What are some great chicken breast recipes?

Poppy Seed Chicken - Scrumptious (but problematic if you wear dentures)

1 stick butter (melted) 1 stack Ritz crackers (crumbled) 8 oz. sour cream 1 can of UNDILUTED cream of celery soup 4 boneless chicken breasts, cooked and cut up 2 tablespoons poppy seeds

preheat oven to 325° mix butter and cracker crumbs in a bowl and set aside In another bowl, mix sour cream and undiluted soup, then add chicken and mix well. Pour chicken mixture into a 2-qt. casserole. Sprinkle crumb mixture on top. Sprinkle poppy seeds on top of that. Bake 30 min. uncovered, or until hot and bubbly.

Wow. Now I want some. I know what I’m making tomorrow!

personaly sounds good but so unhealthy.

I dont worry bout what i eat but sour cream and butter is high in saturated fats, cream of celery soup and rits are full of additives and salt.

I sounds really good but i hope u dont eat it alot lol but it kinda sounds like a chicken crumble hahaha

Chicken a la King

This version uses low-fat milk and flour for thickening, to make it plenty rich without all the saturated fat. Serve over whole-wheat egg noodles.

Ingredients 1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes 1/2 cup all-purpose flour 2 tablespoons canola oil, divided 10 ounces white mushrooms, quartered 1 large green bell pepper, diced 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup dry sherry, (see Note) 1 cup reduced-sodium chicken broth 1 cup low-fat milk 1 4-ounce jar sliced pimientos, rinsed 1/2 cup sliced scallions

Preparation 1.Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate. 2.Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes. 3.Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.

Tips & Notes Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

NutritionPer serving: 271 calories; 8 g fat ( 1 g sat , 4 g mono ); 66 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 28 g protein; 1 g fiber; 401 mg sodium; 529 mg potassium.