"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 04-21-2006, 11:27 AM   #1
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Chicken Served w/ Shells & Cheese?

hey guys. Gonna make my patented shells & cheese dinner tonight. using a roux half velveeta half sharp cheddar with some pecorino romano, garlic and onion infused milk, little worchestershire, lil cayenne, teaspoon hotsauce, basically goodness.

I'd like to cook some chicken breast to serve alongside these shells.

Running pretty thin on ideas. How should i season this breast? I want to cook it by searing, then roasting it in the oven.

I wouild like to do some type of garlic chicken, so im open to that

also, Man, i want to use garlic on these chicken breasts but wont the **** garlic just burn up when i sear the breasts before i throw them in the oven?

Any ideas for tonights chicken dinner would be appreciated. Also i want to deglaze and make a sauce for this chicken, so ideas on that would be cool as well.


Cheers!!!!!

__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-21-2006, 12:19 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Marinate the breasts in some oil, white wine and some minced garlic cloves. Add some worcestershire and cayenne as well.

After a couple of hours, remove the chicken from the marinade and pat it dry with paper towels, brush off any bits of garlic and porceed as usual with the pan roasting.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-21-2006, 01:44 PM   #3
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Andy, gonna try it out your way.

You say 1-2 hours max?

Will 2 hours of white wine toughen the meat? Or is it lemon juice that toughens meat if you leave it too long?
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-21-2006, 01:45 PM   #4
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Should i pierce the chicken breasts with a fork before putting em in the marinade andy?
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-21-2006, 06:58 PM   #5
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
ttt

most importantly is a wine marinade known to make chicken tough and should i pierce chicken
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-21-2006, 08:06 PM   #6
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
ttt

to the top

(sorry, cooking this for dinner tonight)
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-21-2006, 08:52 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Sorry I missed your dinner time. Neither the wine or lemon will effect the tenderness of the meat after 1 or 2 hours. No need to pierce the meat but you can if you want.

How did it come out?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-21-2006, 09:20 PM   #8
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Still marinating andy
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-22-2006, 01:03 PM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I fixed pan-seared chicken quite often. I just S&P the chicken, and sear it quickly in a little olive oil, adding a bit of jarred minced garlic toward the end. Then deglaze with a little chicken stock, white wine, or even water, add a can of condensed golden mushroom soup, and let it simmer until tender.
You can vary this all sorts of ways...use a different soup, such as cream of onion, or cream of mushroom with garlic...add mushrooms, black olives, flat Italian green beans, baby carrots, potato wedges, artichoke hearts, caramelized onions,etc.
You can also top it with cheese of your choice, buttered breadcrumbs, or thinly sliced tomatoes, and finish off in the oven. The tomatoes would be a good choice to go with your macaroni and cheese.
__________________

__________________
We get by with a little help from our friends
Constance 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 01:33 AM.


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