Do we have a thread for skinless, boneless chicken breasts? I have them thawing for tomorrow

J

joe

Well-known member
and I am bored to death with all my usual options.

I'm looking for a recipe that will wow my taste buds, challenge my culinary sensibilities, make me see chicken in a new light and revitalize my marriage.

It also has to be fairly low-cal and go well with leftover zucchini.

Any ideas? Am I asking too much?

 
Ha! Yeah, you're asking too much, but this one's delicious - Easy Orange Chicken - from T&T

7Here's the recipe with my original notes in parentheses. I've since made it many times, and increase the curry powder and chili powder a little more now than indicated in my notes. I also use the original amount of salt now. It's great served with white rice.

EASY ORANGE CHICKEN

As the chicken cooks, the seasoned-flour coating thickens the orange juice into a wonderful sauce. Be sure to use the juice from fresh oranges, the recipe doesn't work as well with orange juice from concentrate.

INGREDIENTS:

1/4 cup all-purpose flour
1/2 teaspoon salt (I used a very rounded 1/4 teaspoon)
1/2 teaspoon curry powder (I used a very rounded 1/2 tsp)
1/2 teaspoon chili powder (I used a very rounded 1/2 tsp)
1/4 teaspoon garlic powder (I used about 1 tsp)
1/4 teaspoon black pepper
(I also added about 1 tsp onion powder
6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds) (I used 3 large)
2 tablespoons cooking oil (I used extra virgin olive oil)
3 oranges, juice of (1 cup juice) (I used about 2 extra Tbsp)
1 teaspoon sugar (optional)*See note below
Hot cooked rice (optional)

DIRECTIONS:

1. Preheat oven to 350 F.
2. In a large plastic bag, combine flour, salt, curry powder, garlic powder, and pepper; add chicken and shake to coat, reserving any extra flour mixture. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken breasts and cook about 5 minutes or until lightly browned, turning once. (I cooked all three chicken breast halves at the same time, in 2 Tbsp oil, about 2 - 2 1/2 minutes per side). Transfer chicken to a 2-quart rectangular baking dish. Repeat with remaining chicken and oil. Stir any remaining flour mixture into pan drippings in skillet. Remove from heat.
3. Carefully pour orange juice into flour mixture in skillet; stir until smooth. Pour juice mixture over chicken.
3. Bake, uncovered, for 20 to 25 minutes, (I baked the chicken for about 25 minutes, basting occasionally), or until chicken is tender and no longer pink. Serve over hot cooked rice, if desired. (I served it with saffron rice with a very light orange flavor).

*Note: If oranges are not sweet, add 1 teaspoon sugar to orange juice before adding to skillet.

Makes 6 servings (or 3 generous servings).

Edited from Hometown Cooking

http://www.eat.at/swap/forum16/79_EASY_ORANGE_CHICKEN

 
Here's another good one: Oven Glazed Caribbean Chicken

I cut down the sugar and salt, and added oil instead of butter to the glaze. Other than that, I stuck to the recipe, and served the chicken with some lime wedges - it was even better with the extra lime juice.

OVEN GLAZED CARIBBEAN CHICKEN

INGREDIENTS:

1/3 cup dark brown sugar, packed (I used 3 Tbsp)
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter (I used extra virgin olive oil)
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules (I used 1/2 tsp instant espresso)
1/8 teaspoon ground allspice (I used 1/4 tsp cinnamon plus a few tiny pinches nutmeg)
4 boneless skinless chicken breast halves (I used 3 large, about 1 1/3 lbs)
2 large garlic cloves, crushed (I used about 2 1/2)
1 teaspoon olive oil
1/2 teaspoon salt (I used 1/4 tsp)
1/8 teaspoon ground black pepper (I used about 16 grinds)

DIRECTIONS:

1. COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. (I omitted the butter). Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. (I stirred in 1 Tbsp extra virgin olive oil after boiling).
2. TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. (I placed in bottom of broiler pan). Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. (I covered pan).
4. PREHEAT broiler. (I transferred chicken to top of broiler pan (broiler rack).
5. BROIL chicken for 5 minutes. Turn chicken over; coat with (some) reserved glaze. (I used about 1/3 - 1/2). Broil for an additional 4 to 5 minutes. (I broiled 4 minutes). Turn chicken over again; coat with glaze. (I used most of the remaining glaze). Broil for an additional 2 minutes or until tops are sizzling and brown.

