Boneless skinless chicken breasts...any new ideas?
Having guests, and we have an abundance of good ole bscbs...husband suggests using a recipe from the Time-Life Scandinavian Cooking book (Norwegian, intended for veal, sour cream and gyetost cheese, used to make it for fancy a million years ago). I don't recall seeing the cheese anywhere here, and it seems a bit rich for 90+ degree weather...
Any particularly appealing treatments up your sleeve?
I've shared this one elsewhere here before and everyone seems to like it: http://www.kalynskitchen.com/2005/04/... I use just seasoned breadcrumbs instead of the almond meal since I'm not a low carber. And it's pretty easy so it's nice for when you have guests, not a lot of hands on time.
I use this recipe often and it's always a hit.
If they are on the thicker side, I make Barefoot Contessa's Indonesian Ginger Chicken using breasts, and serve it with basmati rice and a cucumber salad on the side.
re: pine time
I think that would be hard because after you roll up the chicken, it becomes quite thick.... I think by the time the chicken cooked through on the stovetop, it would be pretty "high brown" on the outside. Might work if you have very thin chicken pieces though.
Another way I've done it is to just take a flat breast and put the pesto on top, then top with cheese. That might work better for the stovetop... cook one side, flip it over, add the pesto and cheese, and then cover so the cheese will melt. Again, works better with thinner, so if you have fat breasts (hehe) probably should cut them in half lengthwise. You still get the same flavors as the stuffed one this way.
Someone was telling me they use Thai red curry & coconut ilk and marinate then grill. I think they meant the whole bird, but don't know why it couldn't be done with breasts. Sounds delish and intriguing to me.
My standard is pounding into cutlets and marinating in garlic, vinegar, oil & thyme. Grill. Very simple but big flavor.
I recently found the perfect chicken satay and peanut sauce recipes almost duplicating what we order at our favorite Thai restaurant. The chicken is marinated in cocount milk with a little curry powder. The red curry is in the peanut sauce. I would serve to guests now that I know the recipe is easy and tasty. The chicken was very moist and cooked on the grill making it a good choice for a hot summer evening.
I have one that I use for pounded boneless, skinless, tasteless pork chops that would translate well for chicken. Pound, flour, brown in butter and oil, add splash of white wine, halved green olives, a squeeze of orange, and some grated orange rind. A little garam masala. I like it with barley or short grain rice.
Poach the chicken. Shred the meat. While it is warm, drench it generously with soy sauce and garlic powder. Refrigerate overnight. Mix with cooked pasta that is still warm (the better to absorb the flavor), a can of crushed pineapple, cashew nuts, and chopped scallions for sure, celery too for more crunch, and a little hot red pepper. I use rotini to have more surface for absorbing flavor.
Chicken Picasso. Not new but definitely delicious.
This recipe preceded a more widely circulated but very different recipe with the same title. It was a popular dish that was served for decades at the former Café Four Oaks in Los Angeles. The recipe was first published in The L.A. Gourmet: Favorite Recipes from Favorite Los Angeles Restaurants. © 1971 by Jeanne Voltz and Burks Hamner. It is an elegant dish and one of my personal favorites that always gets accolades from dinner guests.
2-3 lbs. boneless, skinless chicken breasts
Butter or oil for sauteing
2 large onions, thinly sliced
2 bell peppers, 1 red & 1 green, thinly sliced
20 ripe olives, sliced
20 stuffed green olives, sliced
1 cucumber, peeled, seeded and thinly sliced
4 Tbs. Butter
6 Tbs. Flour
2 cups chicken stock
½ cup shredded Swiss cheese, lightly doused in flour
½ cup Parmesan cheese
1 Tbsp Dijon style mustard
2 cups sour cream
Cut chicken breasts into 1-2 inch pieces . Saute them in a little oil or butter until lightly brown and tender. Keep warm while preparing sauce. Add onions and green pepper to pan drippings and saute for 2-3 minutes. Add sliced olives and cucumber and saute until onions and bell peppers are barely tender. Then remove the vegetables and set aside.
Heat the 4 Tablespoons of butter, stir in flour, and cook until bubbly. Stir in the chicken stock, the cheeses, and mustard and sour cream. Simmer while stirring until smooth and thickened, being careful not to boil. Add salt and pepper to taste if necessary. Pour sauce over vegetables and chicken and heat at low temperature or in the oven at 300º F. for about 10-15 minutes.
Not exactly a new idea... Chicken ballotine might be a good choice. Make a mousse of chick and salt pork, add a bit of shallot and garlic, season with salt and pepper.
Pound the chicken breast out, place a layer of mousse about an inch thick on the breast and roll it tight, rap tightly in cling film, tie the ends then poach in simmering water for ten to fifteen minutes.
