chicken but no inspiration

boredjellybean

please help me - I have 2 chicken breasts for dinner (for 2 adults & s children) but no inspiration

anyone got any quick & easy ideas ??

BB

Pink.

Hi boredjellybean,

There's an earlier thread that should give you some inspiration:

What can I do with chicken breast fillets...

I'll add your thread to that one later to keep the suggestions together.

Pink

brownhandbag

try this. cut the breast down the middle and spread with soft cheese, like philly. Wrap in bacon and grill (or grill machine I used) for about 10 mins. It's lush

msb5262

Poach chicken, then use for risotto. If you have them in, slice/chop 2 sticks of celery and 1 small courgette and add when you start cooking the onion. Delicious and makes the risotto go further.

Stephen_Leak

CHICKEN & SWEET CORN SOUP

Part of the "Rubber Chicken" collection.

Serves 2

INGREDIENTS

200g (½ a 400g tin) of creamed sweet corn
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of oil (if you are using a fresh chicken breast)
1 chicken stock cube
500ml of water
1 egg
Ground pepper to taste

METHOD

Open the tin of sweet corn. Put half the sweet corn into a saucepan and save the other half.

If you are using a fresh chicken breast, cut it into very thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.

If you are using a leftover roasted chicken breast, tear it into very thin strips.

Add the chicken, stock cube and water to the saucepan on a medium heat. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

If you want to refrigerate or freeze this soup, allow it to cool and do so now. When you reheat it, resume the recipe from this point.

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

For the thick version of this soup, mix ½ a tablespoon of cornflour with a little water and add towards the end of the cooking.

If you are a vegetarian or just fancy Sweet Corn Soup, omit the chicken and use a vegetable stock cube instead of the chicken one.

TIPS

You really do need to use creamed sweet corn. Blending the normal stuff just doesn’t work.

Use fresh eggs at room temperature. There is no need to keep eggs in the fridge.