Favorite way with breasts?

[mykneesareback]

Ok gang, what is your favorite way to cook up your chicken breast?
I like mine simple, but there are books out there just for breast lovers, so which one is your all time favorite?



Doris

[weezie]

LOL, please forgive me Doris, but my first instinct was to say braless - it's far more comfortable for me (but only at home).

BUT, seriously, for chicken breasts, I like to make a Teriyaki marinade and then bake or grill them. I either use the low-sodium bottled Teriyaki or mix low-sodium soy sauce with rice wine vinegar. Add scallions if you like. Marinate anywhere from 1/2 hour to 2 hours. Then either bake at 350 or grill over charcoal.

My hubby makes wonderful breaded, sauteed cutlets, but they aren't terribly low carb.

Or, for chicken salad, boil in a 50/50 combination of broth and water with 1 sliced onion, bay leaf, 1 sliced carrot and a pinch of thyme. Drain and chop for chicken salad. Broth can be saved for soup.

cheers!

-Louise

[mykneesareback]

lol, yeah, I hear yah on the braless Louise!!

Thanks for the chicken salad tip, I have that alot when eating out, but don't do it at home. Just lazy, I open up a can of chicken...........




D

[jezzie]

Me too Weezie & Doris. lol. I'm all for comfort. lol.

My favorite breast recipe (soo rich) was posted by Mary T (miss her).
I changed the name to Ranch Chicken.
Feel a wee bit silly saying I'm making Yummy Chicken (or Wooshie Pie).


Yummy Chicken Stuff

Boneless skinless breasts (fresh or frozen), enough to fill 9 x 13 pan
1/3 c. sour cream
1/3 c. mayo
1/2 packet of dry Hidden Valley Dressing mix
1-2 T heavy cream (optional)
3-4 cans of sliced mushrooms or fresh
1/4 c. (or more) of grated Parmesan cheese (not shredded)

Place thawed breasts (a bit frozen works) in a baking dish. Place a portion of the mushrooms on each breast. Mix together sour cream, mayo, HV mix and cream until blended.

Place large dollops of the mixture on each breast, then spread it out so that it covers all the meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets) Bake at 375 until top is starting to get orange-brown and crusty - about 40 - 60 minutes.

Cal: 410, carbs 3.4 per 1/6 of the recipe

[mykneesareback]

Actually sounds good, but I'd switch the fatty things to fat free first of all, my old bod can't take all that fat for anything.

Maybe the "yummy" came from Rachael Ray?? Is she still on the air?? I have no idea, I don't watch talk/idle yakking shows. Maybe she tweets all her stuff now...........


I'm thawing shrimp for dh's supper, and the tails are still on.


D

[jezzie]

Maybe the "yummy" came from Rachael Ray??

She's "yummo" and "sammie" (sandwich). The Queen of Baby Talk.
Haven't watched TV in over a year. ...Don't know if she is still on.

[LCINFLA]

I like to put softened butter with Parsley under the skin... it makes it so goooood...I am doing it right now for dinner...

Lynn
re-started 10-1-09169/165/140??
60 years young

By the way the Heat index today in florida 103 degrees...

[Loretta V]

Pineapple Chicken Breasts are my very favorite. I usually pound the chicken breasts in a plastic bag before I cook them. That seems to make them more tender.

Brown the chicken breasts (4) ( I use boneless skinless breasts.)

Mix together
1 8 oz can crushed pineapple, undrained
1 tsp honey
2 tbs brown sugar (I use Brown Sugar Twin)
4 whole cloves

After the breasts are brown add the mixture and simmer for about an hour. Toward the last 30 min or so add some cut up sweet potaotes, if you like them.

I like Jezzies recipe too but worry about the fat.

I am looking for more recipes also for chicken breasts.

LOL on your Title for favorite ways with breasts. Dh would have loved that one.

