Boneless Chicken Breast Recipes 

Boneless, skinless chicken breasts can be used in any number of dishes.  Here is a sampling of recipes using the boneless chicken breasts: 

Chicken Piccata 

  • 2 pounds boneless, skinless chicken breasts
  • 2 eggs, beat slightly 
  • 2 Tbsp milk
  • 3 ½ cups bread crumbs 
  • 1 cup butter or margarine
  • ½ teas dried rosemary 
  • ¼ cup lemon juice
  • ¼ cup white wine 
  • ¼ teaspoon pepper
  • 1 lemon for garnish, optional 

Pound the chicken breasts and flatten them so they are approximately 1/2 inch thick.  Combine beaten egg with the milk and blend well.  Dip the chicken breast first into the egg and milk mixture and then into the bread crumbs.  Meanwhile, in a 10-inch skillet melt ½ the butter or margarine.  Sauté the chicken breasts a few at a time.  Brown on both sides.  Add additional butter or margarine as needed.  When chicken breasts are browned remove them from the pan and reduce the heat to low.  Add the other ingredients to the pan, except the whole lemon.  Replace the chicken breasts in the pan, cover and simmer for approximately 15 minutes or until fork tender.  Transfer the chicken piccata to a platter for serving.  Garnish with slices of the whole lemon if desired. 

Chicken Parmesan 

  • 3 tsp oil
  • ½ tsp basil 
  • ½ cup onion, finely chopped
  • ½ tsp salt 
  • 1 clove garlic, mincedpepper to taste 
  • 1 can tomatoes in juice, drained (16 oz can)
  • 2 Tbsp seasoned bread crumbs 
  • 1-pound boneless skinless chicken breasts
  • 1 Tbsp tomato paste 
  • 1/4 tsp oregano
  • 3 Tbsp grated Parmesan cheese 
  • 3 oz shredded Mozzarella cheese
  • 1 beaten egg 

Place 2 tsp oil into 2-quart saucepan.  Add garlic and onion and sauté for approximately 5 minutes or until onions are soft. Crush tomatoes and add to saucepan together with tomato paste, oregano, basil, salt and pepper.  Simmer until thick, about 10 minutes.  Meantime place chicken between 2 sheets of wax paper and pound until thin.  Mix 1 tablespoon Parmesan cheese with the bread crumbs. Dip chicken breast into beaten egg and then into bread crumb mixture.  Cook breasts in frying pan in 1 teaspoon oil until brown.  Heat oven to 350 degrees.  Place browned chicken breasts into greased oven proof dish and cover with sauce.  Sprinkle the Mozzarella cheese over the chicken breasts and sauce.  Bake for about 10 minutes until cheese melts. 

Cajun Chicken Breasts 

  • 4 boneless skinless chicken breasts
  • ½ cup mayonnaise 
  • ½ cup shredded Mexican blend cheese
  • 1 ½ Tbsp Cajun spices 
  • 2 Tbsp chopped parsley
  • ¼ cup breadcrumbs 

Heat oven to 425 degrees. Combine the mayonnaise, ¼ cup cheese, parsley and Cajun seasonings in bowl.  Spread the chicken breasts with this mixture and then sprinkle the chicken breasts with the bread crumbs.  Grease a baking dish and place the chicken breasts into the prepared dish.  Bake in heated oven for approximately 20 minutes or until the chicken breasts are thoroughly cooked. (Internal chicken temperature should read at least 165 degrees) Sprinkle chicken with remaining cheese and back for an additional minute or two until cheese melts.