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Making chicken breast (bone in) for dinner, need some help?

I’m making chicken breast (bone in) for dinner. Here is the recipe:

You could combine the two to make a nice bed to serve the chicken on. The juices/sauce from the chicken will flavor it even more.

Wild Rice with Asparagus

1 cup wild rice, rinsed and drained
1 pound mushrooms, rinsed and thinly sliced
1 large (10 oz.) onion, chopped
About 2 1/2 cups regular-strength chicken broth
1 pound asparagus; discard tough ends and thinly slice spears
3 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper

In a 3- to 3 1/2-quart pan on high heat, bring 4 cups water and rice to boiling; cover and simmer until rice is tender to bite, about 50 minutes. Drain; let cool.

In a 10- to 12-inch frying pan over high heat, combine mushrooms, onion, and 3/4 cup broth. Boil on high heat, uncovered, until liquid evaporates and vegetables start to brown, about 12 minutes; stir often. Add 1/2 cup broth and stir to release browned bits. Boil until the liquid evaporates and the mixture begins to brown again, 2 to 4 minutes; stir often. Repeat step until vegetables are well browned, 3 or 4 more times.

Stir 1/2 cup broth into vegetables; add asparagus and stir often until asparagus is tender-crisp to bite, about 2 minutes, In a bowl, mix vegetables, rice, vinegar, and oil; add salt and pepper to taste. Serves about 8.

Chicken Breast Dinner Recipes

Chicken Breast Dinner Recipes

What are some good not too complicated chicken dinner recipes?

I’m getting tired of the chicken dinners I’ve been making and need some new ideas, preferably recipes that are not too complicated and don’t require me to go out and buy a bunch of new ingredients. Oh and its skinless, boneless chicken breasts. Thanks!

Here are a few that are different at least from my normal prep that taste really good:

This one is tangy and flavorful: SUN-DRIED TOMATO CHICKEN

Ingredients
* 1 (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs)
* 1 cup sun-dried tomato vinaigrette with roasted red pepper dressing
* 1/2 teaspoon coarsely ground pepper
* Toppings: chopped sun-dried tomatoes, sliced fresh basil

Preparation
1. Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.

2. Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.

Note: For testing purposes only, we used Good Seasons Sun Dried Tomato Vinaigrette With Roasted Red Pepper dressing.

Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1589398

This one is a nice switch-up with a southwestern swing: CHICKEN AND CHEESE ENCHILADAS:

Ingredients:
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Preparation
* Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
* Stir 1 cup soup mixture, chicken and cheese in a large bowl.
* Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
* Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

http://www.campbellskitchen.com/RecipeDetail.aspx?ab=B&recipeSource=MealIdeas&recipeID=50780&rc=903&page=1&index=0&Lastindex=false

This one resulted in the moistest chicken breasts thatt I have ever cooked. I tried it about two months ago and was talking about it for weeks. I call it oven-fried chicken: CHICKEN BREASTS IN SOUR CREAM

6 chicken breasts, split, boned and skinned
4 tsp. salt
3 tsp. minced garlic
1/2 tsp. pepper
1/4 lb. butter
2 c. sour cream
1/4 c. lemon juice
4 tsp. Worcestershire sauce
1/2 tsp. paprika
Bread crumbs
1/4 lb. butter

Wash chicken, pat dry. In large bowl combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture coating thoroughly, cover and refrigerate overnight. Remove chicken breasts, taking up as much sour cream as possible. Roll in bread crumbs to coat well. Place in baking dish. Melt butter and butter together; pour half over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 15 minutes more. Serves 12.

http://www.cooks.com/rec/doc/0,1739,154183-226196,00.html

Chicken Breast Dinner Recipes

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