Chicken breasts that is.

Heh.

Well, I stocked up my freezer with a shitlod of chicken breasts, but I'm feeling pretty limited in what I can do with it. I can use it for chicken burritos, calzones, or pizza (more or less the same priniciple for all of them), chicken Veneto, chicken Caesar salads, and just normal baked chicken breasts.

I also tried orange chicken once, but it didn't turn out to well. Can anyone suggest some other dishes? I'm guessing the main variation is going to be the type of sauce and seasonings you use, so... :shrug:

Crispy and Cheesy Grilled Chicken


Ingredients:

1 tsp. dried thyme leaves
1 tsp. dried minced chives
1/2 tsp. dried basil leaves
1/2 cup dry purchased fine bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/8 tsp.. pepper
1 Tbsp. olive oil
4 boneless, skinless chicken breasts
1 egg, beaten

Preparation:
Prepare two sided grill. In shallow pan, combine the herbs, bread crumbs, grated cheese, and salt and pepper. Drizzle the olive oil over this mixture, working it into crumbs gently until crumbs are coated.

Place chicken breasts between two sheets of waxed paper. Using a meat mallet or rolling pin, lightly pound the breasts until they are about 1/2" thick.

Dip chicken breasts into beaten egg, then firmly press each coated breast into bread crumb mixture. Cook the chicken breasts on two sided dual contact indoor grill for 4 to 6 minutes until thoroughly cooked and until juices run clear.

OR you can place the chicken on a greased pan and bake in a preheated 400 degrees F oven for 16-24 minutes until thoroughly cooked. 4 servings


It's simple yet delicious.

Apricot Chicken

Preheat oven to 180C or whatever that is in farenheit.
500g chicken breast (1lb)
1 chopped onion
250ml can of apricot nectar (1/2lb or 1 cup)
1 package of chicken noodle soup, the powdered kind.
2 cups of pasta of your choice.

Thoroughly mix chicken breasts, apricot nectar, onion and chicken noodle soup in a large casserole dish, put the lid on, and put it in the oven for two hours, stirring once every half hour. Remove the lid for the last half hour, and crank the temperature up to 220C.

Cook your pasta and add some butter to it. Take the chicken out, use a spoon to get rid of the excess oil, then serve the chicken and sauce over the pasta. Serves two, or three, or one if you're really hungry.

Mushroom, Chicken and Asparagus

2 cups Pasta
1 chopped onion
some garlic
250ml (1 cup) dairy cream
a couple tablespoons of powdered milk or flour
1 cup broccoli, chopped coarse
1 cup sliced mushrooms
1 cup asparagus
600g chicken, diced
2 rashers bacon, diced

Boil pasta, strain, set aside. Fry chopped onion, bacon and garlic for 3 minutes. Add the chicken and cook for five more minutes. Add the cream, spices, broccoli and mushrooms. Sometimes I add frozen peas and corn. Cook for 5 minutes or so, then add some milk powder (can substitute flour), cook for another 3 minutes, add chopped asparagus, stir in the pasta, warm the lot up for 2 minutes, and serve. Serves 3 or 4.

Pan fry it and melt some cheese over that fucker.

Or make Parma. You can't lose with parma.

Try lime chicken or a simple pan-fried chicken breast that's seasoned to taste.

Thanks for the recipes so far.

By the way, what would be some good multi-purpose seasonings/sauces to buy? I looked at some recipes (ie. curry, General Tso's chicken) and it seems like they require a bunch of random seasonings/sauces that I won't use for anything but that dish. If I'm trying to save some money, what would be some bare minimums that would sitll allow me to make a variety of different foods?

As of now, I've got garlic powder, salt, seasoning salt, basil, oregano, soy sauce, Worcestershire, black pepper (I mainly use all of these), and some chili powder, and lemon pepper. Any way I can get the ingredients for Chinese and Indian chicken dishes without having to shell out 15+ bucks on seasoning and sauces and such?

http://www.foodtv.ca/recipes/reciped...px?dishid=5250

Here's a quick and easy ginger chicken recipe, just replace the thighs with breasts.

---

Take a walk down the seasoning aisle and see what catches your eye; make sure that you have a fair amount of olive oil to throw into the mix.

Make a nice Alfredo chicken pasta.

I'd get some allspice. Also try around town for some small asain markets. you may be able to find some good prices.

Velveting chicken is a little useful something that helps tenderize chicken before you stir fry. It's great for breasts, which tend to get a little dry if overcooked
(I'm not very good at timing when I add my other ingredients to the wok or pan - so this often happens)

For about 1/2 a kilo (or 1 pound, I guess) you'll need:
1 large egg white, or two small ones.
1 tablespoon sesame oil
1 tablespoon cornflour
1 1/2 tablespoons rice wine. I sometimes use mirin when I run out.

Chop up your chicken however you like. Lightly whisk the ingredients together in a bowl and mix in your chicken. Pop in the fridge for 1/2 an hour.
Ad some oil and water to the wok or pan and bring to the boil. Drain the chicken from the gloopy mess its now in and pop in the pan. It will take less than a minute to cook. Then strain through a colander and set aside. When you pop it in the wok again for the stir fry, add it with the vegies. It really doesn't need much extra heat.
Also, you can add some other flavorings to the bowl as well, like ginger or a teriyaki sauce - you'll need less rice wine if you use this.
It's well worth the effort.

For something a bit quicker, try grilling breasts with lemon, garlic, coriander, honey and soy or sweet chili sauce.