Type what you have

Ingredients

• ✓ chicken breast
• pie crust
• olive oil
• onion
• green bell pepper
• flour
• salt
• nutmeg
• black pepper
• cheddar cheese
• swiss cheese
• egg
• milk
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.
2. 2 In a medium frying pan, heat olive oil on medium-high. Add onion and bell pepper. Cook 3 minutes, stirring frequently. Add flour and cook for 2 minutes, stirring frequently. Stir in chicken, salt, nutmeg, and black pepper. Spread this mixture over the bottom of the unbaked pie shell and top with Cheddar and Swiss cheese.
3. 3 Combine eggs, milk, and sour cream, and mix until smooth. Pour over the chicken mixture.
4. 4 Bake in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake, 30 to 35 minutes until inserted knife comes out clean.

By Katherine

Ingredients

• ✓ chicken breast
• spring onion
• all-purpose flour
• sun-dried tomato
• sugar
• baking powder
• baking soda
• salt
• buttermilk
• milk
• butter
• egg
• pepper jack cheese

Instructions

1. 1 Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
2. 2 Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
3. 3 Heat a lightly oiled griddle over medium-high heat.
4. 4 Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
5. 5 Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.

By newcook

Ingredients

• ✓ chicken breast
• egg
• chicken stock
• fish stock
• sake
• soy sauce
• shiitake mushroom
• parsley

Instructions

1. 1 In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. 2 Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

By ConnieL1M

Ingredients

• ✓ chicken breast
• egg
• onion
• broccoli
• coconut aminos
• garlic powder
• salt
• black pepper
• avocado oil
• green onion

Instructions

1. 1 Mix together eggs, cooked chicken, onion, broccoli, coconut aminos, garlic powder, salt, and pepper in a bowl.
2. 2 Heat 1 tablespoon oil in a saute pan over medium-low heat. Add 1/3 of the egg mixture and cook for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat twice more to cook remaining 2 servings, adding remaining oil as needed.
3. 3 Garnish servings with green onions.

By Nicole

Ingredients

• ✓ chicken breast
• butter
• olive oil
• hash brown potato
• onion
• green bell pepper
• chicken broth
• montreal steak seasoning
• garlic powder
• seasoned salt
• broccolini
• cheddar cheese

Instructions

1. 1 Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
2. 2 Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini is tender and Cheddar cheese is melted, 2 to 3 more minutes.

By jkohnen

Ingredients

• ✓ chicken breast
• tomato
• parsley
• vinaigrette
• egg
• yogurt
• milk
• bacon
• avocado
• blue cheese
• chive
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Toss tomatoes and parsley in vinaigrette. Drain and set aside.
3. 3 Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
4. 4 Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.

By Aliza Finley

Ingredients

• ✓ chicken breast
• vegetable oil
• red onion
• jalapeno pepper
• salsa verde
• tortilla chip
• black olive
• cilantro
• egg
• salt
• black pepper
• cotija cheese
• radish
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
3. 3 Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
4. 4 Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

By oceanman99507

Ingredients

• ✓ chicken breast
• sesame seed
• cilantro
• chile-garlic sauce
• egg
• cooking spray
• water
• soy sauce
• kale
• garlic
• sesame oil
• ginger
• onion
• broccoli
• carrot
• quinoa
• water

Instructions

1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Chop carrot, broccoli, and onion in a food processor.
3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Ingredients

• ✓ chicken breast
• tapioca starch
• garlic powder
• salt
• black pepper
• cooking spray
• tomato sauce
• gochujang
• honey
• soy sauce

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Combine tapioca starch, garlic powder, salt and pepper in a shallow dish. Dredge chicken pieces through the mixture.
3. 3 Line a baking sheet with a cooling rack and place chicken on rack to let excess dredge fall off. Lightly grease chicken with cooking spray and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 10 minutes, shaking the basket halfway through.
5. 5 Combine tomato sauce, gochujang sauce, honey, and soy sauce in a small bowl and drizzle over the chicken pieces.

By thedailygourmet

Ingredients

• ✓ chicken breast
• onion
• soy sauce
• brown sugar
• garlic
• sesame oil
• sesame seed
• cayenne
• salt
• black pepper

Instructions

1. 1 Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
2. 2 Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

By daveparks4

Ingredients

• ✓ chicken breast
• gochujang
• soy sauce
• water
• sesame oil
• sugar
• green onion
• red cabbage
• mushroom
• zucchini
• ramen noodle
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F.
2. 2 Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
3. 3 Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
4. 4 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
5. 5 Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
6. 6 Bake in the oven for 25 minutes or until chicken is cooked throughout.

