Anyone have any mouth watering chicken breast recipes?

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Replies

  • Gioeyebrow
    Gioeyebrow Posts: 404 Member
    Omg that looks delicius @Francl27 imma make that too lol
  • courtneylykins5
    courtneylykins5 Posts: 168 Member
    I marinate mine in Balsamic vinegar and dijon mustard. About a tablespoon of each for a large breast. You could add a small amount of honey also.
  • HaveToKeepMoving
    HaveToKeepMoving Posts: 18 Member
    For chicken, I make this http://www.ruled.me/thai-style-low-carb-peanut-chicken/

    9b29v8sfdhhs.jpg
  • mjwarbeck
    mjwarbeck Posts: 699 Member
    Simple brine of brown sugar and salt....then grill over charcoal...wonderful and simple. Nothing else is needed.

    Now that being said, I'm not using chicken breast unless forced. Thighs are far tastier and cheaper.
  • Francl27
    Francl27 Posts: 26,371 Member
    mjwarbeck wrote: »
    Simple brine of brown sugar and salt....then grill over charcoal...wonderful and simple. Nothing else is needed.

    Now that being said, I'm not using chicken breast unless forced. Thighs are far tastier and cheaper.

    Last time I bought thighs I pretty much ended up with 75% of fat... can't say I'm eager to try them again :(
  • augustremulous
    augustremulous Posts: 378 Member
    Chicken pho. Seriously the best thing if you just want to fill up with food and don't want a bunch of calories.

    http://steamykitchen.com/139-vietnamese-chicken-noodle-soup-pho-ga.html


    Also made these chicken fajitas a couple weeks ago and they were so good I literally started moaning when I ate them. I used more onion and more garlic and used Mexican oregano, and just had them on hot corn tortillas with a ton of cilantro and a good extra hot habanero salsa.

    http://www.seriouseats.com/recipes/2013/06/skillet-chicken-fajitas-with-avocado-recipe.html
  • mjwarbeck
    mjwarbeck Posts: 699 Member
    Francl27 wrote: »
    mjwarbeck wrote: »
    Simple brine of brown sugar and salt....then grill over charcoal...wonderful and simple. Nothing else is needed.

    Now that being said, I'm not using chicken breast unless forced. Thighs are far tastier and cheaper.

    Last time I bought thighs I pretty much ended up with 75% of fat... can't say I'm eager to try them again :(

    Not sure how you got that much fat? I buy boneless skinless and the fat content is nowhere near that level.
  • Gioeyebrow
    Gioeyebrow Posts: 404 Member
    Try it hawaiian style its soooooooooooooooooooooooooooooooooooo
    *three. Hours. Lata*oooooooooo good
  • Jacob1020
    Jacob1020 Posts: 115 Member
    Griddle Pan On!.. Season Chicken breast (olive oil, salt, pepper, smoked paprika dry thyme, garlic powder ) Chiciken IN! .. Sizzle.. 4 minutes each side depending on size. Take out! .. Slice! Smoked Paprika Chicken DONE! .. And in the words of Gordon Ramsay "*kitten* Delicous!"
  • Gioeyebrow
    Gioeyebrow Posts: 404 Member
    Lol sounds "***** Delicous!" Imma try that
  • miko482
    miko482 Posts: 21 Member
    edited March 2016
    Usually I bake a bunch of boneless skinless chicken breasts at the start of the week to put on top of salads or include in other dishes later in the week, it probably helps that I like salad and have a vinegar addiction.
    • - italian herb mix on top, and when reheating or about to eat add some salt, pepper and lemon juice
    • - jerk seasoning mixed with a bit of olive oil (my partner's favourite)
    • - fresh lime juice/zest and black pepper (marinate chicken for 30 mins, then bake)
    • - caramelised onion and homemade bbq sauce
    • - homemade tomato salsa/pico de gallo/salsa verde (depending on the salsa, can be a good one to marinate)
    • - technically a steak marinade but I use it on chicken too: equal parts balsamic vinegar, light salt/dark soy sauce, Worcestershire sauce; a tsp of spicy/dijon mustard, olive oil, garlic
    • - philly cheesesteak style: marinate in pineapple juice and Worcestershire sauce (used to cook this at a renaissance festival, still trying to find the right proportions) serve with onions/peppers that have been oven baked
    • - almost forgot! honey mustard, super simple marinade with spicy or dijon mustard and a bit of honey, heats up great to go on salads, usually make a bit of extra marinade to keep to the side for a honey mustard vinagrette
  • Francl27
    Francl27 Posts: 26,371 Member
    miko482 wrote: »
    Usually I bake a bunch of boneless skinless chicken breasts at the start of the week to put on top of salads or include in other dishes later in the week, it probably helps that I like salad and have a vinegar addiction.
    • - italian herb mix on top, and when reheating or about to eat add some salt, pepper and lemon juice
    • - jerk seasoning mixed with a bit of olive oil (my partner's favourite)
    • - fresh lime juice/zest and black pepper (marinate chicken for 30 mins, then bake)
    • - caramelised onion and homemade bbq sauce
    • - homemade tomato salsa/pico de gallo/salsa verde (depending on the salsa, can be a good one to marinate)
    • - technically a steak marinade but I use it on chicken too: equal parts balsamic vinegar, light salt/dark soy sauce, Worcestershire sauce; a tsp of spicy/dijon mustard, olive oil, garlic
    • - philly cheesesteak style: marinate in pineapple juice and Worcestershire sauce (used to cook this at a renaissance festival, still trying to find the right proportions) serve with onions/peppers that have been oven baked
    • - almost forgot! honey mustard, super simple marinade with spicy or dijon mustard and a bit of honey, heats up great to go on salads, usually make a bit of extra marinade to keep to the side for a honey mustard vinagrette

    How do you bake them so they don't get dry?
  • Gioeyebrow
    Gioeyebrow Posts: 404 Member
    They all sound really good
  • Francl27
    Francl27 Posts: 26,371 Member
    crazyravr wrote: »
    Francl27 wrote: »
    How do you bake them so they don't get dry?

    Sear your chick breasts on stove top and transfer to a baking dish. Arrange in single layer and add chicken stock to the bottom of the baking dish. Just enough to go up 1/4 of the breast. Place in the oven at 350F until done. When done you can transfer the cooking liquid back into the stove pan and reduce it and you have gravy :)

    Good to know, thanks for the tip!
  • lucys1225
    lucys1225 Posts: 597 Member
    Francl27 wrote: »
    crazyravr wrote: »
    Francl27 wrote: »
    How do you bake them so they don't get dry?

    Sear your chick breasts on stove top and transfer to a baking dish. Arrange in single layer and add chicken stock to the bottom of the baking dish. Just enough to go up 1/4 of the breast. Place in the oven at 350F until done. When done you can transfer the cooking liquid back into the stove pan and reduce it and you have gravy :)

    Good to know, thanks for the tip!

    I also check the temperature and make sure it doesn't go over 165.
  • Fit4LifeAR
    Fit4LifeAR Posts: 233 Member
    Sautéed chicken breast mixed with cauliflower rice and onions. It has become one of my favorites! 3mnh8eftvlfi.jpeg
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