For reasons I'm not entirely clear on, my husband returned from the store with around a million pounds of boneless chicken breasts. I'm not sure that a sale on chicken is a true factor in temporary insanity, but that's the story I was told.

Anyway. We now have a freezer full of little packages of boneless chicken breasts. And I mean full. If anything is ever going to fit in there again, we need to eat a lot of chicken this month. So far, I've made lemon chicken, chicken and black bean sauce, and another chicken and veggie stir-fry. Here's my dirty little secret. I hate boneless chicken breast, especially when they get overcooked and dry. I try to cook them very lightly, and tend to get into a stir-fry rut.

I'd love some new recipes for my friends in the freezer, because I think if I feed my family another dish of lemon chicken or stir fry, there will be an unpleasant revolt. Larry made dinner Friday night, and fried the poor little things into dusty breadcrumbed shoeleather. I smiled and ate, because at least it wasn't me in front of the stove.

Save me!

I make an easy and delicious recipe called Chicken val d'aosta that uses whole, boneless chicken breasts.

- You take the whole boneless chicken breasts and butterfly them (cut almost all the way through but leave them connected so they're kind of hinged)
- Fold the breast back closed again and dredge in seasoned flour.
- Brown in a mixture of olive oil and butter.
- Remove from pan.
- Unfold the chicken breasts and stuff each with a slice of prosciutto and a slice of emmenthaler (swiss) cheese.
- Fold them back up again and place in a baking dish.
- Deglaze the pan with some chicken broth and white wine.
- Pour this over the breasts.
- Cover with foil and bake for about 45 minutes.
- Take the foil off at the end, sprinkle with a bit of grated cheese, bake a little longer.
Nice, easy and delicious.

Amy, you can always marinate and grill them. Or cook chicken down with chili powder, cumin, onions, garlic, oregano, and enough water to almost cover. Simmer covered until they fall apart, remove lid, raise heat, evaporate off the extra water, then shred and use for filling for enchiladas, chimichangas, etc.

We also do a number of variations of what we call "chicken with sauce." Basic method is to bread the chicken breasts in flour, plain breadcrumbs, or Italian breadcrumbs (or any combination thereof; do not bread heavily, and sometimes we skip ithe breading entirely, especially for lemon chicken), saute until browned and almost done, then do something to "finish" it. You can also brown first and then finish in the oven, depending on what you're doing with them. (As you pointed out, with any of these ideas, the trick is to get them done all the way through without making them dry and leathery.)

"Finish" can include:
- removing chicken to warm plate, sauteeing mushrooms, then adding dry marsala wine, reducing, then putting chicken back in to heat and finish cooking (i.e., a type of chicken marsala);
- coating on each side with Dijon mustard, and browning on both sides;
- removing chicken, deglazing pan with white wine, adding a little chicken broth, then topping chicken with fresh sage leaves and a little prosciutto. Put back in sauce to heat and finish cooking; spoon sauce over while cooking, reduce sauce, and serve (saltimbocca);
- same as above, but topping with asparagus, or thinly sliced leftover grilled eggplant and prosciutto, or whatever else the refrigerator has to offer that sounds good;
- topping with mozzarella and parmigiano, heating under broiler until cooked through and cheese is melted, then serving with tomato/marinara sause (chicken parmigiana, basically);
- skip the topping, make a sauce of lemon and capers and fresh parsley for chicken piccata.

You could also do a paprikash, or marinate in yogurt and spices and grill to have tandoori chicken tikka. Check your cookbooks - almost anything you can do with veal scalloppine or boneless pork chops, you can do with boneless chicken breasts. There are even cookbooks out there just for the boneless chicken breasts. There's also chicken cordon bleu or chicken kiev. My husband does a great stuffed chicken breast recipe from the "Frugal Gourmet Cooks American" cookbook, stuffed with spinach and feta cheese, breaded, browned, and baked, then served in a wine/mushroom/bouillon sauce.

I'm sure others will have lots more ideas, but I hope these will help you get started.

