Ideas for boneless chicken breasts

Cook on the grill until 150 degrees, add a dab of butter to each breast, let cool and vacuum seal for quick meals later. Chicken fajitas, chicken pot pie, chicken tacos, chicken salad….all can be done quickly and less mess than thawing/cooking uncooked chicken.

quote:

---

Cook on the grill until 150 degrees

---

I like to pound them out flat, season (I use salt & pepper, Italian seasoning, paprika, garlic powder), then stuff with sun-dried tomatoes, asparagus, and a slice or two of fresh mozzarella.

Secure with toothpicks, brown slightly in a pan on either side, then pop them in the oven at 350 for 20-30 minutes (or until they're done, ovens are different).

I usually start them out covered to keep some moisture in, then uncover to brown for the last 10 minutes or so.

Ive been throwing them in the air fryer with any random seasoning and cooling until 150 F as others have said. Makes all the difference in the world. Juicy every time

This grilled Greek chicken recipe is terrific. I make it every few weeks.

Sam the Cooking Guy's Greek Chicken

Piccata after they are sliced and pounded very thin

chicken al pastor tacos.

quote:

---

My Mom's sitter cooked some this week for us. She cut the breasts in half length wise. She salt and peppered them inside and out. On the bottom half, she put a lot of fresh spinach and then several nice sized slices of cream cheese. She secured the top half with toothpicks.

---

So she cut the breasts all the way in half then put the spinach/cheese in like a sandwich and secured with toothpicks? Sounds easier than butterfly.

Been cooking a lot out of Michael Solomonov's Zahav cookbook lately...he's got this onion marinade that's fantastic on chicken.

Onion Marinade:

1 1/2 cup roughly chopped onion

1 cup roughly chopped fresh parsley

Juice of 2 lemons

1/4 cup canola oil

1 garlic clove

1 tablespoon kosher salt

Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture. Toss 2 pounds skinless, boneless chicken cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days. When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total.