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Chicken Breasts...

post #1 of 17
Thread Starter 

Hi! Can you help me and my wife? We have 2 kilo's of chicken breasts. Does anyone know a great recipe for it? Thanks in advance! 

post #2 of 17

I don't much like chicken breasts but you can make practically anything good by frying it!

 

The only recipe i got out of Bittman's book that's called How to cook everything that i ever used is his recipe for chicken breasts.  Cut them into small pieces or strips, roll in yoghurt (i use thick greek yoghurt) and then in flour and fry in enough oil to sort of swim in.  The yoghurt keeps them moist (nothing drier than chicken breasts) and the flour and yoghurt make a crust that stays crispy.  Sometimes i grate a shallot into the yoghurt for a little flavor. 

 

My kids always liked a sort of cordon bleu thingy - two thin slices of chicken breast, put a slice of ham and a slice of cheese (groviere, maybe) on one, leaving an edge where the chicken meat is exposed, press the other one on top, flour and cook in butter till browned, turn over and cover (juice comes out that makes a nice sauce) and cook the other side. 

 

A friend of mine makes veal saltimbocca (a typical roman dish - the name means "jumps into your mouth") with chicken breasts.  You take a piece of prosciutto and a sage leaf, press these to one side of the thin breast slice and flour it.  Cook in butter on both sides.  Remove and deglaze with marsala.  I'm not crazy about marsala in cooking but it's not bad. 

"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 #3 of 17

There are 100s of good recipes available on intenet. It depends on your taste

CHEFED
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post #4 of 17
Like Ed said ......
Stir fried, grilled (preferably on a kettle braai so they stay a bit moist), braised in wine (something like a quick version of coq au vin), saltimbocca, in a curry, a salad, topped with spicy chicken, in a tortilla.
There are just too many options.
What style of food do you like, so we can help you a bit better?

Life is too short to drink bad wine
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Life is too short to drink bad wine
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post #5 of 17

I like to freeze each breast individually and keep in the freezer.  They defrost very quickly and I can grill it quickly for a lunch salad or a stir fry.  You can also poach them in some chicken stock and use them and the stock to make a pot pie.  Saute and roll up into a quick taco.  The key word here is quick, don't use them in any long-cooking recipes.

"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 #6 of 17

If someone comes asking what to do with chicken breasts  here in a forum, it's not because he's incapable of putting "chicken breasts" into a google search and coming up with millions of recipes.  But think, now, what is a person to do with a million recipes?  It might as well be no recipes. 

 

I ask questions on this forum because i know most people will give me their favorite recipes and THAT is why you go on a forum rather than on some random website.  We all have a sort of reputation to maintain and don;t just put (most of us anyway, i imagine) any old recipe even if it's not good, not accurate or not tasty.  at least to our own taste. 

 

It almost seems that people get angry when someone asks a question and doesn;t just go to some random internet site.  Sorry, it;s an old story for me, like when you ask someone what a word means and they know the meaning and they say to look it up.  Come on, gimme a break.  Of course I can look it up, but if i get a full explanation of the word and how it's used, isn;t that a lot better?  And all the more so with internet searches that have no selection at all. 

"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 #7 of 17

I've got some chicken enchiladas in the oven at the moment, one of my wife's favorites.

 

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 17

For skinless / boneless - brine it then dry and velvet in a combo of rice wine and cornstarch.  

 

Fry in small batches in 1/4" of oil in a large skillet - don't crowd the pan.   

 

Once lightly browned remove and drain.   Repeat till cooked and use in a variety of stir-fry's and curries.

 

Keeps well in the fridge for 4 or 5 days at least.

 

With chicken breast it's all about the flavours that you add to the dish, the skies the limit.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #9 of 17
Point tkaen Siduri, but it is a bit of an open question. It would be helpful to know what direction to go as chicken breast is so versatile :-)
One of my favourites: marinate in yoghurt, tandoori spices and lemon juice and then cooked on the bbq. I normally ad some extra chili as well.

