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InvisibleGabbaDj
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Registered: 04/08/01
Posts: 19,571
Loc: By The Lake
Boneless Skinless Chicken Breast
    #4635371 - 09/08/05 09:56 PM (15 years, 4 months ago)

SCORE! A mistake in ordering and I was able to pick up 60lbs of Bnls Skls Chicken Breast for just $60.....

I have them in my freezer in ziplock baggies, 2 to a bag....


Besides canned tuna, this is all the meat that I will buy for 3 months so Im in need of some creative recipes.


Fire Away.


--------------------
GabbaDj

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InvisibleBi0TeK
elephant man

Registered: 11/07/02
Posts: 3,002
Loc: Yorkshire Moors, Great Br...
Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4635497 - 09/08/05 10:25 PM (15 years, 4 months ago)

Supremes de Volaille Veronique

Ingredients:

4 chicken breasts
2tbsp butter
2 shallots, chopped
1/2 cup dry white wine
1 cup chicken stock
1/2 cup whipping cream
1 cup (about 30 seedless white grapes
salt and freshly ground black pepper
parsley to garnish

Season the chicken and fry on both sides using half the butter until golden.

Transfer the chicken to a plate and keep warm.

Add the remaining butter to the pan and saute the shallots until softened.

Add the wine, bring to the boil and reduce by half, then add the stock and reduce by half again.

Add the cream, grapes and any juices from the chicken and simmer gently for 5 minutes.

Slice the chicken breasts and serve with the sauce, parsley and your choice of veg.

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



--------------------
PROMOTE BACTERIA. THEY'RE THE ONLY CULTURE SOME PEOPLE HAVE.


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Invisibledaussaulit
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Registered: 08/06/02
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Re: Boneless Skinless Chicken Breast [Re: Bi0TeK]
    #4635660 - 09/08/05 11:07 PM (15 years, 4 months ago)

Cut the breast into large strips, wrap in bacon, and sautee.


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Invisibledr_gonz
Registered: 08/18/03
Posts: 44,654
. [Re: GabbaDj]
    #4635835 - 09/08/05 11:51 PM (15 years, 4 months ago)

.


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InvisibleRustifer
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Re: Boneless Skinless Chicken Breast [Re: dr_gonz]
    #4640716 - 09/10/05 03:56 AM (15 years, 4 months ago)

bread crumbs
chicken
tortillas
mozerella cheese
salsa de verde
sour cream


Pound out the chicken and bread it up, then fry it cut it up and put it in the tortilla with the cheese, and roll them up on a plate.

mix the salsa de verde and sour cream together, it's about 1:1 on it but a lot of the salsa de verde makes it better (this is called tomatia sauce.

pour the tomatia sauce on the tortilla's and microwave for about 45 seconds.


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InvisibleRustifer
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Re: Boneless Skinless Chicken Breast [Re: Rustifer]
    #4640727 - 09/10/05 04:01 AM (15 years, 4 months ago)

Grilling them over a fire and pouring queso and sliced jalapenos on them, or even butterflying them and cooking the jalapenos inside them is really good. damn you you're making me wish i had that much boneless skinless chicken breast.


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OfflineQuantumMeltdown
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Re: Boneless Skinless Chicken Breast [Re: Rustifer]
    #4641155 - 09/10/05 10:08 AM (15 years, 4 months ago)

Chicken Parm. Subs. Just get a hoagie roll cube up the chicken add bread crumbs and fry in a pan with some olive oil. Throw the cooked chicken chunks into the hoagie roll with you favorite tomato or marinara sauce and plenty of motz and throw in the toaster oven or stove for a couple minutes to get the sauce and cheese melted.


--------------------
-QuantumMeltdown

Total abstinence is so excellent a thing that it cannot be carried to too great an extent. In my passion for it I even carry it so far as to totally abstain from total abstinence itself.
  -Mark Twain

"The time has come the walrus said, little oysters  hide their heads, my Twain of thought is loosely bound I guess its time to Mark this down, Be good and you will be lonesome
Be lonesome and you will be free
Live a lie and you will live to regret it
That's what livin' is to me
That's what livin' is to me"
Jimmy Buffett


Edited by QuantumMeltdown (09/10/05 10:09 AM)


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InvisibleYarry
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Re: Boneless Skinless Chicken Breast [Re: QuantumMeltdown]
    #4641609 - 09/10/05 12:41 PM (15 years, 4 months ago)

Man, thats a SICK deal. ID recommend making jerk chicken breasts, putting them on toasted buns with some red onion and lime mayonnaise.

that shits tasty


--------------------
Grumpy Old Man.


