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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!

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    1. re: MMRuth

      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.

    2. 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.

      1. 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.

        1. 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......

          1 Reply
          1. re: fourunder

            Great ideas fourunder. I also stuff the cutlets with mushroom duxelles, spinach and cheese. I poach for no more than 12 min. I find these are great hot, warm or room temperature.

          2. 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.