I need help with chicken breast.

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posted on Apr, 2 2009 @ 03:47 PM
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I know that's sounds like the beginning of a bad porn movie or something.
But I've been told lately that we need to cut down on the beef and add some chicken. So I've been trying to find new ways to cook chicken that aren't just as bad as eating beef.

So far I've prepared a dish with:
crab meat, cream cheese and spices inside of the breast of chicken.

velvetta, noodles and cream soup inside of the breast of chicken.

Fried Chicken

Chicken parmasan

Help I'm already bored. Help a brother out wont you?




posted on Apr, 2 2009 @ 04:08 PM
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Chicken gets old fast. I usually just fry it.

Sometimes I like to marinate it in one of the many marinades available out there and grill several pieces over charcoal(save the rest for later). A good marinade for quarters with the skin on has Vinegar, oil, red pepper flakes heated to a boil.

If no grill, not sure how an oven would do, but probably not bad.



posted on Apr, 2 2009 @ 04:59 PM
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I find Chicken at it's best prepared and cooked simply so hmm let's see, off the top of my head here are a few ways I make tasty dishes out of chicken breast ....

rub em down with crushed garlic, olive oil and salt pepper and mix in some potatoes cut thickly so they are nicely coated, lay em out on a baking tray and bake on high heat until cooked through and start to go that delish golden brown. Serve with your fav salad


salt n pepper em, pan fry in olive oil and wrap em up in pita bread with lettuce, tomato and garlic yogurt sauce.

Chicken Kiev is a big fav in my house (garlic and herb butter filling) takes a little prep and work though but is relatively fast n easy once you get the hang of the method.

For grilling I love that Jack Daniels honey teriyaki marinade that comes in the bag. REAL simple and very tasty


Chicken ceasar salad is always nice and pretty easy to put together.

And there are countless pasta and rice dishes you can use chicken in, look around online and in cookbooks and experiment


I just recently experimented with a chicken and potato rice dish, where I layered pan fried chicken breast pieces and thinly sliced potato in the bottom of a pot (over sliced tomatoes so if anything was gonna stick it was gonna be the tomatoes but they actually made the dish even better), sprinkled a cup of rice over it and seasoned with a chicken stock cube and salt n pepper, covered with water and just cooked kinda like risotto, slow and covered until the rice cooked through. Turned the pot upside down over a serving platter so the chicken and rice is at the top and served it with roasted pinenuts/almond slivers/walnuts on top with plain greek-style yogurt on the side. YUM!

Hope these interest you. if you need any further detail just U2U me






[edit on 2-4-2009 by ImJaded]



posted on Apr, 19 2009 @ 12:30 PM
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Try marinating a chicken breast in teryaki over-night. Then when ready to cook throw it on the grill or george foreman grill along with a couple pieces of grilled pineapple. When breast is done put the pineapple on top of it and melt a slice of swiss or muenster over it and place on a bun of your choice. ( I reccommend king's hawaiian sweet bread) Lettuce , tomato, onion, sprouts, etc.



posted on Apr, 19 2009 @ 01:26 PM
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I can't help you much with recipes, unfortunately, I'm not the greatest cook in the world.

However I find with chicken that it's the way its cooked that makes all the difference. A few years ago we invested in a little Czech table top cooker called a Remoska. It only uses 450 watts so it's really economical compared to an ordinary cooker. And it's so simple, s plug in and switch on. The story goes that it was invented just after WW2 when electricity supplies were strained in that part of the world ... and it's been a top seller ever since.

It's not a slow cooker by any means. Cooking times compare well with an ordinary oven. But the food is placed physically closer to the heating element, yet at a lower temperature and that's what makes it spectacular for gently roasting things through yet more economically while it's at it.

Anyways. It does the most delicious chicken you've ever tasted. The flesh just falls off the bone, ensuring nothing's wasted. And it's equally as good for roast beef joints etc.

I don't know if it's made its way over to the USA yet, it only arrived in the UK a few year back. It would make a good little piece of equipment for those of you survivalist in mind.

Here's a link, it's got a little video to watch.

www.lakeland.co.uk...!REG-electric-cooker/F/C/pots-pans-remoska/product/2511

Sorry for interrupting the thread. I'm a bore when it comes to this wonderful little gadget.



posted on Jun, 12 2009 @ 10:01 AM
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Sometimes I like to marinate it in one of the many marinades available out there and grill several pieces over charcoal


McCormick makes some nice marinades for chicken. My personal favorite is the Mesquite. Has a little bit of a kick to it, but damn good...

Also, you could grill a chicken breast then cut it up and put it in a salad...(though I wouldn't recommend the marinade with this)...

