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Boneless chicken breasts

Explore 261 recipes, 3 galleries, 39 videos, and more

Breast of Chicken, Martini-Style

Ingredients
  • Coarse salt
  • 8 ounces green beans or haricots verts, trimmed
  • 4 carrots, cut into thin strips, about 2 inches long
  • 4 boneless, skinless chicken breast halves (6 ounces each), tendons removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 1/3 cups freshly grated Parmigiano-Reggiano cheese
  • 2 cups safflower or corn oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 3/4 cup dry white wine
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Walnut-Crusted Chicken Breasts

Time:35 mins
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Lemon-Chicken Cutlets with Kyle MacLachlan

Other Ideas:
Capers, French, Lemons, Main course
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Grilled Chicken Breasts with Buttermilk Marinade

Time:55 mins
Other Ideas:
Buttermilk, Main course
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Individual Chicken Potpies with Mushrooms and Peas

Ingredients
  • 1 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 3/4 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 cloves garlic
  • 1/2 cup nonfat milk
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 2 teaspoons olive oil
  • 1 large shallot, minced (about 1/4 cup)
  • 10 ounces button mushrooms, quartered
  • 1/4 teaspoon coarse salt
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 2 cups cold plus 1 tablespoon water
  • 1 dried bay leaf
  • 4 small leeks, (about 1 1/4 pounds), white and light-green parts, cut into 1/8-inch rounds, washed thoroughly and drained
  • 1 whole boneless and skinless chicken breast, (about 1 1/8 pounds), cut into 1-inch pieces
  • 1/2 pound shelled fresh or frozen peas
  • 1 teaspoon cornstarch
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Lemon Chicken Cutlets

Other Ideas:
Capers, French, Lemons, Main course
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Individual Chicken Potpies with Mushrooms and Peas

Ingredients
  • 1 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces 3/4 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 garlic cloves
  • 1/2 cup nonfat milk
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 2 teaspoons olive oil
  • 1 large shallot, minced (about 1/4 cup)
  • 10 ounces button mushrooms, quartered
  • 1/4 teaspoon coarse salt
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 2 cups plus 1 tablespoon cold water
  • 1 dried bay leaf
  • 4 small leeks (about 1 1/4 pounds), white and light-green parts, cut into 1/8-inch rounds, washed thoroughly and drained
  • 1 whole boneless and skinless chicken breast (about 1 1/8 pounds), cut into 1-inch pieces
  • 1/2 pound shelled fresh or frozen peas
  • 1 teaspoon cornstarch
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Chicken and Bulgur Salad

Other Ideas:
Bulgur, Grain salad, Main course
Ingredients
  • 1 whole boneless, skinless chicken breast, split and pounded to 1/2 inch thick
  • 2 quarts plus 1 teaspoon olive oil
  • 1 milliliter plus 1 teaspoon honey
  • 3/4 teaspoon ground cumin
  • 5 garlic cloves, minced
  • 1/4 cup chopped cilantro stems, plus 3/4 cup chopped cilantro leaves
  • Zest and juice of 1 lime, plus lime wedges
  • 1 red onion, finely chopped
  • 1 1/4 cups medium-grind bulgur
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 teaspoon harissa or chili sauce
  • Coarse salt and freshly ground pepper
  • 6 ounces green beans, cut into 2-inch pieces
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 bunch watercress, trimmed
  • 3/4 cup drained canned chickpeas
  • 1/4 cup dried apricots, quartered
  • 2 tablespoons raw almonds, chopped
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Chicken Salad with Mango and Mint

Ingredients
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 12 mint leaves, roughly chopped, plus sprigs for garnish
  • 1-inch piece ginger, peeled and finely grated
  • 2 whole boneless, skinless chicken breasts
  • 6 ounces sugar snap peas, trimmed
  • 4 cups well-washed and -dried arugula leaves
  • 1/4 pound pea shoots
  • Coarse salt and freshly ground pepper
  • 1 small jicama, peeled and julienned
  • 1 small ripe mango, peeled, pitted and julienned
  • 6 lavash flatbreads
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Radicchio and Mushroom Chicken Roulade

Ingredients
  • 2 boneless, skinless chichen breast halves (reserved from Stuffed-Noodle Soup)
  • Coarse salt
  • 1 small head radicchio, cored, leaves separated
  • 3 tablespoon unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 8 ounces shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices)
  • 1 chicken liver (reserved from Stuffed-Noodle Soup), finely chopped
  • 1 tablespoon finely chopped fresh sage
  • Freshly ground pepper
  • 1/2 cup Marsala wine
  • 1/4 cup freshly shredded mozzarella cheese
  • 10 cipollini or pearl onions, peeled
  • 1/4 cup chicken stock (reserved from Stuffed-Noodle Soup)
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