[mykneesareback]

Oh Loretta, my hubby also would get a laugh out of that phrase, lol.

dh loves pineapple, and I have several boxes of the good tasting Sugar Twin brown sugar, so I'm gonna try this recipe soon. It sounds easy to make too. I never have chicken breasts with skin around anymore either, but I used to back in the old days of cooking. Your recipe makes me want to fix that for when I have our friends from town over in fact, something different from grilling them. I even have the canned pineapple here too.




D

[jezzie]

Loretta: I also like one of your chicken recipes that I altered just slightly.
I cut the salt in half ..... and used more paprika. Used chicken breasts.

Loretta's Roast Sticky Chicken

1. In a small bowl combine:
4 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. thyme
1 t. white pepper
1/2 t. garlic powder
1/2 t. black pepper

Remove giblets from:
1 large roasting chicken
2. Clean the cavity well and pat dry with paper towels
3. Rub the spice mixture into the chicken, both inside and out, under fat and evenly distributed (Note: I poke my chicken all over with a fork so the seasonings will go deep)
5. Place in a resealable bag seal and refrigerate overnight.
7. Place in shallow baking pan 8. Roast, uncovered at 250 degrees (F) for 5 hours (Yes 250 degrees for 5 hours!)
9. Let chicken rest for 10 minutes before carving.

[LoraJR72]

I love the recipes and the thread title!

[mykneesareback]

I have never bought cayenne pepper before, perhaps it's "time" now to get some, to spice things up. They say your taste buds age as soon as you are born, and keep on aging, so maybe dh and I need something more "zippy" on those breasts. I'll go put that on my shopping list on the fridge door right now...............




D

[LoraJR72]

You may want to try a bit of curry too. Gives it a nice flavor. It can be quite hot so be careful!

[jezzie]

Doris: I also like ...
using a can of cheddar soup and a can of cream of mushroom.
(Actually now I use portabella mushrooms instead of chicken).

[way2fluffy]

:up :

[mykneesareback]

Jezzie, do you notice that the Cheddar soup has that "shiny" look, and it tastes different than it did back in the 1980's?? I have asked Campbell about it, and they changed something in the formula, but they won't say what. I liked it better in the early days, used to use it for tuna cassaroles actually.
Oh well...........


Good night, I gotta get some "shut eye".



Doris

[Joplin38]

This is really easy. My mother used to make what she called Chester's chicken. Generously sprinkle cayenne pepper over bone in/skin on chicken breasts and bake at 350 until juice runs clear when pierced.

[mykneesareback]

Thanks! It never would have occurred to me to use Cayenne like that, it's on my list!!



D

[mamagiff]

I make the yummy chicken recipe that Jezzie posted here...it's my son's favorite!

Sometimes I just sautee the breasts and make a dip with equal parts mayo and mustard and a few splashes of DaVinci's sugar free pineapple and coconut syrups...got the recipe in the recipe forum....

There is also a good chicken cordon bleu recipe that is easy and delicious that I got from the recipe forum....

There are a lot of good ideas here, too!

[Doug_H]

Originally Posted by mykneesareback

Jezzie, do you notice that the Cheddar soup has that "shiny" look, and it tastes different than it did back in the 1980's?? I have asked Campbell about it, and they changed something in the formula, but they won't say what. I liked it better in the early days, used to use it for tuna cassaroles actually.
Oh well...

Doris

Probably has more chemical additives today in place of natural additives in the old days.

I can't believe all the chemicals the food industry tries to shove down our throats today. I guess it's because today's demand is cheap and to make it cheap they resort to chemicals.

Doug

[Spider_Lily]

[QUOTE=Doug_H;12592248]Probably has more chemical additives today in place of natural additives in the old days.

I can't believe all the chemicals the food industry tries to shove down our throats today. I guess it's because today's demand is cheap and to make it cheap they resort to chemicals.


Another reason everyone's getting cancer.(chemicals the food industry tries to shove down our throats)

BBQ Chicken

4 boneless skinless chicken breasts

Low Carb BBQ Sauce:
1 cup sugarfree ketchup
1/4 cup finely chopped onion
1 garlic clove minced
1 teaspoon chili powder
1 teaspoon paprika
1 tablespoon vinegar
1 tablespoon Liquid Smoke
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 packets artificial sweetener of your choice
Instructions: To make the sauce:
In a small saucepan, combine all ingredients together. It is better when it has been allowed to stand for an hour or so.

