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1/2 boneless chicken breast half
1 tablespoon margarine
2 tablespoons minced onions
1 tablespoon minced celery
1 chicken bouillon cubes, dissolved in
1/2 cup water
1/2 cup Pepperidge Farm stuffing (the original in the blue package and not cubed)
salt and pepper
Melt margarine in small pan, add onion and celery and saute lightly.
Add margarine mixture to stuffing mix and stir.
Add enough bouillion to make a moist mixture, blending well.
Trim chicken piece of fat and season with salt and pepper.
Place cut side up on flat surface and cover with stuffing mix.
Place on low rack in baking pan and cook at 350 degrees for about 40 minutes.
Baste occasionally with remaining bouillion.
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4 boneless chicken breast halves, without skin
Marinade
3 tablespoons fresh chopped basil, or 1 tablespoon dried basil leaves
juice of 2 lemons, or about 1/3 cup
1 tablespoon olive oil or canola oil
4 cloves garlic, chopped
fresh basil or fresh parsley for garnish
Put chicken breasts between sheets of plastic wrap; gently pound to even thickness for even and quick cooking.
Combine marinade ingredients in a plastic food storage bag; add chicken and refrigerate for 1 to 2 hours.
Heat an oiled grill pan, grill rack, or broiler pan. Arrange chicken on hot pan or rack and grill or broil for about 10 to 12 minutes, turning often. Serve with fresh basil leaves or parsley, if desired.
Serves 4.
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Hope you enjoyed our boneless chicken breast recipe tips.
Friday, 21 November 2008
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