(I served this with brown rice, green beans, and some lime wedges. Garnished rice with sliced scallions).

SERVES 4

http://www.recipezaar.com/142274

 
And another: Southwestern Chicken Skillet

The combination of salsa with Dijon mustard sounded strange to me at first, but it really works!
I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free.

SOUTHWESTERN CHICKEN SKILLET

INGREDIENTS:

1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder)
1 cup Wisconsin Monterey Jack cheese or monterey jack pepper cheese, shredded (I used extra sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)

DIRECTIONS:

1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).

4 servings.

Edited from Recipezaar

http://www.recipezaar.com/223623

 
And finally: Calvados-Braised Chicken With Apples

This was great, but I changed it around a lot. I used boneless, skinless chicken breasts. I sauteed sliced shallots and chopped garlic, set them aside, and added them back to the pan before adding back the chicken. I added several spices to the flour mixture for dredging, placed the mixture in a zip lock bag, and shook the chicken till coated. I used 3 cups cider plus 1/4 cup cognac and reduced it in half.

(Calvados substitute: equal parts apple juice concentrate and cognac - from the Cook's Thesaurus).

CALVADOS-BRAISED CHICKEN WITH APPLES

INGREDIENTS:

1 chicken, about 3 pounds, quartered (I used 2 2/3 pounds chicken breasts, boneless and skinless, about 6 breast halves {Randi's suggestion to use chicken breasts}
Salt and freshly ground pepper
1 Tbsp. good-quality olive oil
1 Tbsp. butter ( 1/8 stick)
Flour for dredging (I added several spices to the flour)
1/2 cup Calvados (I used 1/4 cup cognac and added it to the apple cider before reduction)
2 shallots, minced (I used 3 shallots, sliced, plus 5 cloves garlic, chopped)
1 large sprig fresh thyme
1 cup apple cider (I used 3 cups apple cider plus 1/4 cup cognac instead of Calvados, and reduced the liquid to 1 1/2 cups plus 2 Tbsp) {Randi's suggestion to reduce the cider)
2 Granny Smith apples, cored, peeled, quartered lengthwise and cut crosswise into very thin slices (I used Jonagold)

DIRECTIONS:

1. Trim the wings and backbone off the chicken along with any excess fat. Season the pieces well on both sides with salt and pepper. Heat the oil and butter in a Dutch oven or deep heavy skillet over medium-high heat. Dredge the chicken pieces in flour to coat both sides, then shake off the excess. Working in batches if necessary, add the chicken parts to the pan, skin side down, and cook until golden brown, about 5 minutes on a side. (I browned the chicken breasts about 2 - 2 1/2 minutes per side). Remove to a platter.

2. Pour off all but 1 tablespoon of the fat from the pan. Lower the heat to medium and add the Calvados, stirring to scrape up any crusty bits off the bottom (it may flame briefly). Add the shallots and thyme and cook until the liquid is reduced to a glaze, about 1 minute. Return the chicken to the pan, skin side up, and pour the cider around the pieces. Bring to a simmer, cover and cook 20 minutes, or until the juices run clear when the pieces are pricked. (The legs may take a few minutes longer.) (the boneless, skinless chicken breasts took less time).

3. Remove the chicken pieces to a platter and keep warm. Raise the heat under the pan and add the apple pieces. Cook, stirring, until the apples are soft but not mushy and the sauce is thickened, about 3 to 4 minutes. Taste and adjust the seasoning.

4. Divide the chicken pieces among serving plates and spoon the sauce and apples alongside.

Servings: 4

From the Los Angeles Times via The Chicago Tribune

 
por vous et Jacques: Poulet en Sauce

Poulet en Sauce à la Moutarde

3lbs skinned Chicken parts
2 cups White Wine
½ cup Dijon mustard
1 Tbsp each Olive oil and Butter
2 medium Onions, chopped
1½ Tbsp White Flour
2½ cups Chicken Stock
1 Tbsp Dried Thyme
1 Bay Leaf
½ cup chopped Parsley
¼ cup chopped fresh Chives

Brush one side of the chicken parts with half the mustard. Melt butter and oil in non-stick pan and brown the meat, mustard side down, about 10 minutes. Transfer to paper towel when done to drain, salt and pepper to taste.

