What can I do with chicken breast fillets...

Motherof1

We are also having chicken breasts tonight. Quite like the bacon idea with the chicken....sounds yummy.

natlie

Hi
wrap them in cling film and poach them, you can stuff them with anything herbs, sundried tomatoes and wrap them really tight they come out lovely - this is how gordon ramsey does his chicken
Nat
xxx

Motherof1

Hi, I have just realised that I don't have any tin foil to wrap my chicken breast fillets and bacon in.....is there anything else I can do? Also how do you make sure the bacon stays wrapped around the chicken? Please advise. Thanks.

mel_anthe

Motherof1 wrote:

Hi, I have just realised that I don't have any tin foil to wrap my chicken breast fillets and bacon in.....is there anything else I can do? Also how do you make sure the bacon stays wrapped around the chicken? Please advise. Thanks.

I normally kind of drape the middle of the bacon slice over the top of the short side of the chicken breast and tuck the 2 ends underneath it and out of sight - the weight of the chicken is normally enough to keep the bacon in place - if you see what I mean. I usually use 2 slices for each one, wrapped side by side.

Do you have a dish with a lid that you can put in the oven? The lid might help keep some of the moisture in maybe...

cupid_s

To cook mine I also put them in an ovenproof dish (with a lid), with a bit of butter, loads of lemon juice and a bit of sugar. Or cook them in red wine. If you cook them with a liquid they wont dry out.

Motherof1

mel_anthe wrote:

I normally kind of drape the middle of the bacon slice over the top of the short side of the chicken breast and tuck the 2 ends underneath it and out of sight - the weight of the chicken is normally enough to keep the bacon in place - if you see what I mean. I usually use 2 slices for each one, wrapped side by side.

Do you have a dish with a lid that you can put in the oven? The lid might help keep some of the moisture in maybe...

I have a casserole dish with lid. Would that do? Do you add anything to the chicken and bacon. Do you have to cook the bacon first? how long must I cook them for and at what temperature. What would be nice to serve with it? Do you think white sauce would taste okay with it? Sorry for all the questions. I can only cook a handful of things. Cheers

mel_anthe

Motherof1 wrote:

I have a casserole dish with lid. Would that do? Do you add anything to the chicken and bacon. Do you have to cook the bacon first?

I don't normally cook the bacon first, I just wrap the raw slice round the raw chicken and then bung it in the oven.

I don't normally use a lid for mine because I like the bacon to go quite crispy, while keeping the chicken quite nice inside, but if you'd prefer the bacon not to go crispy, maybe a lid would stop that - I haven't tried it that way though.

how long must I cook them for and at what temperature.

erm.. I normally put them in the oven at 180 deg C until the bacon is crispy - I'm not very good with times, but I would guess maybe 30 min? (I normally cut them in half to serve so that I can check the chicken is properly cooked at the same time!)

What would be nice to serve with it? Do you think white sauce would taste okay with it? Sorry for all the questions. I can only cook a handful of things. Cheers

I think white sauce would be really nice with it For veg I normally do something like boiled new potatoes and peas with it but I think most things would probably go quite well

iwanttosave_2

My mum used to make chicken breasts for me. :drool:

She used to get a deep frying pan, half fill with water, heat, add some butter and let the chicken cook, then as its finished, she would drain the water, and turn up the heat, add more butter and sear the outside.

We are talking fillets arent we?

I'm hungry now

Pink.

A friend gave me this tip....I was a bit sceptical at first but it works and really makes the chicken very soft and tender:

Mix an egg white with a teaspoon of corn flour, whisk to a froth then coat the chicken and leave to marinade in the fridge for at least an hour before cooking.

Pink

dora37

For the chicken and bacon, I slice some cheese, put it on top of the fillet, then wrap the bacon around and place on a baking tray. At first I used a cocktail stick (like a pin) to keep the bacon in place and then realised that if you put the fold of the bacon underneath the fillet it stays wrapped. The cheese partially melts and I drizzle the liquid cheese from the baking tray over the fillet once on the plate.

For plain chicken fillets, I spray frylight in a fry pan, sprinkle the chicken with herbs and garlic and leave to cook - I have found that not keep turning it over makes it much nicer - once is just about cooked (almost white, but juicy), turn the heat off, but leave the pan on the ring - this just finishes it off nicely without drying out/overcooking.