What can I do with chicken breast fillets...

Pink.

Hi A Little Stressed,

There's an earlier thread with lots of ideas for using up chicken breasts so I've added your thread to it to keep all the suggestions together.

This thread might help too: 5kg of Chicken breast fillets - need different ideas!

Pink

Auzelia

Hi,

As the title says I have 17 chicken breasts (each weigh between 150g - 250g) bought them cheap in Asda and Tesco! :beer:

Now ....

What can I make with them? :rolleyes:

I can make chicken and rice dish
curry (4p curry sauce)

and that is where my ideas run out.

Any help would be appreciated :cool:

noonesperfect

I think I would just freeze them (perhaps individually) to give myself more time and scope to think of meals to cook!

TomsMom

Stir fry

Chicken pie

Chicken casserole

Add a tin of Campbells condensed soup (mushroom, chicken, tomato and red pepper or whatever you like) to chicken breasts in a casserole dish and cook for about 40 mins, Gas 4.

Cook chicken breasts, cool and use with salad

Auzelia

thanks,

They are all frozen. The asda ones came in individual bags and the tesco ones have been bagged into singles for easy defrosting.

And thanks tomsmom you have given me an idea to use my tin of soup on.

Stephen_Leak

Well, let's start with the obvious ...

CHICKEN KORMA

Serves 2

INGREDIENTS

375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (½ a 400g tin) of plum tomatoes*
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water
100ml (½ a 200ml pot) of yoghurt**
50g sachet of creamed coconut

METHOD

Chop the chicken into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a pan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.

Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use turkey instead of chicken.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

** Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

PS. Nothing to do with chicken, but that thing with the Campbells condensed soup (esp. mushroom) works a treat with cheap white fish fillets.

HariboJunkie

Stephen_Leak wrote: »

Well, let's start with the obvious ...

CHICKEN KORMA

Serves 2

INGREDIENTS

375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (½ a 400g tin) of plum tomatoes*
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water
100ml (½ a 200ml pot) of yoghurt**
50g sachet of creamed coconut

METHOD

Chop the chicken into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a pan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.

Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use turkey instead of chicken.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

** Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

PS. Nothing to do with chicken, but that thing with the Campbells condensed soup (esp. mushroom) works a treat with cheap white fish fillets.

Can I ask where you get all your recipes from Stephen? You must have hundreds of cookbooks. :eek:

TomsMom

Auzelia wrote: »

thanks,

They are all frozen. The asda ones came in individual bags and the tesco ones have been bagged into singles for easy defrosting.

And thanks tomsmom you have given me an idea to use my tin of soup on.

Forgot to say, when using the condensed soup stir half a can of water into it too otherwise it will be too thick.

sb44

I would thaw a few and cook them dry in your slow cooker (perhaps leave the skin on if they still have it so that they don't dry out).

Then, once cooled, wrap in cling film and stick in the freezer.

You can then take them out a few hours before you need them to make sandwiches or chicken salads etc.

Stephen_Leak

HariboJunkie wrote: »

Can I ask where you get all your recipes from Stephen? You must have hundreds of cookbooks. :eek:

No. I've actually only got 3. And a pasta one I've borrowed from my daughter for a proper Italian carbonara. But what I do try to do - especially with my curries - is to adapt them from the basic meat one, so that they use all the same basic ingredients. Here, I've - obviously - substituted the beef or lamb for chicken, added it earlier to ensure that it is cooked thoroughly, adjusted the chilli powder and added the yoghurt and coconut (and the latter in a readily available form).

And I always try them out. Most times it seems to work first time, altho' my first fish pie was a bit of a false start - no white sauce and I didn't know any better at the time - but that was quickly remedied and it used up the leftover milk from the fish.

The real problem is that I've got them all saved on a USB drive!