Boneless Skinless Chicken Breast Blues
My chicken breasts need a little kick in their boneless, skinless behinds. I love them during the week because they're fast and versatile, but I'm getting tired of the same old stirfries, piccatas, paillards, and grills. What's your favorite way to turn chicken breasts on their head?
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41 Comments:
This is great for kids or a gluten-free wife. Cut into nuggett size. Soak 1 hr in buttermilk. Roll in crushed corn flakes with some salt/paprika. Put on wax paper on cookie sheet then freeze. Pop in ziplock.. To cook put in oven 375 on cookie sheet 15-20 minutes. Dip in honey with some ginger in it. Have a side of oven fries. Easy.
BiereBeer at 3:41PM on 03/18/09
Use in chicken enchiladas, or chicken tacos.
Maryland Crab
Maryland Crab at 3:48PM on 03/18/09
It is time for you to marsala, masala, arroz con and fajita. I can do just about any damn thing with chicken. Chicken should never be a downer.
Boneless chicken can be rondelles (rolled up combos) too. Spinach and a cheese, cordon bleu.
When I make fajitas I marinate overnight in lime juice, cumin, ancho chili pepper and a good shot of spanish olive oil.
JerzeeTomato at 3:49PM on 03/18/09
switch to thighs. You'll have a hard time going back.
derosa at 3:49PM on 03/18/09
Chicken parmesan, chicken soup (I like mine with tomatoes, mushrooms, and tortellini - yum), tacos (I've got something like this marinating now, but with leftover cooked chicken instead of flank steak). Cook it, shred it, and use for bbq sandwiches or with pasta in sauce, do a curried chicken salad, throw it in some jumbo shells with ricotta and spinach, etc.
joyyy at 3:51PM on 03/18/09
I agree with derosa. Sometimes I think prepackaged boneless, skinless, breasts were the worst thing ever to happen to chicken.
bobbob at 3:53PM on 03/18/09
Maybe put the skin and bones back on them? I know I say this a lot but part of the reason B/S chicken breasts can get so boring is because they are boring. They have no flavor on their own, a lousy texture, and like @bobbob said, the worst thing to ever happen to chicken.
That said, you just can't beat chicken kiev or chicken boursin as a way to use the breast.
Maybe if you browned them and then finished cooking them with tomatoes, olives, onions, and topped with feta would be very nice.
chisai at 4:13PM on 03/18/09
Go to your asian market, hopefully you have one near, and get ingredients for a healthy, delicious stir fry.
Juman23 at 4:28PM on 03/18/09
Marinades! And glazes, as you cook them. Or take the marinated breast, shake in a coating, and bake. Breadcrumbs with or without herbs; cornmeal (try toasted corn meal for a taste change), and so on.
Slits and insert bits of garlic, herbs, whatever. Make a paste of garlic, oil, and herbs and insert that into the slits.
Thin slices of lemon, orange, or lime under or over, or both.
Marinate cubes, skewer with chunks of veggies, whole small tomaties, small mushrooms, whatever, and grill. Add a grain/pilaf/bread if you're not no-carb and it's a complete meal.
Cooked chicken (make extra one of those bake/grill/poach days), layered in a sandwich or added to salads. And not just green leafy salads, my mother makes a bean salad and a pilaf salad with chicken chunks.
morgancain at 4:30PM on 03/18/09
I cover them with spicy flour and pan fry them, then I put a red peppery, ginger, garlic, orange juice glaze over them for Orange Chicken just like at the mall Chinese Food place. :)
erancili at 5:29PM on 03/18/09
Sauce making is a skill. Whether you bread or saute you have to do (unless you grill and or marinate) a sauce of some kind. The skillet is your friend. Speak to it ask it what it wants, wine, broth or puree of something.
I think maybe you hit dulldrums which is ok. Spring is coming more veggies are on the way. Don't fall into the pit.
JerzeeTomato at 6:13PM on 03/18/09
I like to cut the breasts into tenders. Sprinkle them with S&P, sprinkle herbs du provence. Marinate in olive oil & lemon. Add peeled sliced garlic cloves. Put under broiler for 3-4 minutes each side. You can eat them as is, use in a simple salad or as a sandwich. With a sandwich, I mash the garlic and add to mayo for a spread. Don't forget to use the liquid from the cooking pan..it's full of flavor.
ssalyer at 7:19PM on 03/18/09
usually in our house if we have a roast chicken, no one eats the breast.... i usually have to use it for salad or soup......
but occasionally i like a good fried chicken cutlet.... dredge in flour, egg, panko breadcrumbs with fresh garlic, fresh parsley, romano, sesame seeds, s&p....with a nice wedge of lemon.... really good.
pooch at 9:56PM on 03/18/09
I agree with the comments above that you should switch to thighs. They are much juicier and tastier, for not much more fat and calories. Also thighs are all but impossible to dry out, which makes them more versatile.
