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Boneless, Skinless Chicken Breasts Your Way
Recipes
Boneless, Skinless Chicken Breasts Your Way
4 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 2 lb boneless, skinless chicken breasts (or fillets)
  • 2 teaspoons chicken (or all-purpose) seasoning
  • Large zip-top bag
  • ½ cup vinaigrette (or marinade), divided
  • Cooking spray
  • 2 tablespoons fresh Italian parsley
  • 2 tablespoons fresh oregano

Steps

    1. Coat chicken with seasoning. Place in zip-top bag (wash hands); add ¼ cup vinaigrette, seal bag, and let stand 30 minutes (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium-high. Coat chicken with spray and place on grill (discard marinade). Grill 5–8 minutes on each side until chicken is grill-marked and 165°F.
    3. Chop parsley and oregano finely. Stir into remaining ¼ cup vinaigrette. Serve chicken with vinaigrette.
    Chef's Tip: Cut 1 lemon in half and place cut-side down on grill; cook 1–2 minutes, then squeeze juice over chicken.
Other Preparation Methods

      Bake

      1. Preheat oven to 400°F. Line baking sheet with nonstick foil. Coat 2 lb boneless, skinless chicken breasts (or fillets) with 1 teaspoon all-purpose seasoning and arrange on baking sheet (wash hands).

      2. Bake 15–20 minutes until 165°F. Brush with ½ cup barbecue (or teriyaki) sauce during last 5 minutes of bake time. Serve with sauteed vegetables and steamed rice.


      Sauté

      1. Cut 2 lb boneless, skinless chicken breasts (or fillets) into bite-size pieces; season with ½ teaspoon each pepper and kosher salt (wash hands).

      2. Preheat large sauté pan on medium-high 1–2 minutes. Place 3 tablespoons oil in pan, then add chicken and 3 links mild Italian chicken sausage. Cook 2–3 minutes, stirring occasionally, until browned on all sides, then remove from pan.

      3. Place 1 cup chopped fresh bell peppers, 1 cup chopped fresh onions, 2 teaspoons minced garlic, and ¼ teaspoon crushed red pepper in same pan; cook 2–3 minutes, stirring occasionally, until peppers and onions are tender. Return sausages and chicken to pan; stir in 1 cup each dry white wine and chicken broth (or stock), ¼ cup red wine vinegar, and ¼ teaspoon kosher salt.

      4. Reduce heat to low; cook 5–6 minutes until liquid has reduced by about one-half and meat is 165°F. Add ¼ cup cold unsalted butter to pan and stir until melted. Slice sausages; serve over pasta or rice.

    If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

    Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
    Do not reuse marinades.
    Do not rinse raw meat.

    Amount per ¼ recipe serving: Calories 370, Total Fat 18g, Sat Fat 1.5g, Trans Fat 0g, Chol 125mg, Sodium 680mg, Total Carb 5g, Fiber 0g, Total Sugar 4g, (Incl. 4g Added Sugars), Protein 46g, Vitamin D 0%, Calc 2%, Iron 8%, Potassium 8%