Boneless, skinless chicken breasts....

[Robb]

And no, this is not about Ahnold. :)

DU Chefs, what's your favorite preparation for this, the grocer's most boring ingredient?

I'm partial to grilling these days, I'll grill anything -- even bacon.

[BigMcLargehuge]

1. grilling bacon? Isn't that just inviting a catastrophic grease fire?

LOL

And how do you keep it from flopping through the grill slats?

[Robb]

2. Just do it outside

Keep the lid down, and don't be afraid...!

[ewagner]

3. Easy way to add flavor

after the breasts are thawed, put them in a plastic baggie with a full bottle of Wishbone Italian Dressing. Leave them in there for at least an hour (4-5 hours refrigerated would be better) and then grill them.

Lots of taste. Easy to prepare.....

[demnan]

6. I like the Italian dressing marinade

but if you want to try something a little different try this:


1 part Italian dressing
1 part Soy Sauce
1 part mint sauce (mint sauce is merely mint leaves cooked in vinegar and water.

This works good with any poultry but is spectacular on turkey legs.

[eileen from OH]

10. I use Paul Newman's Italian

but do 'em the same way. In fact we will do up a bahgillion of these and then freeze 'em on a tray. When frozen, pop into a ziplock bag. When zapped in the micro, they taste like they just came off the grill. Verrrrry handy on those "I don' wanna cook" nights (which are comin' more n more frequently these days!)

eileen from OH

[newyawker99]

33. Congrats eileen from OH!! 200 posts

:toast:

[radwriter0555]

4. Bacon wrapped chicken breasts? That's YUMMY....

pound the suckers out a bit. sprinkle the inside with yummies that you like, from pecans, savories, to cheeses, and so one. Roll it up, wrap that bacon around it, hold it on with toothpicks and grill em up.

[MrBenchley]

5. Three recipes

Saute with onions, black olive slices and peppers, pour a jar of Trader Joe's green salsa on the top, and bake for a while. Put some shredded cheddar on the top for the last few minutes.

Or

Dredge them in flour, saute them with some artichoke hearts. Add lemon juice and white wine to the roux and make a nice sauce...it will thicken as it is cooked.

Or

Dredge in flour, beaten egg and bread crumbs....deep fry until golden brown. Take them out of the oil, put them in a pan, pour some Ragu mushroom spaghetti sauce over the top, bake for a while. Put some mozzarella on top for the last few minutes. Then pour it all over some cooked pasta (my choice is angel hair).

Enjoy.

[demnan]

7. I'll be over for dinner after work, Mr. Benchley

:-)

[davidinalameda]

8. sprinkle them with whatever kind of seasonings you want

wrap them in foil and put them on the grill

it keeps all the juices inside and it marinades itself

[kodi]

9. browning bag lazy chef meals

6 chicken breasts,

6 table spoons flour

1/2 diced fresh garlic clove

2 sweet onions cut in 8'sth

2 table spoons turmeric

1 table spoon fresh ground pepper

1 table spoon fennel seeds

3 sliced green or red bell peppers

4 sliced carrots

1 cup merlot wine.

1/2 cup worstershire sauce

run at 325 degrees for 3 hours (while i am reading DU)

i cooked it for my mom, who liked it, but she took credit for teaching me how to cook.

she was right. a good cook can walk into a kitchen and whip up healthy and tasty food with whatever is in a normal frig and spice rack.

[On the Road]

11. Texas Chicken's a Good Marinade

Lemon Juice
Worsteshire Sauce
Hot Sauce
Olive Oil

[supernova]

12. Cordon Bleu is a nice change

Split the breast open sideways. Stuff in thin slices of prociutto, provolone, and blue cheese of course. Dredge in egg wash, then herbed bread crumbs. Sautee in the pan until done, adding S&P to taste. Yummy!

That's not an official recipe, just what I remember off the top of my head.

[TrogL]

13. barbecue

lots of sauce

[trof]

14. a few more tips

Tandoori makes a good marinade, either paste/liquid or rub on powdered.

Flatten like schnitzel, season with salt/pepper, dredge in pecan meal, sautee in butter & olive oil.

When grilling:
1. Spray Pam on the grill (before you light) and brush chicken with oil to keep from sticking. There's enough oil in the Italian dressing to suffice.
2. I used to grill everything at max blower (gas grill). I finally learned to do chicken a little longer at low to medium. Much juicier and also helps to keep from sticking.
3. AFTER GRILLING - (and this works for almost everything but streak) Wrap in foil and let it "set" for 15 minutes or another drink, whichever comes last. The juices baste and mingle making it even more juicy & tender.
Bon apetit!

[denverbill]

15. Marinate in tequila and lime juice.

Pat dry and rub with ground chipotle. Grill, chop and serve with lime rice, pinto beans, etc in a burrito.

[tsakshaug]

16. Boring? Never!

I eat chicken for about 80% of my dinners.
two good ways to cook
On the grill-Get a good spice rub - some paprica, onion, garlic and other things and grill. Charcoal no gas.
IF you want to put BBQ sauce on it, do it at the end and let it carmalize then, otherwise you will get cinders on the outside

Inside favorite-
Split the breasts so them have a pocket in them. In a skillet, heat up some garlic in a small amount of olive oil, cook until cooked through. Mix feta cheese, sun dried tomatos and pesto. Remove the chicken from the heat, stuff with the feta stuff, reheat for a min or two until the feta mixture is warm.
From freezer to table in about a half hour (microwave thawing)
yum.

