Jump to content
  • Sign Up
0
teacherkd

Chicken Breasts For Dinner Tonight

Rate this topic

Recommended Posts

Okay, similar to the pork chop thread, what do y'all do given a pound or so of frozen chicken breasts and a basics-supplied pantry?

My favorite [which I haven't done in years, but I may have to soon, now that I'm thinking about it] is to do a simple sear on both sides, get them to 165 degrees, sprinkle on some fresh shredded parma or asiago and drizzle them with brown butter.

Share this post


Link to post
Share on other sites

We prefer other cuts of chicken to breasts because they tend to dry out faster and have less flavour. BUT because they are so neutral you can do a lot to them! I would recommend pounding them thin so they cook quickly and evenly and deglaze with vermouth and add roasted grapes. Or do a parmigiana. Chicken breasts are also fine in stir frys and good poached. I like to poach mine in coconut milk, thai chiles, lemongrass, kaffir lime leaves. Another good way of adding flavour is to brine them. One of my favourite brines includes vanilla beans and rosemary. Or how about stuffing with a good melting cheese and green or red pesto or feta and spinach? Glazes such as pomegranate, Port, Sherry, balsamic, etc. are nice. Cream and morels are lovely with chicken.

Other favourites include chicken pot pie, crepes with asparagus, ginger and pistachio encrusted with tangerine sauce, honey bourbon barbecue, Turkish kebabs, Indian butter chicken, lavender rosemary with pink peppercorns, mustard baked with pretzel crust, stuffed with ricotta and herbs, Tikka Masala, wrapped in prosciutto with a white wine sage reduction, marinated in buttermilk and seared with honey and cardamom, maple chipotle mustard glaze, roasted with fresh apricots and ginger and cracked almonds, baked balsamic with roasted lemon, served with lemon caper cream...How about marsala? Or satay? Pad Thai? Grilled orange chicken fingers with lemongrass aioli? Korean marinated with Thai dressing in lettuce wraps? With a pumpkinseed sauce? Or pink peppercorns and red wine vinegar sauce? I have probably 200 ideas swimming around in my head right now! :P

Share this post


Link to post
Share on other sites

One of my new favorite things to do with chicken breasts now is to make them into a sandwich. Last week we grilled them on the george foreman (but you could use a frying pan on the stove or bake them) and then we cut them in half and filled them with sliced tomatoes, basil and turkey bacon and just ate it like a sandwich. I plan on doing it again with other fillings, I figure you could use just about anything.

Share this post


Link to post
Share on other sites

I cook them on the George Foreman grill and then shred them and mix them with rice and finely chopped veggies. Then when I'm hungry I put it in a bowl and microwave it, put a little butter in it, and eat it. Hey, for this non-cooking gal, THAT is a complicated recipe! :lol:

Share this post


Link to post
Share on other sites

I prefer boneless thighs to breasts for this recipe - pound them to flatten them out, then stuff them with any combination that suits your fancy of sauteed mushrooms, onion, garlic, and Italian parsley, herbs, breadcrumbs, thyme, salt and pepper, and a cheese of your choice (I have used parmesan, asiago, goat). Roll them up and fasten with a toothpick. Brown quickly on both sides then pop them in the oven in a little white wine. Yum!

Share this post


Link to post
Share on other sites

I did this last night and it went over really well. It is an adaptation of a Rachel Ray recipe:

Pound chicken breasts to make even thickness. Marinate for about half an hour in a cup of olive oil,garlic, fresh parsley, lemon zest and a littl honey (to help caramelize the outside)

Get heavy pan hot and add a little of the maridade. Cook just until chicken is brown and done. Slice chicken into strips.

Make gravy from 3 tablespoons butter,2 tablespoons gluten-free flour and a cup and a half chicken stock that you buy in a box. Cook until thickened and add about two tablespoons Dijon mustard.

Serve the chicken in the gravy over rice.

I didn't give exact amounts because it is all pretty much to taste.

Share this post


Link to post
Share on other sites

Tonight I took 2 boneless chicken breasts,; spread a mixture of 1 TBSP yellow mustard, 1 TBSP spicy brown mustard, about 1 tsp. crushed mustard seeds, & about 1/2 TBSP olive oil all over the chicken breasts, lightly seasoned with salt & pepper; let them sit about 30 mins. at room temp and popped them in a 350 oven until the juices ran clear, started checking at 20 mins. Chicken breasts stayed moist & had a nice flavor.

Sometimes I add honey (to taste) and granulated garlic (again to taste) to the mustard mixture and put it on boneless, skinless chicken thighs. The honey does cause the sauce to burn so I line the pan with aluminum foil for easier cleaning.

Share this post


Link to post
Share on other sites

My favorite recipe is pecan crusted chicken with mustard sauce. Pound chicken breasts thin, use food processor to chop up pecans with some cornstarch, dip chicken in egg then in pecan mixture (add any seasonings you like). Pan fry in a little oil until done (flipping half way through). The sauce is 2 parts mayo to 1 part dijon mustard. Add a pinch of sugar to the sauce and you're done! Always make this for company and get rave reviews.

Share this post


Link to post
Share on other sites

Saute in olive oil with the McCormack Herbes du Provence mix and a little salt.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×