chicken

  • fwbtalldude

    Posts: 11

    Feb 20, 2012 2:52 AM GMT
    hey guys...looking for some ideas to cook boneless skinless chicken breasts...been working steadily at getting away from eating out all the time...live alone and really need ideas that are simple, fast, and nutritious...any help would be greatly appreciated for this cooking novice icon_smile.gif
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    Feb 20, 2012 3:06 AM GMT
    the possibilities are only about as limited as your imagination. Stirfry, baked, boiled, grilled, and stewed are just a few right of the top of my head. I recommend brown rice cooked in chicken stock and baked/grilled chicken with homemade marinara. If you want a different spin you could do strips cooked in sesame oil then toss in some water chestnut, sprouts, broccoli and shredded carrots with a balsamic/ginger thingy and call it a day...any recipe can be tweaked to make it healthier...i suggest you experiment...unless youre baking (ive had disasters icon_redface.gif) just steer clear of the stuff that calls for cornstarch/flour thickening and go really easy on the oils...remember if you cook something the right way (heat, portion, pan, time) it doesnt need a lot of grease to keep from burning/sticking to pan....or just use aluminum foil if you're baking and not worried about Alzheimer's icon_eek.gif
  • tyler_helm

    Posts: 299

    Feb 20, 2012 5:35 AM GMT
    I like to hammer the breasts thinner than normal. Marinate in Rasberry vinagrette dressing and baked or cook in a pan. It is great hot and if you do 2 then the other is great cut up in salad the next day.
  • dancedancekj

    Posts: 1761

    Feb 20, 2012 5:40 AM GMT
    Tandoori chicken. Marinate in yogurt, lemon juice, garlic, ginger, cardamom, coriander, cumin, ground cloves overnight. Fry on both sides until well browned, then toss a little water or broth in the pan until fully cooked.

    Soooo delicious - tangy, spicy, and a little bit smoky icon_smile.gif
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    Feb 20, 2012 5:45 AM GMT
    dancedancekj saidTandoori chicken. Marinate in yogurt, lemon juice, garlic, ginger, cardamom, coriander, cumin, ground cloves overnight. Fry on both sides until well browned, then toss a little water or broth in the pan until fully cooked.

    Soooo delicious - tangy, spicy, and a little bit smoky icon_smile.gif



    I'm giving that a try. sounds delish.
  • LJay

    Posts: 11612

    Feb 20, 2012 5:55 AM GMT
    Put a pat of butter and about the same amount of olive oil in the skillet and warm well. Add the chicken breast and cook lightly on the first side. Then turn and sprinkle with salt and pepper (just a little) and a splash of white vermouth or white wine. Cook just until done and have it with a steamed green vegetable. Drip any cooking juices over the veggies. Get some garlic in with the chicken if you like. I think it adds a lot.

    Takes very little time and tastes great.
  • fwbtalldude

    Posts: 11

    Feb 20, 2012 10:57 PM GMT
    that last one sounds absolutely awesome and EASY...def will try! keep em coming, guys...appreciate it so much icon_biggrin.gif
  • fwbtalldude

    Posts: 11

    Feb 20, 2012 10:59 PM GMT
    tyler_helm saidI like to hammer the breasts thinner than normal. Marinate in Rasberry vinagrette dressing and baked or cook in a pan. It is great hot and if you do 2 then the other is great cut up in salad the next day.


    this sounds really good, bro! and not involved at all!
  • LJay

    Posts: 11612

    Feb 20, 2012 11:05 PM GMT
    Note to Tyler:

    Don't know which raspberry vinaigrette you use, but around here we are HOOKED on Ken's Lite Raspberry Walnut Vinaigrette (also the light Caesar.) thestuff is so good you could almost drink it.
  • fwbtalldude

    Posts: 11

    Feb 20, 2012 11:07 PM GMT
    LJay saidNote to Tyler:

    Don't know which raspberry vinaigrette you use, but around here we are HOOKED on Ken's Lite Raspberry Walnut Vinaigrette (also the light Caesar.) thestuff is so good you could almost drink it.


