what to do with chicken breasts?

Hey GUys,
So I need some inspiration for using up some boneless chicken breasts!
I am trying to cut way back on the carbs and figured some new delish recipes would help. I love to use the crock pot but happy to cook anyway you recommend, so if you have some fav recipes I would be ch appreciated!!

Thanks in advance!!

Yorkie xx 

I like this recipe:

http://tastykitchen.com/recipes/main-courses/butter-chicken- 2/

Pint of heavy cream--what could be bad about it? :)

OMG that sounds so good!!

Oh, that looks delicious!  I'm definitely going to try it.

Pamela

This sounds delish!  Unfortunately I'm not a DSer, that heavy cream is gonna kick my ass.

I'm pretty sure a milk and half and half mixture would be adequate.  maybe thinner, but still good!

THANKS!!! THANKS!!! THANKS!!!

I made this for dinner tonight and it was sooooo delish!!!

 I just made this today, and I am FIGHTING LIKE HELL to leave some for Barry to eat when he gets home!

Napa and Chicken Salad

Now, don't forget that I'm not very good with quantities, so I just mix amounts in till it looks pretty or tastes good, LOL

1 head of napa cabbage, thinly sliced
Thinly sliced radishes (I probably used about five big ones, sliced on a mandoline)
Snow peas, strings removed and thinly sliced
Green onions
Three big chicken breast halves, poached.   I could have gotten away with using more.
Toasted slivered almonds (toast them in a non-stick skillet till lightly brown - careful - they burn quickly)

Mix all of the above together, then make the dressing.   This is what MAKES it.

6 tablespoons white wine vinegar (I think rice would work fine too)
4 tablespoons sugar (I used 2 tablespoons of Splenda instead)
4 tablespoons soy sauce
2 cloves of mashed garlic
1 tablespoons toasted sesame oil
1/2 teasoon ginger paste (you can use 1 teaspoon of ground ginger if you don't have paste)
1 teaspoon of sriacha (thai hot sauce)  ** I like things hot, so I used 1 TABLESPOON
1 cup (or whatever you want) of mayonnaise

Mix that together and toss with salad.   Yum.     I kind of made this up from a variety of recipes, so adjust to your tastes accordingly.    I have been eating this stuff all day.  It's low carb and lots of protein.

ooo!!! this looks great! I've been looking for something different to do with chicken salad, this sounds perfect! thanks!

If your looking to get rid of a lot, then I would grill it.  I do this sometimes.  Grill about 11 chicken breasts, then during the week I turn it into Fajitas, Chicken salad, toss it with grilled veggies and some of the cooking cream cheese, I add it to everything I can think of, plus it gives me lunch to take to work.

Then I eat a huge steak because I am so tired of chicken.

Betty

This is a fav I have used breast though in a pinch

INGREDIENTS:
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces( I have used cut up chicken breasts)
3 medium carrots, sliced
1/3 cup chopped onion
1/2 cup water
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package (1.2-oz. size) roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup frozen sweet peas, thawed, drained
1 can (10.2-oz. size) refrigerated buttermilk biscuits

PREPARATION:

In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.

Cover; cook on low setting for 6 to 8 hours.

About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf.

In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.

Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

I don't use the biscuits, but I will sometimes pour it over mashed potatoes.