What are good ideas for serving breaded, boneless chicken breasts?!


Question: Like sauces to accompany or side dishes? I came up with the breading recipe that my husband loves and he's always asking for this chicken. I'm getting tired of parmesan, lol!
Any suggestions?
Thanks!


Answers: Like sauces to accompany or side dishes? I came up with the breading recipe that my husband loves and he's always asking for this chicken. I'm getting tired of parmesan, lol!
Any suggestions?
Thanks!

You could make a sandwich out ot it. Use Hoagie rolls and toast them a little in the toaster. Get the chicken strips warm and add warmed pasta sauce to it. Top it with a shredded motzarella and there ya go!

This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.
4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.

Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.

Cream Gravy

After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.


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Note to persons new to Cream Gravy: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.

Place it on toast points and use holandaise sauce...garnish with asparagus

Bake and make a simple asian style sauce (honey sesame, orange or almond chicken), fried rice, baked egg rolls.
Top a hearty mixed green salad with diced cooked chicken.
Cook, cut in large dice and toss with a bit of barbecue stylized sauce or hot wing sauce. Serve with jo jo's and crudites.
Steamed broccoli, twice baked potatoes and your chicken au natural.

Good old honey mustard.

1 cup mayo
1/3 cup spicy mustard
2-3 tbs honey.

its awesome and easy. we like to dip french fries in it too so sometimes we have that with it.

How about a creamy mushroom sauce? That's what I'm doing tonight with chicken. I'm gong to brown the breasts in olive oil; then simmer in chicken broth with mushrooms (oregano, basil, rosemarry) for about 45 min. Then take them out and reduce the sauce; add some cornstarch to thicken it. ... I'll serve fresh steamed broccoli, brown rice, and sliced strawberries & fresh pineapple cubes with it.

You can also take the breaded breasts, put a little pasta sauce (from a jar) on top, then a slice of mozzarella or provolone on each, and bake them. That's good with a green salad; plain pasta tossed with some olive oil & herbs....

chicken wraps! put on a tortilla, add cheese, lettuce, tomatoe, ranch dressing or mayo whatever you prefer.

Check this out:
Ten Easy Skinless, Boneless Chicken Breast Fixes

pound meat thin--lay a stick of string cheese on each & roll up, securing with toothpicks--Lay in baking pan & pour pasta sauce over--dust with parmesan cheese--bake 45-50 min @ 350





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