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Started By
Message
Ideas for Chicken
Posted on 12/10/14 at 10:10 am
Posted on 12/10/14 at 10:10 am
I need some new ideas for chicken. I normally go for the boneless skinless chicken breast. I am not a fan of anything with bones.
Just need some new ideas
Normally it is baked or grilled (Ranch, Dales, Italian). Thanks for the help
Just need some new ideas
Normally it is baked or grilled (Ranch, Dales, Italian). Thanks for the help
17
Posted on 12/10/14 at 10:10 am to tNk112214
Look up "spatchcock" chicken
Posted on 12/10/14 at 10:14 am to tNk112214
quote:
boneless skinless chicken breast
Well you're starting with the most boring protein (besides Tilapia). Try a Cordon Bleu.
Posted on 12/10/14 at 10:17 am to tNk112214
All da flavor is in dem bones!
Posted on 12/10/14 at 10:20 am to tNk112214
Smothered chicken thighs. Someone posted a recipe here a year or two ago that is easily searchable and is really good.
Posted on 12/10/14 at 10:29 am to tNk112214
Pot Pies. I made these with pheasant (same thing really).
Carrots, leeks, potatoes, onions, garlic, etc.
Made a roux and then hydrated it with a sav blanc and added some thyme.
Chopped the barely cooked breasts and added to the veggie mix and then belnded in the gravy.
Season to taste and then load the bowls.
Cap them with a little pie crust and voila...an "Idea for Chicken".
Carrots, leeks, potatoes, onions, garlic, etc.
Made a roux and then hydrated it with a sav blanc and added some thyme.
Chopped the barely cooked breasts and added to the veggie mix and then belnded in the gravy.
Season to taste and then load the bowls.
Cap them with a little pie crust and voila...an "Idea for Chicken".
Posted on 12/10/14 at 10:30 am to tNk112214
Chicken Parmesan
Get 2 lbs of ground chicken breast, add a finely minced onion, tbsp of chopped parsley, 3 beaten eggs, cup of grated parmesan cheese, seasoning of your choice. Make thin patties and bread in flour, then egg and then bread crumbs and fry in good quality vegetable oil.. Plop a slice of mozzarella on top and cover with tomato sauce and serve pasta with sauce on the side..
Get 2 lbs of ground chicken breast, add a finely minced onion, tbsp of chopped parsley, 3 beaten eggs, cup of grated parmesan cheese, seasoning of your choice. Make thin patties and bread in flour, then egg and then bread crumbs and fry in good quality vegetable oil.. Plop a slice of mozzarella on top and cover with tomato sauce and serve pasta with sauce on the side..
Posted on 12/10/14 at 10:37 am to bdevill
Throw a few breast in the crockpot with some spicy salsa, packet of taco seasoning and some beer. Low for 6-7 hours or so. Shredded chicken for enchiladas, tacos, sandwhiches, etc.
Posted on 12/10/14 at 10:44 am to stevengtiger
quote:
stevengtiger
What he said +1. I do this regularly. 6-7 hours on low 4 hours on high. You can also add a small can of diced green chiles.
Posted on 12/10/14 at 10:45 am to Trout Bandit
Doubled up
This post was edited on 12/10/14 at 10:47 am
Posted on 12/10/14 at 10:46 am to Trout Bandit
quote:
diced green chiles
Damn good idea
Posted on 12/10/14 at 10:50 am to tNk112214
Guacamole stuffed chicken breast with pico de gallo. My wife made this last night. It was very good.
Posted on 12/10/14 at 10:54 am to tNk112214
Buy boneless skinless thighs, they're much more better. You cannot frick them up. I grilled some with Chinese 5 spice this week and they were killer. Bake with a mustard sauce, teriyaki...literally any chicken recipe will taste better with this starting block. I use kitchen shears to trim off undesirable parts.
Posted on 12/10/14 at 10:55 am to tNk112214
I've seen lots of ideas for Chicken here over the years.
Posted on 12/10/14 at 10:56 am to tNk112214
quote:
Normally it is baked or grilled (Ranch, Dales, Italian).
Need to break you out of that habit.
Here's a good one:
2 pounds chicken
6 tomatillos
1/4 onion
lime juice
cilantro
salt
sour cream (about 1/4 cup)
some kind of melting mexican cheese
16 corn tortillas
olive oil spray
Preheat oven to 400.
I prefer 2 pounds of rotisserie for this meal, but if you wanted to cook the chicken yourself, bake it, boil it, grill it, whatever. Just don't bread it. Long as it's mostly juicy when it's done. Then shred or chop it.