Chicken Cordon Bleu is another option (stuff with ham and cheese)....

Another one of my favorites is chicken with onions, mushrooms in a chicken gravy (2 cans Campbell's Chicken Gravy with 1 can Cream of Chicken Soup), over egg noodles. Basically bring the gravy to boil just as you would soup, then reduce temp to stay hot, sautee the chicken, onions and mushrooms, then add to the gravy. Serve over the noodles.

There's also Chicken and Broccoli (Knorr's Leek Soup has a recipe on it for the sauce I believe), also served over noodles.

Chicken stir fry of course....lots of ideas with versatile chicken...

[edit on 12-6-2009 by Gazrok]



posted on Jun, 12 2009 @ 04:04 PM
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You can stuff just about anything into a chicken breast short of a cow patty and it'll be tasty, especially with a mild cheese melted or a nice sauce over the top.


More experimentation my friend.

Peace



posted on Jun, 24 2009 @ 06:01 AM
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I've made Gordon Ramsay's Sticky Lemon Chicken before. It's really good.




posted on Jun, 24 2009 @ 10:10 AM
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For your consideration:

Chicken Florentine-

ingredients:
boneless/skinless chicken breast with all fat trimmed off
Fresh baby spinach (with stems removed)
Roma tomatoes (diced large)
julienne of red onions
sliced mushrooms (baby portabella, shiitake, or button mushrooms)
heavy cream or 1/2 & 1/2
fresh minced garlic
Pasta of your choice (I usually use linguine for this)
white wine
grated Parm cheese
sea-salt & ground black pepper
chopped fresh herbs(thyme, basil, oregano)

method:

Cut chicken breast meat into cubes, this you can marinate for 1hr. if you like in a little sea-salt & black pepper, olive-oil and herbs such as fresh thyme, oregano & basil (if using dried herbs scale down the amount because the flavor is more concentrated)

* Heat up a pan(med. heat) and then coat with a canola/olive-oil blend, drop chicken and minced garlic in & stir until chicken is seared evenly.

* Add julienne of red onions, sliced mushrooms, Roma toms, white wine, stir it up.

* Add whole spinach last and stir until wilted.

* Add cream or 1/2 & 1/2 reduce heat to simmer.

* Reduce sauce to "au sec"



posted on Jun, 24 2009 @ 10:11 AM
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For your consideration:

Chicken Florentine-

ingredients:
boneless/skinless chicken breast with all fat trimmed off
Fresh baby spinach (with stems removed)
Roma tomatoes (diced large)
julienne of red onions
sliced mushrooms (baby portabella, shiitake, or button mushrooms)
heavy cream or 1/2 & 1/2
fresh minced garlic
Pasta of your choice (I usually use linguine for this)
white wine
grated Parm cheese
sea-salt & ground black pepper
chopped fresh herbs(thyme, basil, oregano)

method:

Cut chicken breast meat into cubes, this you can marinate for 1hr. if you like in a little sea-salt & black pepper, olive-oil and herbs such as fresh thyme, oregano & basil (if using dried herbs scale down the amount because the flavor is more concentrated)

Heat up a pan(med. heat) and then coat with a canola/olive-oil blend, drop chicken and minced garlic in & stir until chicken is seared evenly.

Add julienne of red onions, sliced mushrooms, Roma toms, white wine, stir it up.

Add whole spinach last and stir until wilted.

Add cream or 1/2 & 1/2 reduce heat to simmer.

Reduce sauce to "au sec"



posted on Jun, 24 2009 @ 11:11 AM
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I know you asked about chicken but how about pork, 'the other white meat'? Fish is another option but I find it about impossible to find it fresh enough without catching it myself or, knowing someone else who did and is good enough to share. Just a few other ideas for variety.

I can't hardly eat beef from the supermarket anymore. Makes me feel ill from all the crap in it. I luckily know someone who raises cows naturally and the difference isn't subtle. Tastes way better and no side effects. So that's my pitch to the good people of these boards to stay away from 'factory beef'.

-The Lass. That thing's cool. I haven't tried too hard to find one yet but I've ordered bike parts from England before and they were cheap, got here quickly and, the postage was free! You must have a good postal system.

I know I like to jump around a bit sorry, it's the way I talk.



posted on Jun, 24 2009 @ 06:36 PM
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Chicken, deboned, dusted with chili powder and pepper, pan fried in olive oil with garlic, tomatoes and onions and a dash of cilantro, thicken the "soup" resulting from the frying with corn starch and slather the whole thing with jack cheese, roll into a tortilla for awesome burritos. mmmmmm. If you like bit of burn as I do, toss in a healthy dose of sliced serrano peppers, or peppers of your choice. *slobber*

Chicken Saltimboca

Again, boneless chicken pieces -- breasts or thighs. Pound them with that pyramided hammer thingy until they are thoroughly punished.

