Boring ol chicken breasts

[JennyUptown]

As we here in DC wait for the snow to start falling, I am contemplating dinner. I have a little more than a pound of chicken breasts in the fridge, dying to be cooked. I'm thinking of making Sweet & Sour Chicken as shared by Marlene, but I kind of feel like something richer...more savory...heck, more caloric. Blame the cold weather!

Thoughts? Suggestions?

[Cleo]

What about chicken curry? This Martha Stewart recipe is very easy and pretty good.

Or pesto sauce?

[jackal10]

Chicken quenelles, with eggs and cream...

In soup, or with hollandaise source.

[tommy]

a thai curry with coconut milk is easy and quite satisfying.

and, of course, you could make chicken larb.

[JennyUptown]

a thai curry with coconut milk is easy and quite satisfying.

and, of course, you could make chicken larb.

Is your larb receipe somewhere in that massive thread? I have tried (and failed) to get through it. So many posts!!

[Cusina]

Fine Cooking had a great article this month with four really good and simple marinades that became sauces when baked with the chicken. Check that out if you get the chance.

[JennyUptown]

Too late! I'm not braving the cold again.

[Jinmyo]

Are these skin on and bone in?

If so, how about sliding some chevre and thyme under the skin.

If not...

Well...

tommy's idea of a Thai curry is a good one.

[hillvalley]

Cut a slit sideways into the breast so you can stuff it.

If it weren't too cold to go back out I would tell you to go get some proscuitto and mozzerrella. Spread dijon mustard in the slit. Roll up together, stuff inside the chicken and cook. (I always do it on my George, but there is no reason why you can't do it on the stove.) Top with tomato sauce.

[tommy]

tommy's idea of a Thai curry is a good one.

and more veggies and less chicken usually does the trick in this application.

[tommy]

Cut a slit sideways into the breast so you can stuff it.

stuff it with a sausage or a steak.

[Cusina]

um, o.k. plan B... if these are skinless boneless breasts, dip them in melted butter and then ground nuts mixed with a little flour, salt and grated parmesan. (I mean pecans, walnuts or almonds... PLM has nothing to fear).

Bake about 25 minutes at 350.

[hjshorter]

I marinate briefly in olive oil, oregano, lemon juice, garlic, red pepper flakes, and ground coriander. Grill or broil, then brush with melted butter. It's an old recipe from Craig Claiborne's 60 Minute Gourmet column.

[wesza]

Variations of Chicken Schnitzel or Chicken Parmasan, Tempura or Chicken Katsu are all interesting and easily put together or adaptable for any mood.

All may be adapted to Rice, Potatoes, Pasta, Udon, Raman, Noodles or Vegetables do it your way especially sauced with whatever takes your fancy from your pantry.

Irwin

[JennyUptown]

In typical single girl who can't cook (but who is trying, or trying to try), I am short an ingredient for most of the delicious-sounding preparations noted.

But you've helped me build a post-snow shopping list and for that, I am most grateful.

PLM is on his way over soon so I'll be logging off momentarily.

[tanabutler]

Easiest thing on earth, and my husband's favorite recipe of all time. (We are goat cheese sluts, I admit.)

Ingredients:

1. We're obviously talking about half breasts with the skin on. (You could, I suppose, use skinless breasts and split and stuff them, but the skin is so good.)

2. Fresh rosemary

3. One shallot

4. Goat cheese

5. A little olive oil

Preheat oven to 350°.

Sauté minced shallots until translucent and soft in about 1 T. of olive oil (1 shallot for three or four breasts is good. Turn off the heat and add rosemary (only fresh, of course, and chopped as fine as possible) and goat cheese (2-3 T. per breast—or more!), and a little turn of ground pepper. When it softens, stick it under the chicken skin (that is the fun part) and use toothpicks to batten down the hatches.

Cook for 25 minutes or so, depending on how big your breasts are. Um, you know what I mean.

WHOOPS! Edited to include goat cheese.

Edited January 26, 2004 by tanabutler (log)

[hillvalley]

This is a great pattern Jenny. You post about what's in your fridge and I get ideas for dinner

[hjshorter]

Easiest thing on earth, and my husband's favorite recipe of all time. (We are goat cheese sluts, I admit.)

Ingredients:

1. We're obviously talking about half breasts with the skin on. (You could, I suppose, use skinless breasts and split and stuff them, but the skin is so good.)

2. Fresh rosemary

3. One shallot

4. A little olive oil

Preheat oven to 350°.

Tana, I've done the same thing with goat cheese and fresh thyme. Delicious, and so easy. I brown them on the stove and finish in the oven.

Goat cheese sluts.

[SobaAddict70]

They're not boneless skinless, are they?

I've heard that a little EVOO and Mrs. Dash does the trick.

*hides behind a sofa*

Soba

[Huevos del Toro]

a thai curry with coconut milk is easy and quite satisfying.

and, of course, you could make chicken larb.

Is your larb receipe somewhere in that massive thread? I have tried (and failed) to get through it. So many posts!!

tommy doesn't have a larb recipe in the recipe database but snow angel does.

[tommy]

i like angel's recipe, but if some of the ingredients are hard to find, i'd certainly leave out the kaffir, lemongrass, and ground galangal.

[curlywurlyfi]

Pan fried with:

- mushrooms (dried wild if you have), shallots, garlic, red wine (or Marsala), creme fraiche

- cream cheese, bacon, shallots, bay leaf, thyme

- leeks, cream, little bit of lemon juice, perhaps some white wine

Or, for the true calorie fest, mash up some tarragon with butter, push under the skin, roast or grill till done, carve nicely + arrange on plate, meanwhile pour double cream, a bit of salt + pepper into the pan juices, bubble till thickened, adjust seasoning maybe with some lemon juice. Cries out for mashed potatoes (and an artery reamer).

Fi

[pmathus]

Chicken Roulades

Butterfly skinless boneless breasts (cut them in half the flat way so they're twice as thin and open like books) and then pound so they're nice and flat)

food process a couple tomatoes, some garlic cloves, some olive oil and a bunch of red pepper flakes into a paste.

Roll up with goat cheese, chopped basil leaves and the tomato paste mixture inside and toothpick them to keep them closed.

fry in a pan until browned, then cover with a lid and turn heat to medium low, and let cook in pan for 10-15 minutes.

Slice into little rounds and serve with rice!

[Tam]

Here's a quick meal. Pound thin, cut into chicken "fingers", spread with mayo, season, dip in panko and bake at 400F for about 15 mins. Serve with homemade honey mustard (mayo with dijon and honey). Serve with vegetable chowder (toss veggies with OO, S&P, roast for about 30 mins, pop in pot with butter, make light roux and add veg stock and a little cream and simmer). Kind of like bar food at home but better. Drink with beer and finish with chocolate. Fits with cold weather.

Also vote for Curlywurlyfi's tarragon dish and tanabutler's goat cheese. Mmm...

[cjsadler]

Chicken Roulades

This is a great technique for the use of breasts plus random stuff you've got hanging around. You can pretty much stuff them with whatever you want (sauteed mushrooms and shallots, cheeses, spinach, prosciutto, etc..).

It's sometimes easier to roll them up in aluminum foil then twist the ends to keep everything together. Then sear the foil package in a hot pan (don't use oil or butter or anything-- and only use a single layer of foil) rotating to get all sides and then slide the pan into the oven to finish cooking (400 for about 15-20 min). Simple, and the sliced roulades actually look impressive.