What to do with chicken? Help!

"Day Dreamer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have 2 small skinless boneless chicken breasts that I had in the
freezer that I want to use up. I`ve always been a sort of "follow the
recipe by the book" type. Not really into just grabbing whatever is on
hand and throwing something together - but I`m going to - hopefully with
some assistance from this group.

This is what I`ve got in house, can someone give me some recipe
suggestions? (using what I already have, I can`t get to the store to buy
anything else) I also have a George Foreman grill, in addition to
stove/oven.

I have:
onions, garlic, butter, olive oil, grated parmesan cheese, ketchup,
fat-free Italian dressing, mustard, BBQ sauce, balsamic vinegar, canned
tomato sauce, paste, stewed tomatoes, plum tomatoes, chicken broth,
bread crumbs, some spices - salt, pepper, paprika, cumin, Mrs. Dash,
garlic powder

Any suggestions, recipes would be greatly appreciated! Please include
cookng times & temps, etc, if possible. Thanks!!

Hmmm...do you have any pasta to serve it with?
If so, try slicing into thin slices across the length and sautéing for a few
minutes in butter and olive oil. Add some minced garlic, diced plum
tomatoes, chicken broth, and if you have any, some basil. Add 1/4 cup of the
water from the pasta. Simmer 5 minutes then toss with pasta and serve with
the parmesan cheese.

Or, if you don't have or don't like pasta, (or even if you do but want
something else!) try this: Mix 1/2 cup each breadcrumbs and parmesan. Pound
the breasts until about 1/3 inch thick and even. Dredge lightly in flour,
dip in milk (or milk with an egg beaten in) and then in the breadcrumb
mixture. Sautee in a mixture of olive oil and butter until golden brown. At
this point, you can serve them as they are (cutlets, essentially) or add
some chicken brother to the pan to make a light sauce. If you have lemon,
add some lemon juice as well. Simmer for a few minutes to lightly thicken
the sauce.

Or, make a marinade....maybe some of the balsamic with dressing and
garlic...marinade the chicken for 1 hour then use the grill to cook.

Good luck!
kimberly

In article <[email hidden]>,

(Day Dreamer) said:

I have 2 small skinless boneless chicken breasts that I had in the
freezer that I want to use up. I`ve always been a sort of "follow the
recipe by the book" type. Not really into just grabbing whatever is on
hand and throwing something together - but I`m going to - hopefully with
some assistance from this group.

This is what I`ve got in house, can someone give me some recipe
suggestions? (using what I already have, I can`t get to the store to buy
anything else) I also have a George Foreman grill, in addition to
stove/oven.

I have:
onions, garlic, butter, olive oil, grated parmesan cheese, ketchup,
fat-free Italian dressing, mustard, BBQ sauce, balsamic vinegar, canned
tomato sauce, paste, stewed tomatoes, plum tomatoes, chicken broth,
bread crumbs, some spices - salt, pepper, paprika, cumin, Mrs. Dash,
garlic powder

Any suggestions, recipes would be greatly appreciated! Please include
cookng times & temps, etc, if possible. Thanks!!

My son's favorite is "crummy chicken". Marinate chicken breasts in your
favorite salad dressing for at least an hour but all day is just fine.
Dip in crumbs of choice - I usually crush up crackers - but your basic
bread crumbs will do. Place on baking sheet and bake at 350 for 25
minutes or so until done.

marcella

Day Dreamer said:

I have 2 small skinless boneless chicken breasts that I had in the
freezer that I want to use up. I`ve always been a sort of "follow the
recipe by the book" type. Not really into just grabbing whatever is on
hand and throwing something together - but I`m going to - hopefully with
some assistance from this group.

Follow a recipe???? Pffttt.

I found a couple chicken breasts sitting out to defrost this afternoon.
About an hour before dinner I put some Soy sauce in a bowl, squashed a nice
sized garlic clove in the garlic press, grated about an inch of ginger root
and tossed everything in together. Then I made myself a drink while the
breasts marinated, heated up the BBQ and slapped them on the grill for about
10 minutes total. We served them with some broccoli and heated up some
rice.
Delicious.

"Day Dreamer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have 2 small skinless boneless chicken breasts that I had in the
freezer that I want to use up. I`ve always been a sort of "follow the
recipe by the book" type. Not really into just grabbing whatever is on
hand and throwing something together - but I`m going to - hopefully with
some assistance from this group.

This is what I`ve got in house, can someone give me some recipe
suggestions? (using what I already have, I can`t get to the store to buy
anything else) I also have a George Foreman grill, in addition to
stove/oven.

I have:
onions, garlic, butter, olive oil, grated parmesan cheese, ketchup,
fat-free Italian dressing, mustard, BBQ sauce, balsamic vinegar, canned
tomato sauce, paste, stewed tomatoes, plum tomatoes, chicken broth,
bread crumbs, some spices - salt, pepper, paprika, cumin, Mrs. Dash,
garlic powder

Hell, just fry those babies in a fry pan. Meat tastes good just plain old
meat. No need to fiddle-diddle around with a bunch of [censored]. Cook em and
throw them on a plate with some peas or something. Yum!

chula

Quoted message said:

Hell, just fry those babies in a fry pan. Meat tastes good just

plain old

Quoted message said:

meat. No need to fiddle-diddle around with a bunch of [censored]. Cook em

and

Quoted message said:

throw them on a plate with some peas or something. Yum!

I always like to pound out chicken breasts until they're real thin and
then dip them in some sort of breading, either flour or bread crumbs,
and then panfry them. I can't stand eating a thick chicken breast.
They taste better when they're thin.

