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Boneless chicken breasts

Explore 261 recipes, 3 galleries, 43 videos, and more

Tropical Chicken on Sugarcane Skewers with Peanut-Plantain Dipping Sauce

Ingredients
  • 1/2 cup dark rum
  • 1/2 teaspoon ground allspice
  • 1 cup store-bought pineapple juice
  • 1 cup freshly squeezed orange juice (3 to 4 oranges)
  • 2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
  • 2 tablespoons packed dark-brown sugar
  • 1 tablespoon lemon juice
  • 1/2 cup peanut oil
  • 1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
  • 1 unripe papaya, cut into 1 1/4-inch pieces
  • 1 unripe mango, cut into 1 1/4-inch pieces
  • 1 unripe pineapple, cut into 1 1/4-inch pieces
  • 2 firm avocados, cut into 1 1/4-inch pieces
  • 1 very ripe plantain, sliced
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Ham-and-Sage-Stuffed Chicken with Broccoli

Time:30 mins
Ingredients
  • 4 slices white sandwich bread, cut into cubes (about 2 1/2 cups)
  • 2 ounces sliced deli ham, roughly chopped
  • 1/2 teaspoon dried rubbed sage
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each), thawed if frozen
  • 2 packages (10 ounces each) frozen broccoli florets, thawed
  • 2 garlic cloves, minced
  • 1 tablespoon white-wine vinegar
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Chicken with Artichokes and Mushrooms

Ingredients
  • 2 lemons
  • 8 fresh baby artichokes
  • 3 tablespoons dry white wine
  • 2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 tablespoon champagne or white-wine vinegar
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 whole skinless, boneless chicken breast (about 8 ounces), split
  • 1/3 cup orzo (rice-shaped pasta)
  • 4 ounces enoki mushrooms, 1 inch trimmed from stems
  • 4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
  • 4 teaspoons fresh thyme leaves
  • 2 large cloves garlic, peeled and lightly crushed
  • Two 24-inch lengths parchment paper
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Sesame Chicken with Cabbage and Red Grapefruit Sauce

Ingredients
  • 4 boneless, skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon toasted sesame oil
  • 2 teaspoons olive oil
  • 1/3 cup sesame seeds
  • 2 tablespoons finely chopped shallot
  • 1 teaspoon coarse salt
  • 2 red grapefruit
  • 1 1/2 cups freshly squeezed red grapefruit juice (from about 3 red grapefruits)
  • 1/2 pound napa cabbage (about 1/2 small head), cut into 4 wedges, core intact
  • Freshly ground pepper
  • 1/4 cup dry white wine
  • 6 scallions, cut on the diagonal into 2-inch pieces
  • 1 teaspoon minced peeled fresh ginger
  • Vegetable-oil cooking spray
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Stuffed Chicken

Other Ideas:
Main course, Whole chicken
Ingredients
  • 1 3 1/2- to 4-pound chicken
  • 1 tablespoon unsalted butter, plus more room temperature for buttering foil and chicken
  • 1 1/2 tablespoons minced shallots
  • 3 tablespoons Madeira wine
  • 1 whole skinless boneless chicken breast, well trimmed, and cut into 1/2-inch chunks
  • Coarse salt and freshly ground white pepper
  • 2 large egg whites
  • 1 large egg
  • 3/4 cup heavy cream
  • 1 black truffle (48 grams), fresh or jarred, chopped
  • Madeira Sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped shallots
  • 10 ounces baby bello mushrooms, thinly sliced
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Zap It: Chicken with Lemon and Wine over Arugula

Ingredients
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup white wine
  • 3 strips lemon zest (each about 1 by 3 inches), thinly sliced crosswise, plus 1 1/2 tablespoons lemon juice
  • 1/2 tablespoon butter
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 3 bunches arugula (about 3/4 pound total), stems removed
  • 8 to 12 radishes, trimmed, cut into wedges
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Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts

Ingredients
  • 1/2 cup red-wine vinegar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh oregano leaves
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 head garlic, peeled and pureed
  • Coarse salt and freshly ground pepper, to taste
  • 3 bay leaves
  • 1 cup pitted kalamata olives, halved
  • 5 pounds boneless skinless chicken breast, halved crosswise
  • 3/4 cup light-brown sugar
  • 1 cup red wine
  • 8 shallots, chopped
  • 1 tablespoon margarine
  • 1 cup oil-packed sun-dried tomatoes, halved
  • 1 (16-ounce) can artichoke hearts, drained
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Chicken-Salad Pitas

Ingredients
  • 3 stalks celery, 1 coarsely chopped and 2 thinly sliced
  • 1 medium sweet yellow onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 2 sprigs fresh thyme
  • 1 1/2 teaspoons salt, plus more for seasoning
  • 2 (12 ounces total) boneless, skinless chicken breasts
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper
  • 1/2 cup slivered almonds, toasted
  • 1 cup (from one 11-ounce can) canned mandarin orange segments
  • 8 (6 or 8 inch) pita breads
  • 8 lettuce leaves
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Mario's Warm Chicken Salad

Ingredients
  • 4 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 boneless, skinless chicken-breast halves
  • 1/4 Anaheim chile, sliced diagonally into 1/4-inch-thick slices
  • 1 teaspoon coriander seeds, crushed
  • 1/2 red onion, thinly sliced
  • 1/2 medium beet, cut into 1/8-inch rounds and julienned
  • 1/8 teaspoon yellow mustard seeds
  • Coarse salt and freshly ground pepper
  • 1/2 medium carrot, cut into long thin strips
  • 3 tablespoons red-wine vinegar
  • 2 cups collard greens, sliced very thinly crosswise
  • 2 cups mustard greens, trimmed
  • 1/4 cup quince jam
  • 1/2 cup white wine
  • 1 teaspoon sambal oelek
  • 1/4 cup large Spanish olives
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Almond-Crusted Chicken

Other Ideas:
Almonds, American, Main course
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