Chicken breast bone in, skin on or off
Good day to you all ! Can someone help me with recipe ideas on what to do with chicken breast? Iam so tired of all of my recipes, I need a change. Thanks all, cheers !
Would love to help, but need more guidance. Give some ideas of what recipes you're tired of? Are you looking for healthy, low fat, or are you into something fried, buttery, or cheesey? Is spicy, garlicky, or ginger your thing? Stews or casseroles?
I promise you at least two good recipes if you give a little steering....
I've had a jones for ginger lately... I find chicken breasts too dry so I brine them (in a ziploc bag with 1 tbsp salt + 1 tbsp sugar per cup of water for at least an hour or overnight in fridge). Then, pat dry the breast and brown in a skillet (your choice of fat depending on diet, I used a a couple tbsp of peanut oil), tossed in about cup of 1/2 chunks of scallion sliced diagonally towards the end, then stirred in a couple of tbsp of shredded fresh ginger (yes, you can cheat with crystallized ginger quite nicely), and a thinly sliced garlic clove (don't let it brown) ... then poured in about a cup of white wine and let it sizzle down to about half the volume, while I scraped up any sticky bits on the bottom. You can substitute chicken broth for the wine, but I'd add a dash of rice wine vinegar to perk it upif you do. You could also add celery for a little extra crunch along with the scallions. Good on rice, rice noodles, or spaghetti.
Second recipe as promised: how about something with a moroccan influence? My stewed chicken recipe calls for preserved lemons, but I don't always have them, so I'll improvise with paper thin sliced lemon and green olives. Here goes:
You will need: 2 skinless, boneless chicken breasts
4 cloves of garlic, minced
4 tbsp olive oil
1 large yellow onion, chopped
1 lemon, sliced paper thin, seeds removed
1 cup of green olives
1-2 cups chicken broth
1 tbsp (or more) shredded fresh ginger
pinch of saffron, if available; if not--
-- 1/2 tsp cumin + 1/2 tsp turmeric
lotsa fresh ground black pepper, to taste
salt to taste
Start with two good sized skinless breasts, rub them down with a mixture of the minced garlic with fresh ground black pepper to your taste and a little olive oil. Let them marinate for a few hours or overnight in a ziploc bag in the fridge.
Scrape off the garlic mixture and hold aside while you next lightly brown the chicken in olive oil (2 - 4 tbsp) in a heavy skillet with high sides. Add choppped onion and stir fry until it just begins to soften, then add the ginger, garlic, and saffron (or optional spices) and stir fry for just a minute or two to combine flavors without burning the garlic.
Now toss in those lemon slices, olives, and enough chicken broth to cover, turn the heat to low and simmer for a half hour. Add a little salt to taste, but remember that the sauce will concentrate with cooking, so wait to the end to finish salting. After half an hour, pull out the chicken and cover to keep warm. Bring the rest to a gentle boil for another 10 to 15 minutes, stirring continuously until it's reduced and slightly thickened.
Serve the chicken over rice or couscous, and pour the sauce over all.
Last night we grilled skin on bone in chicken breasts and merely seasoned them with s&p and brushed them liberally with Franks Louisiana Hot sauce with Lime. Very tasty!