"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 02-20-2008, 09:47 AM   #1
Cook
 
Join Date: Feb 2008
Location: Paris
Posts: 83
Smile Breast of Chicken

I have two breast of chicken sat in the fridge for dinner tonight. Do you have a favourite recipe which you would be prepared to share with me please? I have seen teh pesto chicken a few threads down & this looks great. Thank you.

__________________

__________________
Fiona is offline   Reply With Quote
Old 02-20-2008, 10:12 AM   #2
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Are they boneless or bone in?
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 02-20-2008, 10:18 AM   #3
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
I have one and I am not sure where I found the recipe. So I will change it up a bit as to not violate copy right rules and crud. The only thing about this recipe is that there is some prep time involved.... here goes:

2 chicken breasts ( I cut the breasts into thirds, makes it easier to cook)
2 T flour
1 egg
2/3 c cornmeal
2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp cayenne pepper
6 T canola oil
1 ripe avacado - sliced and seeded
sour cream
salsa

Pound chicken to 1/2 inch thickness. Place flour in plastic bag. Beat egg in shallow pan. Combine cornmeal, cumin, salt, and cayenne in another shallow plate.

Place chicken 2 pieces at a time in bag with flour and shake to coat. Remove chicken from bag and dig in egg and then roll in cornmeal mixture. Pressing to coat.

Heat oil in large skillet over medium high heat. Add chicken and cook until browned. About 3 to 4 minutes per side. Place on serving plate and top with sour cream, salsa and avacado slices.

Awesome dish... pairs nicely with spanish rice and black beans.
__________________
sattie is offline   Reply With Quote
Old 02-20-2008, 10:26 AM   #4
Cook
 
Join Date: Feb 2008
Location: Paris
Posts: 83
they are bone out. Sattie, this sounds really great & thank you.
__________________
Fiona is offline   Reply With Quote
Old 02-20-2008, 10:37 AM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
I made Chicken Saltimbocca last weekend, and it was just wonderful. Here's a recipe (the one I used was from the March/April issue of Cook's Illustrated): Chicken Saltimbocca Recipe - Lidia Bastianich | Food & Wine

I served it with herb-roasted fingerling potatoes and a green salad.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-20-2008, 10:38 AM   #6
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
cube it, and add it to boiling salt water with lemon juice, 5 spice and garlic.
it will cool, but don`t take it off the heat, let it come up to simmering again and then turn off the heat and leave it stand for 10 mins.

in another pot wash some rice so that water runs clear.

in another pan add chopped onion, bell peppers and tinned pineapple with all the juice, a squirt of ketchup, some light soy sauce, a little rice vinegar and a little sugar.

strain off the chicken so all the water goes into a bowl.

add that water to the pineapple and peppers mix enough to JUST about cover it and then turn the fire up.

add the rest to the Rice you washed and turn the fire on for that also.
feel free to make up any missing water in the rice from the kettle or tap.

when the rice is nearly cooked add the chicken to the now simmering pineapple and bell pepper mix, then stir in some corn starch to thicken it.

when the rice is cooked serve that on a warm plate and then put your sweet`n`Sour chicken over the top.

it`s quite nice ;)
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 02-20-2008, 10:44 AM   #7
Cook
 
Join Date: Feb 2008
Location: Paris
Posts: 83
Smile

I am very new to teh site & i am rally thankful for all the suggestions so far. Thay sound great & i think I will have ideas for teh next few days! Great!
__________________
Fiona is offline   Reply With Quote
Old 02-20-2008, 11:37 AM   #8
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
heh, we were ALL new at some time or another, Everyone of us!

another nice thing to do is to make up some lemon zest, garlic and parsley butter.
then Very carefully push a thin but sharp blade down the longest part fo the chicken breast being VERY careful! not to puncture it anywhere except were the knife went in, then fill if with this butter and use a cocktail stick to seal the opening in a zig-zag /\/\/\/ type of "stitch" and then pan fry them.
if all went well not too much butter comes out.


trust me, I have a Zillion and one chicken breast recipes, just not the time to sit and type them all.
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 02-22-2008, 02:08 PM   #9
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by Fiona View Post
I have two breast of chicken sat in the fridge for dinner tonight. Do you have a favourite recipe which you would be prepared to share with me please? I have seen teh pesto chicken a few threads down & this looks great. Thank you.
what I do sometimes is sliced them thin, stir fry them, add oriental veggies, soy sauce, serve them with brown rice. You can use white rice too.
__________________
LadyCook61 is offline   Reply With Quote
Old 02-22-2008, 04:23 PM   #10
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
Deep fried cordon-blue !!!!
__________________

__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Reply

Tags
None

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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:38 PM.


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