Thai curry paste (red or green)
Coconut milk
Kaffir lime leaves or lime juice
Dark brown sugar
Thai sweet basil, or cilantro
Fish sauce (no substitute, a necessity)
Vegetable oil

Simmer the oil, paste, and coconut milk (use milk in stages, not all in at once) in a wok or saucepan. Simmer until the oil and paste separate and you see it swirling on the surface. Add your (cubed) chicken and fry. One chicken is cooked add a couple lime leaves, and fish sauce and sugar to taste. Simmer and add in the rest of your coconut milk. Reduce mixture to your desired level of liquidity (and thus spiciness/saltiness/sweetness). Serve over or with jasmine rice. You regulate the heat by the amount of paste you use, generally 3 heaped tablespoons per can of milk is appropriate. You can use thai birdseye or habanero peppers if you like it spicy. Habaneros with their tropical flavor make good substitutes to birdeyes. Basil/cilantro for garnish.

Thai (apple) eggplant, bamboo shoots, watercress etc make good vegetable additions to the curry.

Fajitas? Edited to Add: How about chicken parmigiana?

Oh and Chicken Cordon Blue, haven't made it in ages but man is it good:

Also editing to add...hmmm...do you keep kosher?

* Exported from MasterCook *

Chicken Cordon Bleu (100 points)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dishes
Poultry Kim's Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless skinless chicken breasts
8 ounces swiss cheese
3 tablespoons flour
1/2 tablespoon cornstarch
1 envelope chicken bouillon
6 tablespoons butter
8 ounces ham
1 teaspoon paprika
1 cup heavy cream
1 cup white wine

1. Place cheese and ham on chicken roll and fasten w/ a toothpick.
2. Coat w/ flour and paprika.
3. In a 12 inch skillet over medium heat in hot butter cook chicken until bown on all sides.
4. Add wine and bouilion.
5. Reduce heat to low;
6. Cover and simmer 30 minutes or until fork tender;
7. Remove the toothpicks
8. In cup blend cornstarch and cream until smooth.
9. Gradually stir into skillet.
10. Cook stirring constantly until thickened.
11. Serve over chicken.

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I haven't made this in ages but I got it from a chef at St. Louis's (at the time) only 5 star restaurant, Tony's:

* Exported from MasterCook *

Chicken in Fresh Fruit Sauce (12 points)

Recipe By : Dierbergs School of Cooking - Chef Germain
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Fruit
Main Dishes Weight Watchers Converted
Kim's Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breasts -- dredged in flour
1/2 cup flour
1 each egg
4 Tablespoons olive oil
1 cup strawberries -- sliced
1 cup grapes
4 Cups Chicken broth, healthy request
1/4 cup red wine vinegar
1/2 cup sugar
2 each bay leaf
3 tablespoons tomato paste
2 tablespoons cornstarch
1/4 cup triple Sec
1/2 teaspoon thyme

1. dredge chicken in egg and flour
2. Heat large fry pan. Add oil. Cook chicken on each side until slightly brown
3. Remove chicken. Drain any grease. Keep chicken in oven at 325
4. In separate small fry pan, add red wine vinegar and sugar. Cook over high flame until carmelized (syruppy)
5. Add chicken broth to large fry pan (over medium high heat or so).
6. Add carmelized sugar
7. Add tomato paste. Add some thyme (if using fresh figure about 2 3 sprigs). Add bay leaf.
8. Disolve cornstarch in water and add to sauce to thicken. You may not need all of the mixture or you may need some more.
9. Add triplesec (his recipe called for 1/2 cup i thought that was too much).
10. Add some Kitchen Boquet Gravy Sauce for color - only a few drops
11. Add fresh fruit w/ a little bit of lemon.
12. Stick in oven in serving dish at 325 for 15 to 20 minutes



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Serving Ideas : serve w/ plain rice

NOTES : 1. Need Kitchen Boquet
2. Any fruit can be used and really as much as you like.
3. WW = 12 points

Another one...(I sort of wing this one, so measurements may not be exact).

