ISO unique chicken breast recipes

pobody's nerfect

Thu, Oct 18 2012, 10:38 pm

runninglate wrote:

I don't have any recipes for you, but would you mind posting the recipe for sweet curry sauce?

sure! credit: serandez (though I modified it)

cornflake crumbs
egg

dip cutlets in egg and crumbs. Bake covered at 350 for 20 min.

meanwhile, prepare sauce.

1 c sugar
1 t curry
1 T oil
1/4 t paprika
1/4 c lemon juice
salt & pepper to taste

pour sauce over chicken and bake uncovered 10 more min.

(also tastes great over bone-in chicken. just leave out the oil in the sauce.)

pobody's nerfect

Thu, Oct 18 2012, 10:39 pm

wispalover wrote:

Chicken marsala? (btw, using this thread to try and plan my menu this week too... feeling so uninspired)
lemon chicken?

I tried making chinese lemon chicken once and it totally flopped. is this waht you have in mind? or baked chicken w/ lemons & herbs? I do that every so often.

pobody's nerfect

Thu, Oct 18 2012, 10:42 pm

ra_mom wrote:

poached chicken with pesto
honey nut crusted cutlets

would you cut up the chicken cutlets?

grilled chicken over sesame noodles
chicken fajitas
chicken lo mein
chicken chow mein
chicken marsala
chicken skewers
chicken salad
chicken wontons

thanks for the list!
I listed pesto chicken, my 2nd fave!
what do you use for honey nut crusted chicken? I once made pistachio crusted and I thought it was way too intense.

I find that the cut up chicken dishes seem more weekday-ish to me. plus nothing fried, and DH would laugh very loud if I made chicken salad and then ask where the real food was.

pobody's nerfect

Thu, Oct 18 2012, 10:43 pm

doing a pinterest search for 'chicken' now.
coming up with some interesting results!

gonna try this jalopeno marinated chicken one day.

pobody's nerfect

Thu, Oct 18 2012, 10:45 pm

this looks like a nice twist on baked shnitzel:

coat chicken with parve sour cream or cream cheese and dip into slightly crushed cornflakes.
think it would be ok with branflakes? that's all we have in the house,and I've been looking to use up my parve cream cheese....

runninglate

Thu, Oct 18 2012, 11:00 pm

pobody's nerfect wrote:

runninglate wrote:

I don't have any recipes for you, but would you mind posting the recipe for sweet curry sauce?

thanks. Is that curry powder?

pobody's nerfect

Thu, Oct 18 2012, 11:08 pm

runninglate wrote:

pobody's nerfect wrote:

runninglate wrote:

I don't have any recipes for you, but would you mind posting the recipe for sweet curry sauce?

thanks. Is that curry powder?

yup, curry powder. (and apparently, cheap brands aren't real. my father came over and threw mine out, then bought me mccormick.)

centurion

Thu, Oct 18 2012, 11:10 pm

I've been meaning to try this recipe for a while. never got to it. I think it's less complicated than it looks but again, not sure.

http://www.gumshoegastronomy.c.....asala
Dairy-Free Chicken Tikka Masala

serves 6
For the garlic-ginger paste:
2 bulbs garlic, peeled and chopped
Chopped ginger (same amount as garlic)
Pinch salt

For the cumin-coriander mix:
2 Tbsp whole cumin seeds
2 Tbsp whole coriander seeds

For the marinade:
2 Tbsp coconut oil
3 Tbsp chickpea flour (besan)
1 green chili, chopped (see note*)
¼ cup cilantro leaves
½ cup lemon juice
1 Tbsp tomato paste
1 Tbsp tahini
¼ cup garlic-ginger paste
2 Tbsp cumin-coriander mix
1 tsp paprika
½ tsp turmeric
¼ tsp cayenne
¼ tsp cinnamon
8 boneless, skinless chicken thighs (about 2 lbs)

For the sauce:
2 lbs tomatoes (I used Roma)
2 Tbsp coconut oil
1 white onion, diced
2 Tbsp garlic-ginger paste
1 Tbsp cumin-coriander mix
½ tsp turmeric
5 green cardamom pods
½ tsp garam masala
½ cup coconut milk
½ recipe cashew cream

Garnishes:
Chopped green chili
Cilantro leaves

To make the garlic-ginger paste: Combine the ginger and garlic in a blender. Add 2 Tbsp of water and a pinch of salt. Blend until relatively smooth, adding more water as necessary (no more than ¼ cup altogether). You will have more ginger-garlic paste than you'll need for this recipe--use the leftovers in a soup or a stir-fry, or store it in the freezer.

