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Started By
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Need a good recipe for bone in chicken breasts
Posted on 5/1/19 at 5:34 pm
Posted on 5/1/19 at 5:34 pm
I got a steal on a family pack of bone-in breasts. Does anyone have a good recipe I could use to either grill them or bake them?
11
Posted on 5/1/19 at 6:00 pm to nateslu1
Put in crabtrap.
Post topic asking for crab dip recipe.
Post topic asking for crab dip recipe.
Posted on 5/1/19 at 6:14 pm to nateslu1
They're hard to keep from drying out. Boil and shred and make a soup or something. Possible Smoke low and slow and keep a close eye on IT. Probably won't have the well rendered skin like a thigh smoked at a higher temp though. You could just debone and make a stir fry or anything else that boneless, skinless is used for though. My wife makes buffalo chicken tacos for taco tuesday sometimes. They're great for a cheaper meal.
Posted on 5/1/19 at 6:46 pm to nateslu1
Old school sticky chicken. Basically, pot roasted chicken with lots of onion, garlic, celery, and a little liquid. Brown the chix, remove and season it w an all purpose seasoning blend, add onions, brown, deglaze pot w liquid (wine, water, stock, whatever you’ve got), then add the celery and chicken. Cook over med low heat until the chicken is falling off the bone. Can add chunks of potatoes about 20 mins into the cook time.
This post was edited on 5/1/19 at 6:47 pm
Posted on 5/1/19 at 6:46 pm to nateslu1
You probably don't have all the ingredients on hand, but if you do, then I suggest...(You can make it as a pizza as well)
Korean Fire Chicken (Buldak)
Korean Fire Chicken (Buldak)
Posted on 5/1/19 at 6:54 pm to nateslu1
What’s a steal for that? Like $5?
Posted on 5/1/19 at 6:55 pm to Duane Dibbley
yeah I just used the last of my Korean rice syrup and gochugaru
Posted on 5/1/19 at 8:55 pm to nateslu1
Just dry brine them in the refrigerator on a wire rack the night before you want to cook them.
Season them with whatever spices you like and roast in a 425F oven for about thirty minutes (until the internal temp is 160F).
Juicy and delicious!
Season them with whatever spices you like and roast in a 425F oven for about thirty minutes (until the internal temp is 160F).
Juicy and delicious!
Posted on 5/1/19 at 11:27 pm to nateslu1
Look up Tree Dawg’s Sauce Picante Recipe. Use chicken as the meat.
.....
Profit
.....
Profit
Posted on 5/2/19 at 9:05 am to nateslu1
Brine and cook any way you choose
Or you can debone them and use them as you normally would.
Or you can debone them and use them as you normally would.
Posted on 5/2/19 at 9:43 am to nateslu1
Spicy chicken nachos
Posted on 5/2/19 at 10:50 am to nateslu1
One of my favorite uses for chicken breasts is for making chicken cordon bleu.
Not the traditional recipe but this one is a hit with people that eat it.
Debone the breasts, remove the small loose filet from the underside of the breast and save for later use. Use a meat mallet to flatten the breasts to a uniform thickness of about 3/8 inch thick.
Use some Dijon mustard to lightly coat the chicken and dredge the breast in flour seasoned with salt, pepper and a bit of garlic powder.
Lightly brown the chicken is a pan with a bit of olive oil but don't cook all the way through. Place the breasts on a baking sheet and layer a couple slices of good ham over the breasts and put in a 350 degree oven. After about 10 minutes add a couple slices Swiss cheese to the tops of the chicken breasts and let this cook until the cheese melts and lightly browns.
To serve, I like to do this before fooling with the chicken. Take some fresh greens====collards, spinach, Swiss Chard----your preference and lightly saute' them in a bit of olive oil and minced garlic.
Layer a bit of the cooked greens on the plate and place the breast over that and enjoy.
Not the traditional recipe but this one is a hit with people that eat it.
Debone the breasts, remove the small loose filet from the underside of the breast and save for later use. Use a meat mallet to flatten the breasts to a uniform thickness of about 3/8 inch thick.
Use some Dijon mustard to lightly coat the chicken and dredge the breast in flour seasoned with salt, pepper and a bit of garlic powder.
Lightly brown the chicken is a pan with a bit of olive oil but don't cook all the way through. Place the breasts on a baking sheet and layer a couple slices of good ham over the breasts and put in a 350 degree oven. After about 10 minutes add a couple slices Swiss cheese to the tops of the chicken breasts and let this cook until the cheese melts and lightly browns.
To serve, I like to do this before fooling with the chicken. Take some fresh greens====collards, spinach, Swiss Chard----your preference and lightly saute' them in a bit of olive oil and minced garlic.
Layer a bit of the cooked greens on the plate and place the breast over that and enjoy.
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