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Offlinedaimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 8 years, 11 months
Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4696092 - 09/22/05 06:24 PM (15 years, 3 months ago)

If it happens that you make too much chicken, use it the next day in a salad.


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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OfflineNickSoapdish
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Registered: 04/15/05
Posts: 690
Last seen: 10 years, 11 days
Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4696786 - 09/22/05 08:47 PM (15 years, 3 months ago)

cut into thin strips, simmer in butter and oil. Add 2 teaspoons of minced garlic, about a cup of diced tomatoes and peppers, and some salt and pepper. Goes well with yellow rice as a side dish.

Simple yet delicious


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Edited by NickSoapdish (09/22/05 08:57 PM)


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Invisiblesucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4713155 - 09/26/05 10:18 AM (15 years, 3 months ago)

okay - I made this over the weekend and it is an absolute must!

I used pheasant, but chicken is the same thing so use yer bawk, mmmkay.

2 lbs pheasant breasts (6-8 breasts)
1 large white onion, diced
3 - 10 oz. cans green chili enchilada sauce
1 can cream of chicken soup
1 can cream of mushroom - or cream of chicken
1 small can green chilis, diced
4 fresh jalapenos, diced (or less depending on taste)
1 tblsp chili powder
1 1/2 tsp ground cumin
16 oz. sour cream
2 lbs shredded cheese (Monterey Jack and mild cheddar)
1 package of flour tortillas (about 12)

Put breasts in slow cooker with 1 can of either cream of mushroom or cream of chicken and cook on low heat 6-8 hours. When the breasts fall apart, shred the meat. By this time all the water should have cooked off, so you should be left with a tunafish type consistancy. I made this the day before as it does take a long time.

Add green chili enchilada sauce, cream of chicken soup, half of the diced onion, diced green chilis, diced jalapenos, cumin, and chili powder to medium sauce pan, blend well and simmer for at least 30 min.

Remove from heat and immediately add 1 lb of cheese, sour cream and remaining raw onion. Mix together. Pour small amount of enchilada sauce into 9x13 baking dish, just enough to coat bottom.

Fill tortillas with pheasant mixture and some cheese, roll up and place rather tightly into the baking dish. Pour remaining enchilada sauce over top of enchiladas and cover with remaining cheese.

Cover tightly with aluminum foil and bake at 350 degrees for 30-40 minutes or until hot. Garnish with freshly torn or chopped cilantro, and a fresh squeeze of lime.

oh man these are top notch


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Offlinelowdominion
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Registered: 05/01/05
Posts: 2,440
Loc: new england
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Re: Boneless Skinless Chicken Breast [Re: sucklesworth]
    #4714078 - 09/26/05 02:22 PM (15 years, 3 months ago)

thats sounds delicious I think i'm going to have to use that recipe this week


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Invisiblesucklesworth
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Re: Boneless Skinless Chicken Breast [Re: lowdominion]
    #4714119 - 09/26/05 02:33 PM (15 years, 3 months ago)

I just finished up the left overs for lunch

soooooooooooooo good


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InvisibleautomanM
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Registered: 09/18/03
Posts: 8,254
Re: Boneless Skinless Chicken Breast [Re: sucklesworth]
    #4714138 - 09/26/05 02:38 PM (15 years, 3 months ago)

Quote:

You_Suck said:
chicken cordon bleu

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

--------------------------------------------------------------------------------

DIRECTIONS:

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.




that's how we do it except we pound the chicken very flat, then roll up everything and tie into logs. also, for those that dont know, he doesnt mean 6 presliced slices of ham. always get the good stuff and slice nice, juicey, thick pieces of ham.


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InvisibleGabbaDj
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Registered: 04/08/01
Posts: 19,571
Loc: By The Lake
Re: Boneless Skinless Chicken Breast [Re: sucklesworth]
    #4714335 - 09/26/05 03:12 PM (15 years, 3 months ago)

Ill most definetly try this one...

Ive done a similar thing with pork but made tacos instead.

Cordon Blue is on the way.. I grew up on them frozen cordon and chicken kiev thingees..


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GabbaDj

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Offlinecampinman
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Registered: 09/01/05
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4714992 - 09/26/05 05:04 PM (15 years, 3 months ago)

this is what we do up here. pretty close to Digs recipe, but better IMHO


Heady Dank Chicken.

youll need
chicken breasts
roasted red pepper
soft goat cheese


pound the breasts flat as you can get em, put a big roasted pepper on it, slather it with as much goat cheese as you like, and roll em up tight like a doobie

roast in oven for 30-45, lets say 350 or until done all the way thru


so friggin goooooood i drool thinking about it.

serve with snappy beans.

(snappy bean recipe

1 red pepper, 1 yellow, and 1 green, some yellow and green snap beans, parsley, oregano, your fav. spices, and garlis


heat up a pan with EVOO, slice the pepper into thin strips, toss in pan with whole or cut into pieces beans, simmer them in a sweet spicy thai sauce, as much as you cna handle, until just before peppers get soft.


badda bing, badda boom, killer meal that will impress tha ladies


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General Interest >> Culinary Arts, Gardening and Brewing

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