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Chicken breast help

(15 Posts)
Tobuyornot99 Wed 07-Mar-18 22:21:47

Hello, I'm desperate for a tasty way to cook chicken breasts (apparently meat on the bone is "yuck" according to 50% of my household) hmm
What's your failsafe way to non stringy, non boring chicken? Am happy to marinate overnight etc...help appreciated!

OP’s posts: |
dementedpixie Wed 07-Mar-18 22:26:14

We likes hunters chicken. Chicken wrapped in bacon cooked in bbq sauce with grated cheese

Tobuyornot99 Thu 08-Mar-18 07:34:41

Thanks pixie, I should have said, we like hunters chicken too so I've done it to death.....you know when you've cooked something once a week for the last decade and you never want to look at it again!? Thanks though!

OP’s posts: |
Frankier88 Thu 08-Mar-18 07:39:23

Marinate for 2-3 hours in mixture of natural yoghurt and tandoori curry powder, cook in oven. Always turns out lovely!

Littlelambpeep Thu 08-Mar-18 07:41:29

I usually cut into pieces, marinade and thread onto skewers and oven cook.

Onedaynamechange Thu 08-Mar-18 07:50:28

We like it stuffed with herb cheese and wrapped in Parma ham, baked in oven for about 25 min. I also make my own breadcrumbs (In food processor, spread on tray and bake for about 7 min with the odd stir then process again and add seasoning like paprika, garlic powder) then bash chicken to an even thickness, coat in flour then egg and crumb. Bake in oven 25 min. Breadcrumbs are a slight faff but I make tray full and freeze the rest.

Tobuyornot99 Thu 08-Mar-18 08:28:24

Ooh these are some lovely ideas, thanks!

OP’s posts: |
4merlyknownasSHD Thu 08-Mar-18 09:41:37

Forget chicken breasts. They are fine for some dishes but really, there are better parts of the bird to use. A gentle way to tell your family to grow up and get real would be to use chicken thighs which have much more flavour and are less likely to be dry. You can often buy thigh filets in the supermarket (I know Sainsbury's do them). Alternatively cook complete thighs in a sauce/casserole juice and just remove the bones after cooking, either whilst still hot or cook the day before and remove the bones when cold before reheating. Cooking with the bone gives the meat so much more taste. The improved flavour (and a little subterfuge) might just convince your family that they have been wrong all along!

DragonsAndCakes Thu 08-Mar-18 09:44:22

Smack each breast with a rolling pin until it’s 1.5 cm thick, coat in seasoned flour and fry in butter.

Clevs Thu 08-Mar-18 10:05:58

One of my signature dishes is to stuff the breast with Boursin cheese, finely chopped onion and sliced mushrooms then wrap in streaky bacon.

noenergy Thu 08-Mar-18 10:06:58

Yes to the boneless chicken thighs, so much more flavour

eljay2 Thu 08-Mar-18 10:10:33

Mix natural breadcrumbs with a dash of salt/pepper, thyme, smoked paprika and parmesan cheese.

Dip whole chicken breasts in egg, then breadcrumb mix.

Bake 180oC for 40 mins.

You can use any herbs/spices y

Tobuyornot99 Thu 08-Mar-18 10:34:13

I think a mixture of subterfuge and using some of these recipes may just save me sitting in despair wondering what to cook, thanks so much.

OP’s posts: |
starlight123456 Thu 15-Mar-18 14:47:08

Hi,

I have recently discovered a range of sauces from a brand called Latin American Kitchen, Santa Maria. They sell a good variety in Morrisons and Sainsbury's. They are so quick and easy and vary from mild to hot, they really transform chicken breasts in less than 15 minutes. I highly recommend them!

1frenchfoodie Thu 15-Mar-18 20:49:24

Beat flat, Msrinade in buttermilk (or youghurt eith a splash of milk) and crushed garlic, pull out, dip in seasoned breadcrumbs then shallow fry. The buttermilk keeps them so moist. Season the breadcrumbs with whatever you fancy, I like pepper, celery salt and thyme.

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