From: [email hidden] (Nexis)

Quoted message said:

Hmmm...do you have any pasta to serve it
with? If so, try slicing into thin slices across
the length and sautéing for a few minutes in
butter and olive oil. Add some minced garlic,
diced plum tomatoes, chicken broth, and if
you have any, some basil. Add 1/4 cup of the
water from the pasta. Simmer 5 minutes then
toss with pasta and serve with the parmesan
cheese.

Good idea - I think this is what I`ll do, since it`s such a small amount
of chicken (about 9 oz. total and this meal is for 2 people). The pasta
and tomatoes will sorta bulk it up a bit. How much chicken broth would
you put in? The whole can?

From: [email hidden] (chula)

Quoted message said:

Hell, just fry those babies in a fry pan. Meat
tastes good just plain old meat. No need to
fiddle-diddle around with a bunch of [censored].
Cook em and throw them on a plate with
some peas or something. Yum!

Umm, wouldn`t doing this result in a rather bland meal?

Day Dreamer <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

From: [email hidden] (chula)

Quoted message said:

Hell, just fry those babies in a fry pan. Meat
tastes good just plain old meat. No need to
fiddle-diddle around with a bunch of [censored].
Cook em and throw them on a plate with
some peas or something. Yum!

Umm, wouldn`t doing this result in a rather bland meal?

For some but look at the number of people that pay top-dollar for bland at
Applebee's, Olive Garden, or any other chain. Fried chicken with peas sounds
almost exotic by comparison.

The Ranger

In article <[email hidden]>,

(Day Dreamer) said:

From: [email hidden] (chula)

Quoted message said:

Hell, just fry those babies in a fry pan. Meat
tastes good just plain old meat. No need to
fiddle-diddle around with a bunch of [censored].
Cook em and throw them on a plate with
some peas or something. Yum!

Umm, wouldn`t doing this result in a rather bland meal?

He's just a relative of Smeagol...
--
K.

Katra <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

(Day Dreamer) said:

Quoted message said:

From: [email hidden] (chula)

Quoted message said:

Hell, just fry those babies in a fry pan. Meat
tastes good just plain old meat. No need to
fiddle-diddle around with a bunch of [censored].
Cook em and throw them on a plate with
some peas or something. Yum!

Umm, wouldn`t doing this result in a rather bland meal?

He's just a relative of Smeagol...

Not hardly! Sméagol preferred his rawwwww...

The Ranger

Dave Smith said:

I found a couple chicken breasts sitting out to defrost this afternoon.

Eek! Food safety nightmare!

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

I don't think it would be. If you like the taste of meat. Nothing
perturbs me more than people who take a great chunk of meat and proceed
to diddle with it until it's flavor is totally indistigushable. Lamb,
for instance, tastes divine. I could throttle morons who INSIST on
dumping a half a gallon of rosemary on it thinking it is the "trendy"
thing to do.

Although I will concede that chicken breasts are somewhat without the
necessary fat to give it a good yummy flavor, I would therefore,
suggest that it be cooked in a generous portion of butter so that it
can get all brown and crunchy and taste ultra good!

chula

Applebee's is the absolute worst. I have eaten there a couple of times
and swore I'd never be back. I reminds me so of hospital cafeteria
food.

chula

Applebee's is the absolute worst. I have eaten there a couple of times
and swore I'd never be back. I reminds me so of hospital cafeteria
food.

chula

The Ranger said:

Serene <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

I found a couple chicken breasts sitting out to defrost this afternoon.

Eek! Food safety nightmare!

Why? As long as it wasn't all day or 1/2-a-day, there shouldn't be a
problem.

Not safe, not safe! If it's long enough to thaw the chicken it's too
long. See
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp
among others. Not safe!

serene, Chicken Little
--
http://serenejournal.livejournal.com
http://www.jhuger.com

In article <[email hidden]>,

The Ranger said:

Katra <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

(Day Dreamer) said:

Quoted message said:

From: [email hidden] (chula)

>Hell, just fry those babies in a fry pan. Meat
> tastes good just plain old meat. No need to
> fiddle-diddle around with a bunch of [censored].
> Cook em and throw them on a plate with
> some peas or something. Yum!
>
Umm, wouldn`t doing this result in a rather bland meal?

He's just a relative of Smeagol...

Not hardly! Sméagol preferred his rawwwww...

The Ranger

Eh, true... ;-)
But he was very much against nasssssssty spices!
And what's 'taters?

Ok, so I read the original books....

about 13 times over the last 20 years. <G>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

(Serene) said:

Dave Smith said:

I found a couple chicken breasts sitting out to defrost this afternoon.

Eek! Food safety nightmare!

serene

<rolls eyes>
Due to time restraints in the mornings,
I generally choose the meat I intend to cook for brunch
around midnight the night before and toss it into the microwave
to keep it away from the cats.

It's usually there to thaw at room temp for at least 8 hours.

Been doing that for a few years now and it's never given
us food poisoning!

If I try refrigerator thawing, it's still WAY too frozen when I need
to cook it and I HATE microwave defrosting! It cooks the edges
to rubber every time. :-P
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"Serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Ranger said:

Serene <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith <[email hidden]> wrote:
> I found a couple chicken breasts sitting out to defrost this
> afternoon.
>
Eek! Food safety nightmare!

Why? As long as it wasn't all day or 1/2-a-day, there shouldn't be a
problem.

Not safe, not safe! If it's long enough to thaw the chicken it's too
long. See
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp
among others. Not safe!

Sure it's safe. Are you going to let it rot on the counter, or are you going
to cook it? Chicken needs to be cooked well done anyways, so a few extra
germs growing during the thawing won't hurt. They're going to die anyway.

Scott.

Katra said:

If I try refrigerator thawing, it's still WAY too frozen when I need
to cook it and I HATE microwave defrosting! It cooks the
rubber every time. :-P

KATRA! Did Shelly teach you that "method"...!!!???

:o)

--
Best
Greg