    I agree!
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    Feb 20, 2012 11:16 PM GMT
    Cavender's seasoning sprinkled on the chicken breast.... pan grilled and then with whatever veggie you want on the side.
  • fwbtalldude

    Posts: 11

    Feb 20, 2012 11:21 PM GMT
    ZbmwM5 saidCavender's seasoning sprinkled on the chicken breast.... pan grilled and then with whatever veggie you want on the side.


    hmm...will have to check out the Cavender's...have never heard of it...what kind of seasoning is it?
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    Feb 20, 2012 11:24 PM GMT
    This is my secret recipe for White Chicken Chili...

    Buy this packet and follow the directions on the back - only I use chicken stock instead of water.

    I have to make this for potlucks all the time. It's like a favorite.

    Good side - it's fairly healthy.

    I like to continue the white theme by serving it with white cheddar cheese - maybe some white corn chips - and sour cream.... lol


    white%20chicken%20chili%20seasoning%20mi

    Make a big batch and freeze it in the individual glad resealable containers and you have a quick lunch/dinner on hand.
  • fwbtalldude

    Posts: 11

    Feb 20, 2012 11:49 PM GMT
    tyler_helm saidI like to hammer the breasts thinner than normal. Marinate in Rasberry vinagrette dressing and baked or cook in a pan. It is great hot and if you do 2 then the other is great cut up in salad the next day.


    questions for you, bud...and remember, I really am a cooking novice...spell out for me how you marinate...chicken is in what type of pan? dump the whole bottle over it or just what? how long do you marinate?...again, I apologize for sounding so stupid, but am still so new to the concept of some basic cooking techniques lol
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    Feb 23, 2012 1:27 AM GMT
    I dont mean to butt in and skip me if this doesnt make sense but as far as marinating for the above dish, I would just hammer the chicken until its thin but not falling apart. That will increase the surface area and open up the cells of the breast a bit more to absorb the flavor of the marinade.
    you can be quick or thorough about it but im a stickler for doing something REALLY well, especially if im putting it into my body. Its more of a spectrum really as the baseline is 2 hours with the ceiling being somewhere around 48. It depends on who you ask. i like 12 - 24 with everything besides fish. So with chx and steak i'll do the marinade prep the night before.
    You can use a ziploc, tuppaware or just a bowl (not metallic, but if you do, NOT COPPER) with some cling over it. Into the fridge it goes and you forget about it until the next day. The longer it sits, the more flavor the meat itself will have as opposed to just being sauce thrown over a dish and mostly sticking to your food.
    you'll soon gain a feel for what tastes good to you and in what proportions. im not a big fan of store bought sauces cause its way too easy to make your own favorites in bulk or keep the ingredients on hand to do so.
    Hope that helped!
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    Feb 23, 2012 3:59 AM GMT
    I eat like a king at pauper prices with big hearty satisfying tasty all white meat chicken breast meals for only $1.25 each. The trick is to come up with $60 so you can crockpot batch cook a basic chicken stew which you could freeze into about fifty individual meals and eat "as is" or doctor into various meals like burritos, soups, sloppy joes or asian fusion. Base ingredients:

    $25 boneless skinless chicken breast @ 2.29/lb (wait for a sale if need be and fill your freezer)
    $25 various diced root vegetables, whatever's available: yucca, yam, parsnip, onion, carrots, butternut squash, rutabaga, leeks
    $10 various: black beans, brown rice, quinoa, low fat chicken broth, spinach leaves

    Dice (also if you're inclined, brine and pound) chicken breast. Slow cook everything together for several hours and all the root vegetables develop the taste and texture of potatoes, so if you like chicken and potatoes you'll love this. Portion off as individual meals with or without the brown rice or quinoa into freezer bags or Tupperware and freeze. (I use specific sized Rubbermaid Take Aways that fits perfectly in my Six Pack Bag 3 meal cooler bag.) Relatively unspiced, use it as a base as chicken stew, add cumin and chile pepper and put in an Ezekiel wrap and top with plain yogurt and salsa for burritos, add broth to make hearty chicken soup, add with Thai sauce and and unsweetened canned chunk pineapple to asian noodles, spread on a roll hot as a sloppy joe or cold as a chicken salad, add curry for Indian, etc.

    For those who are highly fat conscious - fat adds flavor and in limited amounts is beneficial, and since there's so little fat in both the chicken breast and the low fat chicken broth which keeps the chicken moist and flavors the root vegetables, I don't worry about straining any of it away.