Place tomatillos through salt into food processor or blender. Process into a smooth puree.
Add sour cream until it is thickened.
Mix in cheese.
Mix chopped or shredded chicken into the tomatillo mixture.
Spray or baste tortillas with olive oil. I like the taste of olive. Veggie would have a different texture as it can handle the higher heat for longer.
Preheat the tortillas in the heated oven for a minute or two and take out.
Place chicken-tomatillo mixture in each tortilla. Roll into taquitos. Place sealed side down on baking sheet.
Bake until crispy. Takes mine usually 15 minutes to get crisped up.
Posted on 12/10/14 at 11:11 am to StringedInstruments
I'm a fan of chicken on the bone, personally. But if you're already committed to the giant IQF bag of boneless, skinless breasts....
--chicken piccata. Just like veal piccata, only w/chicken. Pound boneless/skinless breast between two sheets of plastic wrap to even out the thickness. Dredge in flour seasoned w/ salt & pepper; saute/pan fry in butter until golden brown on both sides (don't over cook). Remove chicken to a warm platter. Deglaze pan w/a little white wine & lemon juice (tunr heat up to burn off alcohol). Add two teaspoons of drained capers and another pat of butter. Pour sauce over chicken.
Pounding the chicken makes it cook more quickly & evenly. You won't end up with a dried out skinny bit and an underdone thicker section. Lightly breading & sauteeing in butter can be taken in 1,000 different directions. Vary the breading (panko, seasoned cornmeal, italian breadcrumbs, finely chopped pecans), the seasonings, and the cooking fat (butter, bacon grease, olive oil, etc) and you can have an endless variety of flavors. A simple pan sauce made from the drippings can be enriched with wine, a teaspoon of sherry vinegar, citrus...and a few tablespoons of something else flavorful (chopped shallots or garlic, pitted olives, mushrooms, chopped tomato....)
--chicken piccata. Just like veal piccata, only w/chicken. Pound boneless/skinless breast between two sheets of plastic wrap to even out the thickness. Dredge in flour seasoned w/ salt & pepper; saute/pan fry in butter until golden brown on both sides (don't over cook). Remove chicken to a warm platter. Deglaze pan w/a little white wine & lemon juice (tunr heat up to burn off alcohol). Add two teaspoons of drained capers and another pat of butter. Pour sauce over chicken.
Pounding the chicken makes it cook more quickly & evenly. You won't end up with a dried out skinny bit and an underdone thicker section. Lightly breading & sauteeing in butter can be taken in 1,000 different directions. Vary the breading (panko, seasoned cornmeal, italian breadcrumbs, finely chopped pecans), the seasonings, and the cooking fat (butter, bacon grease, olive oil, etc) and you can have an endless variety of flavors. A simple pan sauce made from the drippings can be enriched with wine, a teaspoon of sherry vinegar, citrus...and a few tablespoons of something else flavorful (chopped shallots or garlic, pitted olives, mushrooms, chopped tomato....)
Posted on 12/10/14 at 12:25 pm to tNk112214
Chicken Fried Chicken. So good!
Posted on 12/10/14 at 12:35 pm to Degas
quote:
Ideas for Chicken
a working search button/feature would be nice.
Posted on 12/10/14 at 12:39 pm to tNk112214
Oil and butter in pan.. high-ish heat.
Flatten out breasts thin. Cook in hot pan a few minutes on each side until golden brown and cooked through.
Remove chicken. Add sliced shallots or onions to the pan. Scrape up all those brown bits.
When soft, deglaze with white wine. Scrape up all those brown bits. Cook until wine evaporates.
Add chicken broth, herbs, and dijon mustard. Reduce until thickened.
Remove from heat. Add heavy cream.
Enjoy the decadent delicious sauce over your chicken breasts.
I made it last night.
ETA: I did this with chicken thighs. They're cheaper than breasts and WAYYYYY better. And don't need to be pounded at all.
Flatten out breasts thin. Cook in hot pan a few minutes on each side until golden brown and cooked through.
Remove chicken. Add sliced shallots or onions to the pan. Scrape up all those brown bits.
When soft, deglaze with white wine. Scrape up all those brown bits. Cook until wine evaporates.
Add chicken broth, herbs, and dijon mustard. Reduce until thickened.
Remove from heat. Add heavy cream.
Enjoy the decadent delicious sauce over your chicken breasts.
I made it last night.
ETA: I did this with chicken thighs. They're cheaper than breasts and WAYYYYY better. And don't need to be pounded at all.
This post was edited on 12/10/14 at 1:41 pm
Posted on 12/10/14 at 12:41 pm to tNk112214
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