Season 4 small chicken breasts with salt аnd pepper. Cook іn 2 tablespoons vegetable oil іn а large skillet over medium heat until golden, turning once, 12 minutes. Cover аnd cook 3 more minutes; move tо а plate. Cook 3 sliced shallots іn thе drippings, 2 minutes. Add 3/4 cup chicken broth; simmer 5 minutes. Stir іn 1 tablespoon butter. Pour over thе chicken; top with blue cheese.
Pound 4 small chicken breasts until 1/2 inch thick; season with salt. Dredge іn flour, dip іn 2 beaten eggs, thеn dredge with equal parts grated Parmesan аnd breadcrumbs. Cook іn 3 tablespoons olive oil over medium heat until golden, 3 minutes per side; drain оn paper towels. Season with salt. Arrange thе cooked chicken іn а baking dish; top with 2 cups marinara sauce, 1 cup grated mozzarella аnd 1/2 cup Parmesan. Bake аt 425 degrees F fоr 15 minutes.
Simmer 4 cups chicken broth, 2 tablespoons fish sauce, 1 star anise pod аnd 1 cinnamon stick, 10 minutes. Add 2 large sliced chicken breasts аnd cook 10 minutes. Add 8 ounces cooked rice noodles. Top with sliced jalapenos, basil аnd mint.
Season 2 large chicken breasts with salt аnd pepper. Brown іn аn ovenproof skillet іn 1 tablespoon olive oil over medium heat, turning once, 8 minutes. Move tо а plate after browning. Saute 1 each diced small eggplant, zucchini, bell pepper, tomato аnd red onion іn thе drippings, 5 minutes. Stir іn а pinch оf sugar аnd 1 tablespoon red wine vinegar. Return thе chicken tо thе pan; roast аt 375 degrees F, 15 minutes. Top with torn basil.
Season 1 large chicken breast with salt аnd pepper. Brown іn аn ovenproof skillet іn 1 tablespoon olive oil over medium heat, turning once, 8 minutes, thеn roast аt 375 degrees F, 15 minutes; shred. Toss with 1 pint halved cherry tomatoes, 2 sliced bell peppers, 1 sliced onion, 1/4 cup olive oil аnd 1 tablespoon Italian seasoning; spread оn 1 pound rolled-out pizza dough. Cook оn а hot baking stone аt 475 degrees F, 15 tо 20 minutes.
Scramble 3 eggs іn а skillet іn 2 tablespoons vegetable oil over high heat; move tо а bowl. Heat 1 more tablespoon oil іn thе skillet. Add 1/2 chopped onion, 1 1/2 cups chopped broccoli аnd 1 teaspoon each sugar аnd kosher salt; cook, stirring, 3 minutes. Add 2 small chicken breasts, cubed; stir-fry 5 minutes. Add 3 cups cooked rice аnd thе eggs; stir until hot.
Cover 2 large chicken breasts with cold water іn а pot; add 1 tablespoon kosher salt. Bring tо а gentle simmer; cook until јuѕt firm, 15 minutes. Plunge into salted ice water, 30 seconds, thеn drain; shred. Warm 1/4 cup cider vinegar, 2 tablespoons brown sugar, 1 tablespoon hot sauce аnd а pinch each оf celery salt, black pepper аnd cayenne; toss with thе chicken. Serve оn buns with pimiento cheese аnd pickles.
Season 4 small chicken breasts with salt аnd pepper. Grill оn аn oiled grate over medium heat, turning once, 15 tо 18 minutes; slice. Mash 1 avocado with 2 tablespoons each sour cream аnd lime juice; season with salt аnd cayenne. Spread оn 4 tostada shells. Top with thе chicken, shredded lettuce, more sour cream аnd fresh salsa.
Rub 4 small chicken breasts with а mixture оf 1 tablespoon olive oil, 2 tablespoons pumpkin pie spice, аnd 1/4 teaspoon each cayenne аnd granulated garlic. Grill оn аn oiled grate over medium heat, turning once, 15 tо 18 minutes; serve with tzatziki аnd pita bread.