I have a bunch of chicken breasts and was wondering if anyone had a recipe they wanted to share. I DON';T want any recipe that requires a oven...........TOO HOT!!!!Chicken breast recipes?
Slice it
Bread it (flour and salt)
Sautee in oil and garlic
ADD
Butter
diced tomato
basil
salt
Cook untilt the tomatoes get saucy
Serve over pasta or riceChicken breast recipes?
Honey Mustard Grilled Chicken
INGREDIENTS
* 1/3 cup Dijon mustard
* 1/4 cup honey
* 2 tablespoons mayonnaise
* 1 teaspoon steak sauce
* 4 skinless, boneless chicken breast halves
DIRECTIONS
1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Grilled Asian Chicken
INGREDIENTS
* 1/4 cup soy sauce
* 4 teaspoons sesame oil
* 2 tablespoons honey
* 3 slices fresh ginger root
* 2 cloves garlic, crushed
* 4 skinless, boneless chicken breast halves
DIRECTIONS
1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
2. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
3. Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
4. Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
You can boil and make tacos, use the water fom boiled chicken to make rice, or you can stick in the frying pan with chicken seasoning with vegetables.
put the chicken breasts in a 9x12 or thereabouts baking dish.
in a bowl, mix together peanut butter, soy sauce, instant oatmeal, mustard %26amp; ketchup. (mix to taste, i usually use about 1/4 cup peanut butter, 1 T soy sauce, 1 cup oatmeal, 2 T mustard %26amp; 1/3 cup ketchup.)
take the mixture and put over the chicken breasts and let marinate for an hour or 2, then take the chicken and put into a skillet with enough olive oil to cover the bottom of the skillet to a depth of about 1/4 inch. cook until done, turning over 1/2 way through.
also, instead of marinating, you can decrease the amount of oatmeal slightly, add a little milk instead. then slice the chicken into strips %26amp; coat w/the mixture then dredge through flour or corn meal then cook in the skillet.
another way that is really simple is to cook the chicken breats in a skillet with 1-2 T of olive or canola oil along with the vegetables you want to have (peas and corn are favorites at my house) add a little italian seasoning as they cook.
also can slice the breasts thin and cook as above but w/out the vegetables, make some spaghetti, put the chicken on top of the cooked spaghetti and cover it all w/sauce. I prefer alfredo sauce but most people are happy w/tomato sauce.
chicken breast sandwiches are also always good. just cook in the skillet, get some buns and then slices of cheese to put on them.
if they are breasts w/bones still in %26amp; skin still on, i often will fry them in a skillet w/about 1/4-1/2 inch of canola oil in it, turning the breasts every few minutes to ensure even cooking. then serve w/instant mashed potatos w/cheddar cheese mixed into them and whatever vegetable is handy.
Chop up your chicken breasts and sautee them with pesto. Cook some pasta, whatever you have around. Chop up a bunch of tomatoes and cucumbers, toss them in a big bowl with the chicken and drained pasta, add some Italian dressing, and bingo! a delicious, COLD pasta salad! Yummy! And it really doesn't matter how much of anything you use, just how much you have/need, there's no specific proportions. So easy.
bunches of recipies for you to try ... happy eating
marinate in balsamic vinaigrette dressing, and grill it....chicken remains moist and tasty.
Another thing to do is grill your chicken breast, when they get done, place a couple slices of pepper jack cheese...in the mean time saute onions and mushrooms in butter or margarine.....get 2 cans of rotel tomatoes and chilis...simmer those in a sauce pan. When chicken is ready, serve with rotel on top of chicken, and shrooms and onions on the side. this is very tasty.....I use the mild rotel.....pick what ever heat suite your taste
FIRST %26amp; FOREMOST: IF YOU HAVE SMALL CHILDREN - INFANTS TO TODDLERS TO CHILDREN UP TO ABOUT AGE 11 YEARS OLD, PLEASE, PLEASE, PLEASE DON’T LET THEM BE AROUND YOUR STOVE, GRILL, BBQ, OVEN, BROILER OR SLOW COOKER. ABSOLUTELY NOTHING IN THIS WORLD IS MORE IMPORTANT THAN YOUR SAFETY AND THE SAFETY OF THOSE YOU LOVE.
There are MANY, MANY recipes you can do on your stove top, on the grill/BBQ or slow cooker. Quite a few of them are very, very easy. I’m giving you one of my favorite easy recipes easy. You’re relieved, huh?