Deglaze pan with 3 Tbsp wine, scraping up browned bits. Then add onions. Cook until wilted, about 5 minutes.

Remove pan from heat, sprinkle flour over onions, stir well to coat. Add stock, bay leaf, wine, thyme and rest of mustard, return chicken to pan. Bring to a simmer and cook, partially covered, 45 minutes. Remove chicken from pan and reduce sauce by 1/3. Re-warm chicken in sauce, adding parsley. Serve over pasta or rice, garnish with chopped chives.

 
I seem to recall a post about Mark Bittman; 101 things to do with chicken breasts.

I looked for it, but I couldn't find the post. Maybe someone else can.

 
Rec: Chicken Gallantine with Roasted Bell Pepper Vinaigrette

Not sure where I found the recipe, it's been in my to-be-tried-recipe-pile for a very long time. If you try it, please let us know your thoughts.

Chicken Gallantine with Roasted Bell Pepper Vinaigrette

This recipe came to me by way of my son, Chef Keegan. In my mind, of course, that makes it his recipe. In truth, chances are that he did not create this recipe since he is a pastry chef. Since I do not know where the recipe originated, I cannot pass that information along to you. In any case, I do hope you will have an occasion to try this. Yes, it is a long recipe, and perhaps at first glance it appears complicated. It is just right for a festive gathering, and I believe you will find it to be much less trouble than you imagine. A great deal of the work can be accomplished ahead of time, which makes it a real winner in my holiday repertoire.

Serves 4 to 6

Roasted Vegetable Compote Filling:
2 tablespoons olive oil
1/2 medium carrot, diced
1/2 celery rib, diced
1/4 cup diced red onion
1/4 cup diced red bell pepper
1 shallot, diced
4 garlic cloves, minced

Chicken Mousse Filling:
2 chicken breasts, boneless, skinless
1 strip bacon
2 tablespoons white wine
2 tablespoons lemon juice
1 cup whipping cream
1 egg, slightly beaten
Vegetable Compote
12 basil leaves, julienned

Roasted Bell Pepper Vinaigrette:
2 red bell peppers, roasted, seeded, skinned
1/4 cup Champagne vinegar
1 egg yolk (if egg safety is a problem in your area, you may choose to omit the egg yolk)
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 cup olive oil
Reserved vegetable compote juice

Gallantine:
4 boneless chicken breasts, skin on

For Roasted Vegetable Compote: In sauté pan place olive oil, vegetables and garlic. Sauté until limp. Place sautéed vegetables in preheated 400̊ F. oven for 5-8 minutes. Cool to room temperature. Strain vegetables and set aside, reserving juice for vinaigrette.

For Chicken Mousse: In bowl of food processor blend chicken, bacon, wine and lemon juice. Add cream and egg and continue to blend until smooth. Place ingredients in bowl. Fold in vegetable compote and basil. Add salt and pepper to taste.

For Vinaigrette: In blender purée peppers, vinegar, egg yolk, garlic and mustard. Slowly add olive oil and compote juice.

For Gallantine: Place chicken breasts skin side down on a piece of waxed paper. Pound flat. Spread vegetable compote/chicken mousse filling over chicken breasts. Roll the breasts, stretching skin over most of the outside. Tightly wrap each breast roll in plastic wrap, twisting the ends like candy wrappers. Wrap each roll in foil and bake in a preheated 400 F. oven for 30 minutes. Remove chicken from wrappers and slice each roll into five slices. Overlap slices on plate and garnish with red bell pepper vinaigrette Serve immediately.

 
Or for a simpler treatment, Rec: Chicken En Papillote

Chicken En Papillote

1/4 cup virgin olive oil
1 small onion, thinly sliced
l garlic clove, minced
1 small yellow pepper, cored, seeded and cut julienne (Pat's note: I like using a combination of yellow, orange and red bell pepper)
1 zucchini, cut into julienne (Joe, you could incorporate your leftover zucchini towards the end of the veg saute time, so it won't be overcooked)
2 ripe tomatoes, finely diced
1/4 cup dry, white wine
1/2 teaspoon herbs de Provence
Salt and freshly ground pepper
4 large skinless and boneless chicken breast halves

Heat 3 tablespoons oil in a skillet, add the vegetables and saute for about 5 minutes. Add half the wine, the herbs, and salt and pepper to taste. Simmer uncovered, stirring frequently, for 10 minutes or until softened.

