Best Contest Chicken Breasts Recipes

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CONTEST-WINNING BARBECUED CHICKEN

Contest-Winning Barbecued Chicken image

When our neighborhood has a cookout, I always take along this chicken and watch it quickly disappear! My family loves this recipe because of the zesty seasoning blend and no-fuss barbecue sauce. -Linda Scott, Hahira, Georgia

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 broiler/fryer chickens (3 to 4 pounds each), cut up
SPICE RUB:
2 tablespoons onion powder
4 teaspoons salt or salt substitute
1 tablespoon paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons pepper
1/4 teaspoon ground turmeric
Pinch cayenne pepper
SAUCE:
2 cups ketchup
3 tablespoons brown sugar
2 tablespoons dried minced onion
2 tablespoons thawed orange juice concentrate
1/2 teaspoon liquid smoke, optional

Steps:

Pat chicken pieces dry. In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce. Rub remaining spice rub on all sides of chicken., Grill chicken, uncovered, over medium heat 20 minutes, skin side down. Meanwhile, combine all sauce ingredients; stir in reserved spice rub. Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.

Nutrition Facts : Calories 471 calories, Fat 21g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 2062mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 42g protein.

CONTEST CHICKEN BREASTS

Contest Chicken Breasts image

A quick and tasty way to serve veggies and poultry.You can start the marinade the night before or in the morning. Ready to start cooking when you are! If making this recipe please use the Sherry and not another wine, it is needed for the flavor and make sure you cut your chicken breast in half crosswise so they cook in the proper amount of time otherwise you will be disapointed.

Provided by Chef Shadows

Categories Low Cholesterol

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons honey
1/4 cup soy sauce
2 garlic cloves, minced fine
1/4 cup dry sherry
1/8 teaspoon ground cayenne pepper
2 boneless skinless chicken breasts, uncooked, cut in half crosswise
2 tablespoons olive oil
8 ounces baby carrots, fresh, grated
10 ounces frozen spinach
2 tablespoons olive oil
to taste salt and pepper
rice, cooked for four
2 ounces cheese, of choice (to garnish)

Steps:

Combine honey, soy sauce, minced garlic, cayenne pepper, and dry sherry in a suitable container for marination.
Cut chicken breasts in half crosswise.
Add to the container with the marinade.
Place in fridge for at least 4 hours ( overnight is best ).
Grate baby carrots by hand or in food processor.
Heat olive oil in large skillet ( cast iron is best ) on medium high heat.
Remove chicken from marinade and pat dry.
Place chicken in the hot oil and quick fry for about 10 minutes, turning often.
Remove chicken from skillet and keep warm.
Add additional oil to hot skillet.
Add baby carrots, stir quickly for about 3 minutes.
Add spinach, and stir quickly for an additional 3 minutes.
Salt and pepper to taste.
Return chicken to skillet and stir to heat through.
Serve on bed of rice topped with cheese of choice.