Chicken for dinner... AGAIN

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BeeSweet

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Boneless skinless chicken breasts to be precise. I usually flatten them out and pan grill them. I could bread them too, but I don’t need the fat and carb that would add to the nutrition count.

So I’m looking for suggestions on what to do with these things. I’m not feeling very imaginative today, yet I don’t want the same old thing again…

Baking them somehow would be nice, there’s less babysitting involved with shoving something in the oven and walking away. 😉 I don’t remember ever baking boneless skinless chicken breasts before, they’re so easy to dry out.

Any suggestions?
 
Cook them on the stovetop poached in a little water. Cut into cubes. Pour a can of not too spicy Ro-Tel tomatoes over them. Cook for a few minutes. Serve over pasta with grated parmesan.

Very little fat there.
 
I made them last night with a side of rice.

I sauteed some leeks in olive oil and butter. When they were softened, I added the seasoned chicken breasts (seasoned with celery salt and pepper…I guess regular salt would be good) When they were browned on both sides, I added 16 ounce can of diced tomatoes and some fresh oregano. Then cooked about 10 minutes more.

You could substitute, leeks for onion, you could also add mushrooms before the tomatoes.

You could substitute rice for pasta, and serve it as a pasta dish. (just cut up the chicken in bite size chunks beforehand)
 
You can bake em! Just bake them covered and with some kind of sauce.

Slice an onion, put in the bottom of a baking dish, add a tablespoon of olive oil or butter. Place the breasts on top of the onions, add a can of cream of mushroom soup (or homemade white sauce with some sliced mushrooms) and a tablespoon of worchestire sauce.

Cover and bake at 325 til done. Serve over rice or noodles YUM.

You could also cover them with BBQ sauce and bake covered.

You can throw them in the crock pot too 🙂

Add some potatoes and carrots and onions, some chicken or veg stock and you will have wonderful chicken stew.
 
You can always cook them on the stove (covered) and then add them to rice/stir fry. I love to cut up cooked chicken breast, and add pinapple, bell peppers, and pod/snap peas with a little terriyaki sauce over brown rice 🙂
 
BeeSweet said:
Boneless skinless chicken breasts to be precise. I usually flatten them out and pan grill them. I could bread them too, but I don’t need the fat and carb that would add to the nutrition count.

So I’m looking for suggestions on what to do with these things. I’m not feeling very imaginative today, yet I don’t want the same old thing again…

Baking them somehow would be nice, there’s less babysitting involved with shoving something in the oven and walking away. 😉 I don’t remember ever baking boneless skinless chicken breasts before, they’re so easy to dry out.

Any suggestions?
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I heard of this with fish so it might not work with the Chicken breasts, but you can take aluminum foil, place meat plu vegies and seasonings and whatever in around the meat. Wrap the Aluminum up loosely around and close. (sort of tent like) Then Bake for ?? depends on the size of the breasts. Anyway, something like this makes it easy to cook and clean-up is easier too.

Just a thought.

Peace
James
 
AshleyBelle said:
You can always cook them on the stove (covered) and then add them to rice/stir fry. I love to cut up cooked chicken breast, and add pinapple, bell peppers, and pod/snap peas with a little terriyaki sauce over brown rice 🙂
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Now THAT makes me hungry

Peace
James
 
JRKH said:
I heard of this with fish so it might not work with the Chicken breasts, but you can take aluminum foil, place meat plu vegies and seasonings and whatever in around the meat. Wrap the Aluminum up loosely around and close. (sort of tent like) Then Bake for ?? depends on the size of the breasts. Anyway, something like this makes it easy to cook and clean-up is easier too.

Just a thought.

Peace
James
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I think that works with chicken, too. I seem to remember my mom doing it. It’s a nice way to cook.
 
Sometimes I poach chicken, shred it with two forks (very easy, but a little time consuming depending on the amount of chicken you cook), and add bbq sauce. I put it on buns and make sandwiches, but other times I go carb-less and steam some veggies as a side.

When I bake chicken I always cover the chicken with sauce or fill the dish up halfway with water, cook the chicken, and then dress it up with something else. Chicken with marinara sauce & cheese is a quick non-breaded chicken parmasan. Chicken with cream of mushroom soup and broccoli stems for a quick cassarole, etc.