Remove the ballontine from the water, unwrap then sear in a hot pan and baste with butter. When cooked through slice and serve on potato puree with pan roasted veg.
Not sure if you're getting fresh peaches yet bt but if so, I'd suggest:
Chicken Satay with Peaches and Bok Choy - the recipe below contemplates shrimp but we've made it with chx several times and actually prefer it.
Another summery dish I make is what I call my Caprese Chicken. I've served it hot and at cold. I baste b/s breasts w pesto then grill or bake them. I roast grape or Campari tomatoes until quite caramelized then I toss them together with some bocconcini pearls or pieces and place the mixture atop each breast. You can top with a chiffonade of basil to layer that flavour if you wish. Simple, fresh and summery.
When the weather is really hot I tend to turn to cold chicken dishes. There are so many variations of chicken salad that can be cool and satisfying in a sandwich or over a bed of lettuce. Last week I whipped up one with red and green grapes and tarragon. Curry chicken salad with raisins or currants makes a great wrap for taking on a picnic.
Cold sesame noodles with chicken and hoisin chicken/pinenut lettuce wraps are great in cold weather
Your post made me remember this that I bookmarked but never had a chance to make:
This recipe is a multi-step process that I saw on America's Test Kitchen, but it is so worth the time. It's their solution to tasteless bscb, and it works very well--producing a nice golden brown sear. I've probably made this 8-10 times in the last 6 mos. Everyone loves it, and the best thing is that you have a wonderful sauce at the end. Seared Chicken Breasts with Lemon-Chive Pan Sauce. Since you can't get their recipes online without a subscription, I happened upon a printable recipe at http://myyearwithchris.wordpress.com.
In a nutshell, you pierce the thick end of breasts with fork, and salt them. Put them in a PYREX pan "skin side down" covered tightly with foil in a 275 oven for 35 min. Meanwhile melt butter in the micro and mix in flour, cornstarch, pepper.
Take breast from oven and put them on paper towels to absorb moisture. You want a nice dry flesh on which to apply the butter/flour mixture. Heat up a stainless steel frying pan (for best result) with a little canola oil to coat. Brush "skin-side" with half the mixture. When oil is nice and shimmery, place chx butterside down in the pan. While it is frying, brush the other side with mixture. When you achieve the desired brownness, remove them and let them rest uncovered. Now make your sauce: Add minced shallot to pan and saute' then add a little flour to absorb fat. Stir to cook flour, then add broth and any juice from resting chx and deglaze pan. Reduce and remove from heat. Add lemon juice and chives. Really good.
When the weather is hot, I usually marinate them in vinaigrette, then grill them, cut into bite size pieces and add into an entree sale of fresh greens and other vegetables. Often (as I did last night), I also grill quartered red potatoes (after par-cooking in the microwave), and add them into the salad.
I was messing around one time and came up with this that folks seem to like.
Lather on some peanut butter (smooth or chunky) and some garlic and bake normally. Sort of sate
Separately sautee some mushrooms and onions (or shallots) in butter, then add some marsala and maybe a lil chicken broth and let it cooked down for a while. Can be thickened with a little cornstarch.
Coat with Panko and garlic and cook
make the mushroom onion mix but use lobster bisque instead.with or without lobster bits and/or shrimp
Perhaps you could marinate the chicken breasts in a blend of olive oil, za'atar with extra ground sumac, and then grill.
Or a Hawaiian-style chicken with a marinade of pineapple juice, ketchup, soy sauce, and ginger. A cold corn and sugar snap pea relish/salad alongside.
Stuffed with chopped mozzarella, fresh basil, and sun-dried tomatoes, pan-seared, and then baked, adding white wine to the searing pan and reducing and then pouring over the baking chicken and spooning over the chicken as it finishes cooking. (I just made this a few days ago and it was very good!)
I have to say the Scandinavian recipe sounds way too heavy for hot weather like we're having. That seems more like an autumn/winter meal.
Here is a VERY good Baked Chicken Kiev recipe I made a couple of weeks ago. If you go to the webpage, http://www.food.com/recipe/baked-chic...
You can adjust the number of servings and the recipe will be automatically adjusted for you.
4 boneless skinless chicken breasts
4 tablespoons olive oil
For Herbed Butter
1/3 cup butter or 1/3 cup margarine, softened
1 tablespoon dried oregano
2 teaspoons dried parsley
1/2 tablespoon fresh garlic, minced
1/2 tablespoon frsh ginger, minced
salt and pepper
For Breadcrumb Mix
3/4 cup Italian breadcrumbs
1/4 cup flour
1/2 cup parmesan cheese
salt and pepper
1 -2 teaspoon cayenne pepper
1 -2 teaspoon Old Bay Seasoning
1 -2 teaspoon italian seasoning
1 -2 teaspoon garlic powder
For herbed butter combine, place on wax paper and freeze 30 min or until firm.
