[Mher]

Alright I'd like to hear some opinions on how to prepare a delicious chicken breast meal. I've tried a couple different things that I'm getting sick of. Any input would be awesome.

[aleksandar]

i always have this:
dip the breasts in flour then dip into milk and egg, then into bread crumbs and fry! tastes good but i dont think its the healthiest with all the oil.

[YM123]

put a little bit of olive oil and add chili and copped garlic

[YM123]

another one is to let it marinade in garlic and lemon juice - this is delicious

[YM123]

you could even throw it in to a stir fry. add the chicken to lots of vegetables, bean sprouts and some noodles. Fry them up and add alittle soya sauce at the end

[Thomas_Rivera]

*Shines a large spotlight with a cursive C on it and waits for Cook to come by the thread*

[cook82]

Originally Posted by Thomas_Rivera

*Shines a large spotlight with a cursive C on it and waits for Cook to come by the thread*

GRILLED STUFFED CHICKEN BREAST
2 large, whole, boneless skinless chicken breast. Or 4 halfs

8 sun dried tomatoes, soaked in hot water for about an hour then drained

8 large fresh basil leaves

4 ounces creamy goat cheese (leave out the goat cheese if your cutting)

kosher salt and coarse black pepper

3 table spoons olive oil ( i will refer to oliver oil as OO from here out)

2 table spoons lemon juice.


steps
1 cut goat cheese into 8 slices (using dental floss is the easiest way to cut it)

2 cut the whole breast in half and remove the tendon.
trim off all sinews or excess fat. rinse under cold water then dry. * CUT POCKET IN THICK SIDE OF CHICKEN BREAST* DONT FUCK UP!!!

3. stuff the chicken breast with the tomatoes, basil, and goat cheese. pin the pocket closed with toothpicks.

4 place them into a baking dish and season generously with the s & p then pour the oil and lemon juice over them and let them marinade, turning once or twice as you pre heat the grill.

5 once the grill is ready brush it with OO so the chicken doesnt stick. place the breast on the grill at a 45 degree angle all facin the same direction. grill 4-6 minutes per side. after 2 minutes on each side rotate 90 degrees to give the breasts "crosshatch grill marks" (just for looks)

6 poke the breasts with your finger in the thickest part if its firm its done. EAT!!!!!!!!

7 pat yourself on the back because you just made a simple gourmet meal that will impress people if you make it for them



IF ANYONE IS ACTUALLY GOING TO MAKE THIS I HAVE A BOMB ASPARAGUS DISH THAT GOES GREAT WITH IT!!!!

[cook82]

what I do alot which is VERY SIMPLE. I buy the powdered italian dressing where you are supposed to add your own vinager and oil. I will use 2 packs and add about 1/4-1/3 the amount of oil that is says to on the package. and make the dressing like that.

Then I will wash 5-6 breast and cut them in to small pieces then combine everything into a 1 gallon plastic bag and place in the frige for a few hours.

Then all I do is heat up a large pan and put the mixture into the pan and cook.

Real simple. then I have left overs as well.

Left overs are key! If you are cooking every single time you eat you will go fucking crazy!!!!!

[compulut]

Cook,

Are you single?

I'm thinking of going gay so I can hook up with you and take turns cooking.

So, think about it.

Meanwhile:

For each chicken breast, prepare as for Cook's recipe, but instead of cutting a pocket, cut the half almost completely to the other edge & open like a book.

smear with blue cheese processed with sun dried tomatoes & scallions (green & white parts).

Roll along the long side, secure with toothpick & cover with ground pistachios.

Bake in preheated oven @ 350 for 45 minutes. To check for doneness, pierce a thick part of the chicken & ensure that the juices run clear.

Remove tooth pick, and slice roulade with sharp knife, at an angle into 1" slices & serve so spiral if facing up.

[cook82]

hmmmmmmm......... im going to pass. but you can come over to cook anytime! where about in FL do you live? The reason I ask is my best friend is moving to florida next month for a job

[compulut]

Yeah, that may be a bit of a leap, just to enjoy someone else's fine cuisine. Sort of gives a whole new meaning to 'having your back', though. LOL (Maybe I'll change that!)

I live in Fort Lauderdale. I know - everyone thinks of it as college kids & lots of vomit. We don't have nearly so much of either these days.

[chrispghmuscle]

LLLLLLLLOOOOOOOOOOOOLLLLLLLLLL,, compulut,, I'm in tears on that one..DAMN bro..

Get in line COOKS had a lot of offers so far,,,j/k I'm not keeping track of them!!!