recipes".

You will need:

    8 pieces of chicken breast without skin or bones
1 jar of spaghetti sauce chunky
1 package shredded mozzarella cheese
1 egg, beaten
Handful of breadcrumbs
3 tablespoons vegetable oil


Preheat oven to 400 degrees F. Dip chicken in egg and then in breadcrumbs. Fry them in a skillet in vegetable oil for a few minutes until golden brown on the outside.Transfer the boneless chicken recipes in a pan 13 x 9 inches and pour the spaghetti sauce on it. Bake for 10 minutes, then sprinkle on the mozzarella and cover with aluminum foil. Turn the oven up to 325 ° F and bake for another 15 minutes or until chicken is cooked through [boneless chicken recipes].