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Grilled chicken breasts but not boring... |
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#1 |
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Forum Member
Join Date: Apr 2007
Posts: 551
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Grilled chicken breasts but not boring...
... how?
Your ideas please! |
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#2 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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A simple 20 minute marinade of lemon juice, thyme, pepper and olive oil will transform a plain chicken breast. Also dry rubs are plentiful in the spice section at the supermarket. Just rub on or slash the breasts and then massage in so the flavour can penetrate for a few hours.
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#3 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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I stuffed some pesto and mozzarella in mine last week, popped them in the oven and hey presto!!
I also sometimes grill a breast, stir fry whatever veg I can find then stick it in an oven dish, add some tinned or fresh tomatoes (depending on how juicy I want it), any spices I feel like and stick it back in the oven for a bit... I only really eat chicken and there are a million different way you can do it!!! |
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#4 |
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Forum Member
Join Date: Apr 2007
Posts: 551
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Quote:
I only really eat chicken and there are a million different way you can do it!!!
![]() good stuff everyone so far, keep them coming! i'd like to get into eating chicken more cos its leaner and cheaper than other meats and all your suggestions sound tasty and are definitely going to stop me getting bored of it quickly! |
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#5 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
and the other 999,998 are?
![]() good stuff everyone so far, keep them coming! i'd like to get into eating chicken more cos its leaner and cheaper than other meats and all your suggestions sound tasty and are definitely going to stop me getting bored of it quickly!
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#6 |
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Forum Member
Join Date: Nov 2006
Posts: 67
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Quote:
and the other 999,998 are?
![]() good stuff everyone so far, keep them coming! i'd like to get into eating chicken more cos its leaner and cheaper than other meats and all your suggestions sound tasty and are definitely going to stop me getting bored of it quickly! Fat content in chicken has gone up dramatically over the last 30 years and protein has gone down because of the way we feed and farm the birds. http://www.timesonline.co.uk/tol/new...icle376661.ece |
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#7 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
and the other 999,998 are?
![]() Off the top of my head I can think of about 10 different stir-fry's using chicken - all basically the same in principle (chicken, veg and noodles, rice or pasta) but you can spice it up, marinade it first, have the chicken plain. I do a few simple Chinese dishes (black bean, sweet & sour, chicken fried rice) Then there are your roast breasts or whole chicken that can be made in laods of different ways. Marinades are your best friend too. Or sometimes something as simple as lemon chicken works!! I make my own chicken in breadcrumbs and my own gourjons are a variation of this. You have chicken pies and stews, often I'll just bung some (dry fried) diced breast in with some tinned tomatoes, and whatever else I can find veg and herb wise and serve with rice. Seriously the list is endless. |
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#8 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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my personal fav is chicken stuffed with mozorella and herbs, wrapped in pancetta.
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#9 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Marinade in soy sauce / teriyaki sauce / for 20mins.
BBQ on one of those disposable barbecues |
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#10 |
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Forum Member
Join Date: Feb 2008
Location: Calle Embajadores 28010
Posts: 7,692
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An authentic Escoffier Chasseur Sauce. Unbeatable.
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#11 |
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Forum Member
Join Date: Feb 2006
Posts: 14,441
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marinade in lime juice and sugar for a thai direction.
coconut milk, ginger, coriander, onion, chillis, or anything else you fancy for a sauce rice and noodles |
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#12 |
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Forum Member
Join Date: Feb 2008
Posts: 534
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Stuff them with smoked cheese/mozerella, spinach and toasted pine nuts.
Or marinade in chilli, coriander, lime and olive oil that's been blitzed in a blender. Or... Bacon and brie. |
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#13 |
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Forum Member
Join Date: Feb 2008
Posts: 534
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Another one - grill them coated in wholegrain mustard and honey.
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#14 |
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Forum Member
Join Date: Mar 2008
Posts: 1,068
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Stuff Chicken Breast with Pineapple pieces and cook as normal in the oven. Basmati rice and stock made from Pineapple juice. Delicious.
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#15 |
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Forum Member
Join Date: Feb 2008
Posts: 272
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I like to marinade chicken with a mixture of balsamic vinegar, soy sauce, honey, chillies, garlic, and a few herbs. I let it marinade overnight, when I have time. However, when I'm in a hurry, 30 minutes is ok too.
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#16 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Make thai green chicken curry with it.
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#17 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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plain organic / corn fed ones are better too
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#18 |
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Forum Member
Join Date: Jul 2007
Posts: 1,569
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Satay or Cajun Chicken
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#19 |
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Forum Member
Join Date: Aug 2007
Location: Wiltshire
Posts: 261
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Quote:
my personal fav is chicken stuffed with mozorella and herbs, wrapped in pancetta.
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#20 |
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Forum Member
Join Date: May 2008
Posts: 65
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Get a handful of cherry tomatoes and chop some mushrooms, peppers, courgettes and red onions. Put them and a chicken breast in a bowl with two large spoonfuls of pasta sauce (Bertolli or Dolmio works for me) with some cracked black pepper and lemon juice (and maybe a little honey if you fancy it). Mix them all together, pour the contents of the bowl onto a medium-sized piece of clingfilm and make a parcel. Cook it in the oven on 200 for 30 mins or so and serve over pasta.
It's my date dish |
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#21 |
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Forum Member
Join Date: Apr 2007
Location: Turnford, ENGLAND
Posts: 2,732
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Quote:
Not as lean as you might like to think.
Fat content in chicken has gone up dramatically over the last 30 years and protein has gone down because of the way we feed and farm the birds. http://www.timesonline.co.uk/tol/new...icle376661.ece |
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#22 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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Quote:
This thread concerns chicken breasts rather than whole chicken. I currently have a Tesco Finest skinless Free-range chicken breast cooking in my slow cooker and according to the wrapper, the typical chicken breast (grilled) contains 2.6 grammes of fat, which sounds rather "lean" to me.
frankview1 is right and the breasts do come from the whole chicken... do they not? |
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#23 |
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Forum Member
Join Date: May 2008
Posts: 301
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Why on earth would you put chicken breasts in a slow cooker?
Thighs cost less than half the price and are much better suited to slow cooking. If your chicken breasts contain 2.6g of fat then they must be small or have water added. Skinless chicken breast is 4% fat. |
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#24 |
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Forum Member
Join Date: Apr 2008
Location: Under the twinkerley stars
Posts: 617
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The type of sauce I make for chicken is a packet of colemans white sauce then when its made put in just over half a teaspoon of wholegrain mustard Hmmm very nice.
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#25 |
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Forum Member
Join Date: Apr 2007
Location: Turnford, ENGLAND
Posts: 2,732
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Quote:
Why on earth would you put chicken breasts in a slow cooker?
Thighs cost less than half the price and are much better suited to slow cooking. If your chicken breasts contain 2.6g of fat then they must be small or have water added. Skinless chicken breast is 4% fat. No they're not "small". I've noticed that (in Tesco) the organc skinless chicken breasts are always smaller than the free-range finest. Also, I always buy the biggest ones available. |
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