Cut out 4 rounds of baking parchment, each 12 inches in diameter. Brush one side of each round with oil. Put 1 chicken breast half on each round, slightly off center. Spoon some of the vegetables on top of the chicken and moisten with pan juices.

Fold the baking parchment over the chicken, twist the curved edges together to seal and twist the ends tightly. Place the parcels on a baking sheet and bake in a preheated 400 degree oven for 20 minutes. Serve at once with the remaining vegetables.

 
I'e made this w/boneless/skinless - BBQed Chicken w/caramelized onions and brie

BBQed Chicken w/caramelized onions and brie
(love this)

4ish Chicken breasts
1-2 onions, sliced thin (I use 2)
1 recipe of your fav BBQ sauce*, warmed
Brie
salt/pepper

Caramelize onions over med heat in sauté pan with some olive oil (will take about 25 mins - don't rush. You need to cook these slow to get them lightly brown and sweet.)

Grill chicken to taste with a little s/p.

To serve top chicken with brie torn into a few chunks, caramelized onions, and bbq sauce. You want the brie to melt a bit so sauce needs to be warm. Then lick plate clean. smileys/smile.gif

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2101

 
REC: Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

This comes together really fast.
Yield: 2 servings

Stuffing:
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg

Sauce:
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Make the Stuffing:
In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste. Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

Recipe via
Low Carb and Loving It on the Food Network

http://eat.at/swap/forum1/2061_REC_Spinach_and_Ricotta-Stuffed_Chicken_Breasts_with_Lemony_White_Wine_Sauce

 
REC: Grilled Chicken Breasts Stuffed with Ham and Saga Blue

Grilled Chicken Breasts Stuffed with Ham and Saga Blue
Gourmet | September 1993

Yield: Serves 2
ingredients

1 whole boneless chicken breast with skin (about 1 pound), halved
2 sticks of Saga Blue (each 2 by 1/2 by 1/2 inch)
2 thin slices of cooked ham (each 4 by 4 inches)
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into pieces

preparation

Insert a sharp paring knife into the thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing the sides. Wrap each stick of Saga Blue in a ham slice, enclosing it, insert the packages in the chicken pockets, and seal each opening well with a wooden pick. In a small saucepan bring the Worcestershire sauce and the lemon juice just to a simmer, remove the pan from the heat, and swirl in the butter. Grill the chicken, seasoned with salt and pepper, on an oiled rack set about 6 inches over glowing coals, basting it frequently with the sauce, for 12 minutes on each side. (Do not baste the chicken during the last 2 minutes of grilling, and discard any unused sauce.)

http://www.epicurious.com/recipes/food/views/Grilled-Chicken-Breasts-Stuffed-with-Ham-and-Saga-Blue-12721

 
REC: Grilled Chicken With Peach & Apple Salsa

Not exactly perfect for Fall, but it's a favorite.

Grilled Chicken With Peach & Apple Salsa
A great way to use those peaches. I’ve made
this many times for diverse crowds and it’s
always a hit. Wonderful color on the plate
too so it looks as good as it tastes.

GRILLED CHICKEN WITH PEACH AND APPLE SALSA
A fresh summery dish that packs a lot of
flavor. Note: you don’t want to make the
salsa much earlier than the 4 hours as fruit
has a tendency to breakdown.

Chicken
3 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon white wine Worcestershire sauce
1 1/2 teaspoons dried basil
4 boneless chicken breast halves

Salsa
2 large ripe but firm peaches
1 small Granny Smith apple, peeled, cored,
chopped
1/2 cup chopped fresh cilantro
3 1/2 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

For chicken:
Mix first 5 ingredients in large bowl. Add
chicken and turn to coat. Cover
and refrigerate at least 1 hour. (Can be
prepared 4 hours ahead. Keep
refrigerated.)

For salsa:
Bring medium saucepan of water to boil over
high heat. Add peaches; cook 30
seconds. Using slotted spoon, transfer
peaches to bowl of cold water. Drain
peaches. Peel and chop coarsely. Place
peaches in large bowl. Mix in all
remaining ingredients. (Can be made 4 hours
ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Remove
chicken from marinade. Grill
chicken until just cooked through, about 5
minutes per side. Transfer
chicken to plates. Serve with salsa.

Note: I have made this on the indoor grill/
grill pan and it is still very good. The
salsa really pops with flavor.

 
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