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Boneless chicken breasts

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

Spicy Slow-Cooker Chicken Taco

Other Ideas:
Slow cook, Tacos
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Chicken, Artichoke, and Orzo Lettuce Cups

Time:25 mins
Other Ideas:
Artichoke hearts
Ingredients
  • 1 cup orzo
  • Coarse salt and freshly ground pepper
  • 6 tablespoons extra-virgin olive oil
  • Finely grated zest of 1 lemon, plus 2 tablespoons juice
  • 1 shallot, minced (about 2 tablespoons)
  • 2 teaspoons packed finely chopped fresh oregano leaves
  • 2 boneless, skinless chicken-breast halves (about 6 ounces each), butterflied, sliced in half, and pounded 1/4 inch thick
  • 9 ounces thawed frozen artichoke hearts, patted dry
  • 1 to 2 romaine-lettuce hearts, trimmed and leaves separated
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Cobb Salad

Ingredients
  • 1 boneless and skinless chicken breast half
  • 2 large eggs
  • 3 slices turkey bacon
  • 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)
  • 1 cup chopped fresh watercress
  • 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
  • 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh chives
  • 1 ounce blue cheese, crumbled
  • 3 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper
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Grilled Mustard Chicken with Salami and Avocado

Time:50 mins
Other Ideas:
Frisee, Main course, Salads
Ingredients
  • 2/3 cup mayonnaise
  • 1/4 cup Dijon mustard
  • Grated zest of 2 lemons, plus 6 tablespoons juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 boneless, skinless chicken-breast halves (each about 6 ounces)
  • Safflower oil, for brushing
  • 4 ounces cured salami, cut on the bias into 1/8-inch-thick slices
  • 1 head frisee (about 6 ounces), leaves separated
  • 1 avocado, pitted, peeled, and cut into wedges
  • 1/2 English cucumber, thinly sliced
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Green-Curry Chicken Potpie

Time:50 mins
Ingredients
  • 6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
  • 1/2 cup chopped lemongrass (from 2 stalks)
  • 1 teaspoon all-purpose flour
  • 1 zucchini, quartered lengthwise and cut into 1-inch pieces
  • 1/2 cup fresh cilantro
  • Melted unsalted butter, for brushing
  • 1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
  • Coarse salt
  • 1/4 cup chopped garlic (about 8 cloves)
  • Garnish: basil leaves
  • Coarse salt and freshly ground pepper
  • 1/4 cup chopped scallions (about 2)
  • 3 serrano chiles, thinly sliced
  • 2 tablespoons chopped peeled fresh ginger
  • 1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
  • 1 tablespoon coriander seeds, toasted and ground
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 teaspoon whole black peppercorns, toasted and ground
  • Coarse salt for the curry sauce
  • 1 cup spinach, rinsed well and dried
  • 1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)
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Chicken Cutlets and Sauteed Veggies

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Chicken Salad with Apple, Pomegranate, and Beet

Time:35 mins
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Cayenne-Rubbed Chicken with Avocado Salsa

Time:30 mins
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Chicken-and-Apple Patties

Other Ideas:
Applesauce, Kid-friendly, Quinoa
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