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Recipes for the boneless, skinless chicken breast?

post #1 of 20
10/24/10 at 10:51am
Thread Starter 
The most ubiquitous cheap protein available in America.
At $1.99 lb in Family Pack size its cheap as hell, but tastes like nothing.
Give me some ideas to provide variation in my own diet.

Previous uses:
1) Chicken Enchiladas
2) Stir Fry
3) Baked Chicken in store bought marinades (most common use)

For stews, I prefer chicken thighs.
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post #2 of 20
10/24/10 at 4:01pm
http://www.food.com/recipe/rosemary-chicken-59409 pretty damn good I had really good luck with doing a feta-stuffed chicken breast. Marinade in greek salad dressing, or make your own (pretty easy, just olive oil, lemon, garlic + w/e floats your boat). Cut the chicken breast in half, however you feel safe, line with feta and pit shut with tooth-pick's and bake. If you have a george-foreman-like grill .. I bake a chicken breast, mix it with salsa + cheese and put it a soft-taco shell and stick it in the george foreman. Mix up a little salad on the side for a pretty easy lunch.
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post #3 of 20
10/24/10 at 4:21pm
Keller's tarragon chicken recipe.
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post #4 of 20
10/24/10 at 8:46pm
Quote:
Originally Posted by imschatz View Post
http://www.food.com/recipe/rosemary-chicken-59409
pretty damn good

I had really good luck with doing a feta-stuffed chicken breast. Marinade in greek salad dressing, or make your own (pretty easy, just olive oil, lemon, garlic + w/e floats your boat). Cut the chicken breast in half, however you feel safe, line with feta and pit shut with tooth-pick's and bake.

If you have a george-foreman-like grill .. I bake a chicken breast, mix it with salsa + cheese and put it a soft-taco shell and stick it in the george foreman. Mix up a little salad on the side for a pretty easy lunch.

The link says wash and dry chicken. What am I missing? This is not an apple?
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post #5 of 20
10/25/10 at 2:46am
Boneless/skinless chicken breasts need fat of some sort to taste like anything and need to be cooked quickly to keep any moisture in them; I usually eat them one of two or three ways at home. - butterfly along the split side and open almost all the way to the rounded side like a book, pound out thinly to uniform thickness. I squirt a few dabs of veggie oil on them, then grind black pepper and ground coriander on both sides. Grill/pan-fry really quickly, each side will turn opaque in a matter of a minute or so. Add a nice textured salt and serve with a raw tomato/avocado/cucumber salad of some sort. -same as above, but lightly rub oil on the smooth side, flip over, rub fresh pesto that is generous on the cheese and olive oil all over the rough side of the breast, and then roll up and close with toothpicks or skewers, maybe one on each side to hold them closed. You can butterfly the breast and split down the middle, and get like 4 of these pesto rolls on the short kebab sticks.
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post #6 of 20
10/25/10 at 4:09pm
Quote:
Originally Posted by HEWSINATOR View Post
The link says wash and dry chicken. What am I missing? This is not an apple?

Most chicken in the US is apparently given a chlorine waching, to remove any salmonella or the likes...



http://www.thedailygreen.com/living-...icken-55063002
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post #7 of 20
10/25/10 at 5:28pm
Get poulet de bresse and poach it in a broth infused with the finest white Alba truffles.
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post #8 of 20
10/25/10 at 5:35pm
sea salt, olive oil, a little rosemary sprinkled on top. 350 @ 25 minutes for a 4-pack
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post #9 of 20
10/25/10 at 5:35pm
Get chicken legs. Problem solved.
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post #10 of 20
10/25/10 at 5:53pm
bring to room temp

i either

1) salt, pepper, cook in an iron skillet over high heat until both sides have a nice crust
stick in oven until 160 degrees internal temperature
pour some balsamic vinegar on pan (acid on iron skillet blah blah) and reduce to make sauce
serve with salad. add butter to sauce if you want
2) make teriyaki sauce with brown sugar, soy sauce, and whatever else i want to put in (sometimes oyster sauce, hoisin, sriracha, what have you)
slice chicken, saute, add sauce
3) make a curry kind of powder mixture (basically all the spices in my cabinet, like paprika, cumin, ground cinnamon, salt, pepper)
rub on chicken, pan saute, add stock to pan to make a little sauce
4) egg whites and bread crumbs mixture. dip chicken in. saute. then in oven until 160
make a tomato based sauce with canned tomatoes, basil, olive oil, translucent onions, salt, pepper
pour sauce on chicken
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post #11 of 20
10/25/10 at 6:11pm
I can usually find the chicken leg quarters on sale for about $1/lb making them an even better deal than the boneless skinless chicken breast. Only thing cheaper is a whole "fryer" chicken, which usually runs 70 to 80 cents/lb.

The advantage to the whole chicken is a carcass that can be used for making stock.

Either way, those options have far more flavor than boneless skinless chicken.
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post #12 of 20
10/25/10 at 6:20pm
Quote:
Originally Posted by iammatt View Post
Get chicken legs. Problem solved.

Chicken legs + bbq sauce + jalepeno slices = %@%AEKWL:rjsad;lafjl;jdLCUMONMYSELF%#$^$qw

For a whole fryer, Keller method ftw. Which I found out about here.
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post #13 of 20
10/25/10 at 6:35pm
1> Marinate in a mix of OJ and italian dressing - bake 375 for 20 min or so (until internal temp exceeds 155* F) 2> Rub w/ generous amounts of cajun spice. Pan sear and then xfer pan into oven and bake as above (less time since it has a head start) Prepare a buffalo sauce to go with it (2 parts Franks or Louisiana hot sauce to 1 part butter + some dijon mustard, worcestershire, honey or agave nectar, garlic powder, black pepper, cider vinegar, tobasco, cayenne or habanero powder to increase heat as desired). ALSO - Chicken Parm, Chicken Cordon Bleu, Chicken Paillard, Chicken Piccata, Chicken Marsala Plenty of recipes available for each of those on line.
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post #14 of 20
10/25/10 at 11:28pm
make a curry or Marsala
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post #15 of 20
10/26/10 at 12:55am
let in marinade in a simple marinade of water, sugar and salt. after an hour or longer, grill it. simple and tasty.
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