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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to serve chicken part 2?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to serve chicken part 2?),it will help you,my kids.

Hi! I posted before, but I messed up the question. Thank you to all of you who answered the question, but I had to repost.

I have 8 boneless chicken breasts with a spice rub to season the chicken with. My question is, how long do I cook the 8 chicken breasts on the pan in the oven, and what sides and wine do you recommend?

Answers:
Ah, I see. I answered earlier too.

If you've really got your heart set on that rub, I would go about 30 - 40 minutes at 350 degrees. You might want to tent them with foil to keep them from drying out, remove the tent the last 10 minutes or so.

If its a fairly spicy rub, good sides might be spanish rice and corn with a salad. You could pass around chips and salsa as an appetizer before dinner. If you don't mind a little extra prep you could also do refried beans and cheese in little ramekin cups. Heat them in the oven for 15 minutes as the chicken is finishing up. With a menu like that, I'd serve sangria.

Other Answers:
Hey where did Part 1 go????????

bake until browned
serve with white wine
sides- seasoned rice, baked asparagus, baked potatoes, fresh corn on the cob,mac and cheese,baked rolls, just a few ideas I answered earlier but will adjust the chicken part of it....
Ignore the "rub" Pound out the breasts until equal in size.
Dredge in 2 beaten eggs mixed with lemon juice, then into a mixture of Parmesan cheese, bread crumbs and lemon zest.
In a non stick skillet saute only a few minutes on each side(cooks quickly) It's tender, light and delicious.
As for wine not a true expert but I like a Rhine Wine with that. Rinse chicken breasts and pat dry with paper towels.
Salt and pepper chicken on both sides.
Marinade
Slice 2 pieces of fresh ginger and crush 2 garlic cloves, zest of 1/2 lemon and 1/4 cup soy sauce all in a gallon Ziploc bag with the chicken. Marinate a coupe of hours in the refrigerator.
Brown chicken in 1 Tbls olive oil for 2 mins on each side med-high heat.
Set cooked chicken aside in a large plate

Sauce
In large skillet brown 1 onion sliced in long strips in 2 Tbls butter then add 2 Tbls flour on med heat.
one small can of pineapple tidbits or crushed pineapple (8 0z)
1/4 cup chicken stock
1 Tbls brown sugar
a few drops of tobasco
add 1/2 of the marinade
1/2 a green pepper and 1/2 red pepper cut in small cubes
Cook until thick like a syrup and bubbling slightly.
Add more chicken stock if too thick

Add the cooked chicken to the sauce and cook additional 10 mins on med low heat.
Serve with cooked rice (white or brown)
I like a white Riesling wine (crisp and fruity)or second a Chardonnay (smooth and oak tasting) as these go with the fruit in the sauce.

If you insist on cooking the chicken in the spice rub serve with a Fume Blanc wine to compliment the spicy taste.



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