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Help! We're in a chicken rut.

506 Views 10 Replies 10 Participants Last post by  alsoSarah
I need chicken ideas.

DP is a chicken fanatic and could eat it every day. Moreover, he could it eat it the same few ways -- roasted or barbecued, on salad or in sandwiches -- without tiring of it. Me, I need some variety, but since we have it a couple of times a week I'm struggling to find new ways to cook it.

Here's what we eat a lot of: buffalo chicken salads, chicken cacciatore, oven-fried (and regular fried) chicken tenders, southwestern or cajun-seasoned baked breasts, roasted, barbecued, chicken dijon, chicken pot pie, chicken & dumplings or biscuits, standard chicken soup, chicken tortilla soup, chicken chili, chicken fajitas, chicken enchiladas. Holy moly, I'm the Forrest Gump of chicken!

So what else you got? I mostly am interested in boneless/skinless breast ideas, but open to other stuff too. Thanks!

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Originally Posted by GrrlNick
I'm the Forrest Gump of chicken!
: I just spit out my coffee.

I was reading along, thinking, "I've got some ideas for her." Nope, she's doing that. Dang, she's already got that other idea. Shoot, even burritos.

My favorite is lemon-mustard chicken. Make a sauce of 1/4 c butter, 3 T dijion mustard, 3 T lemon juice, 1 t flour, 1 t tarragon and cook on the stove until throughly mixed. Pour over chicken and sliced mushrooms in a baking pan and bake for 30 min at 350. Serve over brown rice.

Oh, oh! Chicken piri-piri. It was in Sunset a while ago.
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Lemon chicken: Pour a bit of olive oil and maybe 1/4 cup lemon juice in frying pan. Add boneless chicken breasts. Sprinkle with garlic and chopped/dried herbs according to taste. (I use oregano, Itilian blend, whatever's handy.) Cover and cook over low heat, turning chicken once and adding more lemon juice as needed to keep from sticking. (The amount of lemon juice you use will vary according to your taste -- we like it pretty sour!)

How about ethnic dishes? One of our favorites is Thai chicken curry. Or stir fry.

Good luck! I'll be interested to see what others offer up as suggestions.
We love to do Crescent Dragonwagon's "Chicken Many Ways" from her Dairy Hollow House cookbook. It's more of a guideline and very adaptable to whatever you have on hand. Now I'm doing this from memory and my example is what we usually do but you can really put whatever you like in it.

Pound out chicken breasts and dredge in flour (seasoned or not). Heat up some butter or olive oil or a blend of the two in a skillet that you can cover. Saute the breasts until golden brown on each side then add your choice of liquid (I think her recipe calls for 1/2 cup of liquid but sometimes we like them saucier so we add more). I like to use half vermouth and half stock but really you could use wine, cider, whatever. I also add sliced shallots, perhaps some pressed garlic and some bouquet garni or whatever fresh herbs I have on hand that go well with poultry. A handful of sliced mushrooms (or insert quick cooking veg here, I think you get the idea) are nice too but not necessary. Cover the skillet and simmer until breasts are done, usually about 8-10 minutes. Take breasts out of skillet and keep warm while you crank up the heat and reduce the sauce until it thickens and you can spoon over each breast and/or your lovely side of rice/cous cous/bulgher/whatever. Very, very adaptable. Very, very easy and very quick!
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Thank you all! The lemon and lemon-mustard chicken are very similar to dishes I do (which I omitted from the Gump list--there were so many to keep track of...). Piri Piri (love it for the name alone!) is printed and in my folder of Recipes to Try, as is Chicken Many Ways, which will be great for us. I love recipes like this, that you can adapt and play with and make different each time. And right now I've got a Thai curry sauce going and chicken and vegetables ready to pop into it. I actually had all the ingredients for it, and it is making the house smell divine. So you're all winners! Not that it was a contest....

Keep 'em coming, folks...I'm feeling the chicken love...
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How about chicken cutlet parmesan?