To make the cumin-coriander mix: Toast the seeds in a dry heavy pan (cast iron) over high heat until fragrant and slightly darker. Transfer to a bowl. Grind the seeds in a spice grinder or mortar and pestle (a coarse powder is fine).

To marinate the chicken: Melt the coconut oil over medium heat and add the chickpea flour. Stir with a wooden spoon until smooth and cook for another minute, stirring constantly like you’re making a roux (because you are). It’s okay if the roux darkens a little, but don’t let it turn brown. Transfer to a blender. Add the remaining marinade ingredients to the blender. Blend until smooth and let cool to room temperature. Pat the chicken dry and cut into large chunks of equal size. Toss with the marinade and refrigerate at least 4 hours and preferably overnight.

To make the sauce: Bring a large pot of water to a boil. Blanch the tomatoes, a few at a time, for 30 seconds. Transfer to an ice water bath or run under cold water. Peel the tomatoes, cut them in half, and scoop out the seeds. Roughly chop the tomato halves.

Heat the oil in a Dutch oven or medium saucepan over medium heat. Add the onions and sauté until softened, about 15 minutes. Add 2 Tbsps of the ginger-garlic paste and continue to sauté until the mixture dries out. Stir in the cumin-coriander mix and turmeric. Sauté for another minute, until the spices are fragrant, and then add the tomatoes, cardamom pods, salt, and ½ a cup of water. Bring to a boil, lower the heat, and then simmer until the onions are very soft, 45 minutes to an hour. Remove the cardamom pods and blend until smooth (see note**). Stir the cashew cream into the sauce along with the coconut milk and garam masala.

To cook the chicken: Skewer the chicken pieces and grill over high heat or broil until browned and cooked through, 10-15 minutes. Let the chicken cool for 5 minutes, then take the pieces off the skewers and add them to the sauce. Gently simmer the chicken pieces in the sauce for 10 minutes.

Garnish with chopped chili and cilantro leaves and serve with white basmati rice.

*Note: I used a Korean chili, which is a long green chili with moderate heat and mild flavor. Feel free to use a Serrano or a Thai bird chili—or more if you want the dish to be spicy.

**Note: If you’re using a standing blender for this (I.e. not an immersion blender) be very careful that you don’t let the steam trap in the blender because you will end up with a tomato explosion decorating your kitchen. I speak from experience. Either wait to blend the sauce until it cools (warm is okay), or take the cap off the lid of the blender and cover the hole with a kitchen towel or wad of paper towels while you blend the sauce. This allows the steam to escape so the pressure won’t build.

pobody's nerfect

Thu, Oct 18 2012, 11:15 pm

woah. way too many ingredients I'd have to buy, and I'm also kinda nauseated by the smell of indian food. I'll skip this one!

Sherri

Thu, Oct 18 2012, 11:18 pm

pobody's nerfect wrote:

sky wrote:

From Dining In again

Blend onion, mushrooms and bread crumbs and spices.
Stuff chicken cutlets like cigars with it and bake.

forgot to put this on my list. I make a similar one stuffed with mushrooms & onions all the time.

Recipes?

peppermint

Thu, Oct 18 2012, 11:32 pm

potato chip chicken. I got the recipe here.

a1mom

Thu, Oct 18 2012, 11:58 pm

blend up kix and sourdough pretzels, coat chicken with that crumb mixture- can use mayo/ mustard mix underneath and bake.

Amital

Fri, Oct 19 2012, 4:15 am

I just made one with olives and garlic in a vinegar and wine sauce. It was a hit! (I've made it before with chicken pieces, but I had boneless skinless breasts, and I didn't have raisins, so I subbed in chopped apple, and it was still great.)

