This first recipe is great for summer. The citrus fruit should be inexpensive and the flavor is very upbeat and lively. My family loves making this and eating it out on the deck.



Citrus Chicken

2 boneless, skinless chicken breasts

2 c pineapple juice

1 lime

1 lemon

1 orange

½ c coconut

1 box wild rice

Bring the pineapple juice to a boil in a medium to large sauté pan. Once boiling add your chicken to the juice.

Dice up the fruit into bite sized pieces and add them to the chicken. Sprinkle the coconut over the juice. Let this all cook together until the chicken is done. Keep a watch on it and if the juice starts to evaporate then add more.

Prepare the rice according to the box except substitute ½ c of the water for pineapple juice.

Then serve the chicken over the rice with a little bit of the pineapple juice/sauce from the pan.

This next of the three recipes for chicken breast is a very basic stir-fry. It is simple and quick to make and you can do the prep ahead of time so all you have to do is throw it together when your ready for it.

Chicken and Veggie Stir-Fry

2 chicken breast, cut into chunks

1 yellow pepper, sliced

1-2 carrots, chopped

1 c onion, sliced

1 ½ c Yoshida's sauce

3 c rice

Start cooking the rice. While the rice is cooking prepare all the vegetables.

When the rice has about 20 minutes left, place the vegetables and sauce into a large wok or frying pan. Let this cook for 15-20 minutes until the chicken is fully cooked.

Then serve over the rice.

If I am in a hurry then you can cook the rice and prepare the veggies the day before. Then just cook the veggies for 15-20 minutes, heat up the rice and serve.

My family and I love Chinese food, so I have been trying to recreate all of our favorite Chinese recipes for chicken breast at home to save us the expense of eating out. I have found a sweet and sour chicken recipe that I not only love but it is so incredibly easy to make.

Simple Sweet and Sour Chicken

4 boneless skinless chicken breasts

Flour

2-3 eggs, beaten

Oil for frying

1 large onion, diced or sliced

1 bell pepper, sliced or cubed

1 can pineapple chunks

1 24 oz bottle Catalina salad dressing

1 jar apricot preserves

Cut the chicken into 1-2” cubes. Then roll it them in flour, dip them in the egg and then roll them in the flour again.

In a medium frying pan add about 2-3 Tbsp oil, just enough for a thin layer at the bottom. When the oil is heated add the chicken and fry until breading is golden brown.

Then add the onion, bell pepper and pineapple to the pan and continue frying until onions and peppers are tender. Keep an eye on it since you may need to add a little more oil.

While that is frying combine the salad dressing and preserves in a saucepan and heat until the preserves are completely liquefied.

To serve, place the chicken over rice and pour the sauce over it.

I hope you will enjoy these recipes for chicken breast as much as my family has.