NEW CHICKEN BREAST IDEA RECIPES

Here are some new chicken breast recipes to add a little mix!!!

LIME CHICKEN BREAST

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.







CAYENNE AND AVOCADO CHICKEN BREAST

Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 avocado, pitted and cut into chunks


In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.


In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.


Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.





THAI CHICKEN BREAST SALAD

1 cup coleslaw cabbage mix

1 cup shredded chicken (abt 4 oz)

1/2 cup cooked, cooled quinoa

1 green onion, chopped

1/4 cup edamame

2 tablespoons chopped cilantro

1/4 cup diced cucumber (or celery)

1 tablespoon creamy peanut butter

1 tablespoon rice vinegar

1 teaspoon olive oil (try our yummy garlic oil!)

1 teaspoon agave or honey

1 teaspoon soy sauce

1 tablespoon chopped cashews or peanuts

Instructions
Combine cabbage, chicken, quinoa, onion, edamame, cilantro, and cucumber.  Whisk together dressing ingredients and toss with salad.  Top with chopped nuts and serve with a squeeze of lime juice.