A few nice chicken breast recipe images I found:

chicken salad
chicken breast recipe

Image by karynsig
This is a summer staple – quick, easy, and cold. And the best part? Totally healthy.

4 boneless skinless chicken breasts, diced
1/2 bag dried cranberries
1 cut up mango (or halved seedless red grapes – I actually prefer the grapes)
1 small bag chopped walnuts
Greek yoghurt (about 1 1/2 cups)
Sweet curry (about 3T)
Salt to taste

Mix all ingredients. Serve in whole wheat pitas. Enjoy!

Shredded Slow Cooker Chicken with BBQ Sauce 1of4
chicken breast recipe

Image by Food Thinkers
Today’s Slow Cooker BBQ Chicken recipe is similar to a tender pulled pork as a result of the slow cooking. And cooking the chicken slowly ensures that the flavors and juices of the sauce penetrate the meat to give it a salty-sweet barbecue flavoring.

www.foodthinkers.com/2010/01/slow-cooker-recipes-bbq-chic…

Ingredients

* 2 boneless, skinless chicken breasts
* 1½ cups organic tomato ketchup, or any ketchup that does not contain high-fructose corn syrup
* 3 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 tablespoon cider vinegar
* 1 teaspoon ground red hot pepper flakes, or to taste
* ½ teaspoon garlic powder

Instructions

1. Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
2. Cook on high 3-4 hours, or until chicken is fully cooked all the way through.
3. Shred or cut up the chicken, and replace it in the barbecue sauce in the pot; mix it all up so all the pieces are coated.
4. You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.

Zeenats (my mums) Afghan Chicken
chicken breast recipe

Image by rexipe
Summary
Marinating the chicken in the the yogurt and garlic makes the chicken very moist and adds a deep flavor its also very healthy. I like to serve with naan and a salad.

Ingredients
2 large cloves garlic
1/2 teaspoon salt
2 cups plain, whole-milk yogurt
1 large lemon juice and pulp
1/2 teaspon black pepper
2 large chicken breasts with no skin

Method
Put the salt in a wide, shallow with the garlic and stir them together until you have paste.

Add yogurt, lemon and pepper.

Take the chicken breasts and bend each backward to break the bones so the pieces lie flat.

Add to the yogurt and turn so all surfaces are well-coated.

Cover the bowl tightly and refrigerate.

Allow to marinate at least overnight.

To cook, remove breasts from marinade and wipe but leave a thin film.

Grill about 6 inches from the heat for about 8 minutes a side, or until thoroughly cooked.

Meat will brown somewhat but should not charred.

Serve at once.

See this and other recipes on www.rexipe.com

Feel free to make any comments on this recipe at
www.rexipe.com/recipes/219-zeenats_afghan_chicken_

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{May 9, 2011} {Tags: , , , , , , , , , , , , , , , , , , , , , , }