Boneless chicken breast?!
Thankyou
Answers: I have some boneless chicken breast, but I dont know what to cook with them or how to cook them... Can anybody give me some suggestions...
Thankyou
All sorts of ways! I'm the chicken cookin queen!
Cut into strips, salt pepper, roll in seasoned flour then in seasoned egg water mix, then in flour again. Deep fry in peanut oil for great chicken strips, use the flour & egg procedure with tater logs too!
Stir fry with peppers, onions, ,mushrooms & orange marmalade for orange chicken over rice
Or stir fry with cashews over rice or Chinese noodles.
Easy way, wash trim salt & pepper them. Pour some garlic POWDER on em, Throw them in a browning bag with some salted red potatoes. Stick em in the oven on 350 for 2 hours and let em go. Sooo GOOOOODDDDDD
Or
Slice each into 2 thinner slices (side ways) Pour a little soy sauce over N salt! Lay on a already hot buttered griddle, reduce heat cook for about 5 minutes serve with a baked Potato!
Grill outside
Boil for chicken salad, save broth and some for noodles of soup or dumplins!
You can freeze cooked chicken in bags for later use in casseroles etc!
I personally like the grilled chicken with some BBQ sause or like...buffalo sauce.
Marinate it for a little bit and throw it on, then while it's cooking add a little bit more of the sauce (or whatever you marinated it in)
Cook it till it's done, and wham.
Add some sides and "that's some gooood eatin'"
Haha.
experiment a little =)
They're very low in internal fat, so they tend to dry out. This suggests two things:
Marinade. Seriously. This can add moisture and some fat. It's also helpful, since boneless chicken breasts tend to be low in flavor, too.
Cook them hot and fast. High heat, low time. These guys can be done in six minutes if they're not frozen. Don't give them time to dry out.
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm with boiled rice and broccolli
I like to take some of the spray butter and then mix in spices like seasoned salt, pepper, garlic pepper, lemon pepper, celery salt, poultry seasoning...just whatever I find in my spice cabinet and then I brush it on each side of the chicken breasts and grill them or put them in a baking dish and bake them for about 20 minutes. You can serve any time of veggies with them. Green Giant has these wonderful varieties of veggies that can be steamed in the microwave...
you can serve the chicken breasts with rice....grill or bake them and cut them into strips and have a chicken ceasar salad or make chicken alfredo.
You can boil them, then roll them in flour and season them and fry them for crispy chicken. You can take the broth and make dumplings.
There is so much you can do! go on to kraftfoods.com or allrecipes.com ....depends on what you have a taste for
here is a chicken tender recipe off of bettycrocker.com
http://www.bettycrocker.com/recipes/reci...
Cut them up and saute' them in olive oil with a little garlic and onion and mushrooms if you like them. Then add a touch of flour and more olive oil or butter and make a rue, stir until starting to turn brown and add milk or cream. Add some chicken broth to thin and serve over rice.
Chop them into chunks and do a stir fry.
To cook them you can bake, grill or pan fry. You can cut them up or make them whole. I would pan fry in a little butter or cooking oil with lemon and soy sauce. Serve with broccoli and cheese -- and maybe some buttered potatos. You could also make a cassarole dish with a layer of rice or thin sliced potatoes in the bottom of the pan put the breasts on top and cover with cheese. Bake in the oven 1 hr to 1 1/2 hr.
I noticed your question because I have just finished poaching chicken breasts, boneless. Reason is we are having a very simple dinner tonight of sliced chicken breasts on some fresh Italian crusty breast with a side of coleslaw.
The rest I will do tomorrow, dredged in flour, dipped in egg and then bread crumbs, no real cooking here, only have to fry up the chicken long enough to brown the bread crumbs & serve, but then we will have mashed potatoes and probably some corn niblets and a green salad. Maybe even a dessert.
Poached on a low heat, keeps all the moisture in.
Tonight it's simple and tasty.
This is a very easy recipe:
boil your boneless chicken until cooked (don't over do it )
mix 2 cans of cream of chicken soup and 2 cups of milk and
2 tablespoons of butter in sauce pan on stove
combine stove top stuffing or your own dried stuffing mix
with sauce mix and dump over chicken breast in baking dish
bake until golden brown. It is delicious!