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Old 07-22-2012, 10:22 AM   #11
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Thank you SO MUCH! Good lord, talk about over played, and well past its' bed time...it's not 1984 anymore.

OP, are you married to the idea of just chicken breast?

Are you into the idea of roasting/broiling/baking/braising/butterflying/grilling/broasting/grilling, a whole bird? Often, it is more cost effective then just buying breasts, you open up to a whole other world of possibilities, and, a LOT more flavor.
I've never really thought about doing that because for 1 I don't know how to cook a whole chicken. I may not have a lot of the utensils needed to do so either. Plus since I only cook for myself that may be a lot of food at once. And the chicken breasts I get is a good price. about 8 large ones for about 10 dollars.
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Old 07-22-2012, 10:24 AM   #12
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Yep, I am a leg and thigh man, myself!
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Old 07-22-2012, 11:58 AM   #13
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GQ,

Of course you can add your chicken dish(es) to the list ... It is always a pleasure to have your feedback and contributions.

Kindest.
Margi.
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Old 07-22-2012, 12:03 PM   #14
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I prefer (boneless, skinless) chicken breasts, as well, & used to buy the big bag. There are so many ways to go with chicken, but you might want to start with some simple classics like chicken parmesan, oven fried (baked), cordon bleu, kabobs, etc. I don't know your taste, but here's a chicken marsala you might enjoy:

Chicken Marsala Recipe : Tyler Florence : Recipes : Food Network
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Old 07-22-2012, 06:09 PM   #15
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Originally Posted by Coballs

I've never really thought about doing that because for 1 I don't know how to cook a whole chicken. I may not have a lot of the utensils needed to do so either. Plus since I only cook for myself that may be a lot of food at once. And the chicken breasts I get is a good price. about 8 large ones for about 10 dollars.
I used to be nervous about cooking a whole chicken but once I gave it a go, It got easier each time. If you start with a small bird and just do a simple rub of salt/pepper/favourite herb and olive oil in a moderate oven (350-375F/180-190C) for 45-60 min, you'll have cooked meat you can eat straight away or save for later to incorporate into different pasta dishes,casseroles, salads, quesadillas (my favourite), soups, etc.

if it's got to be breasts, I love Creamy Pesto Stuffed chicken Breasts
Pound breasts w/ rolling pin to 1/4 inch thickness or so;
Mix a dollop of cream cheese with 1-2 tsp pesto (homemade or store bought), place a bit on each breast and roll up.
Place seam side done in a baking dish and now you can pour over your vinaigrette and bake foe 30 minutes. Or sometimes I wrap the breasts in bacon or pancetta then bake - my daughter asks for this meal often.

What ever you try for a new chicken dish, have FUN experimenting! Happy eating! : )
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Old 07-22-2012, 08:19 PM   #16
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Another question. I have never dredged my chicken in egg flour and breadcrumbs before. Does it take longer to cook through if I do this?
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Old 07-22-2012, 10:39 PM   #17
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Beer can chicken. If you're into that. :)
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Old 07-23-2012, 05:11 AM   #18
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Beer can chicken. If you're into that. :)
hey 4string,where've you been hiding?.good to see you back.....or have we just been on different threads?
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Old 07-23-2012, 07:38 AM   #19
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So I want to advance and upgrade my normal chicken. Usually I just cook chicken breasts, thin them out, marinade with some italian dressing, salt and pepper.

I want to do more with it, and incorporate it with some sides or veggies. Any suggestions?
Coballs, what exactly is an Italian dressing?

Thanks
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Old 07-23-2012, 08:46 AM   #20
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Coballs, what exactly is an Italian dressing?

Thanks
Luca
It is a bottled dressing that has vinegar, oil, and herbs. The oil is not necessarily olive oii. And who knows what kind of vinegar is in it. Back in the 1970's-80's it was all the rage to marinate meat in this concoction. You buy the bottle at the supermarket. You dump the stuff in a bowl, put your meat in it for a certain length of time, then cook it.

I personally (and others I know of) think it is a nasty way to marinate meat. All you taste is the vinegar. This method has seen its day and is ready for a funeral. There are differnt types of this dressing. Creamy Italian, Red vinegar, Plain Italian. They are all mass produced in some factory. It doesn't matter what kind you use, the end result is still the same. It is supposed to tenderize the meat. But if you have a good piece of meat, you end up ruining it. And I have heard of some folks have their chicken come out stringy because they left it in the concoction too long. Most of the folks in DC prefer to make their own marinade.
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