What can I do with chicken breast fillets...

Linda32

I wrap mine losely in foil and and cook in the oven. Never add anything and they are fine.

I know what you mean about rubbery chicken and this way they are nice.

elljay20

simonts wrote:

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

yes i tried steaming them last time but i think i overdid them and they weren't much better than when i grill them. iceland sell chicken strips for a pound and they're really juicy. i'm sure they add water or something but that's kind of the thing i'm after. suculent chicken

mel_anthe

You could also wrap each chicken breast in a couple of slices of bacon and bake them in the oven - this is one of my favourites

elljay20

ckerrd wrote:

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!

that really sounds lush, but won't the clingfilm melt?

ckerrd

Nope - it doesn't at all. Careful when you lift it out of the water though as it gets very hot.

elljay20

ok might give that a go tonight. will maybe do it with some cabbage as i've never cooked it before!

MrsTinks

Cooking things on the george can easily dry it out because all moisture and fat is drained away from the meat. I tend to cook marinated strips of chicken breast on there instead most of the time because the long cooking time for a breast will dry it out and make it rubbery

For breasts I stick in the SC or in the oven in an ovenproof dish or in a roasting bag with wine, chopped onions etc (or even lemon juice and garlic)
Always turn out juicy

tr3mor

You could just chop it into cubes and boil it. This is how Chinese/Indian restaurants get their chicken to be soft and break up in your mouth.

melt71

We have ours similar to the chicken kievs by slicing them and stuffing soft cheese (with garlic) in the middle. I also cut some veg (mushroom, peppers, onions etc) and put it on the tray with some olive oil and the chicken never really dries out as much as if I grill it plain.

elljay20

tine wrote:

Cooking things on the george can easily dry it out because all moisture and fat is drained away from the meat. I tend to cook marinated strips of chicken breast on there instead most of the time because the long cooking time for a breast will dry it out and make it rubbery

For breasts I stick in the SC or in the oven in an ovenproof dish or in a roasting bag with wine, chopped onions etc (or even lemon juice and garlic)
Always turn out juicy

lemon juice and garlic i have!!! could try that too