Lay boneless chicken breast on your cutting board, and halve them lengthwise (knife parallel to the board, so you end up with two thinner breast-sized pieces). Then pound them flat to tenderize. Dredge them in beaten egg, then a mixtue of bread crumbs and grated parmesan cheese and herbs.

Fry for a few minutes on each side. Drain on paper towels. Put a thin layer of tomato sauce in the bottom of a baking pan (I use my 13x9 pyrex), then lay the fried chicken pieces in it in a single layer, then coat with just enough sauce to cover (I use a spoon and just barely coat them). Spread a layer of mozzarella cheese over it, and bake, covered, for about 25 minutes at 400 degrees--basically until the sauce looks like it's bubbly and heated through. Then uncover just to get a touch of color on the cheese, maybe 5 minutes more.

Serve with spaghetti/pasta, or on hero sandwiches, and a salad...

Makes for great leftovers, too.

Or..make two pans, freeze the second one instead of baking it, and bake it later when you want dinner and don't want to cook.
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I marinate boneless chicken breasts in italian salad dressing for a little while and then either bake them or grill them. They taste really good, it's quick and easy and the meat is never dry that way.
hey - we cube our chicken and marinate it with chopped onion, chopped parsley and coriander, paprika, ginger, cumin, chili pepper, salt and olive oil. it should be a little saucy. add all together with a couple of spoonfuls of water in a saute pan and cook slowly covered until nearly done, then take the cover off to let any too much sauce evaporate (we eat this with bread so love the sauce with it but you can make it drier).

oh, also we just found this great marinade that we used for roasted chicken the other night & it was superb: 1T miso, 31.2T sugar 1/4t. grated fresh ginger, 1/4t. grated garlic, 1T. toasted sesame oil, 1/2t. soy sauce, 1t. mirin, whisk all together and marinate. this was great with some wasabi mashed potatoes . . . .
we're been chicken fans here too. heres my list:

fried chicken
roasted chicken
chicken fajitas
chicken parmesan
chicken double baked ziti
chicken picata
chicken cacciatore
bbq chicken on the grill
loose meat bbq chicken in the crockpot
chicken soup
chicken salad sandwhiches
chicken alfredo

heres a fun recipe to try tho :

shrek soda chicken (cuz i used seven up with a picture of shrek on the bottle)~
otherwise known as:

Crockpot Garlic Brown Sugar Chicken

1 large chicken, cut into serving pieces (I use boneless, skinless breasts)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce

1. Place chicken in crockpot.
2. Mix all remaining ingredients and pour over chicken.
3. Cook on low for 6-8 hours.
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One that we just had this week was Mu Shu Chicken. This was one of my favorites from chinese restaurants when I was a kid, so when I saw Emeril do it on his show I decided to make it at home. The recipe is here,00.html and is for mu shu pork, but I substitute chicken sometimes and it is yummy. You can make it with or without the pancakes, and it does take a little more time if you're going to do the pancakes, but they are what makes it different from just another stirfry dish.

Thanks everyone else for the great ideas!
This one is a repost from an old thread.... I hope that's ok....

A friend of ours gave us some homemade, frozen pesto cubes (they were on the large side, though-each one being about 1/4-1/3 cup). I made a tasty chicken dish with them....

Cut 4 large chicken breasts (partially frozen is ok)into wide (1 1/2inch) strips.
Cut 5 plum tomatoes into large chunks.
Slice a medium onion and a red bell pepper into 1/2 inch slices, separate rings.

Toss all of the above ingredients together with 1.5 T. of flour, some black pepper, thyme, bay leaves, 1.5t. chicken soup base (or some boullion) and your (thawed or fresh) pesto. (I used two of her "cubes", probably about a half cup. I also added a tablespoon of fresh garlic, since my friend doesn't put much garlic in her pesto.)

Pack your mixture into a deep baking dish with a lid- ideally, one without much extra room. Pour a dry white wine over the mixture-- up to near the level of the food, or about one cup, whichever comes first.
Bake, covered, at 325. The time will depend on the size of your baking dish. Uncover near the end of cooking to let your liquid reduce.
Serve over couscous, pasta, or rice.
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