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

Thanks everyone for these wonderful suggestions! for tonight I am going with Maria's ham and blue.

but I will make a note of these. Keep 'em coming--I can't be the only cook who sometimes looks at a thawing chicken breast the way a writer with writer's block looks at a blank page.

 
Maria, this was really good, despite all the errors I made. First, I didn't realize it called for

skin-on breasts until I got home from TJ's with the ham and cheese (I used Castillo Blue). Then I went to light the barbecue and realized I was down to about 12 brickettes. I made a fire from sticks and added the coals but it wasnt nearly hot enough to cook the chicken, though it did add a smoky flavor.. I transferred it to a baking dish and put it is a 500* oven to finish, basting with the glaze.

When it was almost done I realized that I hadn't changed the clock in the kitchen after daylight savings and Jacques wouldn't be home for an hour. I had to keep it and the scalloped potatoes warm all that time.

I think I may need psychological as well as culinary intervention.

After all that, it was very good! The flavor of the glaze was perfect with the ham and cheese and the meat stayed moist despite all the delays.

 
oh the clock change! I got to work, worked hard--vacation catch-up. wondered why my co-worker

was still in the office after 3---she normally leaves at 3. realized I had not changed the wall clock and now my day was going to be one hour longer----gahhhhhhh! THEN, we lost power that afternoon at home, so we had to change all the home clocks AGAIN. welcome back from paradise Ang.

 
This has been a favorite for a long time. REC: Chicken with Capers and Corn

* Exported from MasterCook *

Breast Of Chicken With Capers And Corn

Recipe By :pierre Franey
Serving Size : 4
Categories : Main Dishes Poultry
Tried & True

Amount Measure Ingredient -- Preparation Method

4 Chicken Breast Halves Without Skin -- boned
Salt And Pepper -- to taste
2 Ears Corn
1 Tablespoon Butter
1 Tablespoon Shallots -- finely chopped
1/4 Cup Dry White Wine
3 Tablespoons Capers -- drained
1/2 Cup Heavy Cream
1 Tablespoon Chives -- finely chopped

If the chicken breasts are connected, separate the fillets and remove any membranes or fat. Sprinkle with salt and pepper.
Cut the kernels from the ears of corn. There should be a little more than 1 cup.
Melt the butter in a heavy non-stick skillet large enough to hold the chicken breasts in one layer. Add chicken breasts and cook 2 minutes. Turn the chicken and sprinkle the shallots between the pieces. Add wine and bring to a boil. Cover and cook about 3 minutes.
Sprinkle with the capers and cream. Stir to distribute the ingredients. Cover and cook 5 minutes.
Transfer the chicken pieces to a warm serving platter. Add the corn to the sauce and cook 1 minute. Add the chives and stir. There should be about 1 cup of sauce.
Spoon the sauce over the chicken and serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 309 Calories; 16g Fat (47.6% calories from fat); 29g Protein; 10g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 183mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 
Joe, this is how I look at that bag of boneless/skinless chicken breasts in the freezer - what to do

with them - and what to eat with them?!

 
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