Chicken Breast Recipes

Whenever I find I have a little extra time in the evening I put together a marinade.  Marinades are very handy because they are usually fairly inespensive to make, but ate so much flavor to the meat, and you can easily turn something dull into a fabulous meal.  The second recipe takes more time then I usually like to spend on one meal but I find it well worth the time because the flavor is just marvelous.

I found this chicken breast recipe for my husband a few years back and it has turned out to be one of our favorites.

Teriyaki Chicken
2 lbs skinless chicken breast
2 Tbsp packed brown sugar
1/4 c soy sauce
2 Tbsp lemon juice
1/4 tsp, ginger
1 clove of garlic minced

The directions are pretty straight forward as it is a marinade, you just add them all up and soak the meat in it.  I prefer to do it overnight but as long as it soaks for 8 hours it should be fine.

This next chicken breast recipe I want to share with you is another favorite of mine.  I use it at least once a month; my husband thinks I only like it so much because it has bacon, but come on, who doesn’t like bacon!?!

Broiled Chicken breasts with bacon

6 skinless, boneless chicken breasts
2 Bunches of green onions
8 oz. cream cheese
Bacon, usually about a pound

Chop onions.  Combine onions and cream cheese until well mixed.  Create 12 equal balls from the cream cheese mix, should be roughly the size of a golf ball.  Cut the chicken breast in half and wrap each half around a ball of cream cheese. Then wrap bacon around the chicken, I try to cover all the chicken so I usually need 2 pieces.  Use a few toothpicks to keep them wrapped.  Then broil for about 30 minutes, turning occasionally.  These will drip so I usually put something underneath them.