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re: Ideas for Chicken
Posted on 12/10/14 at 12:42 pm to tigerinthebueche
Posted on 12/10/14 at 12:42 pm to tigerinthebueche
quote:
working search button/feature would be nice.
We could put your answer in nearly every thread. This is a discussion board, not Wikipedia.
0
Posted on 12/10/14 at 12:44 pm to tNk112214
Pound chicken breasts thin.
Top with spinach and feta.
Roll and hold together with a toothpick or kitchen twine.
Coat the outside with a little olive oil and sprinkle with a little Greek seasoning.
Thrown on a grill or in the oven on 400° for about 15-20 minutes.
eta: I like to make a little homemade Tzatziki to go with this. I use Alton Brown's recipe:
Tzatziki Sauce:
16 ounces Greek yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Top with spinach and feta.
Roll and hold together with a toothpick or kitchen twine.
Coat the outside with a little olive oil and sprinkle with a little Greek seasoning.
Thrown on a grill or in the oven on 400° for about 15-20 minutes.
eta: I like to make a little homemade Tzatziki to go with this. I use Alton Brown's recipe:
Tzatziki Sauce:
16 ounces Greek yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
This post was edited on 12/10/14 at 12:48 pm
Posted on 12/10/14 at 1:11 pm to MightyYat
Cooks illustrated has a pretty tasty spin on chicken breast. Essentially you bake the chicken breast at 275 until it reaches 150 degrees internally. Then you brush them with a mix of butter, cornstarch, flour and seasoning and sear them in a hot skillet. The chicken ends up being crispy on the outside while still very juicy on the inside. Top it with a pan sauce and the possibilities are endless. Also look into making a pesto. A good basil pesto on top of a grilled chicken breast drizzled with a good, thick balsamic vinegar can be a great dish.
Posted on 12/10/14 at 1:12 pm to tNk112214
uppity chicken
Posted on 12/10/14 at 1:14 pm to Tigertown in ATL
quote:
Baked Buffalo Chicken Nuggets
Damn, that looks pretty good, easy and decently healthy.
Posted on 12/10/14 at 1:46 pm to KosmoCramer
quote:
Baked Buffalo Chicken Nuggets
Damn, that looks pretty good, easy and decently healthy.
That's what I thought. Definitely satisfy my wing craving at only a few WW points.
The person that showed it to me has already made it. She said it came out just like the picture and was very good.
Posted on 12/10/14 at 2:02 pm to Tigertown in ATL
I'll try them soon, maybe tomorrow.
If you could make them, and then freeze them for a few days/a week those would be a staple in many family's freezers.
If you could make them, and then freeze them for a few days/a week those would be a staple in many family's freezers.
Posted on 12/10/14 at 3:40 pm to tNk112214
Here's one we've enjoyed several times.
Crockpot Balsamic Chicken
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken.
Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve. It's good over rice.
Crockpot Balsamic Chicken
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside.
Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken.
Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve. It's good over rice.
Posted on 12/10/14 at 3:51 pm to KosmoCramer
quote:
I'll try them soon, maybe tomorrow.
Keep us posted. I want to try them soon as well.
Posted on 12/10/14 at 4:13 pm to Degas
quote:
I've seen lots of ideas for Chicken here over the years.
well played.
First thought I had
Tony Chachere's Opelousas Chicken recipe- TD recipe book or goggle
This post was edited on 12/10/14 at 4:15 pm
Posted on 12/10/14 at 4:55 pm to tNk112214
This is my favorite way to cook chicken.. You can up the honey or peanut butter in the dressing for your taste and use a light, healthy vegetable oil. I could eat the dressing with a spoon..
Chinese Chicken Salad
8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted
For the dressing:
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
Chinese Chicken Salad
8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted
For the dressing:
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
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