What can I do with chicken breast fillets...

Pink.

As peb says the possibilities are endless. The way to make it stretch is to chop it up and one chicken breast will be more than ample to stretch for two for lunch.

Things off the top of my head are chicken soup, chicken fried rice, chicken and broccoli pasta bake, chicken curry, chicken quiche, chicken salad, chicken sandwich filler, chicken wraps, chicken and sweetcorn filled baked potato.

This thread has even more ideas:

What can I do with chicken breast fillets...

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

Pink

euronorris

I had the same issue last night for dinner.

So, I chopped it up, pan fried it and then added a tomato and basil sauce. Combined with some pasta, it was a lovely, filling, tasty meal for us both

lucylema

Thanks for the advice

I have found a stroganott sauce packet in the cupboard so think i will fry it off and add it to the sauce. Have with rice or a baked spud

kazwookie

Grill it, chop it up and add it to salad. Eat. yum yum

MRSTITTLEMOUSE

As a vegetarian I don't have much call to eat chicken but I have got some chicken breasts to do for some friends for supper tomorrow.
I was thinking of doing them in the Remoska and fancy an all in one dish.
Anyone got a nice recipe I can use,any suggestions appreciated as I'm not much good at this meat lark :rotfl:.

meritaten

Cream based or tomato based hun? I dont have a remoska so YOU will have to work out the cooking times!
cream based
one small onion
one carrot
carton of cream and a glass of white wine.
slice the onion very finely, peel and slice the carrot into fine julienne strips (like matchstick potatoes).
fry the chicken breast until lightly browned then put in a casserole dish with the onion, carrots (you can add some crushed garlic and herbs at this point if you wish), and add the cream and glass of wine. now mine goes in the oven for about an hour or so (depending on how big the chicken bits are).
Tomato based recipe is very similar - except you use a tin of tomatoes instead of cream! you can leave out the carrots too!

Stephen_Leak

Try this. Marinaded and then cooked in nearly half a bottle of wine. I've done this with a really full bodied Syrah/Shiraz. The remainder, of course, goes with the meal. For Boeuf Bourguignon, swap the chicken for beef, and maybe toss it in some flour before browning it.

CHICKEN IN WINE (COQ AU VIN)

Serves 2

INGREDIENTS

400g of chicken
300ml of red wine
100g of belly pork
1 clove of garlic
50g of button mushrooms
4 shallots
1 tablespoon of olive oil
1 bouquet garni

DEFROSTING

If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.

METHOD

Cut the chicken into 2cm (1 inch) pieces. Marinade the chicken in the wine in the fridge overnight.

Cut the pork into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Wipe the mushrooms clean and cut the ends off the stalks. Peel the shallots.

Put the oil into a frying pan on a medium heat. Add the chicken. Fry it for about 5 minutes until it the chicken is thoroughly cooked. Stir frequently to stop it sticking.

Add the pork and garlic. Fry them for about 5 minutes. Stir frequently to stop them sticking.

Put the contents of the pan into an ovenproof dish with a lid. Add the bouquet garni, shallots and wine. Stir thoroughly.

Put the lid on the ovenproof dish. Cook in a preheated oven at 180°C, 350°F, gas mark 4 for 1 hour.

Add the mushrooms and cook for another 15 minutes with the lid off.

Remove the bouquet garni before serving.

ADDITIONS & ALTERNATIVES

The belly pork is a traditional ingredient, but 4 rashers of bacon, cut into 1cm (½ inch) pieces, will do.

The button mushrooms are a traditional ingredient, but closed cup mushrooms, cut into halves or quarters, will do.

The shallots are a traditional ingredient, but an onion, peeled and cut into quarters, will do.

The bouquet garni (a teabag with mixed herbs in) is also traditional, as the French don’t like herbs in the finished dish, but a teaspoon of mixed herbs will do.

Substitute 150ml of the wine for water and a chicken stock cube.

TIPS

The better the wine, the better the dish will taste.

Serve with boulangère potatoes and fine green beans.

MRSTITTLEMOUSE

Thanks,I'll use one of these recipes and keep them on file as I'm sure I'll be needing them.
I find it realy hard knowing what to do with chicken since not knowing wht it tastes like I don't know what to put with it :mad:.

MrsE_2

This is DEVINE

1 tablespoon olive oil
4 boneless chicken breast
8 asparagus spears
4 slices mozzarella
Sauce

2 tablespoons olive oil
2 cups fresh sliced mushrooms
3 cups Sherry
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Directions

1. Cover chicken breast with plastic wrap; pound to 1/4-inch thick.
2. Sprinkle each filet with salt and pepper.
3. Heat 1 tablespoon olive oil in frying pan over medium-high heat.
4. Saute fillets 4-6 minutes per side until done and browned just a bit.
5. Remove from pan and wrap in foil to keep warm while you make the sauce.
6. In chicken pan add olive oil and sliced mushrooms; saute for about 2 minutes.
7. Add sherry, beef stock, butter, and pepper.
8. Bring to boil then reduce heat; simmer 20 minutes until reduced to about 1/2 original volume. When sauce is done it will be thick, and brown.
9. While sauce is reducing, bring a pan of water to boil.
10. Add salt to water at boil; blanch asparagus (3-5 minutes). Drop asparagus in ice water to halt cooking.
11. Put grill on.
12. In baking dish arrange chicken, cross 2 asparagus stems over each piece of chicken and top with a slice of cheese.
13. Grill until cheese melts.
14. Put chicken on plate.
15. To serve, top with 3-4 tablespoons sauce on each piece.

meritaten

MRSTITTLEMOUSE - I HAVE to ask - why are you cooking meat for friends? I have vegetarian relatives and when I go to thiers for a meal, I am quite happy (in fact look forward to) a meat free meal. I dont expect or want, vegetarians to cook meat for me!