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Exciting grilled chicken

post #1 of 11
Thread Starter 
Our weekly menu is not complete without a "grilled chicken breast night." I'm getting kind of bored of the cumin rubbed or masala rubbed chicken served with salad so I thought to try a recipe I'd been meaning to from Lydia B. It was soooo good and I don't even like capers! Amounts of ingredients isn't so important, it's one of these 'a little bit of this, a little bit of that" recipes.

- Chicken breasts, split in half
- stock (chicken or veggie)
- sliced garlic
- capers
- butter/oil
- splash of vinegar
- parsley
- 1 tbsp breadcrumbs
- pepperoncino flakes

1. Season and flour very lightly the chicken.
2. Sautee in oil and a pat of butter on one side and turn over.
3. Add the garlic
4. Add the vinegar and capers
5. Add stock and parsley
6. Remove chicken.
7. Add the breadcrumbs and pepper flakes to the pan sauce
8. Drizzle sauce over chicken and serve

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 11
Mmmm yummers - might give that one a go. Thank you.

But hey! That's not grilled :)
 Don't handicap your children by making their lives easy.
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 11
Thread Starter 
Lol my mistake. It's pan seared, right?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 11
That's the one :)

What kind of texture do the breadcrumbs give to the sauce - is it like when you do cauliflower with a buttery fried breadcrumb sauce, or are they there to thicken the sauce?

Also I notice you got no S&P in there, but the capers & vinegar would replace the salt, and the pepper flakes would be the pepper element.

I've only got chicken drumsticks in the freezer at the moment, but the recipe should still work, just to cook it a bit longer. If I slash the meaty bits a bit (like when you do a whole fish) it should cook pretty evenly and a bit quicker.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #5 of 11
sounds good, but I must be missing something - - what do you do with the stock? :crazy:
post #6 of 11
i think it gets soaked into the breadcrumbs. It's called a breadsauce if i am not mistaken . I just recently heard of it. The basic premise is that the crumbs suck up yummy flavored grease and then makes a thickener for the broth.
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #7 of 11
Replace the stock with white wine and the vinegar with lemon juice, and you have almost chicken piccata - or is it picatta?


mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 11
On the breadcrumbs, in the middle ages breadcrumbs (with or without ground almonds) were often used in thickening sauces, and a friend who had studied in turkey once made a chicken dish using breadcrumbs and walnuts that, with the stock, made a nice creamy thick sauce around it. Anyway, it sounds interesting.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 11
Thread Starter 
Step one - season the chicken and lightly flour= I didn't mention salt/pepper but that's what I meant by "season"

The breadcrumbs act as a thickener. I was afraid it would result in a gritty texture with burned breadcrumbs but you add them right at the end and they just thicken the sauce a bit. I'm adding more next time.

I'm sure you can replace the vinegar with wine or vermouth but I followed the recipe as is the first time before I change things to suit me. In this case I won't change a thing, I like the flavor the vinegar imparted.

Very impressive Lydia! My husband thought this was the height of gourmet!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 11
And if I'd have opened my eyes when I read the recipe, I would have seen step 5 (add stock and parsley). :eek:
post #11 of 11
Great recipe idea! I’ll have to try this next time I’m grilling poultry. Another excellent poultry recipe I’m a big fan of is Indonesian Duck Breast. Check it out at the Weber website.

Brian (Weber)

BTW… check out our new video series “Weber Grill Master”on You tube. Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.
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