* Exported from MasterCook *

Chicken Sausage and Peppers (8 points)

Recipe By : Kim
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Italian
Main Dishes Need To Make Healthy
Kim's Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless skinless chicken breasts -- cut in strips
1/2 pound turkey sausage, the turkey store -- cut in chunks
2 green pepper -- cut into strips
1 can sliced mushrooms -- 4 1/2
1 can tomato sauce -- 28 oz
1 cup seasoned bread crumbs
2 eggs -- beaten
1/4 cup olive oil -- (for chicken)
2 Tablespoons olive oil -- for peppers

1. Bread chicken w/ eggs and crumbs
2. Fry until golden brown in olive oil.
3. Remove to 9 x 13 x 2 casserole.
4. Fry sausage in own fat (or grill to avoid the mess).
5. Add the peppers to the sausage and saute until semi-soft (or saute peppers in 2 Tablespoons olive oil if grilling sausage)
6. Add sausage and peppers to the chicken.
7. Add mushrooms and sauce to the casserole and mix.
8. Bake at 350 until heated - about 30 minutes.

This dish can be made ahead and frozen. Let it defrost before baking.

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Serving Ideas : This dish goes great served over spaghetti

NOTES : 1. Use italian style sausage.
2. For real affect use regular sausage and figure 12 points
3. Use chicken sausage it's 7 points

Yes, we eat a lot of chicken :

* Exported from MasterCook *

Peanut Butter Chicken Skewers (7 points)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Barbecue Chicken
Main Dishes Poultry
Weight Watchers Converted Kim's Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves garlic -- minced
3 tablespoons lemon juice
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 pound boneless skinless chicken breast halves

1. In a saucepan, combine the first 8 ingredients; cook and stir over medium high heat for 5 minutes or until smooth.
2. Rserve half of the sauce.
3. Slice the chicken lengthwise into 1" strips; thread onto skewers.
4. If using bamboo skewers, soak them in water for at least 20 minutes.
5. Grill uncovered over medium hot coals for 2 minutes; turn and brush w/ peanut butter sauce.
6. Continue turning and basting for 4 - 6 minutes or until juices run clear.
7. Sprinkle w/ shredded green onion tops.
8. Serve w/ reserved sauce.

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Curry Chicken Salad:
Cook chicken in microwave 5 min. (depending on size) Cool chicken and cut into cubes. Toss with the following:
red onion
celery
canned water chestnuts
red or green grapes
cashews or blanched almonds
mandarin oranges

Toss with Dressing:
equal parts lt. sour cream/mayo
Worchester sauce
curry powder to taste

"White Chicken Enchiladas"
cook chicken 5 min. in microwave, cool, shred
Mix equal parts lt. sour cream/low fat cottage cheese. Stir in 1 can Ortega chopped green chilies. Fill each FLOUR TORTILLA with chicken, cottage cheese mixture, and grated jack cheese. 4 chicken breasts make a pkg of 10 or 12 tortillas. Spread remainder of cottage cheese "sauce" over
enchiladas and bake 30 min. at 350. What you don't eat can be frozen (when you make room and reheated.

Yummy recipes from everyone!

If you are feeling particularly ambitious, you might want to make some dishes to freeze for future use. Some suggestions:

*chicken and vegetable lasagna
*chicken and spinach lasagna
*chicken and vegetable pot pies
*chicken and vegetable soup

I'd also take a couple of chicken breasts and cut them into thin slices for use in stir-fries; make a stir-fry sauce; and toss them in bags into the freezer. When you want to use them, you just reheat.

I love chicken. You could invite to your house for dinner, you know!

Amy, once you've ploughed through all the chicken breasts (you can also chop them fine and make chicken meatballs with all kinds of vegetables and herbs), here is a book for you: Bones

There is always the white wine and worcestershire chicken that I have posted here.

It is really good and isn't dry.

There is always fajitas or burritos or chimichangas.

I also make a chicken parm without all the breading that is really tastey. The recipe is actually from Giada's cookbook. Let me know if you want the recipe and I will post it.

Those are pretty much the only chicken dishes we make. My husband and I have been together since college. During college we ate chicken, chicken, and more chicken....you name it, stir fry, shake and bake, lemon pepper etc. I went on a long chicken strike after that. My husband still gives me a hard time. He thinks 10 years is enough time to get over my chicken strike. I have let up some in recent years to include the above dishes but I can't even think about shake and bake!

-Mary

Don't forget chicken marbella

This recipe turned out great for us - and it wasn't dry or rubbery.

