I made chicken noodle soup with my three chicken boobs. A box of chicken stock, sliced carrots, celery and mushrooms. Simmer for a few minutes, add diced raw chicken, simmer for a few minutes, add noodles and cook 'til al dente. Salt and pepper and a bit of garlic powder. Yum!
I know I’m late, but we had three thawed chicken breats for dinner last night too.
I boned them out, and cut each one in half, widthwise. I then pounded them out to get them fairly uniform. (I should have also removed the skin, but I left it on last night.) Then I hit em with a little salt, floured, egg washed, and dredged them in five slices of white bread I’d buzzed through the food processor into fresh breadcrumbs.
I fried the breaded chicken in canola oil, and stuffed them in the oven for about ten minutes at 350 degrees ( on a wire rack on a baking sheet combination to keep them crisp) to be sure they were cooked through.
Then we covered them in Frank’s hot sauce and tossed them on burger buns with some chopped celery and blue cheese dressing.
They were delicious.
My favorite thing to do with chicken breasts is make salsa chicken. Put the chicken breasts in a pan, dump jar salsa over them, and put in the oven. Voila!
With chicken breasts, I made shredded chicken in a crock pot, then added some corn, kidney beans, pinto beans, and served on tortillas.
Nothing fancy, but it was tasty. Shake n’ Bake chicken, roasted potatoes, and salad. Probably what I would have done with it, if we’d had the Shake n’ Bake the day before. He knew I was pining for it.
Perhaps that would be years back… I haven’t made that recipe in more than four, probably more than five years. Deep fried, (twice), isn’t really all that good for you. I just eat it when I’m in Alberta. 
He’s one hell of a cook, so I was surprised at what he did make. I need to get some Marsala wine (for chicken Marsala, mmmm) for the next time I magically wake up from a nap for supper.
Hell, no. That’s the sort of thing that isn’t done very often around here. Pizza’s fattening and we’re in the process of un-fattening ourselves.
Good to here! Flanderchick has been getting me on a more healthy diet lately. A metric ton of fresh organic veggies with pasta or something light. Quinoa is quickly becoming a staple around here. She thinks she’s getting fat* :rolleyes: and wants to start eating as healthy as possible. Besides, I enjoy cooking, but I still enjoy a Whopper or anything high calorie when I can.
*She weighs 98 lbs. I’m a whopping 135 lbs.
I used to be in the 250s. I’m five pounds away from my goal weight. Dave’s just started dieting.
Simplest chicken recipe ever: sprinkle some Lawry’s seasoned salt on and bake.
Only slightly more complicated: marinate in lemon juice and lemon pepper. Grill, sprinkling more lemon pepper when you turn on the grill.
Perhaps I’m mistaken, I remember beef dredged in corn starch and fried, although I used sesame oil.
If they were boneless, skinless breasts, you could do a Paillard, which means you take the chicken breasts and pound them thin (put between sheets of plastic wrap and smack them around until they’re a 1/4" thick). Season them well with salt & pepper. Heat your pan on med-high heat, put in a light drizzle of oil, and then cook–they’ll cook fast, about 6 minutes per breast. After your chicken pieces are done, you can make a little pan sauce by throwing in the pan a cup of chicken stock, bringing that up to a simmer and getting all the little brown bits from the pan, letting it reduce a little–then add the juice of half a lemon, a few tablespoons of capers, and then whisking in a tablespoon of cold butter at the end to thicken.
Serve with a bed of greens (arugula is nice), with a few good spoonfuls of the sauce on the chicken.
Yes, fried twice.
Well, not really…well, maybe. Like most stir fry, you cook the beef, take it out of the pan, cook the vegetables and put the meat back in…
You’re really into this diet thing, aren’t you?
No - you actually fry it twice, this isn’t a simple stir-fry. Unless the recipe I posted is different than the one I use.
I have a feeling this isn’t it…
Beef with Ginger and Onions
450 grams beef (use a good cut
like filet, which has no
gristle or fat)
1 tsp salt
1/8 tsp pepper (or to taste)
1 1/2 TBS corn flour
1 egg white
2 large onions, sliced into thin rings
1 TBS ginger, grated fine
---------------
1 TBS sugar
3 TBS water
2 TBS soy sauce
---------------
2 tsp corn flour (cornstarch)
2 TBS water
2 TBS sherry, medium dry
---------------
1/4 cup sesame oil
2 TBS vegetable shortening
Cut the beef into thin strips (approx.
1 1/2 to 2 inches x 3/16-inch).
I find it easiest to first slice the
beef into 3/16-inch layers, and then
slice the layers into 3/16-inch wides
strips, and then if the strips are
too long, slice the strips in half
(or thirds).
Put the beef strips into a bowl.
Mix the salt and pepper together in
a small bowl and then sprinkle this
over the beef strips and mix well.
Add the first amount of corn flour
(1 1/2 TBS) and mix well.
Add the egg white and mix well. Set
the bowl by your stove in position 1.
Put the sliced onions and grated ginger
in a bowl together in position 2 by your stove.
Mix the sugar, soy sauce and 3 TBS of water
together in a small bowl or cup and place in
position 3 by your stove.
Mix the 2 tsp. corn flour, the sherry and 2 TBS
of water in a small bowl or cup and place in
position 4 by your stove.
Heat the sesame oil in a large frying pan or wok
over high heat.
When hot, stir-fry the beef for 1 1/2 minutes.
Take the pan from the heat while you remove the beef
from the pan into a clean bowl.
Put this bowl between the soy sauce bowl and the
sherry bowl.
Return your pan to the heat and add the vegetable
shortening.
When melted, stir fry the onions and ginger until
the onions are tender. (This is a tricky part,
because you don’t want to overcook the onions and
yet you don’t want to undercook them either.
I would say 5 minutes is about the maximum time, but
be careful. They should lose their hard round shape.
Taste them if you’re not sure.
Cook them until they are no longer sharp.).
Add the soy sauce mixture and mix well.
Return the beef to the pan and mix well.
Add the sherry mixture to the pan and mix well for about
1/2 a minute.
Serve with white rice.
This recipe is really easy to make and my kids (1 1/2
years and 3 1/2 years old) really love it, especially
the onions!
It is adapted from a recipe in
Kenneth Lo’s “New Chinese Cookery Course”,
a book I highly recommend.
Nope, I didn’t post that.
(walking in late and not reading the thread…)
A three breasted chicken? Kill it with fire!
Oh wait, that would be cooking. 
So, as I said four or five years ago…Give!
It’s not mine, but it’s the one I use. 39 Popular Chinese Recipes You Can Cook at Home (first hit on Google!).
Oh, yeah.
Are you an enabler, or what? 
Thanks!
CP
Something Midwestern-hearty:
Cut the chicken into 1/2 inch cubes. Cook in a little oil. Remove. Sweat some diced onion and garlic. Add canned diced tomatoes and canned beans (kidney or your choice). Heat it to boiling. Add a box of elbow macaroni and the chicken. It’s done when the macaroni is done.
I think this might benefit from some herbs or spices, but I’m not sure what to try. Cumin for the beans? Something leafy and green for the chicken and tomatoes? I can say for sure that this is deadly dull if not sufficiently salted.
(I may have left something out; if so, apologies.)