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Chicken Inspriation?

Candy Oct 26, 2006 06:46 PM

I have 3 boring boneless, skinless chicken breasts that I need to cook tonight. When I bought them I was thinking about chicken parm but now that does not appeal. Any favorites out there for these things. I rarely buy them because they are so uninteresting and flavorless.

  1. chef chicklet Dec 7, 2006 05:16 PM

    WE had boneless chicken breast last night, I cooked them on my cast iron grill seasoned with Montreal Poultry Seasoning, slice them and then stuffed lettuce and tomatoes with the chicken, and ranch dressing into a pita pocket. Simple and very good.

    Other ways; I'll make boneless fried chicken with cream gravy,
    and the favorite around the family is chicken picatta with angel hair pasta.

    Enchiladas sound wonderful, I'll be making them in a large quanity to be served as one of the entrees for our Holiday party Saturday.

    1. LaLa Dec 7, 2006 05:01 PM

      I also wrap them in bacon then latter add in some mushrooms, cream , and just a touch of sour cream and eat them over noodles...yummy!

      1. katp Oct 26, 2006 09:14 PM

        Wrap them in bacon, maybe a few dashes of lea & perrin's, soy sauce, or fresh herbs, stick them in the oven and call it a day...yumyum

        1. Candy Oct 26, 2006 08:46 PM

          It is a raw rainy day so it is going to be creamy chicken enchiladas with a red Hatch chili sauce. The creamy filling has the shredded chicken that I poached a few minutes ago and will have some onions and green chilis in it and cheese. Roll up and top with the red sauce and bake until bubbly and delicious.

          I will try some of the other suggestions on a nicer day. You can always use more chicken recipes!

          1. h
            Hungry Celeste Oct 26, 2006 08:45 PM

            Inevitably, I grill boneless, skinless breasts--it is the one method that is quick enough to prevent drying out. Rub w/oil & sprinkle with Cavender's greek seasoning, grill on med high heat (gas). Good sliced over a romaine salad w/feta, olives, cucumbers, and tomatoes (simple dressing of olive oil, garlic, & lemon juice) or stuffed into a pita with a smear of tahini and a side of hummus.

            1. Funwithfood Oct 26, 2006 08:41 PM

              Under the recent Casserole post, I posted my Cream Apple Chicken. It's different and "fall-ish".

              1. yayadave Oct 26, 2006 08:00 PM

                This is a recent thread on this.
                http://www.chowhound.com/topics/show/330821

                How about something from the National Chicken Cooking Contest?

                http://www.chickencookingcontest.com/...

                1. v
                  Val Oct 26, 2006 07:04 PM

                  I recently posted this recipe for Greek-Style Chicken breasts in case you'd like it:

                  http://www.chowhound.com/topics/show/...

                  1. chowser Oct 26, 2006 07:00 PM

                    Chicken corn chili spices them up some.

                    http://southernfood.about.com/od/chic...

                    Or, I'll pound them flat, bread them and pan fry them. There are so many options with that--marsala, lemon caper, etc. Funny, I was just thinking the same thing about making something different w/ skinless, boneless chicken breasts. They're just not that tasty.

                    1. k
                      Kelli2006 Oct 26, 2006 06:56 PM

                      I like to use chicken breasts in various braised/simmered dishes..

                      I like to sauté them in a pan with a little olive oil and then garlic and a bit of diced or dried onion.

                      Reduce the heat to low and add enough red wine to cover and tomato paste, capers(if you like them), sliced crimini(?) mushrooms, and herbs (rosemary,parsley thyme and oregano), salt and pepper to taste.

                      Cover with a lid and let simmer for 45 minutes.

                      Serve with oven roasted potatoes or a linguine pasta, salad and bread.

                      1. yumyum Oct 26, 2006 06:53 PM

                        Use the Jacques Pepin method for supremes of chicken with herbes de provence -- always a real hit.

                        Basically, pound out the breasts a bit (you're not going for scallopini here, just a little flatter than in the package) and liberally season both sides with salt, pepper and HdP. Heat a couple tablespoons of butter in a large non-stick skillet and when the foam subsides, cook the chicken breasts for 3 mins per side. Cover the pan and remove from the heat. Let sit for 10 - 12 mins. Remove chicken and deglaze the pan with the juice of one lime. Pour over chicken.

                        This is the best method ever for boring old chicken breasts, and they always come out perfectly cooked, moist and juicy.

                        2 Replies
                        1. re: yumyum
                          m
                          malone14 Dec 7, 2006 01:01 AM

                          I tried it just as you said, and it was great! Jacques Pepin c'est l'homme! Thanks! (I love the whole idea of taking food off the heat and letting it finish. Works great.)

                          1. re: yumyum
                            a
                            amoncada Dec 7, 2006 05:07 PM

                            Yeah, this sounds great. I love Herbs de Provence. I'll try it this weekend. You can slice the breasts and serve over a bed of greens as well. The blend is quite versatile.

                            Try it with beer can chicken, roast pork or chicken...really delicious!

                            Oh yeah, Chicken & cheese enchilad's with as splash of chipotle sauce.

                          2. King of Northern Blvd Oct 26, 2006 06:52 PM

                            I usually make a simple chicken Piccatta whenever I have them laying around for a last minute weeknight meal..

                            1 Reply
                            1. re: King of Northern Blvd
                              n
                              nja Oct 26, 2006 08:13 PM

                              Piccatta is my favorite use for boneless skinless breasts. This recipe is a good starting point, though I typically would also add about 1/4 cup of white wine and a few very thinly sliced lemons to the sauce, and only a bare sprinkle of parley (or even none at all).

                              http://www.foodnetwork.com/food/recip...

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