Ideas for cooking chicken breast/portion at 160 degrees?

BungleGirl

I am having family over for dinner tomorrow and am cooking Jamies slow roasted shoulder of lamb. I have just found out that my sons girlfriend will only eat white meat so I am looking for ideas on how best to cook a single chicken breast or chicken portion (I think it would be more tender if cooked with bone in) in the oven at the same time as the lamb. The oven will be on at 160C for the lamb (fan assisted so about 170C normal oven).

In my mind chicken breast comes out all dry so I'm hoping someone might have a way of cooking it so that it's juicy ad tender.

Any ideas very much appreciated...I thought I knew what I was doing and now I'm in a bit of a muddle!

Jack's_mummy

I usually put a little drizzle of olive oil and a sprinkle of mixed herbs or thyme over chicken portions and then put tin foil over the tray it is on. Not usually dried out.

dronid

Put it in a small dish, cover it in, chopped fried onions and garlic (maybe some diced peppers too), chopped tomatoes and oregano. Cover in foil. Once cooked, grate cheese over it and put it under the grill for a couple of minutes. The only other question is how long is the slow roasted lamb in the oven for?

thg

Chicken Kiev - You can stuff the chicken breast with butter and mozerella. Roll in breadcrumbs (or not) and bake.

Chicken Ceasar Salad - Bash the breasts thick end with a rolling pin and fry with olive oil and lemon juice in a griddle pan. Serve with crunhy green salad, croutons, parmesan shavings and avocado.

If you want something easier just do it on the hob slowely with a bit of oil and butter at the end.

Best

BungleGirl

Thank you - both of those sound lovely! I think I will probably go for the plain one in foil with oil and thyme as that will mean she can have it with the roast potates and veg etc that the rest of us are having.

I love the sound of the one with toms and topped with cheese and think I might give that a go at the weekend!

The lamb goes in the oven for four hours - I have cooked it several times and it has always been absolutely gorgeous...if anyone wants the recipe it is here http://www.recipezaar.com/Incredible-Slow-Roasted-Shoulder-of-Lamb-277732 I highly recommend it - it's one of those dishes that if you have guests they all go WOW when they taste it!

Do you think that the chicken (I think I'm going to get a breat with bone in and skin on if I can get hold of one) will need about 30 minutes? I only ever cook a whole chicken so I'm clueless on timings for a smaller piece...

BungleGirl

Oh I missed yours thg! They all sound great - I think I may be having a chickenfest over the next few weeks to try this all out!

dronid

It should be done in half an hour I would've thought. Use a skewer (on the underside thru the thickest part) and see if the juices run clear.

Butterfly_Brain

I find that if you roast chicken breast it has a tendancy to go very dry. So I poach mine in water for 25 - 30 mins and it comes out really well