chicken breast recipes please

[fttm]

Run out of ideas for a family of 4 . Curry and coq au vin done recently so they're out . You help is required , 7 hrs remaining so time to marinate if required , tnx in advance .

[Mark-C]

Kind of depends on what you have lying around and whether you want to dice them (they go further for a family) or keep them whole.

If the latter, butterfly them, stuff a load of boursin (or other soft herby cheese) in and wrap them in bacon. Pop them in the oven (covered with foil) with some shredded leek and a little white wine to keep them moist for about 40 minutes and serve with veg and spuds/rice/cous cos.

If you've got some pastry (or time to make some) then diced in a pie with mushrooms.

Or stir fry them with loads of sliced veg .... only the one pan to wash up

Edited by Mark-C on Thursday 22 January 17:45

[Murph7355]

Mark-C said:

....

If the latter, butterfly them, stuff a load of boursin (or other soft herby cheese) in and wrap them in bacon. Pop them in the oven (covered with foil) with some shredded leek and a little white wine to keep them moist for about 40 minutes and serve with veg and spuds/rice/cous cos.

...

We do this every now and then and it's very nice - you can use Phili' (with flavours if desired) and wrap in parma ham as alternatives to Boursin/bacon and it works nicely too.

[fttm]

Good input . Went for stir fry with peppers ,red onion and baby corn ,with a sweet and sour sauce . Well received by all .

[944fan]

Chop sage and mix with ricotta, stuff into butterflied breast and wrap with parma ham.. Sear in pan then transfer to pan and cook in oven. Put some thyme sprigs on top. Stolen from Gordon Ramsay that one.

Next one: butterfly breasts and coat with flour (gives them colour and helps thicken the sauce) cook in butter with fresh sage. When cooked transfer to hot plate and tent with foil. Add equal parts (about 200ml) of fresh chicken stock and massalara wine and reduce until reduced by half.

My favourite. You need
Chicken breasts (also works well with bony joints)
Pancetta
Fresh Rosemary
3 garlic cloves
Chicken Stock
White Wine
Tinned Tomatoes

You also need a pan that can go on the hob and in the oven although you could transfer.

Brown the chick on both sides and transfer to a plate. Add the garlic, pancetta and chopped fresh rosemary. Cook for about a minute. Add the wine to deglaze the pan and then add the stock and tomatoes. Cook for about 5 minutes. Add the chicken back to the sauce and shove in the oven covered. Cook for about 20 mins unti the breasts are cooked. Remove the breasts and tent with foil. Cook the sauce on the hob until it coats the back of a spoon.

Last one. Mix grated parmesan with breadcumbs. Wisk toegther some dijon mustard and small amount of white wine vinegar and season. Coat the cicken breasts with the mustard mixture and coat in breadcrumbs. Bake in the oven untill cooked. You may wish to butterfly the breasts so they cook quicker without burning the breadcrumbs.

[BertB]

Italian herbs (from a jar!), crushed garlic, a little oil.

Make 3 cuts in the breast, roll them about in the above mixture.

Place a slice of goats cheese and a roasted pepper (from a jar) in each slit.

Oven bake for a bit... till cooked.

[allergictocheese]

Put in a sandwich of cling film and batter flat with a rolling pin. Griddle in honey and butter for a minute or two each side.

[Studio117]

make spice mix of your choice.

add chicken.

Wrap in bacon

cook with some olive oil in the oven

plate up with veg.

Combine juices with double cream and reduce.

Edited by Studio117 on Friday 23 January 12:37

[HarryFlatters]

allergictocheese said:

Put in a sandwich of cling film and batter flat with a rolling pin.

I'm a convert to this technique. You cut the cooking time down to less than ten minutes, and you're guaranteed to have juicy chicken. And you can chuck anything on it, depending on mood... My particular favourites being: -

Cumin and smoked paprika for a bbq / fajita feel, and nice in a taco (not those horrible crispy things, an actual taco).

Oregano, garlic and lemon for a Mediterranean vibe, and it's great with a Greek salad.

Pretty much all stolen from Jamie's 15 minute meals

[Sharted]

Slit, fill with stuffing (Paxo or similar) wrap in clingfilm like a Xmas cracker and twist the ends to make a sausage shape.

Roast, or freeze for a later date, serve with veg and gravy or cool and slice for sandwiches.

[Dr G]

This is my favourite, easy and delicious:

http://ramsayrecipes.net/2013/05/chicken-recipes-c...

I up the liquid ingredients as the gravy is superb and a fat breast takes a little longer to cook than he suggests.

[RizzoTheRat]

Slit
Stuff with garlic butter (garlic chips and garlic salt are better than fresh garlic which can be bitter)
Dip in milk
Coat in flour
Dip in beaten egg
Coat in breadcrumbs
Fry the outside to get it crispy
Finish off in the oven or put a lid on the pan you fried in (I use a heavy bottomed wok with a lid)

[Jer_1974]

I really like the Nandos dry rub in the small packets. Flatten the breast, squeeze lemon juice over them rub in the Nando's and chuck on a really hot griddle pan.

[North3rn Monk3y]

Cheats chicken kiev, a fav here..

Bread + garlic + a glug of EVO oil in a mini chopper / blender to make breadcrumbs.

Slice a hole in the breast, fill with garlic cream cheese.

Put chicken in a roasting dish, cover with breadcrumbs and bake at 200 deg for about 25 mins.