I had a big post-test grocery shopping binge today, and ended up with about ten pounds of boneless, skinless chicken breasts. (They were on sale, and I really want to have the apartment stocked before finals and Boards.)
I thought I would see if the Gourmet Dopers had any favorite ways of putting these to use. (Culinary use, that is–if any of you sickos have any other uses for chicken breasts, I don’t want to hear about them. )
One of my favorites–I dice the chicken up, coat it with Tony’s Creole Seasoning, and saute it in lemon juice. I either put the chicken on a salad (romaine and red onions), or just eat it with a baked potato.
Another is to cut the breast in half and cook in in a skillet until it’s almost done, and then add some cheese (Jack if I’ve got it, but usually sharp cheddar) and salsa. Served on a bun.
Dr. J
“Seriously, baby, I can prescribe anything I want!” -Dr. Nick Riviera
Saute about 1/4 - 1/2 cup zucchini, with some onion and garlic to taste.
Let cool, add 1/4 cup grated mozzarella.
Take two boneless breasts, WELL FLATTENED, I mean pound the hell out of em. (I have our butcher run them through the tenderizer).
Place half the zucchini mixture on one end of each flattened breast. Roll it up, lightly flour, and brown the rolls – just a light brown, don’t overcook. Toss em in a 350 oven for uh … I think it’s about 20 minutes.
If you like Thai food here’s an easy one, without too many exotic ingredients:
2 whole chicken breasts, cut into bite size strips
1 diced red bell pepper
2 diced jalapeno peppers (if you like hot stuff)
1 diced yellow onion
1 tbl minced garlic
1 tsp minced fresh ginger
1/3 cup oyster sauce
1/2 cup fresh basil or mint leaves
Saute ginger and garlic in oil (don’t brown), add chicken and stir fry until no longer pink. Remove and set aside.
Saute vegetables until just tender.
Put chicken back in pan with vegetables, add oyster sauce and stir until heated.
Turn off heat and stir in basil leaves.
Serve over rice (preferably jasmine or basmati rice).
See recipes for Garlic Chicken and Chicken Piccata - both quick & easy, but be warned that the garlic chicken is sauted in butter! http://www.thefoxworthys.com/meat.htm
Marinate the breast in Italian dressing and barbeque. Eat it plain or in a roll for a quick sandwich.
Bread the breast and bake it and serve it with a Lemon sauce made up of frozen lemonade, fresh and candied ginger, thickened with a bit of corn starch. Yummy.
If you are ambitious you can try chicken cordon bleu.
Keith
“I’m tired of being an object of ridicule. I wanna be a figure of fear, respect, and SEX!”
-Radar O’Reilly
Cut 1 or 2 chicken breasts into bite-sized pieces.
Marinate in
1/2 cup red wine vinegar
1/2 cup honey
1 tablespoon orange or pineapple juice concentrate.
1 good sized clove of fresh garlic
3 or four good sized dried red chili peppers
Sautee in a skillet with a bunch of your favorite veggies (I like broccoli and baby carrots)
Serve over rice
Seven out, line away, pay the don’ts and last come.
Dust your chicken tits with seasoned flour and chopped rosemary, fry it in some butter and olive oil. Deglaze the pan with white wine, let it reduce a bit and use that to sauce the chicken.
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