Some recipes that use skinless chicken are Chicken Stroganoff, Marinated Chicken Breasts and Grilled Tangy, Spicy Boneless Skinless Chicken Thighs. The latter recipe is for a large dish intended for a crowd of between eight and 10 people, using 24 boneless, skinless chicken thighs, or about 4 pounds. Each of the other recipes serves four.
To make Grilled, Tangy, Spicy Boneless Skinless Chicken Thighs, first salt the chicken in a bowl and allow to stand. Meanwhile, heat cumin and coriander seeds in a skillet for about a minute, or until toasted, then place them into a food processor with crushed garlic, chopped ginger, peppers, lemon zest, tomato paste, water and black pepper. Puree the mixture and add to the chicken to marinate in the refrigerator. Grill the chicken on each side and serve.
For a quick Chicken Stroganoff, cook fettuccine and reserve 1/2 cup of the cooking water. Chop skinless, boneless chicken breasts into 1/2-inch pieces and season to cook in extra virgin olive oil. Saute shallots and add dry white wine, flour and the reserved pasta water to simmer. Add sour cream or creme fraiche and continue to simmer before adding the chicken and tossing together with the pasta and fresh tarragon.
Marinated Chicken Breasts can be prepared in as little as 5 minutes but require 8 hours to marinate. Place boneless, chicken breast into a plastic bag with a vinegar, dried herb, mustard, olive oil and garlic or onion powder mixture. Seal and shake and refrigerate overnight. When ready to cook, grill on either side and serve.