What can I do with chicken breast fillets...

HeadAboveWater

bundly wrote: »

I've just been looking at curry recipes -- some say marinade the chicken in yoghurt --- is that to make the breasts tender?

It should do, yip. Means the chicken isn't getting the direct blast of the heat. Same in a casserole. Works for me anyway

bundly wrote: »

Not keen on cheese & chicken together, sorry xx

Yeah it does sound random! lol But try chicken and grape sandwiches! YUM!!

shegirl

Slice a pocket into the side,stuff with cheese then wrap with bacon.

Another nice one is make a marinade of Greek yoghurt,garlic,onion and cumin.place the breads in it and refrigerate for an hour,take out and fry them to sear then put them in the oven with the remaining marinade poured over

bundly wrote: »

Hiya all

I've been given two big bagfuls of frozen chicken breasts and they look utterly unappealing. I've got no idea what to do to make them palatable, and my mind goes a blank each time I see them when I open the freezer. I am going to have to use them up soon or chuck them, so...

I tried defrosting one, cubed it, fried it and put it in a chicken soup and it was all rubbery and tasteless and I threw it away. Don't want to waste the rest.

Can anyone please give me ideas of what to do?

I'm on a high fat low carb diet, so I using lots of oil, butter, cream or mayo isn't an issue. (I don't like chicken with any kind of tomato-based sauce.)

Cheers

Bundly

easy

whatever you use them for, you'll get best results in a slow cooker. Long slow cooking in some sort of sauce will stop them being rubbery, and infuse them with some sort of taste.

I buy the jars of curry sauces from the supermarket whenever they're on offer - Sharwoods and pataks seem to take turns at being £1 a jar, or Bogof. If I'm going to be out at work all day I cut up chicken breasts, sling them in the slow cooker with one of the sauces (no need to fry the chicken first if you are going to cook them all day) and leave on low. This also means the house smells very appealing when you get home.

This is also quite tasty, http://www.colmans.co.uk/our-range/season-shake/mediterranean-chicken/ (they do other varieties). The idea is that you bung all the ingredients in the supplied cook in bag with some water, and leave it to cook in the oven. So if you don't have a slow cooker that will work - altho' with manky chicken breasts I would cook longer and slower than the packet instructions suggest. Again, I actually use this in the slow cooker (without the bag of course). It would give your chicken some taste.

If you prefer cooking from scratch, try this, which is really tasty http://www.nigella.com/recipes/view/quick-and-easy-chicken-cacciatore-661 . I like to use really good chicken for it, but I reckon it would improve any chicken breast meat - cut it up pretty small tho to get round the rubbry texture problem.

ETA SORRY, I hadn't noticed you don't like tomato with chicken. It's a shame tho, cos apart from being tasty, the enzymes/acid in tomato help to tenderise the meat.

bundly

She: That sounds good. I like creamy sauces (and I like soups.)

Easy - thanks - I am just doing my Asda online shopping and Patak's is £1.

quintwins

i have some like that aswell, i have been battering them as nuggets for the kids, making a creamy chicken sauce (with philly, i even did it with a thia curry paste aswell was very nice) and jars of curry sauce i got reduced, the first time we had them i made roast chicken dinner and it was fit for the bin, so far aslong as there are disguised we've been fine.

bundly

Hi Quin - yes they need a LOT of disguising, honestly, every time I look at them in the polythene bag, I cannot imagine ever wanting to put them in my mouth. How these bodybuilders eat them without fat is a mystery to me!

marleyboy

I dice them up, fry them with onions and put them in with a jar of chicken curry (Korma or Madras) Mrs loves it.

nickyhutch

if you decide not to use them (I don't have an issue with the ones I get from Aldi) at least give them to someone with a dog or cat who can eat them.

mazza111

Chop em up, fry over a high heat to seal them with a bit of onion and whatever spices you have to hand. Make a basic white sauce, add mushrooms. Bung everything in casserole dish and in oven for half an hour, serve with whatever you desire. If you cba making sauce, u can always do as above replacing the white sauce with a tin of campbell's condensed soup, although home made is much nicer.

kittycat204

you could you mince them and make them into burgers
terrine
All i can think of at the mo, that others haven't suggested.