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Offlinedaimyo
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Registered: 05/13/04
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4641647 - 09/10/05 12:57 PM (15 years, 4 months ago)

Pecan Crusted Honey-Mustard Chicken

4 boneless, skinless chicken breast halves
1/4 cup flour
2/3 cup creamy honey mustard salad dressing
1 cup finely chopped pecans
2 Tbsp. butter
2 Tbsp. olive oil
1/4 cup creamy honey mustard salad dressing
2/3 cup sour cream
dash pepper
1/4 tsp. dried thyme leaves

Pound each chicken breast as follows. Place between 2 pieces of waxed paper, boned side up and pound with rolling pin gently until about 1/4" thick.
Place flour, 2/3 cup salad dressing and pecans in three separate dishes.

Coat chicken with flour, then dressing, then pecans, pressing to coat well.
Melt butter in heavy nonstick skillet and cook coated chicken 2-3 minutes on each side until chicken is thoroughly cooked. Watch carefully, as the pecans can burn easily! Remove chicken from skillet as it is cooked and cover to keep warm.

To drippings remaining in skillet, add 1/4 cup salad dressing, sour cream, pepper, and thyme and heat until mixture boils. Pour over chicken to serve.


If you can't find the honey-mustard dressing, mix mustard and honey 1:1. Maybe throw in a little basil too.


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


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InvisibleBi0TeK
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4643698 - 09/10/05 10:59 PM (15 years, 4 months ago)

Supremes de Poulet ? l'Estragon

Ingredients:

4 chicken breasts
1/2 cup dry white wine
1 1/4 cups chicken stock
1 tbsp dried tarragon
1 tbsp chopped fresh tarragon
1 garlic clove, minced
3/4 cup whipping cream
salt and freshly ground black pepper

Season the chicken with salt and pepper and put in a frying pan.

Pour over the wine, stock and add the dried tarragon and garlic.

Cook at a simmer for 8-10 minutes until the juices run clear when pierced with a knife.

Transfer the chicken to a plate and keep warm.

Strain the liquid, skim off any fat and reduce by two thirds.

Add the cream and reduce by half. Stir in the fresh tarragon and adjust the seasoning to your taste.

Spoon the sauce over the sliced chicken breasts and serve with your choice of veg.

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



--------------------
PROMOTE BACTERIA. THEY'RE THE ONLY CULTURE SOME PEOPLE HAVE.


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InvisibleToadie
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Registered: 09/27/02
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4651955 - 09/12/05 09:30 PM (15 years, 4 months ago)

Best chicken soup ever:

INGREDIENTS


2 quarts of chicken broth (the recipe follows)
* I personally just substitute the broth with additional salt, pepper and a couple tablespoons of canola/olive oil. I can't eat pre-made broth and making it is just a pain in the ass, although it does taste much better.
1 chicken (about 3-4 pounds), quartered (I prefer a regular chicken to a fowl); rinsed
1 large carrot, peeled and cup up
1 large onion, peeled and cup up
1 stalk celery
1 leek, white and light green parts only; washed well
1 parsnip, peeled and cut up
1 parsley root, with greens attached
1 sweet potato, peeled
a handful of dill (about 3-4 stems)
1 small rutabaga, peeled and cut up
a few sprigs of cilantro (optional)
Salt and pepper to taste


Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
If storing, let soup cool before refrigerating. When cold, remove the fat that
rises to the surface. Use soup within 2-3 days, or store in freezer.

CHICKEN BROTH (makes about 2 quarts)


2 pounds of chicken (I use wings & back, usually)
1 onion, studded with 4 whole cloves
3 garlic cloves
1 carrot, peeled
1 bay leaf
1 celery stalk
1 leek


Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
If not using immediately, refrigerate (for up to 3 days) or freeze.


--------------------
No statements made in any post or message by myself now, in the past or in the future should be construed to mean that I am now, or have ever been, participating in or considering participation in any activities that violate any local, provincial, and/or federal statutes. All posts created by myself are works of fiction.


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Offlinedaimyo
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4653569 - 09/13/05 02:16 AM (15 years, 4 months ago)

So what have you made so far? Updates are in order.


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


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OfflineDigs
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Re: Boneless Skinless Chicken Breast [Re: daimyo]
    #4653879 - 09/13/05 05:17 AM (15 years, 4 months ago)

I really like doing a feta stuffed chicken over spinach and basil.

Tenderize the chicken, bread it, fold it over some feta, bake at 325-350 .

Mix spinach, basil to taste, olive oil and balsamic vinegar, serve the chicken on top of the spinach.


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Invisiblesucklesworth
Lick me where Ipee
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4654049 - 09/13/05 10:05 AM (15 years, 4 months ago)

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.


