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09-17-2007, 07:23 AM #1KellyGuest
10 Things to Do With Chicken Breasts
Chicken breasts are the busy person's salvation. When you have a late
night at work, they defrost in a flash and cook up just as quickly.
But admit it: You're stuck in a rut, always returning to the same
three or four tired preparations. Ready for some new ideas? Inject
your culinary repertoire with a little variety and try these easy
takes on the ultimate quick dinner.
Place the breasts on a sheet of foil or parchment paper. Try one of
these two toppings:
Halved cherry tomatoes, sliced fennel and lemon wedges for
Shredded mustard greens, zucchini strips, thyme and a splash of apple
juice for a Southern take
Bake in a 425°F oven for about 20 minutes.
Use a spice rub.
Grind dried spices in a spice grinder or in a clean coffee grinder.
Our favorite combinations are:
Rosemary, parsley, oregano and lemon zest
Cumin, paprika, chili powder, oregano and a pinch of cayenne
Massage the mixture into the chicken breasts, then refrigerate for at
least 4 hours, or up to 12 hours. Broil, grill or sauté chicken
breasts for about 20 minutes over medium-high heat.
Pound them flat.
Arrange the breasts between two sheets of plastic wrap, then pound
them to 1/4-inch thickness with a heavy saucepan or rolling pin.
Spread one of these two mixtures over the breasts:
Frozen, chopped spinach, dill and Dijon mustard
Chopped, fresh arugula leaves, diced tomatoes and rosemary
Spray a casserole dish with nonstick cooking spray. Roll up the
breasts with the filling inside and place the rolls seam-side-down in
the casserole dish. Bake at 425°F for about 30 minutes, basting them
twice with a splash of cranberry juice.
Try a stir-fry.
Cut the breasts into strips. Spray a wok with nonstick cooking spray,
then sauté minced garlic, shredded ginger and chopped scallions over
high heat. Add the chicken strips, some vermouth and a splash of
reduced-sodium soy sauce; stir-fry for 2 minutes. Toss in sliced
carrots, broccoli florets or watercress; continue stir-frying until
the chicken is cooked through.
Use pre-made sauce.
Chop the breasts into 1-inch cubes, and then mix them in a saucepan
with your favorite jarred marinara sauce. Cook the chicken mixture
over medium heat for 10 minutes, or until the chicken is cooked
through; serve over whole-wheat pasta or brown rice.
Cut the breasts into strips and steam them with your favourite
vegetables and an aromatic herb. For an Asian twist, try snow peas,
shiitake mushrooms and crushed lemongrass. Discard the lemongrass
Cut the breasts into small pieces then slide them onto metal skewers,
or wooden skewers soaked in water for 20 minutes. Add on your veggies
of choice: onion wedges, green pepper slices or yellow squash. Grill
or broil the skewers for about 20 minutes, basting occasionally with
Chicken Cooking Tips
As you prepare the breasts, follow these three general tips:
Don't poke the breasts with a fork.
Use tongs or a spatula to turn the breasts over the heat. Every hole
in the meat allows moisture to escape.
Salt them at the end.
Salt pulls out moisture; only add it to a completed chicken dish,
just before serving.
Let the breasts rest.
After the cooking is done, let the breasts sit at room temperature
for five minutes before serving so that the natural juices can
reincorporate into the meat.
Kelly in IL
08-10-2013, 08:43 PM #2
Re: 10 Things to Do With Chicken Breasts
Another idea is to put pizza sauce over the chicken breast then top with cheese.
09-29-2013, 10:13 AM #3
- Join Date
- Sep 2013
Re: 10 Things to Do With Chicken Breasts
One of my favorites is to chop up a cooked chicken breast and add it to spaghetti with shredded cheese and a jar of chopped pimentos.
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