Saute them in olive oil.

Meanwhile, make a fruit sauce..... Fruit of your choice (I like either mango or papaya best), Take the pulp of fruit, splash it with garlic and fresh (if possible) basil, pepper and a smidgeon of salt. Thyme, if you don't have basil. Let this slowly cook. When the chicken is ready, pour the chicken juices in the fruit sauce.

When the chicken is nearly cooked, toss in sliced scallions, cut up broccoli and sliced mushrooms. Put these all in at the same time, as the broccoli should have a bit of snap to it. Don't overcook the broccoli -- it should be still bright green.

Put a whorl of sauce on a plate, followed by the cooked chicken, topped with the vegetable mixture. Shred parmaesan cheeses over the whole thing. yummers.



posted on Jun, 24 2009 @ 07:31 PM
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MMMM chicken one of my favorite meats because you CAN do soooo much with it.

How are your cooking skills?? If you want to find great ways to cook chicken try this site out:

www.allrecipes.com It is full of member submitted recipes and very easy to use. You can set the recipe to the amount of servings you want and it tells you the calorie intake and stuff like that. I have used that site for years and even submitted my own recipes.

Try different dressings and marinate the chicken in it, italian is always good. Campbell's soup (the cream kind) is chickens best friend IMO. You can do a lot with it. Like I said I LOVE chicken and make many different recipes involving chicken on a weekly basis. You might want to go to the local bookstore or even online and order a cookbook all about chicken. I have quite a few and they have some great meals in them..

If you want I can email you some recipes for chicken that are pretty easy and tasty.

[edit on 6/24/2009 by mblahnikluver]



posted on Jun, 24 2009 @ 08:23 PM
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Cant believe nobodies mentione3d chicken parmigiana....or is that too "Aussie"

Anyways, start with your chicken breast and cover it with breadcrumbs (wont bother you with how to do this as you prob already know)

Fry it up

Then spread on some tomato paste, and cover generously with cheddar or mozzarella cheese

Then put it under the grill until the cheese is golden brown

You can do several varients of this too. Like Chicken parmigiana/ kilpatrick. Instead of tomato paste, use worcestershire sauce, and cover with swiss cheese and bacon

Try experimenting, its fun, and makes a tasty meal



posted on Jun, 24 2009 @ 08:29 PM
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reply to post by OzWeatherman
 


OZ! good recipe........ I had to snicker at myself a bit, because at first I read your wee little typo as "3D chicken parmaesan"


I really was interested, thinking to myself........ "My darlin' never complained about my 2D chicken.....

I know, silly. Thanks for the reminder. Chicken Parm goes great with pasta, and possibly a hoard of mushrooms belongs in there.

cheers



posted on Dec, 26 2009 @ 06:29 PM
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Here's my all-time favorite marinade for chicken. It's totally simple, and whenever I make it, our guests compliment me on what a fantastic cook I am.


1/2 cup olive oil
2 tbsp. Montreal Steak Seasoning
1 tbsp. white wine vinegar
1.5 tbsp. lemon juice
1 tsp. chicken bouillon (I use the creamy "Better than Bouillon" stuff)
1 tsp. dried oregano
1/4 tsp. pepper
1 tbsp. soy sauce
1 tsp. dijon mustard
1 small onion, chopped

Throw all the ingredients together in a plastic container with lid, put the whole, washed chicken breasts in (mixture is enough for ca. 4), toss and turn the container to coat the chicken properly, and let it sit in the fridge for at least 2 hours, 3-4 would be even better.

Then just fry the chicken in a skillet or on a grill on medium to medium-high heat for ca. 8-10 minutes on each side (for thin-sliced chicken breasts it would be ca. 5 minutes on each side). Do not turn chicken with a fork (lets the juice out), use thongs instead. Serve with a nice salad of your choice.

Seriously, it's so addictive, you'll never want to eat chicken any other way again. ;o)


[edit on 26-12-2009 by sylvie]

[edit on 26-12-2009 by sylvie]



posted on Jan, 9 2010 @ 06:29 PM
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Bacon, cheese and mushrooms, along with your personal choice of herbs and spices - can't go wrong.

If you're feeling more adventurous, try de-boning a whole chicken, stuff it with whatever you fancy, steam it, then crisp it in the oven or hot pan of olive oil infused with garlic.

[edit on 9/1/2010 by budski]





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