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Lissa
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| Posted: May 24 2006 at 12:49pm | IP Logged
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I've got a big package of chicken breasts I need to use and I am just bored bored bored with everything I usually make. Someone inspire me. Quick.
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Lissa
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ladybugs
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Hi Lissa,
Danielle Bean had this recently on her blog
Now, I know it says pork, but I did it with chicken the other night - minus the cloves - and it was very yummy and was all gone....
Hope that helps.
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Maria P
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Elizabeth
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Get the girls to dip them in egg and then in cornflake crumbs. Season with salt or a seasoned salt mix. Bake. If you don't have cornflakes, substitute breadcrumbs or "Chex" kind of cereal crumbs.
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Jen L.
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We really like to cut the chicken into bite size pieces (pre cooking - I use kitchen scissors) and use Trader Joe's Masala simmering sauce and serve it with couscous. Quick, easy, and yummy. Do you have a Trader Joe's out in C'ville yet?
I've also been meaning to try this recipe from All Recipes...
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Jen
dh Klete,ds (8/95),dd (12/97), dd (11/00), and ^2^ in heaven
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Jen L.
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| Posted: May 24 2006 at 1:27pm | IP Logged
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Oh! Don't forget this yummy one from Mary Chris - Cilantro Cream Chicken
and this one from Danielle Bean (which she posted that everyone in her family ate!)Tomato Basil Stuffed Chicken Breasts
Okay, this is making me hungry. I better quickly decide what I'm making for dinner 
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Jen
dh Klete,ds (8/95),dd (12/97), dd (11/00), and ^2^ in heaven
"...the best state in which to glorify God is our actual state; the best grace is that of the moment..." St. Peter Eymard
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Donna
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Lissa,
I made Roman-style chicken last night after seeing it made on the Food Network. It's really easy and delicious.
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JennGM
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Donna wrote:
Lissa,
I made Roman-style chicken last night after seeing it made on the Food Network. It's really easy and delicious. |
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DONNA!!! Thanks for posting this! This recipe is just what I could use. This is just the kind of recipe I love...and it's completely free of our allergens we're avoiding (wheat, eggs, milk).
Did you follow to the letter? Did you use the prosciutto? How about using both thighs and breasts?
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Rebecca
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We like to crush pistachio nuts in the food processor/blender, coat each breast in the nuts and sear in a skillet. After brown, put in oven for a half hour (or until done) at 350 degrees. Yum!
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MichelleW
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I have so many chicken recipes. Well, "recipes" is probably an overstatement. I mostly cook chicken on nights I am too busy to cook much else. Here are a few:
1. Roast chicken in a 450 oven for 30 minutes. I usually just pour a little melted butter on top with paprika, oregano and thyme, but I have done this with no spices and just the butter. I use the frozen chicken breasts right out of the bag without defrosting. When the chicken is done make sauce: about 8 oz sour cream and a jar of roasted red bell peppers whirled in the blender until the sauce is a nice reddish color (just a few pulses should do it). Pour sauce over chicken and crumble feta cheese over all. I usually serve this with steamed asparagus and French bread.
2. Slice chicken breasts and toss with Italian dressing. Dump into a grill skillet on high. Add two onions sliced into rings. After onions are soft and the edges are black (I mean brown) add bell pepper strips for a few minutes. Serve with tortillas, diced tomato, black olives, avocado and sour cream. Voila! Chicken Fajitas.
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MichelleW
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Here are some more:
3. Line large baking pan with foil. Add chicken breasts, 3 T lemon juice, 2 T vinegar, sprinkle 2 tsp salt, 2 tsp tarragon, 1/2 tsp thyme, 1-2 T rosemary and black pepper over all. Cover with foil and seal edges. Cook at 375 for an hour. Good with rice, carrots, big green salad.
4. Cube chicken. Warm olive oil in skillet. Toss in chicken cubes and as much garlic as your family will tolerate (3 cloves here). When chicken is cooked, add 2 cans of diced tomatoes, ripped fresh basil leaves (can use dried if necessary) and steamed fresh greem beans (you CANNOT substitute canned beans for this, if you don't have fresh skip this recipe). Serve with angel hair pasta tossed with grating cheese.
