Chicken Breast Recipes

Chicken is America’s favorite main dish. The low cost of chicken combined with its low fat, and high protein content makes it easy to understand why. Chicken can be cooked a dozen ways including braising, broiling, frying, deep-frying, roasting, grilling and baking. Chickens mild flavor and texture makes it incredibly versatile in the kitchen, offering professionals and home chefs an infinite number of ways to prepare new and exciting chicken dishes, some destined to be classics.

Classic chicken dishes start with high-quality, fresh chicken. Learn how to recognize superior chicken and supermarkets and butcher shops, and how chicken should be handled and stored at home. Follow proven techniques for preparing chicken for cooking and you are ready to tackle classic chicken recipes. Enjoy such classics as Chicken Alfredo, Chicken Parmesan, Buffalo Hot Wings, and many more.

ClassicChickenRecipes.com present dozens of classic plus contemporary chicken dishes. Each recipe page offers tips and techniques designed to make the cooking experience enjoyable and rewarding. Learn raw chicken preparation, cooking methods, find serving suggestions, and flavor and substitution ideas. The site and recipe collection is constantly growing, so please bookmark and come back often.

Featured Recipe

Chicken Cordon Bleu

Ingredients -

6 Skinless, Boneless Chicken Breast Halves
6 slices Swiss Cheese
6 slices Ham
3 tablespoons All-Purpose Flour
1 teaspoon Paprika
6 tablespoons Butter
1/2 cup Dry White Wine
1 teaspoon Chicken Bouillon Granules
1 tablespoon Cornstarch
1 cup Heavy Whipping Cream

Preparation:

1. Chicken breasts should be pounded flat with a meat mallet to a thickness of ¼”.

2. Place a cheese slice on each chicken breast, leaving ½” chicken breast edge exposed. Place a slice of ham on top of the cheese.

3. Fold the edges of the chicken breast over the ham and cheese and secure with toothpicks.

4. Combine flour and paprika in a shallow bowl.

5. Coat the chicken breasts in the flour mixture.

6. In a large saute pan, heat butter over medium high heat.

7. Cook chicken until brown, turn and cook chicken on other side.

8. Add dry white wine and chicken bouillon.

9. Reduce heat to low, cover saute pan and cook 30 minutes.

10. Transfer chicken to a warm serving platter, and remove toothpicks.

11. In a small bowl, combine the cornstarch with the whipping cream, stir slowly into the saute pan.

12. Simmer until sauce thickens, and spoon over chicken. Serve warm.