When ready to grill, place 4 large, skinless, boneless chicken breasts on gas grill over medium heat or on charcoal grill 4 to 6 inches from hot coals. Cook 20-30 minutes until chicken is fork-tender and juices run clear, turning and brushing with the sauce frequently during the last ten minutes of cooking. Any remaining sauce can be heated and served with the chicken.

This recipe makes a little more than a cup of sauce.

[Jewels]

Originally Posted by weezie

LOL, please forgive me Doris, but my first instinct was to say braless - it's far more comfortable for me (but only at home).
-Louise

I totally agree and when I saw the subject line I burst out laughing.
Braless is the only way to be comfortable.

What I hate with chicken is they add the sodium solution. Costco use to have good chicken breasts in the freezer section but now they are too salty for us.
As is most of the big bags of chicken breasts.
I think I'm going to buy fresh from now on. Even have to caredful and read the label on fresh too.

I love chicken anyway you cook it. But I go for quick and not a lot of anything on them. I'm so boring....

[mykneesareback]

I'm going to try two of the recipes on here, because dh doesn't care for the breasts to be plain. I don't mind them done simply because of the calorie count being important to me, but dh want's something more "juicy", and I tend to bake them too long so they are dry. If he grilled them, they were ok the first time, but reheating them made them too tough, and I would have to eat the extra's alone. Gonna try the pineapple one first. I used to make something like that when I was on "Deal A Meal", a sweet and sour type of thing.


Doris

[Loretta V]

Jezzie, did those Chicken breast stay moist cooking them that way?

Haven't tried the stick chicken with just using breasts.

I think that the recipe came from Mary T originally.

[mykneesareback]

Loretta, do you pound your breasts before browning them? And do the sweet potatoes have to be cooked before you put them in with the meat later on, with a cover on them??

Jezzie, I do have some of that Hidden Valley mix, so I can try that recipe too soon, with fat free substitutes!!! Those recipes sound good enough for company I think, our friends in town have to watch their calories and stuff too.

Thanks for all the tips everyone, I do appreciate them, and have jotted info down for myself and tacked them to the wall.......



Doris (have breasts, will travel)

[SuSUN]

Just a comment on the title Doris.
We have a local Breast Cancer support group called BreastFriends...your title reminded me of them.

I love chicken breast cubed in Chicken divan with broccoli and cauli. I also like chicken breast cubed in chicken curry. I just buy a jar of the sauce the butter chicken or Tika Masala. I add a few veggies and some raisins and served over cauli-faux-rice but I do like a small piece of nan Indian bread with it. So not too low carb but a treat once in a while.

Love the ideas above will be trying several of them. Thanks All.

[Loretta V]

Yes I do pound them before browing them, and the sweet potatoes do need to be cooked before you add them to the mix. They only need enough time to heat up, maybe 15 min or so depending on the size of your pieces.

Lots of good ideas here. Thanks all

[mykneesareback]

okee dokie, my dh loves the sound of that recipe Loretta!!!



D

[Tril]

My favorite is to pound the chicken breast very thin... then spread each one with one wedge of Laughing Cow Cheese Garlic and Herb. Roll up, wrap each chicken roll with one or two long slices of raw bacon. Secure with a toothpick. Bake in moderate oven until chicken and bacon is done. Remove toothpick and serve. This looks really nice if you slice it and fan the slices out. Chicken, cheese and bacon... how can you go wrong? And SO easy.

[mykneesareback]

Wow, that a neat idea Tril!! I buy lots of that light laughing cow cheese, have some practically every single day in fact. I have seen some recipes where they melt several triangles of that cheese, add some fat free milk and make a sauce that can be used for lots of things.


Well, back to pounding my breasts!!!



D