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what do YOU do with chicken breasts?

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Do you have to bake them? I'm not a big fan of baked chicken breasts.

I prefer methods that involve sauteeing. If the breasts are thick I will butterfly them or slice them trough the middle to create thinner pieces. Freezing them  a little makes this easier if your not used to it. Pound them out to a more uniform thickness.

Season with any seasonings you prefer. Heat a pan with a little olive oil to almost smoking. Put the breasts in and brown on each side. Then you can create a sauce by adding a little of your seschuan sauce, the tomatoe sauce, or some lemon and white wine. Put a lid on, reduce heat and cook the breasts till done, probably not more than 5 min or so if they are thin. Remove the breasts, increase the heat to reduce the sauce if you want and then add a splash of lemon juice to perk up the flavor before serving.

I resisted this for a long time because I didn't want to be like my mom, taking recipes off of soup cans instead of doing things from scratch, but I tried it and it was actually very simple and tasty.  Mix some Hellmans Mayo and grated parmegianno cheese.  Slather it on the breasts (cut in half to make thick cutlets) and topped with a sprinkle of panko breadcrumbs, and bake for about 25 minutes.  The chicken comes out with a nice parm "crust" and the chicken is super moist.  Very little mayo flavor, if any.

they are boneless/skinless

I can do any stovetop or in stove cooking method

I have hard cider but no beer, I don't suppose that would have the desired effect...

all these suggestions look wonderful! :)

My favourite:

- Sautée thinly sliced leeks, mushrooms, garlic and some cubes of bacon (I use Canadian bacon and trim off most of the fat)
- Brown the chicken breasts in the same pan (oven going!)
- spread the leek, mushroom, garlic and bacon mixture over the chicken and top with sliced cheese
- bake until done

Since you have cider:
- Dice carrots, celery and onion as fine as you can
- sweat in a little olive oil, until softish
- brown chicken breasts in the same pan, add the cider
- plop everything in the oven until done
- add some cream to the pan sauce
- if you like, bake some apples with the carrots, celery and onions as filling, along with a little cider

Chicken Picatta (my version)
- Season breasts, cover with a little flour and cook in olive oil and butter (this will also be the base for the sauce)
- Remove chicken, add some wine, plenty of capers, a little broth, some lemon juice, a few olives (if you like), salt, pepper, hot sauce (once again, my addition) and garlic
- Reduce and serve over chicken

If you have a can of corn, a can of Rotel (or diced tomatoes and green chilies), cheddar cheese, and chili powder:

Mix 1 can corn (drained) with 1 can Rotel, and about 2 tbsp of chili powder (more or less to taste). Put a little bit in the bottom of a 9x12 baking dish, and lay the chicken breasts on top. Cover with the rest of the corn/tomatoes mixture and bake at 375 for about 45 mins, until chicken is done. Then smother in grated cheddar cheese and put back in oven for long enough to melt the cheese.
Serve with sour cream if you like, tortilla chips, whatever sounds good. I also add a can of black olives to mine, and occasionally some diced onion but not everyone likes that.


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