Boneless chicken breast?
I know, I know..this message is so blah..but I just took out a package of boneless chicken breat to thaw for tonight and I jusy thought I would ask all my foodies here ..what can I make tonight with this oh so boring chicken?
I was going to make Ina Garten's parm. chicken breats, but I just made chick. parm a week ago..so that's out. I was going to bbq on the grill, but it is a rainy, nasty day here in NJ today. Any ideas to spice it up a little without being so boring?
Thanks everyone! I don't have to go searching in my cookbooks!!! :)
Same weather here in CT. Wanted some good soul-lifting food, after another bear of a day. Here's what jfood made
- Chicken Marsala - pounded three breasts, sauteed til cooked through. 8oz of sliced cremini mushrooms and 2 shallots diced into the pan until water evaporated from mushrooms. 1C of marsala and cooked down a little, 1 C of organic chicken broth and 2T of butter. Returned breast and let the flavor blend in a 250 oven for 10 minutes.
- Side of Israeli couscous cooked in organic chicken broth and then he added diced yellow peppers and shallots that he sauteed til limp.
- A nice baby lettuce salad with yellow peppers, heirlooms toms, cucs and a couple of slices of mild goat cheese.
Great mid-week meal.
Chicken Tandoori: Mix 2 teaspoons Tandoori Masala (any Indian store) with an 8 oz container of plain yogurt. Cut halved boneless breasts each into three big chunks. Marinate in the yogurt 24 hours in refrigerator. Cover cookie sheet with foil and put chunks on it. Pile extra yogurt on top. Heat oven to 425* before putting in chicken. Bake until just done (I insert a thermometer as otherwise I always overcook chicken in my anti-salmonella hysteria). This chicken is unbelievably good with baked whole sweet potatoes busted open and filled with butter and brown sugar, and maybe some frozen spinach cooked, drained, and fixed up with a teaspoon each of curry powder and garlic powder, a tablespoon of parmesan cheese, and salt to taste.
How about a chicken salad? Cook breasts in milk at 350 for forty minutes. Done. Add a few garlic cloves for fun if you are a garlic-maniac like I am. This is a Silver Palate idea that I picked up here on CH.
Meanwhile, prepare your dressing and chop up whatever fruits/veggies/herbs you like for your salad. I like this chicken salad from epicurious:
I use this as a framework and improvise with what I have on hand. If I don't have tarragon, I just add whichever fresh herb I can get my hands on. I always add a fruit -- either grapes, peaches, or mango. YUM! I don't care for most nuts, and it's equally delicious without those.
We like chicken salad sandwiches with soup for a fall dinner.
This is quick and easy - take the breasts, sprinkle with teriyaki sauce, add a bit of olive oil, and makes sure they are well coated in these two thing. Then spinkle some chinese five spice, and tarragon on them. Let sit in fridge for about an hour, and then you could either use a grill pan, foreman grill, or perhaps panfry them until they are done. Very good.
Since I got my stovetop smoker I cook them in there, using different wood flavors and seasonings. They come out so moist, tender and flavorful, that I have actually sliced them up cold and served with cheese and crackers for an appetizer (or hor's d'oeuvere-sp?) whichever is the correct phrase. Never can remember that one! LOL!
I made a really delicious chicken breast made out of this and that condiment and it was really easy.
1 cup of brewed coffee or tea, I've used coffee in the past but this time I used lapsong souchong tea which added a nice smoky flavor.
Then I added about a teaspoon or two of what I had around ... mustard, garlic, ginger, soy sauce brown sugar
In the past I've done coffee,catsup, chipotle flakes, brown sugar and other stuff that seemed to go well together.
Bring coffee or tea with condiments to a boil. Reduce to a simmer, add chicken, cover pot and cook till done (about 15 minutes). Serve over rice. Liquid can be reduced after removing cooked breast if desired.
The beauty of this is you can use up condiments you may not want. A little bbq sauce you don't want ... go for a bbq type of sauce. For me the tea was getting on in age and was a good way to use it up.
However the big thing is not only is it easy, it is delicious.
Yeah, I was really surprised how tender the breast turned out. The trick is not to over cook it.
With a coffee/catsup combo the result was like a bbq sauce
Obviously the tea/ginger etc combo tasted like a Chinese sauce.
I like rice sopping up sauce but you could served the chicken breast on the side and top with the boiled down, thicker sauce with rice or whatever on the side.
Coffee works really well with the dark meat of a chicken leg. You can simmer the leg longer and it is really, really fall apart tender.
This sounds really good. I cook the same way...this and that...love it!
I made something like this once...boneless chicken thighs sauteed. Reduce pan juices with chicken broth, a touch of mole sauce, cinnamon and finish with creme fraiche. Thighs are definitely more moist, but cooking them in a sauce helps.
I'm going to try that coffee recipe tonight. Thanks!
From Florence's Antico Fattore via Patricia Wells:
- Separate the tenders from the breasts.
- Place the breasts in a non-reactive dish along with fresh sage leaves or rosemary branches (3-4 leaves or 1-2 branches per breast). Add lemon juice and olive oil (about 1 1/2 tablespoons of each per breast). Refrigerate for 1-2 hours, turning once or twice in the process.
- In a skillet large enough to hold all the breasts at the same time, heat a goodly amount of olive oil and butter until the foam begins to subside.
- Remove the breasts from the marinade and pat dry. Fry in the skillet for about 5 minutes.
- Slip the sage or rosemary into the skillet around the breasts. Turn the breasts and cook another 5 minutes or until done. Remove the sage or rosemary when crisp and brown (don't let it blacken) and drain on paper.
- Transfer the breasts to a cutting board and season generously with salt and pepper. Discard the fat in the pan. Slice the breasts crosswise and transfer to warmed plates.
- Heat the skillet over medium-high heat and deglaze with the marinade and, if necessary, a little cold water, scraping the brown bits from the bottom of the pan and stirring until emulsified and syrupy. Drizzle on the chicken breasts. Garnish with the fried sage or rosemary and serve, if you like, with lemon wedges.
Great with roasted sliced fennel and potatoes and a glass of Chianti Classico.
i would go with mmruth on the yogurt marinated chicken.
similar and yummy dish is chicken tikka.(except for the chives). fabulous.
if skewering, and cooking in oven or under broiler, it is nice to have them raised off of the pan on a rack to get even cooking. serve with lemon wedges to squeeze on top. green salad with cilantro and toasted almond pilaf is good acompaniment.
and if you have leftover chicken, use this recipe idea from a recent post by another hound (for Chicken Tikka Masala, a heavenly dish):
" I have a great recipe for you. I have always failed horribly at making Indian food, however I found a recipe for Chicken Tikka Masala on RecipeZaar and followed it to the letter with stellar results.
I took care to marinate the chicken for 24 hours (in a zip lock bag) making the chicken tender and incredibly flavorful. Also, preparing the recipe over two days made it less labor intensive; I did the prep one day and cooked it the next. I grilled the chicken on my George Foreman san skewers (not traditional I'm sure, but FAST). I have gotten raves every time I have made this. I've also used half and half instead of cream to cut some calories and it was still nothing less than fantastic."
MysticYoYo Oct 21, 2007