need dinner inspiration (chicken)
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need dinner inspiration (chicken)
| 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

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