Whats a good healthy recipe for chicken breast?

tryin 2 get a 6 pack so i wanna eat alotta protein and chicken breast is boring by itself what a good marinad or recipeWhats a good healthy recipe for chicken breast?
Chicken Gorgonzola








You will need:


Penne noodles,


Gorgonzola Cheese (about 1 cup)


Parmezan cheese (about 1/2 cup, maybe less)


1/2 cup Milk (maybe more, if you want the sauce thinner),


table spoon Butter


table spoon flour


salt and pepper


Mushrooms (optional)


and of course, chicken








Directions:


Cook noodles according to package directions.


Grill chicken, and cut into small slices.


For the sauce, Heat butter in a pot, and add flour. add milk and simmer. After a few minutes, add the gorgonzola, the parmesan cheese, and mushrooms. Add salt and pepper to taste. If you like garlic, use that too.(garlic powder). Mix with sliced chicken and penne noodles.Whats a good healthy recipe for chicken breast?
Chicken Breasts with Balsamic Vinegar and Garlic





4 skinless, boneless chicken breasts


salt and pepper to taste


3/4 pound fresh mushrooms, sliced


2 tablespoons all-purpose flour


2 tablespoons olive oil


6 cloves garlic


1/4 cup balsamic vinegar


3/4 cup chicken broth


1 bay leaf


1/4 teaspoon dried thyme


1 tablespoon butter





Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).


Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.


Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.





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Chicken:-Teriyaki


6 breast halves


1/3 c. Italian salad dressing (lite)


1/3 c. lite teriyaki or soy sauce


1/3 c. white wine


1 tsp. basil


Skin chicken and bones, cut into bite sized pieces and place in a casserole dish.


Mix remaining ingredients together. Pour over chicken and marinate in refrigerator for 1-2 hours.


Turn once.


Bake at 350 degrees for 1 hour or until tender.


Stir occasionally.
Anna Williams


Chicken Cutlets With Tomato Saut茅





Ingredients





鈥?1 1/2 pounds small chicken cutlets (8 to 12)


鈥?kosher salt and pepper


鈥?2 tablespoons olive oil


鈥?1 1/2 pints grape or cherry tomatoes


鈥?3/4 cup dry white wine (such as Sauvignon Blanc)


鈥?4 scallions, sliced


鈥?2 tablespoons fresh tarragon leaves, chopped


Directions





鈥?1 Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.


鈥?2 Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.


鈥?3 Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.








Quick Tip





Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.





http://www.realsimple.com/food-recipes/b鈥?/a>
Well it depends on what you are watching healthy wise. A good BASIC chicken breast recipe would be to do the following:





1. rinse and pat the breast dry with paper towels.


2. coat with olive oil or some other plant-based oil (such as walnut or grapeseed oil)


3. sprinkle with a seasoning of your choice (I'm influenced by Cajun cooking so I like red, white, and black peppers with paprika and thyme).


4. let chicken sit out on the counter (about 15 minutes). You want to make sure the chicken is not cold when you start cooking it because the seasoning won't set in the meat.


5. cook it (however way you like sauteed, in the oven, on the george foreman grill, whateva ya like!!)








The next step would be to look online and find a sauce you like, for instance if you like teriyaki sauce do a google search on it and put it on the meat before you cook it. Or maybe you just want to eat them with tortillas, then just wrap them up in the tortilla and your done. :)





I hope that gets you started, I think it's more helpful to help you find THOUSANDS of recipes instead of just giving you one. Take care and happy cooking
Try these:





http://allrecipes.com/Recipe/Spinach-Stu鈥?/a>





http://allrecipes.com/Recipe/Savory-Chic鈥?/a>





http://allrecipes.com/Recipe/Chicken-Bre鈥?/a>
Marinate the chicken in an oil based salad dressing, I like to use Zesty or Golden Italian, then bake the chicken, serve with pasta, rice or potatoes and side veggie.
Put them in a baking pan. Open a large can of peach slices and pour them over the chicken breasts. Bake at 350.
grillied chicken
Adobo Grilled Chicken Salad in a Tortilla Bowl





4 (10-inch) whole-wheat or multi-grain tortillas


2 tablespoons olive oil, plus more for drizzling


1/2 medium yellow onion, chopped


4 garlic cloves, minced


Coarse salt and freshly ground black pepper


3 medium tomatoes, chopped


2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce


1/2 cup water


1 (15-ounce) can pinto beans, drained and rinsed


5 cups baby spinach leaves or mixed mesclun greens


4 ounces feta cheese, crumbled (1/2 cup)


4 Adobo Grilled Chicken Breasts, sliced, recipe follows


1/4 cup chopped fresh cilantro leaves


Lime wedges, for serving


Directions


Preheat the oven to 400 degrees F.





Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.





Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.








Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.





Delicioso Adobo Grilled Chicken





Adobo:


1 tablespoon lemon pepper


1 tablespoon garlic powder


1 tablespoon onion powder or flakes


1 tablespoon dried oregano


1 tablespoon dried parsley flakes


1 tablespoon achiote powder


1/2 tablespoon ground cumin


1 tablespoon salt


6 boneless skinless chicken breasts


Nonstick cooking spray or oil


Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.





Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.





Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.





Yield: about 1/2 cup adobo, 6 servings