need dinner inspiration (chicken)

iVillage Member
Registered: 06-18-2006
need dinner inspiration (chicken)
21
Tue, 08-14-2007 - 9:00am

I have a package of boneless, skinless chicken breasts in the fridge that need to be cooked today. For some reason I'm feeling completely uninspired about dinner. I know I could search for chicken recipes, but I was hoping you guys could recommend some of your very favorites. If it's something I can get on the table in 45 minutes, all the better.

I've been eating grilled Greek chicken skewers for three days, so I'd rather not have something just like that right away :)

Thanks!!!

Deb

 
iVillage Member
Registered: 04-01-2005
Thu, 08-16-2007 - 8:52pm

MichaelAnn,


Do you use a non-stick pan for that? I have to get one, every time I do something similar in my All-Clad, it sticks :-(


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iVillage Member
Registered: 02-02-2004
Thu, 08-16-2007 - 8:54pm

Yes, its an old recipe that former cl maggie kelly introduced us to "back in '04". Its usually done after four hours. Definitely no peeking.

I couldn't find the recipe by searching, but I printed out in '04 and so here it is from that printout:

Deli Chicken

4-6 chicken breasts
olive oil ( I never do this part)
Lawry's season salt
aluminum foil

Clean chicken. Brush with olive oil (I don't do this part, maybe it would keep it from drying out?) Sprinkle well with Lawry's.

Note: do not put any water in the crock.

Roll some wads of aluminum foil inot balls and put them in the bottom of the crock. the chicken is going to sit on these. Place chicken in crock on top of aluminum balls.

Cook on high 4-6 hours. (will not come out the same on low)

I've always used boneless skinless breasts when I make this. Its good!

T.

iVillage Member
Registered: 10-04-2006
Thu, 08-16-2007 - 9:05pm

Nope, I use a stainless steel sautée pan. I used to have a problems with sticking until read an article about it in Cooks Illustrated. It said to REALLY pat the chicken dry with paper towels first. Then you have to have the heat up high enough to sear it right away. Watch the oil, first it gets that "glistening", rippled look, that is when some recipes suggest putting in your meat. But instead you should wait until there is just the slightest wisps of smoke - then add the chicken. It sears it right away and it doesn't stick. So following the rule of dry chicken, high heat, I haven't had any problems since and it gets such a beautiful golden brown, crispy, flavorful crust on the chicken.




Edited 8/16/2007 11:27 pm ET by firebird_mom


belizesig1
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iVillage Member
Registered: 04-01-2005
Fri, 08-17-2007 - 8:33am

Thanks for the tip! I'll give it a try.


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Avatar for joy_ny
iVillage Member
Registered: 06-22-2000
Tue, 08-21-2007 - 1:29pm
Teresa -- Olive oil didn't help keep it moist!
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iVillage Member
Registered: 02-02-2004
Tue, 08-21-2007 - 2:50pm

I'm starting to feel personally responsible for everyone's chx flopping!:0

Maybe its the time. I start mine at 2 and we eat at 6:30. I don't use olive oil and I use boneless skinless breasts.

Otherwise, I don't know what the difference is, must be the time. The original recipe said 4-6 hours, but I've never left it for 6.

Sorry that you put the time in and it wasn't what you hoped for!

T.

iVillage Member
Registered: 08-03-2007
Tue, 08-21-2007 - 2:55pm
I wouldn't worry too much about it. I plan on trying this recipe sometime next week. Even though people haven't had perfect results it seems like there are possible solutions. I'll try cooking for just 4 hours and see how that goes. I'm still looking forward to it! Never know unless you try, right!? Keep the ideas coming!
Lilypie Expecting a baby Ticker
iVillage Member
Registered: 06-18-2006
Tue, 08-21-2007 - 3:33pm

I'm going to try it again and check it after three hours. The flavor was really good. I just way overcooked it! My crockpot seems to run hot, so that could be the problem.

By the way, I made MichaelAnn's chicken cutlets and they came out really well. Good quick dinner, and even my super-picky niece who's visiting liked it!

Deb

 
Avatar for tcranky1
iVillage Member
Registered: 03-31-2003
Tue, 08-21-2007 - 8:16pm

Question on this recipe

Has anyone ever cooked this without the milk and if so, what did you substitute? My 14 month old can't have any dairy and it's getting to be more and more of a pain to make easy meals she will and can eat that the rest of us can eat too without doing the same things all the time.

Thanks!
Tara

 

iVillage Member
Registered: 09-02-2004
Tue, 08-21-2007 - 8:53pm
I bet you could substitute with egg, or unsweetened soy milk, or even water. All it does is get the chicken wet enough for the oats to stick.




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