Defrosted some chicken breasts - what to make?
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Anonymous
| What are your favorite dishes with chicken breasts? I don’t have an air fryer. Have a well stocked pantry. Would love some ideas! |
Anonymous
|
My regular dinners include:
--Sheet pan fajitas, --breaded chicken cutlets, --poach and cool them and make chicken salad, --wrap with prosciutto and brown and bake 20 min at 400°, --chicken souvlaki. |
Anonymous
|
Poached chicken noodle soup.
https://www.recipetineats.com/foolproof-poached-chicken-noodle-soup/ |
Anonymous
| I thin slice mine and lightly bread and pan fry. |
Anonymous
| Well, I think you are about to make something with chicken in it... |
Anonymous
| Chicken parm, cacciatore, grilled chicken, fajitas, poach and shred for chicken salad, stir fry… |
Anonymous
Cheeseburgers and oven fries or coleslaw. |
Anonymous
+1 |
Anonymous
| Marinate the chicken in Olive Garden Italian dressing and then grill or bake. Make some buttered noodles to go with it. My kids love it, so I think it’s kid approved. |
Anonymous
| I like to use defrosted breasts in the instapot- otherwise sometimes they have weird flavor. I'd do it with a salsa then make chicken bowls. |
Anonymous
|
Asian marinade for chicken
1/4 cup soy sauce 1/4 cup teriyaki sauce 2 cloves garlic, minced 1/4 cup brown sugar 1 tsp fresh ginger, chopped 4-5 boneless, skinless chicken breasts sesame oil for cooking Mix marinade ingredients and toss with chicken. Cover and refrigerate for a couple of hours. Remove chicken from marinade, discarding marinade. Heat sesame oil in a large skillet over medium/high heat and add chicken in batches, sauté 10 mins or so until done, adding more oil as needed. I serve this chicken with any Asian influenced side dish. These are my two favorites: Asian Slaw Ingredients: 6 tablespoons rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter 3 tablespoons soy sauce 3 tablespoons (packed) golden brown sugar 2 tablespoons minced peeled fresh ginger 1 1/2 tablespoons minced garlic 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 large red or yellow bell peppers, cut into matchstick-size strips 2 medium carrots, peeled, cut into matchstick-size strips 8 large green onions, cut into matchstick-size strips 1/2 cup chopped fresh cilantro Preparation: Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.) Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve immediately. Peanut Sesame Noodles Dressing: 1/2 cup smooth peanut butter (sunflower seed butter may be substituted) 1/4 cup soy sauce 1/3 cup warm water 2 T chopped or minced ginger or ginger paste 1 medium garlic clove, chopped or 1 tsp jarred minced garlic 2 T red wine vinegar 1 1/2 T Asian sesame oil 2 t honey 1 t dried red pepper flakes (I only use 1/4 t so my kids will eat these noodles) Noodle salad: 3/4 lb dried linguine or spaghetti (I’ve used a whole lb) 4 scallions, thinly sliced 1 red bell pepper, cut into 1/8” thick strips 1 yellow bell pepper, cut into 1/8” thick strips 3 T toasted sesame seeds To make dressing: Purée dressing ingredients in blender until smooth, about 2 minutes. Prepare salad: Cook pasta in a 6-8 quart pot of boiling salted water until tender. Drain pasta in colander, then rinse well under cold water and drain again. Combine pasta, scallions, bell peppers, sesame seeds, and toss in dressing to coat. Serve immediately. Bring any leftovers to room temperature before serving. |
Anonymous
| ^ np dish looks great. |
Anonymous
Grilled hotdogs. |
Anonymous
|
I am a very simple cook. I would season them, bake, then cut them up and add tomato sauce and pasta.
Or, season, bake, then serve with brown rice, lentils and veg. |
Anonymous
| Moroccan chicken with olives and preserved lemons. |