What can I do with chicken breast fillets...

southernscouser

Oooh oooh I've got one!

Cut the chicken up into tiny pieces. About 1cm square, then try and put them back together again. You'll be so bloody hungry by the time your finished you won't care how it's cooked!

x_raphael_xx

southernscouser wrote:

Oooh oooh I've got one!

Cut the chicken up into tiny pieces. About 1cm square, then try and put them back together again. You'll be so bloody hungry by the time your finished you won't care how it's cooked!

Hahahaha :rotfl:

Made me lol!!!

springchicken

We like them sprinkled liberally with crushed black pepper and then fried for about 7mins each side in butter served with new pots ,veg and hollandaise sauce :drool:

Rachie_B

Norma_Desmond wrote:

Thanks southernscouser - I like the bacon idea. Could I use cream cheese? I've got some to use up, and I'm sure I had something like this in an Italian restaurant once?

yup cream cheese works really well

i sometimes mix it with a bit of pesto for a change or maybe some sundried toms

ooooh also caramelised red onions and feta is scrummy !

black-saturn

Place 1 onion, 1 garlic clove, some herbs and a pinch of salt in the frying pan and cook till golden. Then add about 4 tablespoons of lemon juice. Add the chicken breasts to it and poach them until they are cooked. Then add 2 tablespoons of plain flour to thicken and stir in slowly.

elljay20

Hi guys, i have chicken breasts for dinner tonight - no idea what to have with them yet but what's the best way to cook them?
They always come out rubbery on the george foreman. I'm after really tenderchicken like i get when i roast a whole one and stuff the skin with butter. yum yum yum (feeling hungry now!)
Anyways any advice appreciated as i'm sick of having dry chicken (spit)

tawnyowls

I do find chicken breasts generally dry anyway - the ones supermarkets sell are often injected with salt water to plump them up, which drains away when cooking, hence yukky dry breast. I tend to cook them in sauces for that reason.

You could try doing a chicken Kiev-type thing - cut a pouch in the breast, stuff with butter and roll in egg & breadcrumbs.

Mrs_pbradley936

Do you want them dry or in a sauce? If dry bang them flat by putting them in a plastic bag the place them on a board and hit them with something heavy a few times. If you do not put them in a plastic bag first you will spend forever cleaning raw chicken juice from all over your surfaces. I have a mallet for doing then but you can use a rolling pin or even a can if you have nothing else. Anyway the idea is to make them thinner but wider so they cook quickly and do not dry out. Then I like them dusted with a little flour and lemon pepper and fried in the minimum of oil. I have never used a George Forman grill so cannot comment on them.

simonts

Would a steam cooker keep them moist, I havent dared try anything but veg in the one mum handed me yet

ckerrd

Cook some mushrooms and onions (both finely chopped) lie fillets on their "front" basically so the bit with the little fillet is facing you. Make a pocket in the chicken by slitting though the side parts of the fillet. Stuff the pocket you have made with the mushroom mixture. Roll up into a tight ball in cling film. Wrap tightly in aluminium foil and drop into boiling water for 20 minutes. Mix some creme fraiche and mustard in a pan and warm through. Take out your chicken and cover with warm mustard sauce. Serve with nice buttered potatoes and seasonal veg. Delicious!