Best Breast Of Chicken Alaska Recipes

CHICKEN AND DUMPLINGS

Steps:

• pour the broth and water in a 7 quart or larger dutch oven set over medium heat
• add the Italian Seasonings, the bay leaf, and the chicken breasts
• cook covered over medium heat until cooked through and tender, about 60-90 minutes
• remove the meat from the pan, set aside to cool
• skim any foam from the broth, if you lose seasonings you can add fresh
• when the meat is cool to touch roughly shred it, you don't want a lot of little shreddy pieces but bigger pieces work great
• add the chicken back to the pot, bring the soup to a simmer
• taste for salt and pepper and add as needed
• make the dumplings by mixing the flour with the baking powder in a mixing bowl
• then mix the milk and oil together
• pour over the flour mixture and use a fork to lightly mix it in
• once the dough comes together stop mixing,over-mixing causes hard lumpy dumplings, you want soft and pillowy
• use the fork to pull off a golf ball size piece of dough, drop it in the simmering soup
• work quickly to make 12 dumplings, dropping them in the soup next to each other, not on top of each other
• once they're in the soup sprinkle with the salt and pepper
• reduce heat to just keep it simmering cover the pan
• leave covered and cook for 10-12 minutes in the bubbling soup
• when it's been 10 minutes pull a dumpling out, and use a fork to pull it open, it should be cooked in the middle but soft and soupy on the outside
• if they need more time cook two more minutes
• serve hot

BREAST OF CHICKEN ALASKA

Steps:

• Slightly flatten chicken breasts with a tenderizing mallet between sheets of plastic wrap. Lightly season with salt and pepper and brush with some beaten egg.
• Place crab meat stuffing in the middle of the chicken breasts and roll the breasts around the stuffing. Cover and let sit in fridge until well chilled. Bread the breasts by coating them with the rest of the egg, the flour and the bread crumbs. Saute until done. Serve with sour cream.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

BALSAMIC CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat., In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken.