Chicken Breasts

[mccfluff]

any ideas for dinner?

I usually just cook them in a sauce of some kind, sometimes bbq with bacon and cheese, sometimes chinesey, quite often do tikka but bored of all that

got usual rubbish in the fridge/cupboards

no slugs/cooked tomatoes (unless i can sub with passata)/courgettes/aubergines or anything wobbly

[woofgang]

paella type thing?
per 2-3 persons,
a cup of rice
two cups water
a chicken stock cube (or veggie or fish)
juice of a lemon
a small onion cut into small dice
about the same amount of diced red pepper
a pinch of saffron if you have it OR sweet paprika
optional some prawns, a little (or a lot) of garlic, some frozen peas
heat a little oil in a lidded shallow pan and gently fry the pepper and onion till the onion is clear. Do not brown. add the chicken cut up into thin bite sized bits and brown it but don't cook through. Add the rice, prawns, garlic, stock, saffron or paprika and water and briefly bring to the boil. As soon as its boiling turn the heat right down and cover. simmer for about 15 mins and test the rice and seasoning and stir in the frozen peas. If rice is done but its too wet, boil rapidly with the lid off, do not stir, watch it like a hawk. Just before you serve, stir in the lemon juice.

[sherrardk]

Chicken and bacon salad?

[MadMen]

Chicken and avocado salad. Lushness on a plate! :)

[snags]

http://www.bbcgoodfood.com/recipes/4700/

[AB Editor]

Have you got plenty of lemons and limes?

If you squeeze out 3-4 limes/lemons (as you prefer, I used 3 limes and a lemon), and then add a couple of finely chopped chillies and a tablespoon of icing sugar (I suppose any would do).

Heat your pan with a little oil, a little bit of salt and pepper on the breast.

Chuck the breasts in and quickly colour on each side, then:

Pour in the lime/chilli/sugar mix and cover the pan. You can turn it down a bit and let the chicken steam. Turn it and cook it on the other side.

When you think it is nearly ready, chop some coriander and chuck it in.

The juice should be mostly gone by the time they're cooked and they should be soft and sort of steamed. Let them rest momentarily

I then used the left over juices in the pan to make a mix of bean (butterbeans I think - or maybe harricott) and peppers quickly then sliced the chicken breast up into thin slices and served on top.

^^ That makes it look like it took some time, but it's actually dead quick.

[AB Editor]

"Chicken and bacon salad?"

^^ probably the answer.

[Barmaid]

Slice open chicken breast
Stuff with garlic and herb soft cheese in it (I use boursin) (if there is no fillet on the chicken, slice it in half lengthways and bash it flat with a rolling pin - this is also very therapeutic)
Wrap with stretched streaky bacon (smoked is best)
Stick in a dish
Pour on some wine
Season and add some dried tarrogon
Stick in oven at 180 for 35 mins.

Remove from oven, keep breasts warm. Stick cooking juice in a small pan. Add a little more garlic/herb cheese and whisk in and some tarragon. Boil up and reduce slightly.

Serve with cous cous or basmati and wild rice.

[society]

Ed, are you Mercia in disguise? :)

[Barmaid]

Or

slice into v thin strips
stick in a dish with juice of a lemon, some crushed garlic and a decent tablespoon of pesto
marinate for a bit

cook in a shallow pan, stir into some cooked pasta, add a bit more pesto. Lots of black pepper and parmesan. Serve with garlic bread

[AB Editor]

"Ed, are you Mercia in disguise? :)"

I know, sorry, I felt a bit silly writing it... but I don't know what it is?

It tastes really fresh and is wonderful in a pita with some salad etc.

[mccfluff]

oooo all sound nice. i may have to reserve paella and the limey one for when fatties not about

but they all sound lush, i love mango chicken

arghhhhhh i want it all :-)

[mccfluff]

but i have ripe avocados...... i can do chips for the fat one

[mccfluff]

i also have pittas

hmmmmmmm

[society]

I don't eat meat, but, I would be using Barmaid's recipes for when my guests come. They look simple to do with easily found ingredients!

[woofgang]

am subscribing to this thread...never had Ab Editor down for a gastrognome ha ha

[snags]

How about chicken breasts wrapped in chicken skin, stuffed with minced chicken and served with a chicken jus?

[Barmaid]

All in a seedy bap, Snags?

[society]

Just read your recipe again Ed, sounds easy too. But all that lemon juice, won't the chicken taste too acidic?

[mccfluff]

i'd need to go buy seedy baps

and chicken skin

[woofgang]

silly chicken skin story. I have a friend who periodically buys loads of chickens when they are reduced, poaches them then skins them and freezes the meat. He passes the skins on to me for my dogs. I cut them up and put them in a slow oven till they are fat free and crispy. The dogs love it and I snitch the odd bit cos its tasty. Fast forward to Saturday kitchen and there is a posh chef serving a scallop soup topped with a delicacy he calls chicken scratchings......are my dogs posh or what?