what to do with chicken breasts?

Giada's Chicken with Mustard Marscapone Marsala

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe/index.html

I love to marinate my chicken breasts in Italian dressing. It is so yummy.

Try marinating them in freezer bag with water mixed with a package of Taco season mix.  Leave sit for 24 hours and then bbq.  Yum :)

cube them up nice and small bite size, then a quick sear in a hot fry pan with a little bit of garlic and oil.  Then drain the oil, and put the chicken in a pot with a couple cans of Campbell's cream of mushroom soup... serve over a pile of your favorite rice (white, yellow, long grain, brown, etc)

if you are absolutely dead-set against rice, you can eat it as a thick stew, or put it on a slice of whole grain (or multi-grain) toast.

Artichoke chicken:

1 can (15oz) of marinade artichoke hearts, drained and chopped

3/4 cup grated parmesan

1/4 cup mayo

1/2 cup sour cream (i have thought of putting fage in instead)

2 cloves of garlic

4 skinless, boneless chicken breast halves

preheat oven to 375.

in bowl mix together the first 5 ingredients. Place chicken in a grease baking dish and cover with artichoke mixture.

Bake 30mins or until juices run clear.

This turns out so good and you dont need pasta, rice, etc with it:) Im gonna try this in the crockpot tomorrow and will let you know how it turns out!

One tbs minced garlic, one tbs minced ginger, 2 tbs soy sauce.  Let sit for as long as you can, cook, and eat on a salad or however you like it.  Easy and good!

I like to cube them up pretty small, salt and pepper them, and sort of flash-fry them in butter. Just cook them fast and hot, until they're as brown as you like---no need to cook them done, because you're going to cook them some more.

Toss small chunks of cauliflower into the skillet---you can use fresh or frozen, but fresh takes longer to cook. Pour Catalina dressing (to taste---I like  LOT!)over the whole thing, cover, reduce heat, and coo****il the cauliflower forks tender. *I* eat rice with this, but you don't have to. (*grin*) It's also pretty good over chopped lettuce, or so my mom says.

 I am currently hooked (HOOKED I tell ya!) on the Philly cooking cremes.  SO tasty and easy!  I've used the Santa Fe and the Roasted Garlic.

For the Santa Fe- I baked off two plain chicken breasts until done.  Shredded them and tossed into a bowl with a can of black beans, a can of Rotel, a tub of the Santa Fe, and some fresh chopped onion.  Mixed well.  In a pie plate, dump about 1/3 of the mixture onto greased bottom, top with a low carb tortilla, then a BUNCH of cheese, another 1/3 of the mixture, another low carb tortilla, more cheese, the rest of the mixture, another tortilla, some salsa or enchilada sauce and finally, more cheese- then bake at 375 for 20 minutes until bubbly and brown.  Serve with guac, sour cream (we do greek yogurt) and other "taco" toppings.  

For the Roasted Garlic- Bake off chicken breasts till done and shred.  Toss in a bowl with 1/2c parmesan cheese, tub of Roasted Garlic, leftover Dreamfields pasta (I used spaghetti chopped up) and mix well.  Dump in greased casserole dish and top with an insane amount of 6 cheese Italian blend and then buttered bread crumbs (you can omit the breadcrumbs if you want or make low carb ones from Julian or other low carb bread like I do), toss in the oven at 375 for 20 minutes until browned on top.  

Both of these were a HIT and yielded a lot of leftovers for lunches and such.  

Ooh, that Mexican "pie" sounds awesome!!

Hey Bean, OMG they sound good, its 9.30 am here and now I am starving after reading these recipes. I think we're going to try the mexican one tonight, big thanks

Yorkie  x