I am poaching chicken breasts right now..what should I do with them?!
I am poaching chicken breasts right now..what should I do with them?
I have 3 chicken breasts cooking in the oven, they have garlic salt, pepper, and oregano on them, and a little water in the pan, tightly covered with foil and baked at 375 degrees for 30 minutes. (I've found they stay moist and juicy that way!)
Now what it a good recipe I can make with these? I would be willing to run to the store to pick up a few ingredients if I found the right recipe. The other person eating this tonight is my boyfriend, and he is a bit picky...doesn't like mushrooms and not too many vegetables.
Any suggestions?
Answers:
quesadillas...mix them with some salsa and cheese and put them in some tortillas...mmmmm
pasta
Watch
Keep an eye on them
do as you please
Make some chicken enchilda's with the green chilis over them.
Personally I would have left out the garlic. It stinks and makes me feel sick. However what is done is done.
Take out the breasts and put them on a baking tray. Drain off the liquid. Take some slices of bacon, streaky is good, and fry or grill them lightly. Lightly baste the chicken with smoked hickory sauce. Lay the strips of bacon on top and then cover with thin slices or grated cheese, Cheddar type. Place under grill until cheese melts and starts to brown. Serve immediately accompanied by a mixed salad and fried potatoes
COLD POACHED CHICKEN SALAD WITH BASIL
SAUCE
6 whole chicken breasts, poached
Boston lettuce
1 bunch broccoli florets, blanched 4 minutes
4 lg. tomatoes, peeled and cut into wedges
1 can pitted ripe black olives, drained
1/4 lb. feta cheese, crumbled
BASIL SAUCE:
1 lg. clove garlic
2 eggs
1/2 tsp. dry mustard
2 tbsp. lemon juice
1/2 tsp. salt
2 dashes white pepper
3/4 c. best-quality olive oil
3/4 c. vegetable oil
3 tbsp. fresh basil, chopped, or 1 tbsp. dried
Remove skin from poached chicken and pull meat from bones in long strips. Cover with plastic wrap; refrigerate chicken and vegetables until ready to use.
To make Basil Sauce, mince garlic in food processor. Add eggs, mustard, lemon juice, salt and pepper; blend. Pour oils slowly down feed tube, blending until thick. Stir in basil.
Arrange lettuce on chilled plates or platter. Mound chicken in center and surround with broccoli, tomato wedges and olives. Pour sauce over chicken and sprinkle with feta cheese.
Chicken Enchiladas
1 can cream of chicken soup
1/2 cup sour cream
2 tablespoons butter
1/2 cup chopped onions
1 teaspoon chili powder
2 cups diced cooked chickens
1 (4 ounce) can chopped green chilies
8 flour tortillas
1 cup shredded cheddar cheese
1.Heat oven to 375*.
2.In small bowl, stir soup and sour cream together.
3.Heat butter in saucepan over medium heat.
4.Add onion and chili powder, cook until onion is tender.
5.Stir in chicken, green chilis, and 3 TBS of soup mixture.
6.Spread 1/4 cup mix along center of each tortilla.
7.Roll, place seam side down in 12x8 baking dish.
8.Spread remaining soup mixture over enchiladas.
9.Bake, covered, for 15 minutes.
10.Uncover, sprinkle with cheese, and bake 5 minutes more
Hrm--you have a blank slate there. :) Do you like casseroles? Paula Deen has one (although it's [of course]not exactly healthy...) that my family LOVES. It's called Chicken and Wild Rice Casserole. (Don't let the curry powder throw you off--it really adds something to the dish!)
1 (6 ounce) package long grain and wild rice blend
4 cups chopped cooked chicken
2 (10 3/4 ounce) cans cream of chicken soup
1 cup mayonnaise
2 teaspoons curry powder (or to taste)
1 (8 ounce) package pepperdige farm cornbread stuffing mix
1/4 cup butter
Preheat oven to 350 degrees.
Cook rice according to package directions and spoon into greased 2 quart casserole dish. Layer chopped chicken over top of rice.
Mix soup, mayonnaise and curry powder and pour over chicken. Top with dry stuffing mix and dot evenly with butter.
Bake for 30 minutes, or until bubbly.
I have a good one! Sprinkle a little balsamic vinaigrette on the chicken breasts while they're cooking. Get like 2 tubs of grape tomatoes, top them with olive oil, salt, pepper, and garlic. Stick them in the oven on 450 for like 20 minutes or untill they pop. When they're done, smash em up and add some fresh basil. Take the chicken breast, put on some fresh mozzarella cheese and put the grape tomato mash on top. Very good on pasta also! Enjoy!
I would pick-up some peanut sauce at the super market, and toss the sliced chicken, with celerey, carrots, scallions, and angel hair. Then chill - delish!
i couldnt find one with the ingrediants u already are using but i found one that is good.
Garlic Cheese Chicken Rollups
INGREDIENTS
4 skinless, boneless chicken breasts
1 cup dried bread crumbs, seasoned
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1 (7 ounce) package garlic cheese spread
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.
Cook up some spiral macaroni & drain.
Cut up the chicken breasts into bite size pieces.
Put them on the macaroni and top with alfredo sauce
or mix them into a jar of alfredo sauce and then put on the macaroni.
Garlic powder is good in it too.
You can put some shredded cheese or parmesan on it.
It is so simple and so good.