Preheat oven to 425* F.
One at a time cover chicken breasts with wax paper or plastic wrap and flatten with a meat tenderizer until about 1/4” thick.
When herbed butter is frozen, cut into four pieces and place it in the center of each chicken breast.
Then fold long sides over butter, fold ends up and secure with a wooden toothpick.
Dip chicken pieces into olive oil then coat evenly with breadcrumb mix.
Place chicken pieces in a prepared 9”x9” pan seam side down.
Bake uncovered about 35 minutes until juices run clear.
Remove toothpicks and serve.
It's so hard to want to use the stovetop or oven in this blazing heat. Something we do is grill our chicken breasts (simply salt, pepper, olive oil, lemon marinade) then I make a quick saute of garlic, mushrooms, sundried tomatoes, and kalamata olives. When the chicken comes of the grill, we top them with the saute and a sprinkle of feta cheese and a drizzle of good olive oil and balsamic. Serve with a tossed salad and you're good to go!
cashew chicken... or any stirfry, really. also goes well in fried rice, just slice dice and cook. i've done it in thai curries, pad thai, and pad see ew as well. i also will sometimes marinate/season and cook the breasts whole (either on the grill or in a skillet) and use to make chicken sandwiches. you can also chop cooked chicken breast and toss with components of your liking for chicken salad, or to serve as filling for lettuce wraps.
chicken skewers...tacos or burritos or nachos or wraps or sushi rolls (cooked chicken + seasoned rice + cucumber + carrot + avocado wrapped in nori) or fresh rolls (rice paper wrapper with cold rice vermicelli+chicken+cilantro+carrot w/peanut dip or sweet chili sauce dip)...sliced on top of pasta, chopped and mixed into pasta/noodles (hot or cold - goes great with cold sesame or peanut noodles, or with cold soba noodles w/ edamame, carrot, sesame and nori...)
such a fun, versatile ingredient! let us know what you decide to do...
Thanks for all the nice input. We don't have a grill, so stovetop it was...decided the sour cream recipe WAS too rich for yesterday...was going to do pesto-stuffed breasts, but happened on a Lidia recipe from "Lidia Cooks from the Heart of Italy": chicken with olives and pine nuts. Left the breasts whole, salted them, and browned them in oil and butter to which 4 crushed garlic cloves and 2 bay leaves were added. Put in 1/2 c vermouth (recipe called for white wine), put the breasts back in and simmered until pretty much done, added 1 c pitted green olives (these were Turkish, you could use any, even kalamatas or the like), stirred things around, took out chicken and boiled down the juices to a glaze, put the chicken back in, stirred up, plated it, and scattered 1/4 c toasted pine nuts over it. Served it with Hasselback potatoes and a salad of campari tomatoes marinated with s&p, a pinch of sugar, a bit of salt, red wine vinegar, olive oil and a squirt of fish sauce, with torn basil stirred in at the last minute. Forgot the broccoli i had prepped to cook but it didn't seem to matter. This is a really nice chicken dish, and can be made with other parts, skin on/bone-in as well, of course. have pics but phone is not uploading to Photobucket for reasons of its own devising!!!
I watched ATK or CC last night - they used the same method for tenderizing both sliced pork and sliced chicken breast before quickly sauteeing. They mixed a half tsp baking soda with a half cup water (I think those amts are right), then soaked either meat for 15 min before thoroughly rinsing and patting dry. This counters the enzyme reaction that leads to the shrinking protein strands forcing out liquid, so the meat remains tender despite quick cooking at higher temps.
Slice the breasts in half from side to side and then pound thin and slice into 1 1/2" wide strips. Marinate in Teriyaki sauce and then thread on skewers and grill. Right before you take them off the grill (just takes minutes), brush again with Teriyaki sauce and sprinkle with toasted sesame seeds. Great for that type of weather. I'm actually making them tomorrow!
This one pleases very picky eaters (not a recipe, but you can figure it out.)
Zest two or three lemons. Marinate your breasts (well, the ones you got off the chicken) in lemon juice, lots of lemon juice, for 6 hours or overnight. Mix a bit of flour with salt and pepper (cayenne is nice), and dredge the chicken breasts. Now, this is the best part: you don't have to pan fry them. Nope, just lay them on a baking sheet that you have liberally coated with melted butter (yeah, it has to be butter).
Now, mix that lemon zest with a lot of brown sugar, to taste, but I use 2 -3 tbsp. sugar per chicken breast. Press this mixture into each breast, then top each one with a slice of lemon.