For something less bad-for-you: lemon juice is great for plain chicken along with stir fry veggies 🙂

–
 
Make an easy chicken parmigiana: cover chicken pieces in a baking dish with tomaoto or spaghetti sauce and then with sliced mozzarella. Bake til chicken is done. Serve over spaghetti.

Canned mushoroom soup is a great cooking sauce . Do just like the above but without the cheese. Serve with rice.
 
WOW, thank you all, I sure didn’t expect so many great ideas so quickly! 🙂

But I think we might have a winner here:
kage_ar said:
You can bake em! Just bake them covered and with some kind of sauce.

Slice an onion, put in the bottom of a baking dish, add a tablespoon of olive oil or butter. Place the breasts on top of the onions, add a can of cream of mushroom soup (or homemade white sauce with some sliced mushrooms) and a tablespoon of worchestire sauce.

Cover and bake at 325 til done. Serve over rice or noodles YUM.
Click to expand...
I can’t eat canned cream of mushroom soup (some of the ingredients give me migraines), but I do have a 2.5 oz jar of sliced mushrooms. I have a 2.5 lb pkg of breasts, how much sauce would you think I should make for that much chicken?
 
Boil them (add a little salt) and cut them up into bite size pieces. Next, heat up a jar of your preferred spaghetti sauce - add the chicken, along with cut up squash, zucchini, and a can of diced tomatoes (drained). Serve that over whatever pasta you prefer. Top with some parmesean cheese!
 
Tarragon and wine makes it French
Adobo makes it Mexican
Saffron makes it Arabian
Noodles and teriyaki marinade makes it Chinese
Cheese and pasta sauce makes it Italian
Sauerkraut makes it German
Pan fried makes it Southern
Citrus fruit makes it tropical
 
Larowyn said:
Tarragon and wine makes it French
Adobo makes it Mexican
Saffron makes it Arabian
Noodles and teriyaki marinade makes it Chinese
Cheese and pasta sauce makes it Italian
Sauerkraut makes it German
Pan fried makes it Southern
Citrus fruit makes it tropical
Click to expand...
Haha, that’s perfect!

–
 
BeeSweet said:
WOW, thank you all, I sure didn’t expect so many great ideas so quickly! 🙂

But I think we might have a winner here:

I can’t eat canned cream of mushroom soup (some of the ingredients give me migraines), but I do have a 2.5 oz jar of sliced mushrooms. I have a 2.5 lb pkg of breasts, how much sauce would you think I should make for that much chicken?
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2.5 lb package - maybe 3 ish cups of sauce, and make it on the thicker side. I’d add the juice from the sliced mushrooms so you get all that good flavor.
 
Chicken Pot Pie is for dinner tonight

Sweet n Sour chicken is a favorite

1 -2 C Salsa with Tbl mustard and Tbl of Brown sugar mixed in, then pour on top of the chicken and bake in pan. Serve with rice…yum!

Apple juice + little bit of Soy sauce + Thyme, marinated chicken
 
I bake them in the oven quite frequently.

I buy the big bags of frozen breasts and bake them frozen, wrapped in aluminum foil.
The moisture from them being frozen keeps them from drying out.

If you want bar-b-q sauce, just uncover, turn up the oven and let them brown further in the sauce. Delicious!
 
We’re having them tonight too. I almost always saute them. Last time I added cranberries, apples, and lemon. Tonight, I’m making them with peaches and crystallized ginger. Serving with rice and fresh green beans from our garden. In fact, I better get picking now. 😃
 
Chicken is such a versatile meat. One could have it every day for a week and have it be different. We like chicken quesadilles and Mexican lasagna (made with chicken) at our house.
 
BeeSweet said:
I can’t eat canned cream of mushroom soup (some of the ingredients give me migraines), but I do have a 2.5 oz jar of sliced mushrooms. I have a 2.5 lb pkg of breasts, how much sauce would you think I should make for that much chicken?
Click to expand...
If you can’t eat cream of mushroom soup, make a quick white sauce and then add in your sauted mushrooms, onions, etc. It’s really very easy to do.

Brown some butter in a pan (about two tablespoons), add about two - three tablespoons of flour, cook until lightly browned and bubbly stiring constantly to avoid burning, add milk (about two cups), and whisk until it is thick. Dead easy!! Be patient, it may take awhile to thicken up, especially if you use skim milk which is what I use.

👍

~Liza
 
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