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #10 of 17

Chicken breast.. here is one of my fav recipe.. I call it chicken jacket because it I have put some stuff inside the chicken.. But dont need much chicken, one part is enough to make 4-5 portion of chicken jacket..

 

Just simple recipe -

 

1 chicken breast about 300g

slice it about 2-3mm thickness, after that using chopper to make it's expand more..

 

red spinach/baby spinach about 300g saute and add salt

mushroom - slice and stir fry for 7 minutes with some chili, garlic, onion and a pinch of rosmary

onion - saute and add some sugar until it change to brown

cheddar cheese slices

 

after you has chop the chicken breasts slices, place it in square container.

add cheddar cheese. I usually flip the cheese into 2.

After that, add the spinach as 2nd layer, the mushrooms and lastly is onion.

 

After that, you need to wrap it with another chicken slice until all is covered

using cheddar plastic, wrap it. Now you can keep in freezer for an hour.

 

Take out from freezer, now you can do like doing chicken chop.

 

put in flour, an egg, and breadcrumbs.. fry in oil. cook for 8 minute or until

you start seeing the cheese is go out..

 

 

This is how it would look like.. when you cut the chicken, you will see the 4 layered of it's main ingredients.

eat it all together and feel the different taste of every ingredient.. hope you enjoy it..

post #11 of 17

Interesting. I imagine the chicken might slice that thin easier if its still 10% frozen.

Nothing wrong with those filling ingreds either. Im a big believer in pretty layers,

maybe red onion for color, or some rstd red ppr in the middle.

I wonder if it would bake without drying out--awfully thin layers.

SS what's the sauce twix the chicken and the parsley?

post #12 of 17

That's good, gotta try that.

"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 #13 of 17

http://www.williams-sonoma.com/recipe/provolone-and-pancetta-stuffed-chicken-breasts.html?cm_src=RECIPESEARCH

 

HOW FUNNY!

I fell asleep last night thinking just this... chicken breast ... what to do ? ...

 

 

This is one of our favorite recipes, the change up I use is ground sage as fresh is hard to come by here in the middle of the desert, also I use piquant provolone (Boar's Head brand) AND panko rather than just plain bread crumbs. 

When I just now nentioned this to DH he said, "REALLY!  Are we having that for dinner?"

This is VERY GOOD!

post #14 of 17
Quote:
Originally Posted by Meezenplaz View Post

Interesting. I imagine the chicken might slice that thin easier if its still 10% frozen.

Nothing wrong with those filling ingreds either. Im a big believer in pretty layers,

maybe red onion for color, or some rstd red ppr in the middle.

I wonder if it would bake without drying out--awfully thin layers.

SS what's the sauce twix the chicken and the parsley?


I usually use red spinach, the red color will come out when you cook it..

the color will go to the chicken.. yes you can add another ingredient too.and bake it. There is no limit on what you can add inside it.

I actually have a chicken chop stall in my area (in kuala lumpur, malaysia)

I started this business about 3 month ago. I also sell another chicken jacket but the filling I just add ground beef curry and cheese.

This also one of my best selling menu, I sold about 80-100 pcs everyday. The sauce is black paper sauce.

post #15 of 17
Quote:
ground sage as fresh is hard to come by here in the middle of the desert

 

 

plant some - it's very hardy and loves the hot dry weather

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #16 of 17

All those recipes look nice, but i think anything made with chicken breast comes infinitely better with chicken thigh (bone removed)! 

"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.'"
Reply
"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 #17 of 17

agreed siduri

 

@ MichaelGA

why yes, yes it does grow very well for SOME folk, but there are WAY too many 'critters' where we are that eat that stuff (well anything really) as soon as you finish planting it and turn around to walk back into the house! HA!  lol.gif

It seems to me I get much less aggravation just to buy it in a jar every so often.  IF I can find it fresh at the green grocer (not terribly often though) it is VERY expensive.  I find small packets of the dried stuff for about 80¢

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