By Reynolds KitchensR

Ingredients

• ✓ chicken breast
• milk
• egg
• all-purpose flour
• potato starch
• salt
• black pepper
• vegetable oil
• honey
• brown sugar
• soy sauce
• gochujang
• worcestershire sauce
• red pepper flake
• ginger

Instructions

1. 1 Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
2. 2 Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
4. 4 Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
5. 5 Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
6. 6 Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

By Diana71

Ingredients

• ✓ chicken breast
• rice wine vinegar
• garlic
• ginger
• salt
• black pepper
• honey
• cider vinegar
• brown sugar
• gochujang
• soy sauce
• garlic
• ginger
• black pepper
• canola oil
• cornstarch

Instructions

1. 1 Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
2. 2 Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
3. 3 Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
5. 5 Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
6. 6 Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
7. 7 Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

By Shelby Lynn

Ingredients

• ✓ chicken breast
• soy sauce
• gochujang
• brown sugar
• garlic
• sesame oil
• ginger root
• chile powder
• vegetable oil
• carrot
• potato
• leek
• onion
• habanero pepper
• water

Instructions

1. 1 Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
2. 2 Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
3. 3 Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
4. 4 Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

By PolkaDot

Ingredients

• ✓ chicken breast
• sesame seed
• water
• perilla leaf
• scallion
• onion
• sweet potato
• cabbage
• glutinous rice cake
• ginger
• black pepper
• garlic
• sesame oil
• brown sugar
• mirin
• gochugaru
• soy sauce
• gochujang
• vegetable oil

Instructions

1. 1 Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
2. 2 Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
3. 3 Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

By mykoreaneats

Ingredients

• ✓ chicken breast

Instructions

1. 1 Remove the broiler pan from your broiler and line it with foil. Preheat the broiler on the highest setting.
2. 2 Spread chicken breasts on the pan in a single layer. Leave space between each chicken breast.
3. 3 Broil until no longer pink in the center and juices run clear when sliced, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Move chicken to a plate and cover with foil. Let rest for 5 minutes.
5. 5 Cut the chicken as desired. Divide into single servings and add to freezer bags. Spread bags in the freezer in a single layer. Cover with ice packs to speed up freezing.
6. 6 Remove ice packs when chicken is frozen and store in the freezer as desired.

By Cora

Ingredients

• ✓ chicken breast
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce chicken breasts with a fork.
3. 3 Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.
5. 5 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By MARIONROWE

Ingredients

• ✓ chicken breast
• picante sauce

Instructions

1. 1 Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

By Joyce

Ingredients

• ✓ chicken breast
• worcestershire sauce
• black pepper

Instructions

1. 1 In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

By Andrea Wilcox

Ingredients

• ✓ chicken breast
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
3. 3 Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

By Trudi Davidoff

Ingredients

• ✓ chicken breast
• chicken broth
• seasoned salt

Instructions

1. 1 Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken and shred with 2 forks.

By Mindy Vogl

Ingredients

• ✓ chicken breast
• garlic salt
• cider vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty

Ingredients

• ✓ chicken breast
• sweet onion
• barbecue sauce

Instructions

1. 1 Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
2. 2 Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

By PAMELA39

Ingredients

• ✓ chicken breast
• butter
• cheese flavored butter cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

By SRJ

Ingredients

• ✓ chicken breast
• salad dressing
• beer

Instructions

1. 1 Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours.
2. 2 Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown.
3. 3 Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours).
4. 4 Use preferred method to cook chicken on low heat.

By Mkjosup8

Ingredients

• ✓ chicken breast
• barbecue sauce
• whole wheat hamburger bun

Instructions

1. 1 Place chicken in a slow cooker and pour barbecue sauce over top.
2. 2 Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
3. 3 Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
4. 4 Place chicken on buns with some extra sauce from the slow cooker.

By lndz123

Ingredients

• ✓ chicken breast
• meat tenderizer
• salad dressing

Instructions

1. 1 Place chicken breasts in a resealable plastic bag; sprinkle with meat tenderizer. Pour in dressing and turn chicken to coat thoroughly; squeeze out excess air and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Place chicken onto skewers and cook on the preheated grill until no longer pink in the center and the juices run clear, about 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Chris

Ingredients

• ✓ chicken breast
• french dressing
• cornflake cereal crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place the dressing in a shallow dish or bowl for dipping. Do the same with the cornflakes crumbs or breadcrumbs (see Cook's Note). Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat.
3. 3 Place chicken breasts in prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until an instant-read thermometer reads 165 degrees F (74 degrees C).

By R AS

Ingredients

• ✓ chicken breast
• tomato basil feta cheese
• dry bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
3. 3 Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
4. 4 Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Debbie

Ingredients

• ✓ chicken breast
• barbecue sauce
• sauerkraut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sauerkraut in a single layer in a 9x13-inch baking dish. Place chicken breasts on top of sauerkraut. Pour barbecue sauce over chicken.
3. 3 Cover and bake in the preheated oven until chicken is no longer pink and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

By Lisa McKelvey