Post # 1
Help! It’s WAY too hot to turn on the stove and our grill ran out of propane last night…. I need to figure out a way to transform chicken breasts on the stove-top – any recipes come to mind? (Preferably with no added sugar/honey/syrup). Cheese, bacon, spices are all fine!
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- Wedding: March 2012 - Pelican Grand Beach Resort
When I ate chicken this was one of my favorite recipes. I always used boneless chicken breast. I sliced it pretty fine (think like the chicken on a Panera salad) before cooking it.
Post # 6
Just chicken breasts? I would say cut them up, cook them, and serve over pasta…but that’s just me. 🙂 Chicken alfredo, chicken in blush sauce, etc. I also do a white chicken chili, but that has a flavouring packet with it.
Put them in a pan, cover them in barbecue sauce, cover with foil and put them in the oven? But that seems to violate your sweets request. Maybe bread them in something tasty and bake them?
Post # 7
Totes, just grill them in italian dressing. B-O-M-B.
Post # 8
@village_skeptic: She has no oven, I’m afraid. Although she called it stove. 😉
Post # 9
@WillyNilly: haha – nice catch on the oven/stove goof. Yep – looking for something I can cook on the burners vs. in the oven. 🙂 🙂
Trying to stay away from processed carbs too – so pasta dishes are out.
Post # 10
Not sure if you’re into Indian/spicy, but this is a pretty awesome Chicken Tikka Masala recipe that fits your requirement: http://allrecipes.com/recipe/chicken-tikka-masala/detail.aspx
Post # 11
Moroccan chicken is really good and you can cook on the stovetop.
3-4 chicken breasts or thighs
6 tbl butter
1 c olive oil
1 tbl minced garlic
1/2 c chicken stock
1 tbl parsley
1 tsp oregano
2 chopped shallots or scallions
Scrape lemon for zest and squeeze. Set aside zest and juice.
Sprinkle chicken with salt and pepper, heat butter and olive oil in skillet and brown chicken in it / transfer chicken to a plate
In the same skillet add scallions, garlic and stock and cook until golden brown, stirring, reduce to half (Note: I also add about a half cup of white wine at this point. Wine, mmmm). 😉
Put chicken back in skillet, sprinkle with lemon zest, lemon juice, parsley and oregano
Cover skillet and simmer for 30 mins.
Post # 12
Dice apples and mix with a soft cheese like gruyere, pound your chicken breast out thinly, place a scoop of cheese mix in the middle of the breast and spread it out. Roll the breast, wrap in a strip of bacon and skewer on a toothpick or skewer. Cook in a saute pan- I cook it for about 5-10 minutes each side uncovered on medium high heat (until it gets a nice golden brown outside) and then cover with a lid and cook 30ish minutes on medium. I check it with a thermometer to make sure its cooked through before serving. SOOOOOO yummy!!!!
Post # 13
@nikkialys That sounds amazing! I need to do one of these posts for ground beef.
Post # 14
I love chicken sautéed in a skillet with just butter, salt, and pepper. Cook until the butter browns. So easy and good!
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@nikkialys: I never thought about covering the skillet for stuffed chicken breasts and cooking for 30-minutes! I’m so used to popping it in the oven and always figured it would dry out! Thanks for the tips!