What can I do with chicken breast fillets...

Penelope_Penguin

I don't use chicken fillets myself, but we have an existing thread, so I'll merge this one to give you more ideas

Penny. x

moanymoany

Sweet-Tangy Plum-Spiced Chicken
Inspired by a magazine ( I wish I knew which one...)

1-1/4 lbs. skinless, boneless chicken
1/2 teaspoon Chinese five-spice powder
1 medium finely chopped onion
1 Tablespoon extra-virgin olive oil
1/2 cup chicken stock
1/2 cup plum jam
2 Tablespoons balsamic vinegar
1/2 teaspoon salt

In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.

In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate; cover to keep warm.

In drippings in skillet, on medium heat, cook chopped green onions until browned, about three to four minutes.

Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.
I call this the 1-2-3 dinner because just like that, snap, and it's ready.

I don't use balsamic as I've run out! But this is very yummy and great with rice.

michael52

Chicken and bacon rolls with chunky homemade chips and homemade tomatoe ketchup with homemade coleslaw yum

Stephen_Leak

LoopyLinz wrote: »

Well folks as the title suggests Im a bit clueless when it comes to cooking and basically the only way I have ever cooked a chicken fillet is in the george foreman...........oh or the wok if I am making a stir fry. While both these ways are fine I absolutely deteste cleaning my george foreman and was thinking there is probably some way they can be cooked in the oven.

Can anyone help? Like I said I am clueless (but willing to give just about anything a go!) so would probably need pretty simple instructions! lol

Thanks
Linz xoxox

OK, this should go with the stir-fry ...

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

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

METHOD

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

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.

Put the chicken and sweet corn into a saucepan on a medium heat. Dissolve the stock cube in the water. Add the stock. 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.

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, add ½ a tablespoon of cornflour mixed with a little water towards the end of the cooking.

Even if you omit the chicken and substitute a vegetable stock cube for the chicken one, you have still made Creamed Sweet Corn Soup.

D&DD

My mind has gone blank..
Ideas so far are
Cajun chicken
Chicken curry
Gardeners chicken (sort of casserole thing)

I'm away to the hospital again on Wednesday with DS2 and have just aquired 8 packs of 4 breasts! They came out of my friends freezer so can't be slung back in again unfortunately until they are cooked up into something...
I've made nuggets and chicken strips before but I usually do them fresh has anyone any tips on freezing them please??
Thankyou
Dee

hotcookie101

Spicy chicken and bean hotpots? Fry chicken and onions, with a little chilli, add tinned toms, tinned beans peppers mushrooms, anything you fancy really. LOTS of Worcestershire sauce (lea and perrins is my obsession )
chicken fajita mix? (is best cooked fresh but I have frozen it for pittas etc-just fry with some peppers and onions and spices-chilli, cumin, cayenne etc)
Chicken and mushrooms (leeks, ham etc etc) in a white sauce-can serve with rice, pasta or top with pastry for a quick pie?
I am making a chicken cacciatore/coq au vin hybrid for dinner tonight-complete experiment, basically chicken legs, smoked bacon, onions, mushrooms, red wine, tomatoes and olives. (might leave out the toms but it adds extra veg which is always good) Just can't decide between rice, or roasted spuds

nesssie1702

You could freeze the chicken nuggets and strips on a baking tray until they've solidified, then just transfer them to a bag?

You could always cook the chicken breast and cut it up and freeze it, then you'll have cooked chicken that you can add to a sauce, use as sandwich or pie fillings etc at a later date?

Patchwork_Quilt

If you have some streaky bacon, you could halve the breasts and wrap them in bacon and roast them. You can eat these cold or re-cook in a tomato/red wine sauce.

I know I've said it before, many times, but if you are pressed for time, cut the chicken up and cook it in tinned soup. Freeze and add veggies later when you've got more time.

Good luck

dandy-candy

Sorry about the strange heading - wasn't sure how to phrase it

Chicken breasts are so expensive now that I have started slicing up 2 then adding them to pasta sauce, stir frys or a sauce then sharing them between pasties to make them feed 5 people. I am faced with the same dilemma for tonights dinner - any other meal suggestions using them pls?
Thank you! :T

Beki

If you do a search for 'rubber chicken' you'll find a thread of the same name with LOADS of ideas for stretching out a chicken!