When cooking chicken breasts, THE HARDEST PART is preventing over-cooking. In my opinion once they are over-cooked, they could be like eating cardboard.
I'm going to make quite a few assumptions.
A] Because you have some cooking knowledge and experience, you know what I'm writing about.
B] You are cooking for at least 2 people, but not more than 4 people.
Cooking for 1? Cut the recipe, proportionally.
Cooking for 4 or more? Multiply the recipe
proportionally.
1] The chicken breasts are boneless and skinless.
2] They are split - meaning when you lay them flat on a plate, ONE PIECE DOES NOT look like a heart or a butterfly. ONE PIECE SORT-OF LOOKS LIKE an upper case or capital letter ';D';. This equals 1 one portion.
IF you prefer whole chicken breasts, you may leave them whole or you may split them. Its up to you.
3] You will wash the breasts using cold, running water, before cooking.
4] Pat the chicken breasts with paper towels.
5] You should read through the entire recipe for 2 reasons:
A) Just in case you have to go to the store, you’ll know what to get the first time. You shouldn’t have to go back a 2nd, 3rd or more times.
B) Due to the fact you’ll have everything prepped and ready to go, the actual cooking is easier to do. Prepping everything ahead of time is known as “mis en place” (pronounced “meez ahn plahs“]. This is French for “everything in its place”.
*** CHICKEN IN GARLIC AND OIL: For as many breasts as you want to prepare, one breast per serving.
Peel, cut in 1/2 and slice one medium onion. Put this on the side. You’ll use it in the actual cooking.
For those who don‘t care for onions, don‘t use the onion. That was easy, wasn‘t it?.
The measurements for this recipe do not have to be exact or weighed. However, its up to you how much of each ingredient you think should be put in the bag.
The reason for the plastic bag: Its easier to work with meaning there is less chance for the bag to split. When this happens it’s a real mess. AND when your finished using the bag with the mixture, you can sift the leftover mixture into a dry pan or bowl, then put the remaining sifted mixture back in the same bag, put it in the freezer for the next time you want to make this dish.
Into a 1 gallon freezer bag, put the following:
½ pound of all purpose flour
1 Table spoon Garlic Powder
[or garlic salt. When using the salt, eliminate the salt to taste.]
1 Tablespoon Onion Powder
[or garlic salt. When using the salt, eliminate the salt to taste.]
Using Garlic Salt %26amp;%26amp;%26amp;%26amp;%26amp;%26amp; Onion Salt at the same time, MAY make this dish too salty.
1 teaspoon Paprika. Sweet or hot - the choice is yours. If you use the hot, you’ll have a spicier dish.
Salt and Pepper to taste. I know, just about every recipe says “to taste“, but what is “to taste“? Roughly speaking, its about one-fourth [1/4] of a teaspoon.
Hold the bag closed and shake the bag about 15 times or until the dry ingredients are thoroughly mixed.
Into a fry pan, put about ¼” of oil. Just about any oil will do, I prefer olive oil [for the Italian flavor];
OR corn oil [for a southern flavor]; OR vegetable oil or canola oil [for a neutral flavor].
Heat the oil to about 350 degrees. HINTS: Invest in a candy thermometer. If you don’t want to make the investment, remember this: if it smokes, its too hot. If you put a pinch of the flour mix in the oil and the oil doesn‘t begin bubbling and cooking the mixture, the oil is not up to temperature. Its hot, but its not up to temperature.
While the oil is heating, put two chicken breasts at a time in the mixture. Hold the bag closed and shake the chicken breasts until well-coated.
While removing the breasts from the bag, shake off the excess. Put on a plate then repeat.
Using tongs, put the breasts in the 350 degree oil. Please don’t over-crowd the pan. When this happens the oil rapidly loses temperature. The breasts don’t fry as well, the color stays a sick-looking tan and the breasts get soggy with oil.
Cook the breasts to a golden brown. When done, turn them over with the tongs .Then cook the other side to a golden brown. Remove the breast to a plate with at least 4 layers of paper towels OR a paper shopping bag turned inside out. Cook the next 2-4 breasts. As the last batch is being cooked, add the onions and sauté to a translucent, limp brown but not to a golden brown. When the onions are done, using the tongs, transfer them to a plate or a small frying pan.
Plate the cooked breasts and cover with the onions. If you wish you may cook you favorite pasta or prepare a side dish of a vegetable.
Serve family style or individually. OR simply but everything on the table and let folks help themselves, buffet style.
I wish you well!
VTY,
Ron B.
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