[ACK]

17. Bacon wrap chicken slow grilled basted with BBQ sauce

yum.

[BiggJawn]

18. Chop up some fresh Rosemary....

Melt some butter in a saucepan, put in the rosemary, simmer a while, then use this to "baste" the chix whilke they're grilling.

Make sure the little bits of Rosemary get on the Chix...

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!

Now them's GOOOOOOOOOOD eatin'!

[tarheel]

19. I have found a great

marinade made by Durkee. (I thinks its Durkee anyway :shrug:) Its a black peppercorn marinade and I soak the chicken breasts in it for a couple of hours and then grill them on a charcoal grill.


MMMMMMM!!!!!!! MMMMMMM!!!!!! The left over chicken is also great for making grilled chicken quesadillas !

[Richardo]

20. "Doo dah....Doo dah..."

"Boneless, skinless chicken breasts...."

"Oh the doo dah day...."

:D

[GOPisEvil]

23. Dammit Richardo!

You made me spit out my StarBrite(r) Peppermint Hard Candy from Brach's.

LOL! Good one!

[skippysmom]

21. lots of things!

We use 'em for lots of recipes -- I for one hate chicken bones and skin, plus it's better for you.

Some things we make:
Barbeque (marinate in barbeque sauce and grill)
Chicken parm
Fajitas
Chicken strips

Plus I have a recipe for OJ chicken that my husband LOVES!

[wyldwolf]

22. marinate in dill pickle juice until the meat is discolored (6-8 hours)

Fry (with a breadcrumb breading mixed with pepper and MSG)

Serve on buttered buns wiyh pickle.

Instant chick-fil-a!

(you can thank me for the corporate secret later)

[Uzybone]

24. this is nearly the best thread Ive ever read here

thank you guys who answered and you who asked. I eat chicken breast like no mans business.

[bif]

25. Tandoori chicken

Basically marinade them in yogurt, garlic, fresh lime juice, grated lime peel, cayanne pepper, and curry powder. Marinade at least over night. It's even better if you marinade for a couple days. Be sure to pound the crap outta the breasts (pretend it's George Bush's head) before you marinade--it breaks down the fibers and makes it extra tender.

[MissMillie]

26. Marinate and grill

I'm a big fan of putting food in to marinate before I leave for work, and then 9 hours later, coming home and throwing it on the grill. There are lots of yummy marinades out there too.

But I also like to make chicken stir-fry. Lotsa fresh veggies. Sesame oil and ginger for authentic flavor.

And when the weather is cooler, I mix envelope Lipton recipe soup mix w/ an equal amount of plain bread crumbs and bake.

[Lindacooks]

27. I've got tons of recipes..

here:

Chicken - Quick!

http://busycooks.about.com/library/weekly/aa022302a.htm

Plus this is my favorite chicken breast recipe, cooked in the crockpot:

Chicken Supreme

You can substitute different types of cheese and different flavors of condensed soup to change the flavor of this fabulous, easy slow cooker recipe.

2 slices bacon
1 onion, chopped
2 cloves garlic, minced
6 frozen boneless, skinless chicken breast halves
1 10-oz. can condensed cream of chicken soup
4 oz. sliced swiss or Havarti cheese


In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.

In bacon drippings in skillet, cook onion and garlic under crisp-tender. Remove using slotted spoon and place in crockpot. Then cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in slow cooker. In skillet, heat soup and pour over vegetables and chicken. Cover and cook on low setting for 4 hours.

Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted. Serve over hot cooked egg noodles. 6 servings


And more recipes here:

http://busycooks.about.com/library/recipes/blentreechix.htm

[Mandate My Ass]

28. chicken enchiladas

http://www.epicurious.com/run/recipe/view?id=772

CHICKEN ENCHILADAS

1 16-ounce container light sour cream
1 7-ounce can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups packed grated sharp cheddar cheese (about 8 ounces)

8 8-inch-diameter flour tortillas
1 8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2 16-ounce bottles mild picante sauce or salsa

Additional chopped fresh cilantro (optional)

Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.

Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)

Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.

Top with remaining sour cream. Garnish with cilantro, if desired.

[Skittles]

29. Fajita seasoning

that's all ya need. :D

[jmowreader]

30. Turn them into pseudo chicken wings

Use a sharp knife to slice them into strips about an inch and a half wide. Bread and fry. Dip in wing sauce (http://www.richterscale.org/recipes/buffwing.htm has a good one; if you are no saucier, Hooter's sells a good one in pint jars) then serve with celery and bleu cheese dressing.

All the taste of chicken wings without all the bones.

[Pert_UK]

31. You're SUPPOSED to grill bacon, it's healthier........

Most people grill bacon in the UK (I reckon, I don't know if there are actual stats to back this up).

P.

[Pert_UK]

32. STUFF IT!

Mince up garlic, a good blue cheese like Dolcelatte, some basil and chopped sun dried tomatoes, slice open the breast along one side and stuff the cavity with the mixture, wrap it in pancetta or parma ham, then roast it in the oven (either wrapped in foil or skewered to hold it together).

Marvellous!

P.