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!!! :)
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
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.