What can I do with chicken breast fillets...

Lillibet_2

Chicken chasseur : basically chicken casserole with carrots & onions & white wine added:D

HTH

foreverskint

I slice the breast through halfway stuff with a wedge of your favourite cheese, ( I like Stilton), then wrap in somked bacon. You can either bake them like this for around 40-45 mins. Or to make it extra special thinly slice some leeks and mushrooms place in the bottom of a dish with a generous knob of butter.

Sprinkle the veg with thyme and place the chicken on top. Add about a 1/4 pint of white whine and roast for 45 mins depending on the thicknest of the chicken may be more or less, depending on size. You can also add some baby new potatoes that have been parboiled for 10 mins to the dish to make it an all in one meal.

foreverskint

bit of a luxury but I love this:

Sweat some finely chopped onion/shallot and some garlic in butter, add the chicken breast sliced into bite sized pieces, along with some black pepper and about 1/2tsp of thyme.
once the chicken is starting to brown lightly, flambe with a couple of tablespoons of brandy.
continue to cook until the chicken is cooked through, then add some double cream and cook until the sauce reduces and thickend.

This is one of those "i've been cooking for hours" dishes that ony takes a few minutes for luxury results.

Try serving this with either rice or new potatoes and green veg.

Bargain_Rzl

You'd need some extra ingredients for this but I do it whenever I find reduced chicken breasts in the supermarket

Chicken Pasta Bake
2 skinless chicken breasts, chopped
250g fusilli or other short pasta
1 small red or yellow pepper, chopped
4 or 5 spring onions, chopped
a few chopped mushrooms
Tomato and herb pasta sauce (you could make your own in the blender using tinned toms, chopped onion and herbs)
Lea & Perrins
Mozzarella (49p from Lidl)

Cook the pasta as per the instructions on the pack. Preheat oven to gas mark 5. Fry the chicken in a little oil then when it's opaque on the outside, add the mushrooms, spring onions and pepper. Drain the cooked pasta and mix in the tomato sauce and all the chicken and veg. Put it all in a suitable ovenproof dish, add a liberal dash of Lea and Perrins, and break up the mozzarella over the top. Bake in the oven for 25 mins.

This quantity would serve two very hungry people or you might get a portion left over - it reheats beautifully in the microwave.

kirstyreanne

rchddap1 wrote:

BBQ sauce....chance would be a fine thing....doesn't last very long as OH loves a bit of sauce.

You could always make a quick HM barbecue sauce:
1 cup chopped onions
3 tablespoons brown sugar
2 teaspoons dry mustard
3 tablespoons Worcestershire sauce
1 cup ketchup
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to taste
Saute onions in a bit of oil until they are lightly browned, add all the other ingredients, bring to the boil & allow to simmer for around 5 minutes.

Then you could go on to do Callumpsters idea (which I have to admit sounds absolutely delish!).

purplepatch

I love chicken breast covered in tomato salsa (just the bog standard dipping stuff that comes in a jar) and a liberal sprinkling of cheese on the top. Bake for 20-25 mins and it is delish. And easy-peasy. Goes nice with a bit of mash too.

I've tried making my own salsa - fried onions and tin of tomatoes reduced down a bit, with a teaspoon of vinegar (balsamic if you've got it)stirred in, seasoning and a few chilli flakes to spice it up a bit and that works quite well, but not quite as good as buying the salsa in a jar for some reason.

squeaky

On a similar note:-

Sauce:

One tin of tomatoes flung into the liquidiser with a
couple of teaspoonfuls of cornflour, one chicken stock cube,
about a cup of either white wine or water, a teaspoon of mixed
herbs, a teaspoon of sugar and some salt and pepper. (I actually
often add a bit of tomato paste as well. Whoosh it all together
and pour over your crumbed breasts. Top with grated cheese. Easy
peasy.

Cook at the equivalent of 180C degrees for about 30
minutes.

Pink.

Chicken in pepper sauce? It's very quick and easy, but tastes great.....

Oven bake the chicken breasts and allow them to rest.

Put the juices from chicken in a pan as a base for the sauce.

Add garlic, mixed herbs and black pepper ( I like lots).

Add half a stock cube, made up in a litte water.

Pour in some white wine and simmer.

Cornflour to thicken.

Finally stir in some double cream (optional, but it makes the sauce richer).

Pink

competitionscafe

foreverskint wrote:

I slice the breast through halfway stuff with a wedge of your favourite cheese, ( I like Stilton), then wrap in somked bacon. You can either bake them like this for around 40-45 mins. Or to make it extra special thinly slice some leeks and mushrooms place in the bottom of a dish with a generous knob of butter.

That's exactly what I do - gorgeous isn't it!? Although stilton & smoked bacon is my favourite version, it's also nice with mozzarella on the inside (or mozzarella and sun dried tomatoes - sdt's a bit passe I know but I like them so..) and parma ham or pancetta slices on the outside. Both versions are also nice with chicken thighs (you can buy them boneless and take the skin off as deboning them is a bit of a faff and I usually make a hash of it)... toothpicks/skewers are useful for holding it all together...

pavlovs_dog

how about pizza, but use the chicken breast as the base?

its an idea i saw in a magazine a few weeks back that i have been dying to try.

so you have your chicken as the base, thenyour tomato sauce on top, then add whatever toppings you fancy and sprinkle rated cheese on the top

voila!