I intened to beat the breast out so it is nice and thin and I can fry it really fast as to retain it moisture?
Id like something fairly spicy, as I am planning on serving it with a mango slasa?
Any ideas?
Thanks.Thin Chicken Breast Recipes?
Chicken breasts en papillote with broad beans
Serves 2
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the chicken:
2 large chicken breasts, skinned
4 cloves of garlic, peeled
2 tsps black olive tapenade
sea salt and freshly ground black pepper
few stalks of fresh thyme
2 large pieces of grease proof paper
olive oil for brushing
For the salad:
225g/8oz shelled broad beans
2 small courgettes, washed
55g/2oz stoned black olives
3 tablespoon olive oil
A pinch finely chopped thyme
1 tablespoon sherry vinegar
Method
1. Heat the oven to 200C/400F/Gas 6.
2. Trim any fat away from the chicken breasts.
3. Make a cut in the side of the breast to form a pocket. Place a tsp of tapenade inside each breast. Season with black pepper.
4. Cut 2 large heart shapes from the pieces of grease proof paper or tin foil. Brush with a lick of olive oil and lay 1 breast on one side of each piece of paper.
5. Put 2 cloves of garlic next to each piece of chicken and put the sprigs of thyme on top.
6. Seal the bag by tucking the paper over, all around the outside edge.
7. Place the two parcels on to a baking sheet and cook in the oven for 25 to 30 minutes, the chicken can be tested while still in the grease proof paper bag by touching it carefully to see if it is firm.
8. Meanwhile, for the salad, cook the broad beans in boiling water for 3-4 minutes so that they are still quite firm. Refresh in cold water and drain.
9. Take the washed courgettes and leaving the skin on for colour use a potato peeler and cut thin wide ribbons.
10. Toss the beans and raw courgette together in a large bowl and add the stoned black olives.
11. Mix in the olive oil, the sherry vinegar and the thyme, season with sea salt and freshly ground black pepper and stir carefully.
12. Serve the chicken breast still in its paper bag with the whole cloves of garlic and the salad.Thin Chicken Breast Recipes?
Cut into strip, batter them { with batter mix } then deep fry mmmm or stir fry them
Follow this recipe for chicken scallopini. Season your breadcrumbs with whatever spices you intend on using, then serve with mango salsa instead of the butter caper sauce
http://find.myrecipes.com/recipes/recipe鈥?/a>
pound chicken flat. Brush with melted margarine. Sprinkle with dried breadcrumbs mixed with the spices you like. Lay a piece of string cheese on . Roll up %26amp; secure with toothpick. Set in pan sprayed with pam. Add a little chicken broth to pan%26lt; periodically spoon over chicken. Bake at 350 for about 35-45 min at 350 until cheese melts.
make it like scallopini, but add some curry powder/crushed red pepper to the bread crumbs and squeeze some lime juice over the meat while it's in the pan...that would be yummy with mango salsa...
1tbsp olive oil
1 onion, halved and finely sliced
2 carrots, peeled and thickly sliced
2 celery sticks, thickly sliced
605g (21oz) pack chicken thigh fillets, without skin
1tbsp plain flour
500g (17 1/2oz) new potatoes, quartered
Leaves from 2 rosemary and 2 thyme sprigs
600ml stock, made from a stock cube
2tbsp cornflour
410g (14 1/2oz) can butter beans, drained
Crusty wholegrain or seeded bread to serve
1. Preheat the oven to 180掳C/356掳F/gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 minutes.
2. Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 minutes.
3. Mix the cornflour with four tablespoons of water to make a paste. Stir into the casserole and then add the beans and cook for another 10 minutes. Serve with big hunks of bread.
This is my favorite....easy and delish......it is from Rachel Ray
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce
ingredients
4 quart-size plastic food storage bags
4 small, boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
2 eggs
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard
1/4 cup flat leaf parsley leaves, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges
preparation
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.
Yields 4 servings
ask Iola. she stole my recipe from the church cook book. dont bother with naomi though. she couldn't cook if her life depended on it.
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