Boneless chicken breasts...
Any new dinner ideas for the boneless chicken breast? Sick of the old standby's...piccata, breaded with arugula tomato salad on top, chicken caesar salad, chicken cobb salad...I could go on! I've got a package sitting in the fridge staring at me...help!
Similar to the above but with an Indian twist. I usually do it with thighs, but it works equally well with breasts. Marinate for 8 or more hours in:
1 onion, cut into quarters
2 cloves of garlic
2-inch piece of garlic, grated
1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon blk pepper
1/4 tsp cayenne
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
Dump everything into a food processor and zap until fairly smooth. Marinate chicken, and broil. Pretty damn good leftovers, too.
Hi! How about Chicken Parmigiana?
Did search on "chicken breasts" at Southern Living recipes and saw lots of great ideas: http://find.myrecipes.com/recipes/rec...
Also, Saltimbocca might be a good variation. Pound your breasts slightly, then dredge in flour and shake throughly. Place a slice of prosciutto on each breast and top with a sage leaf if available. Use a toothpick to affix the prosciutto and sage to the breast. Melt butter in a large frying pan and place the chicken breasts with the prosciutto side downward. Cook on both sides, but only cook on each side once. Finish off cooking with approx 1/2 c. dry white wine.
It takes a little planning (to let chicken marinate) but Chicken Mirabella works well even with boneless (and I'm assuming skinless as well?) chicken.
An easy recipe.......
Butterfly and pound your cutlets to a quarter inch uniform thickness
Stuff with your favorite cheese.....spinach, mushrooms and sun dried tomatoes....do not forget to season the chicken and your stuffing to your personal preference.
Roll into a roulade/braciole and tie off or use toothpicks. Refrigerate for one hour...it will help keep the meat from becoming undone
Pan sear, coat in bread crumbs or poach......if poaching, wrap in saran, twist tightly like a sausage and tie the two ends together. Immerse in the water and cook gently.
Slice on the bias........you are now a restaurant chef......
Slice up the chicken into bite-sized pieces. Saute some chili and garlic in oil in a pan. Add the chicken pieces and some fish sauce. Cook till done, adding a little water if it's too dry. Sprinkle with lime juice and some fresh chopped cilantro, serve over rice, with noodles, or alone.
Variations: if you want, use ginger and scallions along with the garlic and chili. If you don't have/don't like fish sauce, use some soy sauce. You could also drizzle a touch of sesame oil over at the end if you like. Finally, it becomes more of a meal if you add some 1-inch pieces of green bean to the pan, along with the fish sauce and water, and cover to let steam.
Thanks for all the ideas! I've actually decided to go with chicken fajitas, another standby but usually in the warmer months so we aren't tired of it! I'll marinate in lime, garlic, cilantro and olive oil, grill and slice up in strips. Sauteed peppers and onions, tomato salsa, warm tortillas, chipotle sour cream on the side and maybe a nice black bean mango salad! Off to the store!!
If you have a Trader Joe's nearby, you might try cutting the breasts into chunks and cooking them in one of the TJ simmer sauces; the Indian ones, particularly, are excellent. Serve it over (or next to) basmati rice. Mix up some plain yoghurt with chopped cucumber and a little salt, and serve that and some bottled chutneys -- also available at TJs -- on the side.
Pound thin, stuff with tomato and basil, salt and pepper, roll up, coat with mayo and breadcrumbs and bake til done.
I buy cans of tomatoes with green chiles in them and dump them on top of the breast, then bake in the oven for around 40 mins until the chicken is cooked through. You can serve this on top of rice, or with beans, and crumbled or shredded cheese on top if you like.
This is a great chicken pasta recipe:
2 Tablespoons olive oil. 4 boneless chicken breast halves, cut into 1-inch cubes
1 large chopped onion
4 garlic cloves, minced
2 teaspoons fennel seeds
2 carrots, shredded
1 cup white wine
1/42cup finely chopped sun-dried tomatoes
12ounces linguine, freshly cooked
1/2 cup Parmesan cheese
1. Add olive oil and chicken to a large skillet and saute over medium-high heat.
2.Add onion, garlic, carrot, and fennel seeds. Saute until onion is tender, adding chicken broth as needed to keep vegetables from sticking to pan
3. Stir in sun-dried tomatoes and rest of broth.
4. Continue sauteing for about 5 more minutes until carrots are tender.
5. Add chicken mixture to cooked linguine and cheese.
This will serve 4
Recipe from http://www.cheers2wine.com/cooking-wi...