Ready, Steady Cook....

[EcclesCake]

You have in your beg the following, what would you do with it?

Cooked chicken breast
Streaky bacon
Mushrooms
Leeks
Peppers (optional)
Plus all the usual store cupboard staples.

[-SharonA-]

Chicken and bacon pasta bake. With leeks in a cheesy sauce.

[NoMercy]

Pizza or pasties. You could spice the chicken up a bit before you add it.

[DTCwordfan]

a fab pot au feu.....want a recipe....?

[ummmm]

Chicken and mushroom pie or chicken in a white wine sauce.

[EcclesCake]

I'm not a big fan of pasta bake but it would certainly make a change with a steamed veg on the side.

Pizza or pasties are a no go.

Pot au feu with cooked chicken? No thanks.

[-Talbot-]

Big chicken, bacon and mushroom sarnie.

[Patsy33]

Stuffed chicken breasts. Mushrooms, leaks, in cheesy sauce as the filling with streaky bacon wrapped around the outside.

[-Talbot-]

Would you like the recipe, Eccles?

[EcclesCake]

That would be great Talbot...... ;-)

[Islay]

I would make 'bonking in the back of a transit van' sauce and add the cooked chicken to it to warm through.

[EcclesCake]

I'm not even going to ask Islay.........

[DTCwordfan]

chicken with German mustard from Talbs, I bet........

amazingly myopic that some on here can be....

[Islay]

Coq au vin!!
We had a waitress in the professional kitchen that I trained in as a chef that used to call it that!

[EcclesCake]

Who's myopic?

[-Talbot-]

Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted.
Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon;

phew ... that's a long post for me to type that is .....

[jourdain2]

I'd do the same as Patsy 33.

[DTCwordfan]

those who don't realise that is one way the French use excess cooked chicken as a follow-up meal - and with all the ingredients listed - though I would chuck the peppers in as well......

[EcclesCake]

I had been thinking of serving Coq au Vin this weekend, I don't think I can now.......at least not with a straight face!

[Islay]

It will always be bonking in the back of a transit van for me now Eccles has it has been for 25 years!!

[EcclesCake]

As said the chicken is already cooke so the stuffing and wrapping isn't viable, without keeping the chicken viable.

Your interpretation of pot au feu is out different to my experience and that of my French relatives DTC. The thought of stringy cooked to death chicken is not filling my heart with joy.

Islay, it is a cracking description and laughingly accurate. Just don't know if FIL would get the joke though.