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


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Invisiblesucklesworth
Lick me where Ipee
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4654104 - 09/13/05 10:36 AM (15 years, 4 months ago)

boneless hot wings

season some flour with Johnny's or whatever season salt you like, some pepper and any other dry spice that floats your boat - garlic powder or whatever

cut chicken breasteses into bite sized hunks or strips - they are your breasts, make them happy breast bits and bites

coat bits with flour mixture

fry in butter or oil until golden brown and fully cooked

while yer breasts are browning make yer hawt sauce - this is for the white bread spice pussies out there:

1 stick butter
1 bottle Franks Red Hot
crushed red peppers to taste

You want to let this sauce simmer on low heat for a little bit - not too hot or the butter will clear and you will have seperated sauce.

toss your bits into the suace to coat and serve with a side of ranch or blue cheese and extra hawt sauce


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


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OfflineStonedShroom
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4665992 - 09/15/05 06:06 PM (15 years, 4 months ago)

here's something simple

marinate overnight in Italian dressing; grill. :thumbup:


--------------------
We are not human beings going through a temporary spiritual experience.

We are spiritual beings going through a temporary human experience.



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InvisibleGabbaDj
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Re: Boneless Skinless Chicken Breast [Re: StonedShroom]
    #4682727 - 09/19/05 06:14 PM (15 years, 4 months ago)

Quote:

StonedShroom said:
here's something simple

marinate overnight in Italian dressing; grill. :thumbup:




This is how we prepaired our chicken at a place I used to work at...

The hot breasts went on a white roll with lettuce, tomatoe and pickle with melted provolone and the dressing was half and half sour cream and blue cheese dressing with chives and scallions mixed in..

That was my favorite samich for a long time..



I havnt been verry creative..  Mostly just chicken, white rice, vegetables and lite soy...
(which I could eat every day for life its soo good.)

I did make chicken parm once with home made marinara and served on toasted bread and Cordon Blue is definetly a MUST.

Soon Ill have my finances straight and Ill be able to buy stuff to cook some good stuff..

My own dream recipe will be Smoked chicken breast encheladas with home made smoked beans.


--------------------
GabbaDj

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OfflineAbsinthe_Minded
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Registered: 09/21/05
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Loc: Calgary, Alberta, Canada
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Re: Boneless Skinless Chicken Breast [Re: GabbaDj]
    #4690806 - 09/21/05 05:35 PM (15 years, 3 months ago)

Lemony Chicken Pasta
Yield: 4

Ingredients:

Lemony Chicken Pasta


4 cup penne pasta
12 oz boneless skinless chicken, breasts
1 tbsp butter
3 cloves garlic, minced
1 cup light ricotta cheese
1/4 cup grated parmesan cheese
1 tsp grated lemon, rind
2 tbsp lemon, juice
1/2 tsp salt
1/4 tsp pepper
1 pinch nutmeg
4 cup packed trimmed spinach, shredded

Directions:


Lemony Chicken Pasta
In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.


Meanwhile, cut chicken breasts crosswise into slices. In nonstick skillet, melt butter over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Add garlic; cook, stirring, for 1 minute.


Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt, pepper and nutmeg; bring to simmer.


Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese.


This is very tasty and quick to make. i recently switched back to meat after being a vegetarian for 5 years. This dish makes me happy I did :smile:


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Offlinedaimyo
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Re: Boneless Skinless Chicken Breast [Re: Absinthe_Minded]
    #4695111 - 09/22/05 02:36 PM (15 years, 3 months ago)

That sounds tasty.  Have to make that in the near future.

We made it to the top of the food chain for a reason; and it's certainly not to eat grass :laugh:  Welcome back.


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


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Offlinekilgore_trout
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Re: Boneless Skinless Chicken Breast [Re: daimyo]
    #4695518 - 09/22/05 04:17 PM (15 years, 3 months ago)

chicken stock and coconut milk for a broth

boil lemongrass, lime leaves, fresh ground pepper, ginger root, and maybe some chopped chilis in broth and then strain everything out saving the broth

add chicken, mushrooms, bamboo or babycorn or carrots or cauliflower and simmer until chicken chunks are cooked and vegetables tender

add a little more fresh ground pepper and salt to taste, add fish sauce, lime juice, a good amount of fresh cilantro, more chilis, and i know im forgetting something maybe a little sugar

bad ass hot and sour thai soup with creamy coconut milk

lemongrass and lime + chilis + coconut milk + fresh cilantro cannot go wrong. itd probably be a good scheme for a marinade or sauce too.


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Offlinedaimyo
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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.


--------------------
"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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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


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


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


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Invisiblesucklesworth
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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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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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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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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..


--------------------
GabbaDj

FAMM.ORG          C8.com                    http://www.beatsopjefiets.com/   


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Offlinecampinman
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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


--------------------
No statements made in any post or message by myself should be construed to mean that I am now, or have ever been, participating in or considering participation in any activities in violation of any local, state, or federal laws. All posts are works of fiction.


"I wish my lawn was emo, so it would cut itself."


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