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Old 12-03-2010, 01:01 AM   #11
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a recent attempt of the aforementioned chicken parm, served with whole wheat linguini.

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Old 12-03-2010, 03:43 AM   #12
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mmmm Pesto

Slather the chicken breasts with a generous amount of pesto. Top with some tomatoes (I like grape or cherry tomatoes cut in half, or Roma sliced on the thickish side) bake @ 350 for about 25 min or so, depending on how thick they are. Put a couple slices of thin slices of mozzarella cheese on top and return to the oven until it melts.

It's great served over simple pasta (olive oil, garlic & parmesan), buttered egg noodles, rice or whatever.

Make extra because it is fabulous as a sandwiches later too!
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Old 12-03-2010, 05:51 PM   #13
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I usually butterfly them, roll up with cheddar, then wrap with bacon. Bake in oven at 350 till cheese melts and juice is clear. Squeeze a little lime juice over them and serve with rice.
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Old 12-03-2010, 08:03 PM   #14
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Originally Posted by Furrbrain View Post
I usually butterfly them, roll up with cheddar, then wrap with bacon. Bake in oven at 350 till cheese melts and juice is clear. Squeeze a little lime juice over them and serve with rice.
have to say that sounds great. will do soon. thanks
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Old 12-05-2010, 06:26 PM   #15
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For the tenderest, juiciest chicken I've ever had: Pound chicken breast to between 1/4 inch, set aside.
In a 10-inch skillet, melt 2 tbsp butter and sautee' 1 small onion (cut in half, then sliced thinly, so you almost have shreds of onion) and 1 clove garlic, minced, until soft. add 1/4c dry white wine (can be omitted) and enough chicken stock to bring contents to about 1/4 inch. Add 1-4 tbsp lemon juice (depending on your personal tastes) and enough sugar to balance the lemon without making it actually sweet-tasting. Start with a large pinch, stir it in, then add more if needed. If necessary, add a touch of extra salt. If you're using regular chicken stock, not low sodium, you may not need salt. Bring liquid to a very low simmer.
While liquid heats, dredge chicken in cornstarch, then egg, then more cornstarch. When liquid reaches low simmer, add chicken. cook until top edges turn white, adding more liquid (water or wine) if necessary. Turn chicken. I find it difficult to take a temperature when the chicken is this thin. If you do too, just check with a fork to see when it's opaque and white all the way through. This chicken cooks fairly quickly, so don't walk away. It's important to cook this over a fairly low heat once the chicken is added so the liquid never reaches a full boil.
Serve over pasta or rice with cooked broccoli or spinach (or your other favorite vegetable).


I also love pounding it thin, dredging it in seasoned, salted flour and pan-frying in a thin layer of oil, olive or veg, depending on seasonings. 2 of my favorite seasoning combinations are: Basil and oregano, cooked in olive oil with fresh sauteed garlic
Chile powder, onion powder, and a touch of cinnamon, cooked in veg oil

I also love chicken breast cut into 1/2x2 inch pieces, marinated in lime juice, salt, and cilantro, and sauteed. sautee corn (fresh cut from the cob is best in this) with lime and more cilantro. Serve in multi-grain tortillas (or white, if you must) with sour cream or plain yogurt and sharp white cheddar.

I'm a fan of chicken, if you couldn't tell. :)
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Old 12-08-2010, 01:47 PM   #16
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  • Cut into strips and stir-fry with teriyaki sauce, serve over a bed of rice
  • Broil with cheese on top and make into a sandwich with ripe tomato, red onion, crisp bacon, sliced avocado and ranch or honey mustard dressing
  • Cook and dice to make chicken salad
  • make chicken corn chowder
  • Chicken & rice casserole
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Old 12-08-2010, 05:48 PM   #17
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Thanks everyone for the great IDEAS!!! these all sound so good!
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Old 12-08-2010, 06:30 PM   #18
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Originally Posted by ODay13 View Post
I cook a lot of chicken breat and I have no idea what I can do to make it not so boring. I marinade it a lot of the times and just throw it in the oven! i am sure my boyfriend is getting sick of just regular chicken breast lol. Any ideas would be greatly appreciated. Need something new!
Thanks
I make what we call "mucky chicken" - it's really smothered chicken. I use breasts and thighs/legs, but you could use just breasts too.

Flour (add salt, pepper) the chicken and saute until lightly browned, place in baking dish. Thinly slice carrots, celery and onion, and saute in olive oil until limp, place veggies on top of chicken.
Pour 1-2 cups chicken broth over veggies and chicken - this will depend on how big your baking dish is and how many breasts you have.
Cover with foil and bake in a 350 degree oven for apprx 1 hour or until the chicken is tender.

Thicken the gravy and serve with mashed potatos, or rice.

Hope you like it.
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Old 12-14-2010, 03:00 AM   #19
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Originally Posted by LindaZ View Post
I make what we call "mucky chicken" - it's really smothered chicken. I use breasts and thighs/legs, but you could use just breasts too.

Flour (add salt, pepper) the chicken and saute until lightly browned, place in baking dish. Thinly slice carrots, celery and onion, and saute in olive oil until limp, place veggies on top of chicken.
Pour 1-2 cups chicken broth over veggies and chicken - this will depend on how big your baking dish is and how many breasts you have.
Cover with foil and bake in a 350 degree oven for apprx 1 hour or until the chicken is tender.

Thicken the gravy and serve with mashed potatos, or rice.

Hope you like it.
I will be trying your "mucky" soon :-)

Thanks for sharing.
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