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Easy Chicken Breast Dinner Ideas with Cheese

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Easy Chicken Breast Dinner Ideas with Cheese

Chicken breast is a versatile and affordable protein that can be cooked in a variety of ways. It’s also a great source of protein, vitamins, and minerals. If you’re looking for a quick and easy chicken breast dinner idea, here are a few recipes that you can try.

1. Parmesan Crusted Chicken

This recipe is simple but delicious. The chicken breasts are coated in a mixture of Parmesan cheese, bread crumbs, and herbs, then baked until golden brown.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a shallow bowl, combine the Parmesan cheese, bread crumbs, parsley, basil, oregano, salt, and pepper.
3. Dip the chicken breasts in the olive oil, then coat them in the Parmesan mixture.
4. Place the chicken breasts on a baking sheet and bake for 20-25 minutes, or until cooked through.

2. Chicken and Broccoli Alfredo

This recipe is a creamy and comforting dish that’s perfect for a cold night. The chicken breasts are cooked in a creamy Alfredo sauce, then served over broccoli.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head of broccoli, cut into florets

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic and cook for 1 minute more.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the milk until the sauce is smooth.
6. Bring to a simmer and cook until the sauce has thickened.
7. Stir in the Parmesan cheese, salt, and pepper.
8. Add the chicken breasts to the sauce and cook for 15-20 minutes, or until cooked through.
9. Add the broccoli to the skillet and cook for 5 minutes more, or until tender.

3. Chicken and Cheese Quesadillas

These quesadillas are a quick and easy meal that’s perfect for a busy weeknight. The chicken breasts are cooked in a skillet, then shredded and added to tortillas with cheese.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
3. Remove the chicken breasts from the skillet and shred them.
4. Add the onion, garlic, chili powder, cumin, salt, and pepper to the skillet.
5. Cook for 5 minutes, or until the onion is softened.
6. Add the shredded chicken to the skillet and cook for 2 minutes more.
7. Place a tortilla in a skillet and sprinkle with 1/4 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese.
8. Top with 1/4 of the chicken mixture.
9. Fold the tortilla in half and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown.
10. Repeat with the remaining tortillas and chicken mixture.

4. Chicken and Cheese Stuffed Shells

These stuffed shells are a delicious and elegant dish that’s perfect for a special occasion. The chicken breasts are cooked and shredded, then mixed with cheese and seasonings. The shells are filled with the chicken mixture and baked in a creamy sauce.

Ingredients:

• 12 jumbo pasta shells
• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 cups Alfredo sauce

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook the pasta shells according to package directions.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
5. Remove the chicken breasts from the skillet and shred them.
6. Add the onion, garlic, oregano, salt, and pepper to the skillet.
7. Cook for 5 minutes, or until the onion is softened.
8. Add the shredded chicken to the skillet and cook for 2 minutes more.
9. In a large bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, basil, and Alfredo sauce.
10. Stir in the shredded chicken mixture.
11. Stuff the pasta shells with the chicken mixture.
12. Place the stuffed shells in a baking dish and bake for 20-25 minutes, or until the shells are heated through and the cheese is melted and bubbly.

5. Chicken and Cheese Enchiladas

These enchiladas are a delicious and easy meal that’s perfect for a crowd. The chicken breasts are cooked and shredded, then mixed with cheese and seasonings. The enchiladas are filled with the chicken mixture and baked in a tomato sauce.

Ingredients:

• 12 corn tortillas
• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 cup tomato sauce
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
4. Remove the chicken breasts from the skillet and shred them.
5. Add the onion, garlic, chili powder, cumin, salt, and pepper to the skillet.
6. Cook for 5 minutes, or until the onion is softened.
7. Add the shredded chicken to the skillet and cook for 2 minutes more.
8. In a large bowl, combine the cheddar cheese, Monterey Jack cheese, and tomato sauce.
9. Stir in the shredded chicken mixture.
10. Spread 1/2 cup of the chicken mixture down the center of each tortilla.
11. Roll up the tortillas and place them in a baking dish.
12. Pour the remaining tomato sauce over the enchiladas.
13. Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
14. Top with sour cream and cilantro.

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