looking for different things to do with chicken breast

lkdouglass · 07-04-2004, 11:33 PM

I need some new ideas on how to prepare and cook chicken breasts.
Can anyone help?.

bluedragonfly2000 · 07-04-2004, 11:44 PM

I eat a lot of chicken and I have the same problem

One thing I really like to do is cut the breast into twos and then put some garlic (minced) inside with some butter and then roll it up and stick toothpicks in it and then roll the chicken in egg and then in parm cheese and then cook in the oven. It is really tasty, but only if you like garlic I suppose

Mel

Julius · 07-05-2004, 01:02 PM

Mm, I love chicken. Here are a few things I do with it:

Chicken Pesto/Cheese
- make a small slit in a chicken breast, careful not to cut through. Stuff slit with a mixture of pesto sauce and laughing cow cheese. Bake at 350 or so for about 30 minutes or so.

Greek Chicken Salads
(I usually grill the chicken on an indoor grill, but you could bake it, fry it, bbq it, whatever.)
Season chicken with all-purpose spices (or mixture of garlic, onion salt, salt, pepper, cumin, random spices)
make salad: romaine lettuce, tomatoes, green peppers, cucumbers, olives if you like (I don't)
For dressing, you can use stroe bought greek salad dressing, though I make my own: oil, almost equal amount of vinegar but not quite, oregano, little bit of lemon juice.

Mix and eat!
(You can also throw cooked chicken into garden salads, caesar salads, etc.)

Chicken shish kabobs
(Best on BBQ)
- soak bamboo skewers for as long as you can to ensure they don't burn
- thread skewers with chicken pieces, different colored peppers, pineapple, baby tomatoes, etc.
- BBQ until cooked
- I experiment with different sauces, using a bit of mayo or yougurt, oils, soya sauce, orange juice, peanut butter, etc. Whatever you think would taste good probably will.

There's more, but I need more coffee first!

smlusk · 07-06-2004, 07:53 PM

I fry a few slices of bacon, place over top of the chicken (in a baking dish) and pour bbq sauce over it. The recipe actually didn't call for the bacon to be cooked but I get more flavor that way. Then you bake it. I will have to find the recipe to tell you the temp and how long. It was reallygood. My dh liked it alot. Hope this helps!

anglewormm · 07-06-2004, 11:48 PM

Thai Grilled Chicken with Sweet and Spicy Garlic Sauce
From The Curry Book by Nancie McDermott

Ok, yes, this does have sugar, but I think that you can switch the sugar for splends, I really don't see why you couldn't or just omit the sauce. It is great with or without it!!! We ate it with rice the first time, but this last time we had a salad. One of the salad bagging companies makes an oriental one that I love, but you could make one yourself. Yes this takes a little bit of time, but worth the wait. Or most can be done the night before like the sauce and of course the marinade

Anyway, here goes....

Marinade
3-4 pounds of chicken thighs or breats skin removed
2 tbs coursely chopped garlic (8-10 cloves)
2 tbs chopped fresh cilantro (yuck, so we used parsely)
2 tbs soy sauce
1 tbs curry powder
1 tsp vegetable oil
1 tsp salt
1 tsp freshly ground pepper

Rinse and pat dry chicken pieces and set aside. In a food processor or blender combine the rest of the ingredients and puree until smooth. In a large bowl, transfer chicken and sauce, toss and coat well, then let sit for 1-24 hours in refrigerator. *the longer you let it sit, the better flavor you get*

Next

Sauce
1 cup sugar (or splenda)
1/2 cup white vinegar (we use rice)
1/2 cup water
2 tbs minced garlic
1 tsp salt
1 tbs chili garlic sauce or coasrely ground dried red chili peppers (pepper flake)

In med sauce pan, combine the sugar, vinegar, water, garlic, and salt. Stir well. Place over medium heat and bring to a boil. Stir well and reduce heat to a gentle boil for 30 minutes until thick. Remoce from heat, stir in the chili sauce or pepper flakes (or both as dh does) and cool to room temperature.

Preheat grill (did it in oven first time, but best on grill) or broiler until very hot. Cook chicken for 30-35 minutes turning occassionally until well browned and cooked through.

Serve chicken with the sauce on the side or on top.

We had this last night and it was great. Dh charred the chicken a little, but it was a wonderful addition to the taste. This is not as hot or garlicy as it looks. It is even great as left overs the next day. No need to reheat as it tastes scrumptious cold too.

Also, I know that there have been other posts on here for chicken. I posted one for chicken and 40 cloves (garlic of course).

Bekah · 07-07-2004, 03:42 AM

Here's my favorite baked chicken recipe. It's way easy (I'm a novice cook--don't do well with multiple ingredients recipes!!), and it tastes great! I always make enough to have leftovers I can chop on to my salad for lunch the next day.

Ingredients:
1/2 cup Italian salad dressing
1/4 cup soy sauce
1/4 cup finely chopped onions
1 tsp. dry mustard
4-6 boneless, skinless chicken breasts

Mix Italian dressing, soy sauce, onion and mustard. Pour mixture over the chicken. Cover with foil and bake at 400 degrees for about 40 minutes. Uncover and cook until brown.

RamblinRose · 07-09-2004, 03:57 AM

Here is a great recipe and easy too! DH LOVES it...he asked to have it again the very next night after the first time I made it...and now has to have it at least once a week

Title: Original Ranch Cheddar Chicken

Description:
Got this off of hiddenvalley.com

_ (Although, I'm not using their
dressing...lol)

Ingredients:
1/2 Cup Hidden Valley Original Ranch Dressing
(I used Just 2 Good Ranch instead)
1 tbsp all purpose flower
(i added a little extra flower and it still seemed to do nothing
...dont' know what it's for)
4 boneless, skinless chicken breasts halves (about 1 lb)
1/4 Cup Shredded sharp cheddar cheese
1/4 Cup Grated parmesan cheese

Directions:
Combine dressing w/flour in a shallow bowl.