Here is recipe - I got it from a A. Knopf cookbook on Jewish cooking, but before I typed it up, I did a search and found the exact recipe: http://www.cyber-kitchen.com/r......html

sunny90

Fri, Oct 19 2012, 5:08 am

pobody's nerfect wrote:

wispalover wrote:

what abt this? I just saw it on another thread:

Oven Baked sesame chicken:

2lb chicken cutlets, cubed
1/3 cup flour
1/4 cup ketchup
1/2 cup brown sugar
1/4 cup vinegar
1/4 cup olive oil
1 Tbsp mustard
1/4 cup warm water
1Tbsp sesame seeds
Fresh parsley, optional

Preheat oven to 350. Spray a 9x13 with cooking spray.
Place the cubed chicken in a large Ziploc bag, then add flour and Shake the bag to coat the chicken. Lay the chicken on the bottom of the prepared pan.
In a medium bowl mix together the ketchup, brown sugar, vinegar, olive oil, mustard and water. Stir until smooth. Pour over the chicken and sprinkle with sesame seeds.
Cover the pan tightly and bake for one hour. Then uncover the pan and bake for an additional 15 minutes.
Sprinkle with additional sesame seeds and fresh parsley before serving.

ok, YUM!
I've made easy sesame chicken too. (duck sauce, soy sauce, brown sugar, sesame seeds). I should put that on my Shabbos Menu Ideas spreadsheet so I don't forget it as an option!

Okay this is the recipe from Binah and I made it last night for Friday night dinner. It's a tad too vinegary I found so I added more ketchup after it was cooked and I tasted the sauce. So either up the sugar or put less vinegar. I also added soy sauce. It's really delicious, I don't know why I don't make sesame chicken for Shabbos more often.

sunny90

Fri, Oct 19 2012, 5:16 am

Also, that Chicken Piccata recipe doesn't look like real chicken piccata. It normally has capers, margarine, garlic, lemon juice and parsley. I make it when I want a special weekday dinner, I don't know how well it heats up.

The recipe I use is this:

Chicken Piccata

8 boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 lb.)
Kosher salt and freshly ground black pepper
All-purpose flour
2 to 3 Tbs. extra-virgin olive oil; more as needed
3 Tbs. capers, rinsed and chopped
2 medium cloves garlic, thinly sliced
3/4 cup lower-salt chicken broth
2 Tbs. fresh lemon juice; more as needed
1/4 cup chopped fresh flat-leaf parsley
1 Tbs. unsalted butter

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. I dredge it in flour too. Heat 1 Tbs. of the oil in a 12-inch heavy-duty skillet over medium-high heat. When hot, add as many cutlets as will fit in a single layer and cook until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Shingle the chicken on a platter and tent with foil. Repeat with the remaining chicken, adding another tablespoon of oil between batches if the pan seems dry.

Reduce the heat to medium and add the capers, garlic, and the remaining 1 Tbs. oil to the pan. Cook, stirring, until the garlic softens and becomes fragrant, about 1 minute. Add the chicken broth and lemon juice, raise the heat to high, and cook, stirring, until the mixture reduces by about half, 3 to 4 minutes. Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste. Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve immediately.

baba

Fri, Oct 19 2012, 6:18 am

What about a whiskey sauce. I recently tried this and it was really good.
http://www.yummly.com/recipe/e.....91663

be good

Fri, Oct 19 2012, 8:12 am

pobody's nerfect wrote:

be good wrote:

http://culinarykosher.com/my-recipe/Chicken-Piccata-With-Mushrooms/3949#.UICy3GlESLM

Chicken Piccata- best chicken I have ever had

hmm, what makes this different than chicken in mushroom sauce? the wine? paprika?

google says piccata just means it is sliced, coated, sauteed, and served in a sauce. so I guess it's basically the same as chicken in mushroom sauce.

the lemon and wine both make it special.
I will settle for 'chicken in VERY GOOD mushroom sauce'.

be good

Fri, Oct 19 2012, 8:16 am

sunny90 wrote:

I sincerely apologize if I insulted the integrity of real Chicken Piccata. I have officially renamed it 'chicken in VERY GOOD mushroom sauce'. (see above.)

questioner

Fri, Oct 19 2012, 10:24 am

pobody's nerfect wrote:

runninglate wrote:

I don't have any recipes for you, but would you mind posting the recipe for sweet curry sauce?

How much chicken is this sauce for?

pobody's nerfect

Fri, Oct 19 2012, 12:20 pm

peppermint wrote:

potato chip chicken. I got the recipe here.

dude, that is the most awesome stuff ever. we have restricted ourselves to eat it only on pesach... can't fry previously fried food too often...