5. Line 9x13 pan with foil. Place 1/4 cup butter in pan and then in 350 oven to melt. While it is melting mix 1/2 c honey, 1/4 Dijon mustard, 1 tsp salt and 1 tsp curry powder. Remove pan from oven. Place chicken breasts in pan and cover with sauce. Turn breasts to coat. Bake 1 hour, basting occassionally (I usually forget to baste and it's fine). I serve with rice to which I have added coconut and raisins (but if your kids won't eat coconut and raisins, don't jinx this kid friendly dish by using the rice suggestion), and steamed any vegetable I can find in the frig.
Tonight I am trying Chicken Cordon Blu ala Michelle (which means I am too lazy to look up a recipe and besides, how hard can it be...). If it turns out ok, I'll post the "recipe."
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MacBeth
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| Posted: May 24 2006 at 4:20pm | IP Logged
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Lissa, I'm so glad you aksed this. My mother just offered to make us chicken breasts tomorrow, and all I could think of was "blah"!
Thanks for all the great ideas, ladies!
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Maddie
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I would love a 4 Real Learning cookbook.....
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Cici
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I know it's too late. But we love "Chicken McDad" around here.
Care to guess who is the inventor of this? 
We cut it up, dredge in egg and then dip in potato flakes (Name brand works best, the store brands turn out to crumbly). McDad fries his, but I've sprayed them with oil and then baked and they turned out just fine.
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Sarah
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I'm late on this too, but for future reference:
Brown chicken breast in oil on med high
Add chopped onion & g. pepper brown a little more
After a little while add a couple cloves or more of minced garlic
be careful not to burn the garlic
After about a minute or so, reduce heat add Lawry's seasoned salt (or just S&P), some dry white wine and simmer COVERED until done, keeping plenty of liquid in the pan at all times.
Once chicken is done, remove, deglaze pan, add a little sour cream, put the breasts back in and serve with rice.
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Donna
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JennGM wrote:
| Did you follow to the letter? Did you use the prosciutto? How about using both thighs and breasts? |
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I did follow it pretty closely, only leaving out the capers. I did use the prosciutto and the flavor that came through was excellent.
I didn't use thighs though, just breasts.
ENJOY !!!
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Donna
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Donna
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threesilosfarm wrote:
| I would love a 4 Real Learning cookbook..... |
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Awesome idea!
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Donna
DH, Keven
Jason, Stevie, Marie, Jackson, Clara, and Aaron
Jacob, Sam, and Regina with God
Grandbabies Leigha and Elsie
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JennGM
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| Posted: May 25 2006 at 4:15pm | IP Logged
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Donna wrote:
JennGM wrote:
| Did you follow to the letter? Did you use the prosciutto? How about using both thighs and breasts? |
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I did follow it pretty closely, only leaving out the capers. I did use the prosciutto and the flavor that came through was excellent.
I didn't use thighs though, just breasts. ENJOY!!!
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We did enjoy it. I used what I had in the house, though. Just breasts, only red pepper and uncured bacon. We did do capers, as dh loves them. It was delicious, dh wants a repeat. I look forward to trying it with the real prosciutto. I had passed that by at TJs last week thinking I didn't have use for it in any recipes lately.
Thanks again for posting it.
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Sarah
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| Posted: May 25 2006 at 4:16pm | IP Logged
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I'm hungry! 
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Jenny
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| Posted: May 25 2006 at 11:30pm | IP Logged
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Oh, I have 2 super easy recipes
Frozen Ckn Breasts & Taco Seasoning
Put in crockpot all day until ckn is done & shred with fork. Use in tacos, enchiladas, quesadillas...
Frozen Ckn Breasts & Barbeque Sauce
Put in crockpot & cook all day until ckn is done & shred w/a fork. Serve on buns or hoagies w/pickles & onions...
Yes, each recipes only has 2 ingredients!
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Jenny
Chris' wife and momma of 7. My blog: The Littlest Way--Bible Journaling, Inspiring Bible Quotes, Daily Affirmations, Prayer Journaling & photography
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ladybugs
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| Posted: May 26 2006 at 12:23am | IP Logged
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Lissa...
What did you make???? 
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Maria P
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Topic: chicken breast blah
