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Boneless chicken breasts

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

Chicken Salad Sandwiches

Ingredients
  • Two 14 1/2-ounce cans low-sodium chicken broth
  • 2 cups water
  • 1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely diced celery
  • 1 carrot, peeled and cut lengthwise into four pieces
  • 1 medium onion, peeled and quartered
  • 1 dried bay leaf
  • 5 whole black peppercorns
  • 1 whole boneless and skinless chicken breast (about 1/2 pound)
  • 2 tablespoons Dijon mustard
  • 1 cup mayonnaise
  • Salt and freshly ground pepper
  • 1 loaf whole-wheat bread, sliced and crusts removed
  • 1/2 head green-leaf lettuce, leaves separated
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Chicken with Fennel and Tomato

Time:40 mins
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Grilled Lemongrass Chicken

Other Ideas:
Asian, Lemongrass, Main course
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Chicken Holy Basil

Other Ideas:
Main course, Thai, Thai basil
Ingredients
  • 10 cloves garlic, minced
  • 6 fresh Thai chiles, thinly sliced crosswise
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon plus 1 teaspoon Asian fish sauce
  • 2 teaspoons soy sauce
  • 4 1/2 teaspoons sugar
  • Freshly ground pepper
  • 3 cups loosely packed fresh holy basil leaves, plus more for garnish
  • Sticky or steamed jasmine rice, for serving
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Herbed Chicken with Grilled Red Peppers

Ingredients
  • 3 cloves garlic, minced
  • 2 teaspoons coarsely chopped fresh marjoram leaves, plus small sprigs for garnish
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 3 small red bell peppers (5 to 6 ounces each), stems, seeds, and ribs removed, cut lengthwise into quarters
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 3/4 pound small Yukon Gold potatoes
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Grilled Chicken and Avocado Salad

Other Ideas:
Avocados, Main course, Salads
Ingredients
  • Vegetable oil, for grill pan
  • 6 skinless, boneless chicken breast halves (about 2 pounds)
  • Coarse salt and freshly ground pepper
  • 2 cups cooked chickpeas
  • 3 fresh Poblano peppers, seeded, deribbed, and finely chopped
  • 1 medium red onion, finely chopped
  • Cilantro-Lime Vinaigrette
  • 3 ripe, firm avocados, peeled, pitted, and diced
  • Lime slices, for serving
  • 4 sprigs fresh cilantro, for serving
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Grilled Chicken with Pumpkin-Seed Sauce

Time:40 mins
Ingredients
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 jalapeno chile, chopped (seeds and ribs removed for less heat, if desired)
  • 1/4 cup raw green pumpkin seeds
  • 1 1/2 cups packed chopped romaine lettuce (2 ounces)
  • 1 tablespoon white-wine vinegar
  • Coarse salt and ground pepper
  • 1/4 cup packed fresh cilantro leaves
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
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Chicken Paillards with Prosciutto and Figs

Ingredients
  • 6 tablespoons white wine
  • 3 tablespoons finely chopped fresh rosemary, plus 8 sprigs
  • 1 tablespoon red-pepper flakes
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 8 boneless, skinless chicken-breast halves, pounded 1/4 inch thick
  • 1 lemon, sliced into 1/8-inch rounds
  • 16 fresh figs, preferably Black Mission
  • 1 one-pound loaf country bread, cut into 1 1/2-inch-thick slices
  • 8 to 10 slices prosciutto di Parma
  • Balsamic Fig Sauce
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Prosciutto-Wrapped Chicken Breast with Roasted Green Beans

Time:25 mins
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Chicken with Paprika Sauce

Time:30 mins
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