Boneless chicken breasts bore me to tears
When it comes to chicken, I almost always use the whole bird or just buy thighs. I have a lot of boneless breasts all of a sudden, and beyond cutlets (and nuggets for my son), I'm at a loss. I find white meat boring. What are your favorite INTERESTING things to do with chicken breasts? I have lots of produce on hand (bell peppers, eggplant, celery, red potatoes and more) though not great stir-fry veggies.
Pound out very thin!! S&P lightly flour, and saute in a mixture of Olive Oil and butter until just done...Remove from the pan....De-glaze with 1 Cup white wine & 1 Cup chicken broth adding in two or three sprigs of fresh tarragon....Reduce by 1/2...Turn off the heat and stir in 3 or 4 nice pats of butter... very gently stir as it melts....Serve over the chicken. Optional: throw in a few capers before serving...
Fun & Enjoy!
Hmm, I tend to agree with you. They can be kind of boring.
Off the top of my head, I recommend the following:
-a not-quite chicken saltimbocca: cut the breasts into tenders, cut a slit in the side of each one, stuff that with a fresh sage leaf, then wrap the pieces in ham or proscuitto, secure with a toothpick, season with S&P, and pan fry in a little olive oil and butter. Try not to overcook, or they get tough/stringy. Serve with lemon wedges. Parsley sprinkles optional.
-Pound chicken breasts thin, dredge in seasoned flour, then egg wash, then bread crumbs, panko, cracker crumbs, etc. Pan fry just until golden, set aside. Cook some seasoned mushrooms with garlic and herbs in the same pan and then make a sauce using all the drippings, a little butter, 1 tsp. flour, some chicken broth, and some marsala wine. Serve chicken dressed with the mushroom sauce.
-Moroccan chicken stew: http://culinspiration.wordpress.com/2...
-Thai curry (green, red, yellow): Lightly brown boneless chicken breast chunks, then add curry paste, coconut milk, and sauteed veggies of your choice. Let cook a few minutes and serve with jasmine rice.
-Schnitzel-style with chanterelle mushroom cream sauce: http://culinspiration.wordpress.com/2...
-grill them, basting with a sauce of hot Indian curry paste, Indian garlic relish, ketchup, brown sugar, and a little honey mustard. Sounds a little odd, but this is totally delicious.
Also, have you seen this? http://www.nytimes.com/2010/01/13/din...
Caribbean Marinade, for grilled chicken breasts:
-1/2 c. peanut or olive oil
-1/3 c. soy sauce
-1/4 c. balsamic vinegar
-1 Tbsp. Sriracha chili sauce (I guess to be authentic this should be Scotch Bonnet pepper sauce + fresh garlic...but desperate times...)
-1 Tbsp. honey
-1 Tbsp. brown sugar
-1 Tsp. fresh ground black pepper
-3 cloves fresh garlic, finely chopped
-1 tsp. Allspice
-Juice of half a lime
I find them nearly as boring as you do.
Three things I will use them for:
Chicken Katsu (although I prefer Tonkatsu)
Chicken Tarragon Salad with celery and apples
Chicken Caesar Salad
Season chicken breast with a good mix of spices (like a homemade dry adobo) and sauté on both sides for just a few minutes. Slice into thin strips and toss with romaine lettuce and your favorite Ceasar dressing. Finish with homemade crouton and shavings of fresh Parmigiano Reggiano.