Ají de gallina! Great non-dry way to cook chicken breasts from Peru.
This is the recipe a friend gave me, I'm not very sure it's the more hortodox but it does come from a real Peruvian!
Chicken breasts 1 whole
Ají amarillo (I'm sure you'll be able to find it, it's a sort of creamy ají paste... BTW ají is a kind of chile, so the dish is hot!). 2 tbsp (depending on how hot you like the thing to be...)
walnuts 2 handfuls (peeled)
salt
Boil the chicken breasts in little water with a bit of carrot, onion, garlic and salt.
When they're done and a bit cool mince them... well, it's not really mincing... separate the fibres of the chicken to obtain not very little longhish bits (as big as an average-small fajita).
Grind the walnuts and add the walnuts, ají and some of the chicken stock to a pan. Make a creamy and quite liquid sauce and add the chicken. Let cook for about 10 minutes or when the whole thing is creamy but not liquid.
Serve with white rice or boiled potoes.

Wow, Amy...Larry seems to have done a very good thing.
With all these great replies, I think I'll follow his lead and buy a freezer full of chicken breasts.

Chicken flu hits again, uh!?
Generally speaking I have chicken breasts, one of the very few ways I can manage to eat them is with lemon and yogurt. For two pople you will need a cup of plain, unsweetened yogurt (125 grams in Italy). Cut the breast in filets, lightly flatten them with the side of a knife. In a pan melt a knob of butter (or not too flavorful olive oil), add the chicken, quickly seal the meat on both sides, than add the yogurt and reduce heat. When nearly done add the juice of half a lemon (about two tablespoons), a pinch of salt and some black pepper.
If you are not cholesterol-scared, dress the breasts in very thin slices (I mean VERY thin) of pancetta or bacon before grilling them. With a sage leave between the pancetta and the chicken breast.

Valdostana should really be done with fontina cheese, instead of emmenthaler. My way of doing it is much simpler. I cut the breasts as Annie said, place a slice of prosciutto and some fontina, close the sides with toothpicks. I heat tow spoonfuls of oil in a pan, add the meat, seal it, add a splash of white wine and let the breasts cook until done (adding water if required). After some 25-30 minutes the meat should be done. At this point you may add a pinch of salt (I don't because the saltyness provided by cheese and prosciutto is enough for me) and some freshly grated black pepper, remove the meat, deglaze the pan with a little water and serve. Or just don't deglaze and serve.

Here's what I made last night. It's a favorite of Rex, Stephanie and myself (Alex is a simpler chicken guy).

1. Pound 4 chicken breasts flat.
2. Sprinkle each with salt, pepper, and dill.
3. On each piece, place slice of proscuitto or even thin smoked ham, basil or spinach leaves, and about 3/4-1 oz. of goat cheese. Leave cheese in a lump at one end of chicken. Roll each piece up and secure with toothpicks.
4. Season 1/4 c. flour with more pepper and a bit of salt. Dredge chicken rolls in flour and shake off excess.
5. In ovenproof pan, heat 2 T. olive oil until shimmering. Cook chicken about 4 min. on one side and turn over for another 2-4. min.
6. Add 1/2 c. lowfat and lowsalt chicken broth and 1/2 c. dry white wine to pan with chicken, cover, and remove from heat.
7. Place covered pan in preheated 400 oven for about 15-20 min.
8. Remove chicken from pan to plate and cover with foil to keep warm.
9. Mix 1/2 tsp. cornstarch with 1 T. water and add to pan with heat turned back on under it. Whisk until slightly thickened and then add another ounce of goat cheese. Stir until smooth then pour sauce over chicken.

I made a bit of mezza rigatoni and poured the sauce over the pasta and the chicken. Also good with angel hair or rice. I have used flavored goat cheese as well as good old Boursin and both work well.

Cluck!
Sandra

quote:

...(I sort of wing this one,

Really, Kim, how appropo!

quote:

Generally speaking I have chicken breasts

Mine are probably more like large pidgeon size, Alice.

Sorry, girls!
Sandra

Sandra - that sounds yummy! I'll have to add the ingredients to my shopping list for next week. My husband will be shocked that I am adding a chicken dish to the menu.

-Mary

quote:

Here's my dirty little secret. I hate boneless chicken breast, especially when they get overcooked and dry.

Here's mine: A glass (or two) of wine makes any old dry food more palatable.

Sandra