But if you absolutely must use chicken breast, try to get free range chicken or even heirloom breeds. Because they have smaller breasts (not bred for maximum breastage and allowed to run around outside), the flavor of the meat is deeper.
meglo91 at 10:09PM on 03/18/09
I love baking chicken breast with olive-tapenade spread on top or... sun dried tomatoes... you could even put sliced fennel, tomatoes, capers, onion & some olives on top and roast them in the oven!
Giasbash6260 at 10:20PM on 03/18/09
Thanks for the input! I consider myself pretty savvy in the kitchen, but after working all day, I just haven't had the energy to pull new recipes lately. The boyfriend loves chicken and requests it often---I appreciate having some new inspiration for quick weeknight meals.
If I have time, my preference is to roast 2 birds on Sunday and have leftover meat for sandwiches, salads, enchiladas, etc. all week long.
nosillak at 10:38PM on 03/18/09
@nosillak - That is exactly what I do, also. Why only roast one bird, when you can nestle another one in the pan and have extra chicken for all those other dishes us chicken-lovers want on other nights. It takes the same amount of time and not much more effort. I just usually pop wedges of lemon and shallots, parsley, thyme (or a variety of whatever fresh herbs I have) and lots of sea salt and fresh pepper inside. And I love Thomas Keller's recipe from Bouchon..
Grilled Chicken Cordon Bleu - For boneless breasts (skin on or off), I make a pocket and stuff some proscuitto or ham and Gruyere cheese inside. Criss-cross some oil-soaked toothpick halves, sealing the pocket together. Drizzle with EVOO, s&p, and grill. Most times, I do a Mornay sauce with some Gruyere & Parmesan, but you certainly could "rough it" and enjoy them bare naked! We like to grill up asparagus to have alongside and it's especially good with the sauce accompaniment.
We stopped eating beef a while back, so we consume chicken about 3x a week. I never get tired of experimenting with new chix recipes. I also made up a Margarita chix marinade for the grill, if you're interested... Grilling time IS coming!
frederika at 1:22AM on 03/19/09
@nosalik - I've started doing that too, though on a smaller scale. Doing a starter recipe that will stretch out and turn into other meals throughout the week. I'm having pretty good luck roasting half a bird to make cooking for one easier.
joyyy at 1:33AM on 03/19/09
mini chciken pizzas using pita bread. Chicken paprika, chciken satay with peanut dipping sauce, scallopini chicken and corn chowder, chicken and dumpling,
pjracz10 at 6:03AM on 03/19/09
make chicken curry, or chicken and dumplings.
missjess at 11:33AM on 03/19/09
chicken patties - put in FP with cilantro/scallions/onion, white bread, egg, garlic, oatmeal, salt, pepper. make patties and pan fry
kw12345 at 11:45AM on 03/19/09
Stuff 'em! Slice em open and stuff 'em with whatever you have on hand. My favorite combos are:
Fresh sage, romano, pear
prosciutto, parmesan, basil
thyme, feta, kalamata olives
ham and swiss
apple & jarlsberg
lo82070 at 5:38PM on 03/19/09
Fry or "fake fry" (prepare in the same way to fry, then oven bake) and serve with waffles and maple syrup!
PestoGal at 6:04PM on 03/19/09
I like to chop them up and cook and add to pasta sauce. I made a really good rigatoni a la vodka with chicken. Also, my boyfriend makes buffalo chicken salad. Just saute, coat in buffalo sauce and top your salad! Or, you could also make French onion baked chicken. Man, apparently I cook with chicken a lot :)
Chew on That at 6:27PM on 03/19/09
Super easy, and if you work a lot, this is perfect.
Make some taco seasoning or buy some.
Get a box or can of chicken broth.
dump taco seasoning into the bottom of a crock pot
pour a little of the broth over seasoning and mix until disolved.
Wash chicken breasts, trim extra fat away, stick in crock pot
Pour the rest of the broth into the pot. If not over the top of chicken, and water to cover.
Set crock on low, put the lid on, and walk away. Go to work, whatever.
Many hours later, stir and break the chicken up.
Prepare your favorite Mexican toppings and heat up some soft shells.
Throw it all together like a burrito, and have at it.
For an extra boost. heat u pa skillet, add butter, and fry the already prepared burrito until crispy on all sides. Plate, and cover wit ha cheese sauce.
Raiders757 at 7:23PM on 03/19/09
I'd like to add my favorite BBQ glaze recipe for chicken- it takes some time to do its thing, so it'd be good to start now in time for BBQ season. The first step is making habanero honey- just plunk some chopped habaneros in whatever honey you like, and give it a month or two in a cupboard to infuse. You probably want to label the jar well- no one wants to get surprised with that in their tea. You could use a milder pepper, but I really like the fruityness of habaneros. Marinate chicken in the infused honey along with soy sauce and orange juice- the ratio is up to you, but a generous hand with the soy and an overnight marinade will make for moister meat. Grill, preferably over charcoal.
