quick easy meal using skinless chick breasts I can serve to MIL?

[titferbrains]

am knackered as baby woke v early with a temperature, need to go get meds then come back and sort lunch.

I don't normally get breasts as I find them dull/dry - any top recipes you can suggest? My DM picked them up and now I can't think of anything tasty to make with them.

suggestions? I am normally good at this but brain is very slow today....

Chicken kebabs? Cut up (about 5 chunks per breast) and marinate in olive oil, lemon juice, small amount of white wine, oregano, pinch of salt, black pepper, garlic purée. Add some sweet peppers if you fancy. Grill on skewers until cooked and serve with rice and salad.

put them in the oven and casserole them? My standby is with tinned tomatoes, onion and red peppers. Cut the chicken into chunks or leave whole; get it started on the hob and bung it in the oven where it will look after itself (pre child DH and I used to pop out to the pub while it was cooking!!).
Serve with some nice crusty bread if you have it and if you really must a veg or some salad on the side!

Need to buy proscuitto and Boursin soft cheese. Flatten the chicken breasts, put small lumps of boursin in the middle and roll up like a cigar. Lay out the proscuitto, edges slightly overlapping (maybe 4-5 pieces per breast?), put the chicken cigar on the proscuitto and roll it so that the proscuitto wraps up the cigar. Put in ovenproof dish, with the ends tucked underneath the breast to keep neat. 200C, 20 minutes. Really nice, dead easy, and looks like you tried.

Chicken salad - bag of salad, avocado, pine nuts - pep up the chicken by poaching in stock to cook through (10min), slice it into bited sized chucks and then coat in flour/parmesan and pan fry for few minutes to brown off. Nice dressing, crusty bread. (or can do without the poaching and just pan fry - but bit drier - or can do without the flour and parmesan and pan-frying, but season well and perhaps add parmesan shavings to the salad).

Or faijtas - cut up chicken, cut up peppers and onions, fry off in some faitja/cajun/cumin+paprika seasoning, microwave tortillas for 30sec and serve with sour cream, guac, grated cheese.

Or just a really nice chicken sandwich/crusty roll combo. Grill chicken (or poach), slice it up - shove in roll spread with pesto on one side, mayo on other, add avocado slices and add salad on the side.

These are just lunchtime options though - if its dinner you're after then there's loads of others. My fav for moist chick with skinless breasts is my Mum's ginger chicken - onion, ginger (good knob, sliced), garlic (2 cloves chopped) fried til translucent, brown off cubed chicken, add maybe 5tbsp soy sauce similar of sherry (or rice wine) and add maybe a teacup of water. Lid on, simmer on low for 18min. Serve with white rice. Really moist, really yummy.

Chop up some bacon and sprinkle over the chicken breasts. Grate over some cheese. Bake at 200 degrees fro 40 minutes.

It's very quick to prepare, and is one of the few recipes no one in this house grumbles about.

Nigel Slater's chicken with pesto and mozerrella. Takes about 10 min and is yummy.

Or...similar to MrsGypsy's - flatten chicken a bit, sprinkle over a bit of dried sage, put 1-2 slices of proscuitto on top and secure with toothpick. Best to - pan fry in some olive oil and butter to brown then leave to cook through in a good glug or two of sherry and a bit of lemon juice, with lid on. You can also just brown off in pan and then transfer to oven dish with the liquid to bake for 20min (uncovered) - and bung in some new pots to oven roast (they'd need 35min though) or some rustic oven wedges (ie cut up unpeeled - cos can't be arsed - pots and shove some olive oil over with maybe some rosemary and whole garlic cloves). Yum!

Karma's one.....i've done that too -and it is veryfound it even quicker and easier to - oil a baking tray/dish, shove chicken in (not batted out, just as is), smear with good tbsp of pesto each breast, slice mozarella (1 ball between 2 breasts), splosh some white wine over the top, pepper on top and shove in the oven for 25min 180C. (Serve with can't be arsed wedges as above!) Nigel Slater one is lovely, but I found difficult to make it look nice as the mozz tended to slide off everywhere.

Oh bees you absolutely have to flatten the chicken to get the pesto/mozerrella to chicken ratio sufficiently high!

Agree though, it is messy with the mozzerrella everywhere so I do tend to put it under the grill. We have it with noodles and maybe some salad if I can be arsed.

agreed! Or just pile even higher with extra pesto + mozzarella to even out the ratio.

www.jamieoliver.com/recipes/chicken-recipes/parmesan-chicken-breasts-with-crispy-pos

^^

That, with green salad and something carby (we'd have chips!)

I always use chicken breasts. I cook mine for half an hour in tinfoil in the oven and then use with pasta or stir fry. Tonight I am doing them with spinacha nd ricotta.

My favourites are:

Wrap a slice of bacon round each fillet and oven bake at 180 for half an hour. Nice with chips or savoury rice.

Or

Dice the chicken into big chunks and cook in a pan with a bit of oil and diced onions. Cook 2 packets of Chicken & Mushroom Pasta n Sauce. Once all cooked mix all together.

Slice each breast in half widthways so you have thin fillets.

Break an egg in a bowl and whisk.
Make some breadcrumbs and add lots of finely grated parmesan, celery salt and a pinch of cayenne in another bowl.
Put some plain flour in another bowl.

Get each fillet and dip first in flour, then egg then breadcrumbs. Fry in a little olive oil for 4-5 mins each side.

Serve with veg or salad.

...or chicken souvlaki is bloody lovely but you need coriander, lemon, flatbread, yoghurt etc and you need to marinade it for at least a few hours. Don't know how much time/ingreds you have.

Tuck a slice of lemon and aclove of garlic in each one. Olive oil and black pepper over the top. Loosely wrap in tin foil, 180 for 20 minutes. Jacket potatoes and salad.