Coat each chicken breast w/dressing mixture. _ Place on
ungreased baking pan (I still sprayed it w/Pam)

Combine cheddar and parmesan cheeses; sprinkle on
chicken.

Bake at 375° for 25 minutes or until chicken is no longer pink
and juices run clear.

Number Of Servings:4

Preparation Time:5 min prep, 25 min cook

I do ww, so if anyone is interested in having the pts here they are for the way I made it. You will have to recalculate if you use different ingredients than I (like ff cheese...which I can't find...that will lower it, or full fat or regular dressing...that will make it higher in pts).

1/2 C Just 2 good ranch dressing - 4 pts
1 tbsp flour - .5
4 (4 oz) chicken breasts - 16
1/4 C cheddar cheese - 3
1/4 C parmesan cheese - 2

That works out to 25.5 for the whole recipe so that is about 6.375 perserving...lol. (round to 6 or 6.5 depending how you keep track of your pts)
I am counting it as 7 though because I added a little extra cheese (oh and a little extra flour)

Jolynne1174 · 07-09-2004, 11:47 AM

BBQ Chicken mairinaide

2 eggs
1 cup oil
2 cups vinager
5 tsp salt
3 teas poultry seasoning
1/2 tsp pepper

I usually dbl this

Mix all together soak for at least 24 hrs or longer.

bethers · 07-11-2004, 05:59 PM

Here is a great recipe that we found in a low-car cook book:

Crunchy Pecan Chicken Fingers

1/2 cup finely chopped pecans
1/3 cup cornflake crumbs
1 tablespoon chopped fresh parsley
1 tablespoon grated lemon rind
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/4 cup skim milk
12 ounces skinless, boneless chicken-breast halves

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil
3. Combine the pecans, cornflake crumbs, parsley, lemon rind, salt and garlic powder in a shallow bowl.
4. Place the milk on a plate.
5. Cut chicken into 3-inch by 1-inch strips.
6. Dip the chicken pieces into the milk, drain off the excess and then roll in the crumb mixture.
7. Place the chicken on the prepared baking pan and bake until tender and no longer pink, 7 – 9 minutes.

Per Serving:
172 calories, 5g carbohydrates, 18g protein, 9g fat

jfer · 07-21-2004, 02:41 PM

couple of my favourite chicken things to do:

slit the chicken open slightly, and stuff with a handful of fresh tarragon. then wrap up totally in panchetta, then bake!!! mmmmmmmmmmmmmmmm!!!!!!!!!!!!!

also really like poached chicken! sounds horrid, looks nasty. But cooks so beautifully and soft. just basically boil for 20 mins or so.
then nice hot or cold, particularly with fresh basil leaves, avocado, and a dollop of low fat mayonnaise... (mmmm.. this doesn't sound healthy!)

finally, roasted chicken breasts - on a tray with chunky pieces of onion, red, yellow, green pepper, courgette chunks, whole garlic pieces with skins on, s&p, olive oil, herbs de provence.

yum yum!! mmmm. hungry!

jfer · 07-21-2004, 02:46 PM

oooh! and...

marinade for bbq or grill....

chopped chicken marinated in...

a load of finely grated ginger with the juices and garlic, light oil, and lime juice.

Shannon816 · 07-28-2004, 02:41 AM

Here's something that I do that is very quick with a few ingredients.

Cut about 4 chicken breasts into strips and combine them with some dijon mustard (about 1 tbsp) and some salt and pepper. Heat some olive oil in a skillet and cook the chicken until it's done. (Chicken strips cook very quickly.) Remove the chicken from the skillet but leave any drippings. Add another tablespoon of dijon mustard and some cream or 1/2 and 1/2 (either a cup or half a cup) and whisk to make a sauce. Toss the chicken in the sauce.

Another recipe that my family likes is a version of parmesan chicken.

Mix some bread crumbs and grated parmesan cheese (about a 1/2 cup of each) in a shallow bowl. Beat 2 eggs and some salt and pepper in another bowl. Clean 4 to 6 chicken breasts, then dip them into the egg then into the bread crumbs.

Put the chicken in a baking pan you have sprayed with Pam. Drizzle the chicken with some olive oil. Bake it on 385. It should be done in about an hour, but right before it's finished, top with some mozzarella cheese and put back into the oven until the cheese melts. I've added pasta sauce too, but my family doesn't like it as well that way.

EmilyE · 07-31-2004, 12:56 AM

Spoon about 1/4 cup Italian (fat-free) dressing over a chicken breast, bake at 400 for 30-35 minutes. It's really juicy and isn't overwhelming with its flavor (but has enough so that it's not boring).

strixca · 11-25-2004, 08:24 PM

my recipe is cooking the chicken

i put the chikcen ina dry frying pan

to seal it
add a tiny bit of butter and soy sauce

turn that a few times and them add cold water about a thrid up the meat

yet it boil down and u get a borwn crush

add a little more water and u get a rich sauce

Swingin' Cyster · 11-29-2004, 12:13 PM

One thing I "made up" recently that was DELICIOUS was I took a chicken breast and sauteed it in some olive oil and balsamic vinegar. I was very liberal with the vinegar. Once it had cooked through, I added some chopped tomatoes and some garlic and some more vinegar and let it stew for awhile. Then ate it with some whole wheat pasta tossed with more vinegar and some parmesan cheese.... mmmm good stuff! I think I'm going to make it tonight! As you can tell, I really like balsamic vinegar!