This is excellent with chicken breasts, but it's out of this world with thighs. Make some rice vermicelli (bun), add some combination of bean sprouts, cukes, lettuce, cilantro, chopped peanuts, nuac mam dipping sauce, shredded carrot or daikon, some quick asian pickles, etc. (you get the picture), and get down with your bad vietnamese barbecuein' self.
I think it also bears mentioning that the only thing in this dinner that requires heating a pot is the bun. Start the honey now, thank me later.
Ravara at 9:13PM on 03/19/09
The easy answer is just don't overcook them. I find it easiest to pound them for quick preparation were I won't over cook it. Or stuff and roll it with various ingredients and it almost never dries out. A sauce never hurts, but I think people tend to overcook breast because they think they are thicker cuts. 350 degrees for 30 minutes almost always cooks it perfectly.
pksmash at 9:57PM on 03/19/09
thanks for this thread! my parents just got me a meat package from the butcher that includes a bunch of chicken breasts... and after making most of the yummy steaks that came in it the idea of "blah" chicken breasts sounds terrible. good ideas folks!!
redzerostar at 12:53AM on 03/20/09
@derosa - I tried cooking with chicken thighs twice, and failed miserably both times. They were boneless and skinless and I tried making a chicken chili and a tagine. I found them to be gristly with not a lot of good meat on them...it was a lot of work to eat around the fat and tendons, etc. What do you do with them? Am I missing some prep step?
Junie at 8:57AM on 03/20/09
@Ravara - I just caught your BBQ marinade recipe and my mouth is watering! I wish I had a grill, because that sounds to die for.
Junie at 9:02AM on 03/20/09
Lately, I have been on a kung pao and bourbon chicken kick, making one or the other at least once a week. I use Martin Yan's kung pao recipe, and the bourbon chicken recipe I got from the BlogChef blog someone here recommended.
mandylynn902 at 11:37AM on 03/20/09
@Junie - You can certainly trim off some of the fat, and if you're chunking the thighs up for a tagine or chili trim off some of the tendon as well, but I've never had a problem with either of those things.
One thing you might try is to cook them longer. With simmered dishes, chicken thighs shine especially brightly, and if you cook them slowly for around an hour or more, become very tender as the collagen in the meat (which comprises the connective tissue/gristle you mentioned) breaks down into gelatin, making it very moist, tender, and rich-tasting.
Hope that helps!
WhatsCookin at 11:56AM on 03/20/09
Make 'obscene' chicken:
-Mix some mayo, mustard and hot sauce with 1 clove crushed garlic
-Add 1/2 cup grated cheese, mix well
-Stuff inside the breast
-Wrap in bacon
Cook at 350 uncovered and turn up at the end to crisp bacon.
Have a heart attack and die happy :)
tatianak at 3:11PM on 03/20/09
I whack mine with a pot to flatten them, then make into a roulade stuffed with seasoned, buttery bread crumbs. Roll the outside in the bread crumbs, bake, slice, and serve. Yum.
buffy at 4:14PM on 03/20/09
Forgive me if someone already suggested this, but it's really easy: Get a jar of Goya Sofrito Sauce, and add it to a pan with chicken you've browned, serve over rice, or not.
I take the recipe from the Kraft Mayo jar for parmesan-crusted (baked) chicken, and use panko for the breading, and sub wasibi mayo, or any number of things to change it up.
chanterelle at 9:12PM on 03/20/09
Make a stir fry with fresh broccoli or green beans.
I use Trader Joe's Ming Sauce for a quickie with the chicken and veggies.
It's a weeknight easy dinner, and makes those boring breasts into something great.
Dark meat rules!
Stacey Snacks at 12:33PM on 03/21/09
Oh, btw I too love the bone-in chicken thighs (what's up with the boneless ones? Somebody took a perfect piece of chicken and ruined what makes it so perfect in the first place). Chicken adobo... mmmmm. Now there's something I haven't made in a while.
buffy at 1:26PM on 03/21/09
Make the Chicken Marbella from the Silver Palate Cookbook (it's all over the internet). I've never met ANYONE of ANY age who didn't like this, despite the odd ingredients. Instead of using cut up whole chicken, I use thighs with the skin removed. SO good.
latteaday at 8:54PM on 03/21/09
I love this spicy Sriracha Chicken recipe from Cooking Light:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1041921
allyn at 12:43PM on 03/22/09
The only thing I use breasts for is capncrunch chicken. I use thighs or whole chickens for everything else.
caramel at 1:06PM on 03/22/09
I just put together a collection of chicken breast recipes that will kick the chicken breast blues! :) Check it out:
25+ Ways To Spice Up Your Chicken Breasts
Chew on That at 5:02PM on 04/14/09