It's time for me and chicken breasts to part ways.

[Slubberdegullion]

Sheesh they are dull. Dull and dry.

Dull, dry and expensive.

Just made chicken parmigiana and it's so-so. The sauce is nice but the most expensive bit of the thing has seriously underwhelmed me.

I have had these feelings for chicken breasts for some time, but this is it. We are finished [folds arms]

So what should I use instead if a recipe calls for the bland turgid meat? Veggie options gratefully received.

I think Aubergines are like plums- utterly vile at times, but when they're good, they're next to ambrosia!

Similar colour too

wrap your chicken breasts loosely in foil before you oven them and take them out before you think you should. They are moist and as long as not raw inside, yummy.

Like others I buy boneless/skinless thighs.

Thighs here too.

I feel the same way about chicken breast as you do but i've discovered that if you cut it across the middle and have flatter 'steak' type slices, add some cajun seasoning and pan fry in a little olive oil then they are moist and delicious.

Its the only way I can eat chicken breast.

What about breast with the bone on? They are supposed to have more flavour than the boneless ones.

mmm

Am taking notes and am somewhat less resolute. I still think they are far too full of self importance though.

Aubergines though... I have a definite hankering for an aubergine now. Sorry habbs. Purple, proud with good mouth feel (tm thready) I'm buying some this week.

No need to use fucktons of oil or faff around with aubergines salting, rinsing and drying them. Slice aubergine, brush a baking tray with a little oil. Lay slices of aubergine on tray. Brush each slice with oil. Bake for 20 minutes at Gas 5. Ready for using in whatever recipe you need them for. I cba with frying them off in my too small frying pan.

I agree about the thighs.

Never salted an aubergine in me life. They seem ok to me.

Slubber-and-other-chicken-fanciers - Tesco are doing half-price FR chickens at the moment. They were quite small birds, but were all under £4 each. I got three and put two in the freezer.

WRT dry chicken - does anyone roast an entire bird for the whole length of time the label advises? Because every time I've done that, I've ended up with dry dry meat. or is my oven just a beast? I have to do the stabbing with a knife and peering at the juices thing, otherwise it's horrible.

I roast a chicken for 3-3.5hrs, but on a lower heat than recommended. I generally start off for 20-30mins at 200 and then turn it down to around 180C. Always comes out moist and falling apart

Have you got one of those George Forman (other grills are available) grills? Chicken always comes out juicy and tasty on mine.

Do agree re thighs though. And Aldi chicken.

Thighs in this house too. Particularly love skin and bone on, squeeze over juice of one lemon per two thighs, add some fresh thyme stalks and the hulls of lemon, glug olive oil, and plenty of salt Roast for 30 mins, steal all the chicken skin and serve to the family. Awesome.

Slubber, you are so right. Chicken breasts are extremely meh. I only use them for two things now:

Bash them flat with a wooden rolling pin, dip in egg, then breadcrumbs with salt and pepper and parmesan and pan fry in olive oil. To have with a lovely huge salad and chips on fat days.

Or in a stir fry.

Otherwise it is a whole chicken or thighs all the way here.

Agree with thighs, even in a stirfry, so much jucier. Only use breast if battering and breadcrumbing, either spicy or cheesy as above or if stuffing with mozerella, basil and sunblush tomatoes then wrapped in pancetta and baked for half an hour. Boned and skinless thighs make it so easy and are a fraction of the cost of breast.

Just make sure the aubergines are well cooked, undercooked aubergines taste like kak. But for true Aubergine heaven I'd go for Imam Bayildi or Jamie Oliver does a lovely Sweet tomato and aubergine Rigatoni with Mozzarella, can be baked if you like that kind of thing!