Bake at 400 until done.
Although this was designed for children and picky eaters, even sophisticated folks and snobs like it. It is sweet, but somehow, this isn't off-putting.
I have been experimenting a lot with gochujang the world's tastiest condiment lately. It's Korean hot pepper paste.
I had this inspiration and it came out very well. Korean-inspired BBQ Sauce. Since you don't have a grill you could probably use it with baked chicken.
KOREAN-INSPIRED PINEAPPLE GINGER BBQ SAUCE.
1/2 cup ketchup
2T gochujang (or more if you want)
2 scallions, chopped
2 garlic cloves minced
2t minced fresh ginger
3/4 cup chopped pineapple
1T brown sugar
2t rice wine vinegar
1t soy sauce or more to taste
I just whirled it up in my food processor, but you could cook it down a little to meld the flavors.
Since I had half a pineapple I also marinaded thick slices in dark rum, brown sugar and gochujang and grilled them. Heaven!
Lastly, I added some gochujang to this orange bourbon sauce recipe and it was very good.
Those chicken legs in the photos look just like tonight's dinner!
I did see something interesting the other day. America's test Kitchen was making Chicken Cordon Bleu. They cut a slit in the end of the thick part and cut a pocket making the incision small. Then they stuffed cheese rolled in prosciutto into the cavity. The really interesting things they did was they pushed the slit back together and put it back in the fridge for 20 minutes or so. They said that this would help the chicken adhere to itself and prevent cheese from leaking out.
The other thing they did was they dredged the chicken in flour and then dipped in egg and breaded the chicken with panko bread crumbs. To prevent the bread crumb coating form being too coarse, they food processed half of the crumbs then recombined with the coarser crumbs then they pan roasted the bread crumbs to a light brown before using them to bread the chicken.
Anyway, I want to try the techniques. I don't see why it's needs to be ham and cheese stuffing. It could be any sausage and almost any cheese.
re: Hank Hanover
I used to roll my stuffed chicken breasts, but then switched the slit method which works so much better and you can stuff a lot more in such as a whole handful of broccoli or whatever else you want. Also, it does seem to keep the cheese in better and you don't have to fiddle with securing it as well. Whenever I stuff things, which I tend to do a lot - chicken breast, pork chops, pork tenderloin, I usually try to do it ahead of time to give it some time to chill in the fridge, usually an hour or more and it seems to work well to help the chicken adhere as well as to chill the cheese so it melts slower in the oven. Also, as you said, it doesn't need to be ham and cheese stuffing, I stuff with all kinds of things - turkey, cheese, bacon, onions, mushrooms, spinach, asparagus, broccoli, you name it and I've probably stuffed it into some poor unexpecting piece of meat. It's such a versatile technique and always ensures oozy cheesy goodness.
I don't love chicken breasts, but I tried a Thomas Keller recipe for Tarragon Chicken during Ad Hoc's COTM month that turned out pretty well - I'm making it again tonight, actually. You pound out (or butterfly) some breasts and rub with a 50/50 combo of curry powder and paprika (his recipe calls for 1 tsp each for 2 lbs of chicken, but I use at least double that). Let them sit for a few hours, then quickly pan saute until just cooked through. Wipe out the pan, add a little butter and a diced shallot, saute briefly, deglaze with white wine, add some chicken stock and reduce a bit, then finish the sauce with some more butter and a good hit of chopped fresh tarragon. Return the breasts to the pan to warm in the sauce, then serve.
The curry and tarragon are an unusual combination but somehow it really works well. It's also quick - and the less stove time required, the better, these days.
Did ones tonight. Dipped them in flour and the flash sautéed in an olive oil/butter mix until browned. Added Grapes and onion, then poured over it 1 can pineapple juice, 1 cup Marsala, some Garlic and some Penzeys Singapore seasoning (about a tsp). Covered and finished in a 325 over for 30 mins. Moist, flavorful, and interesting. Served with a Hasselback potato and a fried Red Tomato
Chicken Marsala is pretty easy to make, you just need to prep everything first because it comes together pretty quickly. And don't use the marsala cooking wine, it tastes nothing like regular marsala.
It also depends on the size of the chicken breasts too though. The ones at our grocery stores are freakishly huge and don't cook well. I prefer to get them from a local open market that has 6oz and 8oz chicken breasts.
Of course, I love Chicken Marsla for a quick weeknight dish. It also is great with just about any wine - sherry of the fortified varieties, but even a quick red wine or white wine with mushrooms and chicken is delicious. With the gigantic breasts, I usually butterfly them and make two pieces or use cutlets. I agree, go for the real Marsala. I buy a wonderful bottle at the liquor store which is probably only $10-$15 and it lasts a while.