Thread: Boneless Chicken Breasts (Need Awesome Recipe)

I'm at work right now and when i go home there are two boneless/skinless chicken breasts in my freezer...i wanna make something YUM!

Any thoughts? i don't want a long recipe though, something quick and tasty.

Wrap them in parma ham, and smother with BBQ sauce

Originally Posted by The Judge

Wrap them in parma ham, and smother with BBQ sauce

Ham? I live in Saudi dude...we got no ham here.

Besides, im looking for a nice recepie for marination + a nice dip maybe?

Ingredients
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil

Preparation
Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Saw this in a magazine my wife gets and looked great!

don't do the above recipe, that is tailored for bone-in chicken thighs and won't come out the same for boneless chicken breasts. that recipe depends on the nice crisp skin you would get from a bone-in thigh that won't occur on a breast.


I enjoy this recipe

Ingredients :

4 large chicken breasts
plain flour, for coating
4 eggs, beaten
bread crumbs, for coating
vegetable oil, for deep-frying
steamed rice, to serve
for the vegetable curry :
2 tbsp butter
half a large onion, chopped
¼ lb carrots, boiled and chopped
¼ lb potatoes, boiled and chopped
for the Katsu curry sauce :
2 tbsp butter
2 garlic cloves, chopped
half large onion, chopped
3 Granny Smith apples, chopped
2¼ pints water
2 bananas, chopped
2 tbsp honey
1 tbsp ground turmeric
½ tbsp hot curry powder
2 tbsp ketchup
15 fl oz chicken stock
2 tbsp cornflour
1 tbsp salt
2 tbsp ground black pepper

Preparation and Cooking Instructions :

First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.
Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil.
Add in the stock.
Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
Cook for 20 minutes, stirring now and then.
Strain the sauce into a bowl and reserve it.
Cut slashes in each chicken breast fillet.
Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.
Heat the vegetable oil for deep-frying in a wok or deep fat-fryer.
Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.
Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.
Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.
Slice the chicken into even strips and serve with the vegetable curry and steamed rice.

If calories/fat/cholesterol aren't an issue, then make a compound butter and melt that on top of the cooked chicken.

i guess i am rather lame, i put them in a frying pan with a few spices and some oil; about it!

I always marinate Chicken Breast in Zesty Italian dressing. Then Grill them. Then make a salad and slice up the chicken. Or just eat it plain.

I just marinate them in whatever I have/looks good at the moment and throw them on the grill. Did that last night actually! Makes for a nice unique flavor. Nothing like well done chicken...

A lot of great recipes on this blog:

http://blogchef.net/?s=boneless+chicken