Chicken Breast Recipes

This is a perfect, light summer dish. We like to have a salad afterward, and a piece of fruit. Do not overpuree the broccoli pesto, as a little texture is nice. Sometimes we add another garlic clove to the pesto.

The day I made it, I couldn't find pearl onions or small onions in my local supermarket, so I used a large white onion, chopped. The pearl onions would have been prettier, but the taste was fine.

If you want the next best thing to a vine-ripened tomato, and it's winter, try canned tomatoes, as suggested in this recipe.

Hope you enjoy - let me know.

If you prefer not to eat the skin of the chicken, remove it after cooking. Retaining the skin during the cooking process helps keep the moisture in the meat and adds very little fat.

This is a really nice fall dish. You can prepare the chicken ahead and either cook and reheat before serving when you make the sauce or prepare the chicken with the cheese and refrigerate until ready to cook.

Skinned breast of chicken is low in calories and grills quickly.

Make sure that the pecans you use are fresh. In the shell, they'll last in a cool dry place for six months. Shelled pecans should be kept in the refrigerator, in an air tight container. If you plan to keep them for longer than half a year, freeze them.

This recipe probably won't give you either mouthwash breath or garlic breath, since cooked garlic is quite mild in its effects.

This rich chicken dish is excellent served with wild rice, or over pasta. Definitely a crowd pleaser, this entrée also requires only a few steps. Sautéed or steamed vegetables will complete the meal.

For the best success, begin grilling the chicken skin-side down and then turn it several times with tongs. A fork will pierce the skin and the meat will lose valuable juices.