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Started By
Message
re: favorite chicken breast recipe/meal?
Posted on 8/10/14 at 10:14 am to Artie Rome
Posted on 8/10/14 at 10:14 am to Artie Rome
quote:
Brine a whole chicken.
quote:
Salt heavily.
What?
Posted on 8/10/14 at 11:00 am to JayKrewe
I tried this last week and loved it:
Brine chicken
Make a bed of zucchini, yellow squash, and onions in a Pyrex
Lay checked breasts on top
Spread hummus over chicken
Squeeze lemon over entire dish
Sprinkle of paprika
Bake in oven.
Delicious!
Brine chicken
Make a bed of zucchini, yellow squash, and onions in a Pyrex
Lay checked breasts on top
Spread hummus over chicken
Squeeze lemon over entire dish
Sprinkle of paprika
Bake in oven.
Delicious!
Posted on 8/10/14 at 12:10 pm to Eureeka181
something ive been doing is marinate the breasts in blackening seasoning overnight, pretty much works with anything
Posted on 8/10/14 at 12:14 pm to JayKrewe
My favorite way is to butterfly them open to create a pocket, stuff with Rouse's Chicken/Pineapple sausage, close and wrap with bacon then grill on the pit. Very thin bbq sauce glazed on at the last. Take your favorite commercial sauce and thin it with pineapple juice.
Posted on 8/10/14 at 12:20 pm to Eureeka181
Oh I'm definitely trying that. Sounds great
Posted on 8/10/14 at 1:19 pm to JayKrewe
Try this on the grill. Leftovers make decent sandwiches.
1 cup orange marmalade
1 cup dijon mustard
1/4 cup honey
1 T curry powder
1T fresh lemon juice
I use 3-4 boneless skinless breasts. Recipe calls for a whole chicken, quartered, skin removed.
1/2 t salt
I don't measure all of this exactly and I was out of marmalade this week, so I used mayhaw jelly and jezabel sauce which was darn good.
Simmer the first 5 ingredients for about 5 minutes, stirring constantly. Cool.
Brush chicken with some of the sauce and let sit about an hour. Sprinkle with salt.
Basically, from here, you grill them and I baste a few times.
You could put this sauce on pork or shrimp as well. I had grilled fresh pineapple and grilled asparagus with it.
1 cup orange marmalade
1 cup dijon mustard
1/4 cup honey
1 T curry powder
1T fresh lemon juice
I use 3-4 boneless skinless breasts. Recipe calls for a whole chicken, quartered, skin removed.
1/2 t salt
I don't measure all of this exactly and I was out of marmalade this week, so I used mayhaw jelly and jezabel sauce which was darn good.
Simmer the first 5 ingredients for about 5 minutes, stirring constantly. Cool.
Brush chicken with some of the sauce and let sit about an hour. Sprinkle with salt.
Basically, from here, you grill them and I baste a few times.
You could put this sauce on pork or shrimp as well. I had grilled fresh pineapple and grilled asparagus with it.
Posted on 8/10/14 at 1:21 pm to Eureeka181
This is definitely interesting. Curious what the hummus brings to this?
Posted on 8/10/14 at 1:42 pm to Aubie Spr96
Really it just brings a different texture and flavor into the mix. I used a roasted red pepper hummus last time so it had the red pepper flavor with the hummus flavor. We eat a painstaking amount of chicken in my house, so anything a little different is a welcome change.
I've also made chicken roll ups with asparagus and goat cheese in the middle wrapped in prosciutto. Also awesome. Make sure to cut the chicken in half width wise and pound it first at though so it cooks evenly.
I've also made chicken roll ups with asparagus and goat cheese in the middle wrapped in prosciutto. Also awesome. Make sure to cut the chicken in half width wise and pound it first at though so it cooks evenly.
Posted on 8/10/14 at 2:23 pm to JayKrewe
Has anyone found a reasonable place in br to get split breasts? Maxwell's has good ones, but I don't think it should be that hard to find good chicken breasts that ar not outrageously priced.
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