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Make ahead recipe for boneless skinless chicken breasts?

Help. I have to make dinner for a group of picky individuals for a meeting at my house. Because of food preferences, religious guidelines and allergies, the only thing that everyone can eat is chicken breasts or turkey cutlets (no red meat, no dark meat poultry, no shellfish, no eggs so no quiche, no eggplant so no parmigiana, no fish). They are all showing up at 6:30 and we need to start our meeting and eat at the same time, so I can't be doing any last minute cooking other than plating and serving. Last time I did a vegetarian lasagna, the time before I did turkey meatballs. I was thinking about doing Chicken Kiev, but was wondering if anyone had any other ideas as I am frustrated with trying to come up with something. Thanks so much for any guidance.

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  1. Chicken pot pie or chicken and dumplings!

    1. I feel like I always suggest this, but how about Chicken Marbella? All the prep work is done the day before and you only have to stick it in the oven to cook before people arrive. Although the recipe calls for chicken pieces, I've done it with all bone-in breasts, and a friend of mine has made it with boneless, skinless breasts with success (just less cooking time). You can serve it with cous cous, which is so easy to make too.

      You can also make the chicken a day ahead and serve it at room temperature.

      4 Replies
      1. re: valerie

        Ina Garten's Chicken with Morels. You can make up to the day before and then just reheat in the over for a half hour or so.

        1. re: valerie

          Valerie, do you have that Chicken Marbella recipe?

          Thanks!

          1. re: valerie

            I've made this with boneless, skinless breasts - used Joan Nathan's adaptation, link below, and it came out very well. I agree that if you make it a day ahead to serve at room temperature because reheating the breasts could cause them to become dry.

            http://www.leitesculinaria.com/recipe...

          2. Wow maybe you should meet at a restaurant..they would be too fussy for me but I have a suggestion. Pound chicken breasts, add a mixture of spinach, ricotta cheese, salt and pepper, and spinach mixed on the top and wrap in filo. Back 350. GREAT

            5 Replies
            1. re: pindapanda

              I know you will look at the ingredients list and think I have truly lost my mind but trust me this is really a great crowd pleasing dish.
              1-1/4 cup salsa (your favorite brand and desired heat- I love the hot one but others don't)
              1 cup of raspberry or blackberry jam (or jelly)
              Splash or two of hot sauce (Optional, like I said, I like it hot)
              A sprinkle of red pepper flakes (also optional)
              juice of a lime
              Put your chicken in- I like to cut mine up into strips or I use the tenders.
              Mix all together
              Pour into a casserole dish. (I put the casserole dish ontop of a cookie sheet just incase it bubbles over- don't have to clean the oven just the pan.)
              Bake for about 45 minutes (or until chicken is cooked)
              I love served over white rice....
              Be daring give it a try.

              1. re: MeffaBabe

                On a similar note, mix together 1 jar of apricot preserves (not jelly), 1 envelope onion soup mix, and 1 small bottle french or red french dressing. Pour over boneless chicken breasts and bake in a casserole dish uncovered for about 45 minutes or until chicken is done. This is an old recipe modified with boneless chicken breasts (the original calls for 1 chicken cut up) from a Jewish fundraiser cookbook called "From Manna To Mousse".

                1. re: potterybliss

                  Potterybliss, that recipe brings me way back, my mother made that recipe approx. 30 years ago, but the breasts would be stuffed with a mixture of crushed ritz crackers, grated onions and carrots, it was quite delicious as I recall but I don't think I have had it in over 30 years! Thanks for the memory.

                  1. re: potterybliss

                    When I was kid a friend's mother used to make this but cooked it with the rice in the bottom - don't know if she added stock or anything to provide sufficient moisture (she used chicken pieces on the bone, with skin) but the dish was really good and the rice was delicious, absorbing all the flavors from the preserves, french dressing and onion soup.

                    As Potterybliss said, thanks for reminding. I may give this a go sometime soon.

                    1. re: potterybliss

                      P

                      Please do not take thispersonally because jfood's body is still desalinating from Grandma jfood making this (plus substituting a can of whole berry cranberry sauce for the preserves) dish while growing up. It was one of the inspirations for jfood learning how to cook. Jfood appreciates the memory and now has to stop the tick that has re-emerged in my neck. Loved it as a kid, can;t think of it as an adult. BTW the french dressing used was Milano 1890.

                2. what about going a different route & doing a nice chicken salad, maybe served with pita or croissants. I think it's fine to have a nice cool dinner, and for a meeting, nobody's plates will get cold while talking (which can happen with hot dishes). Also, you have many side dishes as options. You could go gourmet-ish with the chicken salad too!

                  1 Reply
                  1. re: pamd

                    That's a great idea, pamd! Get prepared crescent roll dough. Smoosh two triangles into one larger square and put a big spoonful of chicken salad in the middle. Wrap the top of the salad with the dough, twisting it on top. Sprinkle on some breadcrumbs and bake.

                    You can have them assembled ahead of time and bake them off before serving. Any chicken salad would be good in this, but you want to use some cream cheese in play of the mayo so it doesn't all melt away.

                  2. Thanks all for some great ideas! All of them will be put in the rotation, other than the Chicken Marbella - unfortunately that is the signature dish for one of the other group members and I don't want to steal her thunder. This should keep me going for the rest of the year, at least.