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Old 02-22-2007, 10:11 AM   #1
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Favorite Recipe for Boneless Skinless Chicken Breasts?

My local grocery store recently had a sale on chicken breasts at $0.99 / Lb., so I bought a whole bunch, vaccuumed sealed them, and froze them. Now I have to figure out how to use them all.

I know there are limitless ways to use boneless breasts, but I was wondering if any of you had any suggestions or recommendations?

I'll eat just about anything, as long as it's not too expensive or hard to find (like truffel oil, specialty cheeses, caviar, you get the idea).

Thanks!

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Old 02-22-2007, 10:27 AM   #2
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Chicken marsala
Quesadillas
prosciutto and cheese stuffed
Parmesan
stirfry
Orange chicken
Thai chicken soup
Chicken satay
Chicken salad
chicken currry
chicken (white) chili
Sesame chicken
Chicken tettrazini
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Old 02-22-2007, 10:34 AM   #3
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i've gotten some good reviews on this one, chave: Limey - Thymey Chicken Piccata (for kadesma)

just pound the breasts down a little instead of using tenderloins.

the other favourite thing is make is chicken parm.

pound the breasts so that they're fairly even in thickness, not to thin. about 1/4 to 1/2 inch thick.
then dip into eggwash; cover with breadcrumbs mixed with finely grated parm, and dried oregano, basil, and parsley; press the breadcrumbs into the breast so they stick well and lightly brown them in a frying pan in olive oil over medium heat.
pre-heat oven to 375, layer a good amount of sweet, fairly plain (chunky is ok) tomato sauce on the bottom of a baking dish, then the breaded chicken breasts, overlapping the egdes if need be. put a small amount of sauce on top of each breast, not so as to cover them, then a good layer of 1/4" slices of mozarella cheese. melt cheese in oven until it just browns a little.
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Old 02-22-2007, 11:00 AM   #4
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Chicken is so versatile that it can be used as you rightly stated in countless recipes.

I think it's important to figure out what types of cuisines you gravitate to. For example I like Asian food so I buy chicken breasts and divide them so I can use them for various purposes.

You can finely dice some of the chicken and make small ziplocs and store them in the freezer.

These are great to use in fried rice, eggrolls, soup ( I like to make a thai style coconut soup to which chicken and shrimp make a great addition).

My next favorite thing to do with chicken breasts is to grill them. In order to do this I like to cube the chicken and store it in a separate bag. You can marinate it in your favorite marinade - I like teriyaki, tikka, satay (peanut butter marinade). It's easy if you prep upfront, all you have left is to remove from the freezer, marinate them, skewer them and cook them in an oven (I just place my skewers in a foiled line sheet pan) or cook it on a stove top grill pan (if you live in a cold climate) or an outside grill.

I also make curry but I don't like to use breast for that. I find it has more flavor if I use a whole skinned chicken.

Finally I make mexican and italian food but not as much as Asian food but diced chicken would make a great addition to making soft tacos, regular tacos, enchiladas and pasta.
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Old 02-22-2007, 11:53 AM   #5
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I can attest to the very good Limey-Thymey Chicken Breast recipe that Bucky uses. It is great.
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Old 02-22-2007, 12:15 PM   #6
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When you have a chance, search this site for chichen breast recipes. No question you will find many.
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Old 02-22-2007, 01:41 PM   #7
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As far as favorite recipe goes then it is simple Shnitzel for kids and for me it's marsala.
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Old 02-22-2007, 02:50 PM   #8
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Definately everything Andy said, and add Kievs to that list also :)

it my fave meat, so I`ll not really complain however it`s done as long as it`s edible :)
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Old 02-22-2007, 03:20 PM   #9
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here is my Chicken Tikka this near east-inspired treatment can be grilled or oven-baked.

4 boneless chicken breast halves
1 cup plain nonfat yougurt(or low fat)
1 clove garlic or 1 tablespoon minced garlic
1 tablespoon minced ginger(or grated ginger root)
1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons chili powder
2 tablespoons evoo

A few hours before serving,score chicken pieces with paring knife. In a medium bowl, combine next 6 ingredients and add chicken breasts. Cover,and refrigerate for at least two hours. About one-half hour before serving, remove chicken from marinade, scraping off excess. Brush with olive oil and grill 8 to 10 minutes on each side or until cooked through. Or place in single layer in spray-coated baking dish, and bake at 400 degrees for 30 minutes, turning once. Serves 4.

(some in our family do not prefer chili power)We may omit.
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Old 02-22-2007, 03:28 PM   #10
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I like to stuff chicken breasts. Lots of options there. Our favorite is artichoke hearts, mushrooms and goat cheese. I sear them in a hot pan and finish them in the oven for about 15 minutes. After you stuff, you can also bread them in panko and cook the same way.

I like to mix in some shredded parmesan and dried sage into the panko sometimes.
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