Cookaholics Bulletin Board

I have a whole (not split) boneless chicken breast in my fridge for dinner tomorrow night and I am absolutely out of ideas on what to do with it that is interesting. We have had grilled and pan fried chicken quite often recently so I am not sure I want a simple marinade or glaze. We are on a diet for another 6 weeks, so I am resolutely ignoring Alina's chicken and morels recipe. I could cut it up for curry but that doesn't do anything to take advantage of the larger shape of the full breast.

In short I am chickened out and out of ideas. Anyone have any simple ideas that have a relatively reasonable calorie count?

Thanks,

--Lisa

Pound it flat, then stuff and roll it. Prosciutto and provolone with sage leaves, apples and bacon, spinach and ricotta- whatever you have on hand will work.

Thanks, Becky. That is a good idea. I have an aging apple and some already cooked chicken sausage that will fit the bill.

I appreciate it!

--Lisa

I just pulled out Molly Stevens' All About Braising for a recipe I'm using for an event this weekend, and I noticed a recipe that I hadn't seen before, but looks really good. It's called Red Pine Chicken. It's pork-filled chicken breasts braised in soy. I know it's probably still feeling like summer in FL, but it's definitely feeling more like braising weather here.

You should see if your library has this book. It's one of my favorites during the fall/winter months.

Another thought...Chicken Tikka Masala.

Amy

Hi Amy,

That sounds good. But yes, it is still in the 90's here, so not quite braising weather yet. But that sounds good and I will look for the book. I do love a good braise.

Chicken Tikka Masala might work.

Thank you! It is great having this board as a resource.

--Lisa

Just to report back, that after trimming and pounding this massive double breast, I filled it with grated apple, chicken sausage, dry couscous, sage and sharp cheddar (plus salt and pepper). I rolled, tied and roasted it. I made a pan sauce out of drippings, dry white wine and some duck stock. I have enough for 5 meals! We ate tonight, I set aside three slices for work tomorrow and we have enough for another meal.

Becky, this was a great idea.. and very versatile. It never occurred to me to "braciole" chicken breast! This will go into the regular rotation. I have to go to a specialty market to get the double breast but it is worth it to expand my options.

Amy, the Tikka Masala is on the menu for next week.

Thanks, all!

--Lisa

I've done this to turkey breasts often enough, so I thought a big chicken would work.