Ingredients
- Servings: 4
- 1 lime, juiced
- 1 (12 fluid ounce) can light colored
- 1 teaspoon honey
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- salt and pepper
- 4 skinless, boneless chicken breast halves
Recipe
Preparation Time: 10 mins
Cook Time: 14 mins
Ready Time: 54 mins
- in a bowl, mix the lime juice, , honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
- preheat an outdoor grill for medium heat and lightly oil grate.
- remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.
Ingredients
- Servings: 6
- 6 skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 3 tablespoons butter
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1 clove garlic, minced
- 1/8 teaspoon hot pepper sauce
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 1 hr 10 mins
- in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
- in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Ingredients
- Servings: 6
- 2 cups crushed saltine crackers
- 1 teaspoon seasoned salt
- 1 pinch garlic powder, or to taste
- 6 skinless, boneless chicken breast halves
- 1/2 cup margarine, melted
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 425 degrees f (220 degrees c). grease a baking dish.
- mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. dip chicken breasts into melted margarine and press into cracker mixture until coated. arrange chicken in prepared baking dish.
- bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (75 degrees c).
Ingredients
- Servings: 4
- 1 lime, juiced
- 1 (12 fluid ounce) can light colored
- 1 teaspoon honey
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- salt and pepper
- 4 skinless, boneless chicken breast halves
Recipe
Preparation Time: 10 mins
Cook Time: 14 mins
Ready Time: 54 mins
- in a bowl, mix the lime juice, , honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
- preheat an outdoor grill for medium heat and lightly oil grate.
- remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.
Ingredients
- Servings: 6
- 1/4 cup vegetable oil
- 1/2 cup white
- 2 tablespoons seasoning
- 6 skinless, boneless chicken breast halves
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 3 hrs 45 mins
- in a bowl, mix the oil, white , and seasoning. place chicken in the bowl, and coat with the mixture. cover, and refrigerate for at least 3 hours.
- preheat the grill for high heat.
- lightly oil the grill grate. discard marinade, and place chicken on the grill. cook for 6 to 8 minutes on each side, until juices run clear.
Ingredients
- Servings: 6
- 6 skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 3 tablespoons butter
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1 clove garlic, minced
- 1/8 teaspoon hot pepper sauce
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 1 hr 10 mins
- in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
- in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Ingredients
- Servings: 6
- 2 eggs
- 2 tablespoons ranch dressing
- 2 cups seasoned bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 6 skinless, boneless chicken thighs
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat an oven to 375 degrees f (190 degrees c). grease a baking sheet with cooking spray.
- beat the eggs and ranch dressing together in a bowl; set aside. stir together the bread crumbs, garlic powder, paprika, salt, and pepper in a large bowl until evenly combined. dip the chicken thighs into the egg mixture, then press into the breadcrumbs to coat all sides; place the chicken the prepared baking sheet.
- cook the chicken thighs until no longer pink in the center and the juices run clear, 50 to 60 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
