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Started By
Message
Trying to think of a fun, tasty dinner to do with my gf involving chicken breast
Posted on 1/7/13 at 12:11 pm
Posted on 1/7/13 at 12:11 pm
Either I've run out of ideas or I'm not very original. Would like it to be based around chicken if at all possible.
8
Posted on 1/7/13 at 12:18 pm to bpfergu
Posted on 1/7/13 at 12:19 pm to bpfergu
Can never go wrong with tacos. Lots of different combinations of ingredients, spices, flavors and sides you can use. I don't eat a whole lot of chicken but when I do it either on taco night or I like to look up new Indian, Vietnamese or Korean recipes.
Posted on 1/7/13 at 12:19 pm to bpfergu
Chicken breasts are not too exciting.
Assuming you have boneless skinless breasts, pound them, then spread one of those soft herbal cheeses on the inside. Roll it up and secure with toothpicks. Brush with butter, season the outside and bake. Make a roasted red bell pepper puree with a little red pepper flakes in it. Top the breasts with that and serve.
You could also pound them and make chicken marsala.
Assuming you have boneless skinless breasts, pound them, then spread one of those soft herbal cheeses on the inside. Roll it up and secure with toothpicks. Brush with butter, season the outside and bake. Make a roasted red bell pepper puree with a little red pepper flakes in it. Top the breasts with that and serve.
You could also pound them and make chicken marsala.
Posted on 1/7/13 at 12:23 pm to bpfergu
Posted on 1/7/13 at 12:27 pm to bpfergu
Boneless, skinless thighs taste much better and are much easier to cook. Just sayin.
Posted on 1/7/13 at 12:31 pm to Les
quote:
Looks awesome. I may even make this tonight!
That actually does look quite delicious. Neither of us are big fans of beans, though, so I might try replacing the beans with rice or something.
quote:
Can never go wrong with tacos. Lots of different combinations of ingredients, spices, flavors and sides you can use. I don't eat a whole lot of chicken but when I do it either on taco night or I like to look up new Indian, Vietnamese or Korean recipes.
Funny you mention this because we do tacos at least once a week, and usually alternate between chicken and beef. But you are right: chicken tacos are awesome.
quote:
Chicken breasts are not too exciting.
Assuming you have boneless skinless breasts, pound them, then spread one of those soft herbal cheeses on the inside. Roll it up and secure with toothpicks. Brush with butter, season the outside and bake. Make a roasted red bell pepper puree with a little red pepper flakes in it. Top the breasts with that and serve.
You could also pound them and make chicken marsala.
I make chicken cordon bleu a couple times a month, but I might try mixing it up and trying something like this.
quote:
Roman-Style Chicken
Adding this one to the list. Looks pretty tasty and easy to make.
Posted on 1/7/13 at 12:33 pm to bpfergu
Here's a recipe I made up several years ago and it's always a hit when I cook it for people...
Chicken Florenzia
Pound a chicken breast thin and coat lightly with flour.
Pan fry it in a little bit of clarified butter ntil it's about 2/3 done.
Dip a big portobello cap in and egg wash and then in a mix of italian bread crumbs, panko and parm cheese and then bake.
On a plate put a bunch of steamed spinach.
Top it with the baked portobello cap and then the chicken breast.
Then top with thin slice of smoked gouda cheese. Then top with a mixture of alfredo sauce and artichoke tapenade.
Bake until the gouda is melted and chicken is done (about 5-7 minutes on 350).
Serve with cheese tortellini or fettucine covered with the alfredo sauce.
This is obviously just me roughly telling you what to do vs. a clear recipe. When you're actually doing it, you would be baking your mushroom cap before you do anything else so you can be steaming the spinach and cooking the chicken while the mushroom cap is baking.
Chicken Florenzia
Pound a chicken breast thin and coat lightly with flour.
Pan fry it in a little bit of clarified butter ntil it's about 2/3 done.
Dip a big portobello cap in and egg wash and then in a mix of italian bread crumbs, panko and parm cheese and then bake.
On a plate put a bunch of steamed spinach.
Top it with the baked portobello cap and then the chicken breast.
Then top with thin slice of smoked gouda cheese. Then top with a mixture of alfredo sauce and artichoke tapenade.
Bake until the gouda is melted and chicken is done (about 5-7 minutes on 350).
Serve with cheese tortellini or fettucine covered with the alfredo sauce.
This is obviously just me roughly telling you what to do vs. a clear recipe. When you're actually doing it, you would be baking your mushroom cap before you do anything else so you can be steaming the spinach and cooking the chicken while the mushroom cap is baking.
This post was edited on 1/7/13 at 12:36 pm
Posted on 1/7/13 at 12:36 pm to Tigers134
quote:
Looks awesome. I may even make this tonight!
I make something similar (like Chili's Southwestern Eggrolls) but add some grated white american cheese for richness and to keep them together better.
Posted on 1/7/13 at 1:03 pm to sawfiddle
Crispy Italian Chicken
I have made this several times and it is very good. A few things of note:
- I use Italian breadcrumbs instead of Panko
- Let the chicken sit for at least 30 minutes in the fridge after breading
- I use chicken breasts and cut them in half length wise to make thinner breasts (butterflying?)
- You can use the oven at the end to finish off or just turn down heat on stove and place cheese on chicken and cover pan.
I have made this several times and it is very good. A few things of note:
- I use Italian breadcrumbs instead of Panko
- Let the chicken sit for at least 30 minutes in the fridge after breading
- I use chicken breasts and cut them in half length wise to make thinner breasts (butterflying?)
- You can use the oven at the end to finish off or just turn down heat on stove and place cheese on chicken and cover pan.
Posted on 1/7/13 at 1:03 pm to Les
Posted on 1/7/13 at 1:03 pm to etm512
Chicken Tikka Masala
Posted on 1/7/13 at 1:15 pm to bpfergu
I ground some chicken once and used it to make a manicotti filling. It's fairly labor intensive, but was pretty good in a spinach alfredo sauce.
Posted on 1/7/13 at 1:23 pm to sawfiddle
Great tip! I'm going to have to try that.
Posted on 1/7/13 at 1:25 pm to Tigers134
in for pics of GF's breasts..
Posted on 1/7/13 at 1:28 pm to bpfergu
I find chicken breats very exciting...... 
Posted on 1/7/13 at 1:33 pm to Count Chocula
search carsons uppity chicken
Posted on 1/7/13 at 1:39 pm to carnuba
quote:Damn, howd I forget that....
carsons uppity chicken
Posted on 1/7/13 at 2:05 pm to Gris Gris
quote:
Chicken breasts are not too exciting.
Assuming you have boneless skinless breasts, pound them, then spread one of those soft herbal cheeses on the inside. Roll it up and secure with toothpicks. Brush with butter, season the outside and bake. Make a roasted red bell pepper puree with a little red pepper flakes in it. Top the breasts with that and serve.
I withdraw my entry this!!This post was edited on 1/7/13 at 2:06 pm
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