"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Thread Tools Display Modes
Old 02-04-2010, 06:00 PM   #11
Assistant Cook
KBob's Avatar
Join Date: Jan 2010
Location: Ohio
Posts: 8
Hammer chicken breasts flat. I use a cast iron skillet as the hammer.
Season lightly with salt, pepper and sage. Cover the breasts with prosciutto and swiss cheese and roll up. Secure with tooth picks.
Sauté in butter. Add a bit of minced onion or shallot to the skillet and cook until done. Add 2 cloves minced garlic as the onion is getting done.
Make a sauce with the pan fond, chicken broth and white wine. Reduce a bit and add heavy cream and chicken. Remove from heat before the cream breaks. I serve this with rice pilaf and asparagus.

KBob is offline   Reply With Quote
Old 02-05-2010, 01:24 AM   #12
Master Chef
msmofet's Avatar
Join Date: Apr 2009
Posts: 8,259
Quick chicken soup. Cubed boneless skinless breasts, chopped carrots, celery, onion and potato placed in the pot covered by 2 inches with swanson chicken stock. Simmered till chicken was fully cooked and veggies were tender. Served over rice and topped with grated romano cheese.


Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 02-05-2010, 02:04 AM   #13
Master Chef
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,109
The restaurant at the corner makes a great chicken dinner:
Char-grill boneless/skinless chicken breast. Top with prosciutto, sauteed portabello mushroom(s) and Monterey jack and cheddar cheeses. Broil to melt and lightly brown the cheese. Enjoy. To DIE for!

The food at the corner spot is sooo good my neighbor calls it "her kitchen". Can't remember the last time she cooked a meal! Boston-good food in a town of 11,000. And (bonus!) at small-town prices.
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 02-05-2010, 02:45 AM   #14
Sous Chef
masteraznchefjr's Avatar
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
Soy Sauce Chicken

Marinate the chicken in
1 cup of soy sauce
1/4 cup of brown sugar
1 sliced green onion
1 tsp sesame oil
1 shot of rice wine

Marinate for a day. Grill, Pan cook, or oven bake.
To make the cooking process quicker. Cut up the chicken breast into pieces and marinate then saute with carrots, mushroom to make a stirfry
masteraznchefjr is offline   Reply With Quote
Old 02-05-2010, 09:49 AM   #15
61Grampyjoe's Avatar
Join Date: Dec 2009
Location: Jacksonville, Florida
Posts: 54
My wife has had a lap-band. In preparation for the surgery, one must reduce the "fat" in one's liver(cause they have to move it to do the surgery). That prefaces that she could only have 2 oz of chicken breast or tuna in water with absolutely NO oil.(not even a little Pam). OK, here goes....grill em, steam in a micro-steam bag with garlic and celery seed. That's as healthy as we could get..
61Grampyjoe is offline   Reply With Quote
Old 02-05-2010, 12:52 PM   #16
Master Chef
DaveSoMD's Avatar
Site Moderator
Join Date: Mar 2008
Location: Maryland
Posts: 7,034
Recipe no. 1

Pound breasts out flat and about 1/2' thick
Dredge in seasoned flour (salt, pepper, paprika, garlic powder, onion powder)
dip in beaten egg
Dredge in breadcrumbs seasoned with oregano, basil, thyme, and parsley
Place on oiled baking dish
Bake in 400 degree oven until cooked through and no longer pink.
Top with mozrella or provolone cheese and turn off the oven until cheese is melted
Top with tomato sauce.

Recipe no. 2

1 can french fried onions
1/4 cup butter (NOT margerine) melted
4 bnless chicken breasts

Crush the fried onions in a zip top bag then pour into a large dish.
Dip a breast into the butter then into the ff onions.
Press into the onions, flip and coat both sides well.
place in a oiled baking dish
Repeat with 3 other breasts
Pour the remainig butter over the breasts
top with any remaining ff onions
Bake at 350 f until cooked through and no longer pink.
DaveSoMD is offline   Reply With Quote
Old 02-08-2010, 01:41 AM   #17
Assistant Cook
nomomojo's Avatar
Join Date: Feb 2010
Location: Victoria, Australia
Posts: 10
I'm on the same 'diet'!! I eat chicken everyday and love it! But yes, it can get a bit boring, every day the same thing. But with this thread, hopefully we can spice it up a bit!

This is my favourite recipe:

Stuffed Chicken Breasts (servies 4)

1 small onion, chopped
2 slices leg ham or bacon, chopped
1 red capsicum, seeded and chopped
2 button mushrooms, chopped
2 tbsp prepared basil pesto (I use Leggo's brand)
3 pitted black olives, chopped
4 chicken breast fillets
Salt & black pepper
Butter for frying

Fry onion and ham in butter for 5 minutes until onion is tender. Add mushroom, olives and capsicum and cook for a further 5 minutes. Remove mixture from pan and place in a bowl. Mix in the pesto and season.

Cut a deep pocket into the thick part of the chicken breast fillets (through the side or width of the breast). Spoon the mixture into the opening, and then secure it closed with a toothpick

Cook chicken fillets for about 15 minutes until golden and cooked though. I usually cook for about 5 minutes on the top and bottom, and then once the filling is cooked through, place the opening side down and fry for a few more minutes, just to brown.

I normally serve with roasted pumpkin and potatoes, and steamed asparagus :)

Hope you enjoy! I certainly do!!!
nomomojo is offline   Reply With Quote
Old 12-03-2010, 03:15 PM   #18
Assistant Cook
Join Date: Apr 2008
Posts: 3
I love how

1) It's been three years and the thread somehow got revived in between

2) It's taken me THIS LONG to get serious about my diet again. Don't worry I lost 20 pounds in between, but now I'm going for that sixpack.

Thanks for the recipes guys, much appreciated, any more are welcome.
RemyTwo1 is offline   Reply With Quote
Old 12-03-2010, 07:37 PM   #19
Chef Extraordinaire
babetoo's Avatar
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
simple simple. sprinkle with garlic powder, black pepper, and paprika ( smoky or whatever you like) then grill on a george forman grill. stays moist without a coating or skin. good luck
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 12-04-2010, 02:37 AM   #20
Executive Chef
Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,193
you will need to google quite a lot.
Chicken Chat
Chicken Biriani
Murgh aangar
Kabuli murgh

Bolas De Fraile is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:23 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.