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Chicken Breasts
Posted by Danube
Chicken Breasts June 24, 2015 02:21AM |
Registered: 15 years ago Posts: 405 |
Re: Chicken Breasts June 24, 2015 04:57AM |
Registered: 12 years ago Posts: 3,422 |
Re: Chicken Breasts June 24, 2015 05:07AM |
Registered: 17 years ago Posts: 1,990 |
Re: Chicken Breasts June 24, 2015 05:18AM |
Registered: 13 years ago Posts: 2,228 |
I've been making Harissa chicken with chickpeas a lot, yummy and easy and healthy too!
This recipe is pretty similar to the one I've been using (last month's Dish magazine)...The recipe I use has a tin of tomatoes instead of the tomato paste.
[www.epicurious.com]
This recipe is pretty similar to the one I've been using (last month's Dish magazine)...The recipe I use has a tin of tomatoes instead of the tomato paste.
[www.epicurious.com]
Re: Chicken Breasts June 24, 2015 08:10AM |
Registered: 15 years ago Posts: 2,935 |
This is one I use when I am tearing my hair out about something to make that is fast and does taste good.
MELT IN YOUR MOUTH CHICKEN
4 boneless chicken breast halves (or use however many you have. The coating is enough to cover more than 4).
1 cup mayonnaise (I usually only use around half that amount)
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder (or some finely chopped garlic)
Directions:
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken and place in baking dish.
Bake at 180C for 45 minutes.
MELT IN YOUR MOUTH CHICKEN
4 boneless chicken breast halves (or use however many you have. The coating is enough to cover more than 4).
1 cup mayonnaise (I usually only use around half that amount)
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder (or some finely chopped garlic)
Directions:
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken and place in baking dish.
Bake at 180C for 45 minutes.
Re: Chicken Breasts June 24, 2015 10:10AM |
Registered: 9 years ago Posts: 622 |
Re: Chicken Breasts June 24, 2015 11:17AM |
Registered: 15 years ago Posts: 2,935 |
I know it sounds a bit strange, marylew, but they really do melt in the mouth. Sometimes I use my own mayonnaise, but I don't make it so much in Winter. Otherwise, I use something such as Heinz Seriously Good Mayonnaise. I think it is the parmesan that really lifts the taste.
Yes, you can use chicken thighs, I've used them before and used same cooking time.
Yes, you can use chicken thighs, I've used them before and used same cooking time.
Re: Chicken Breasts June 25, 2015 05:16AM |
Registered: 15 years ago Posts: 405 |
Re: Chicken Breasts July 23, 2015 11:46PM |
Registered: 18 years ago Posts: 5,388 |
Marnie Wrote:
-------------------------------------------------------
> This is one I use when I am tearing my hair out
> about something to make that is fast and does
> taste good.
>
> MELT IN YOUR MOUTH CHICKEN
>
> 4 boneless chicken breast halves (or use however
> many you have. The coating is enough to cover
> more than 4).
>
> 1 cup mayonnaise (I usually only use around half
> that amount)
> 1/2 cup freshly grated parmesan cheese
> 1 1/2 teaspoons seasoning salt
> 1/2 teaspoon ground black pepper
> 1 teaspoon garlic powder (or some finely chopped
> garlic)
> Directions:
>
> Mix mayonnaise, cheese and seasonings.
>
> Spread mixture over chicken and place in baking
> dish.
> Bake at 180C for 45 minutes.
Marnie, I made this for dinner last night. I used boneless, skinless chicken breasts. No Parmesan in the house so I used Pecorino instead. Your recipe is beautiful and is going to become a regular in this household. The chicken was so moist and tender. Thanks so much for sharing. As mentioned, this recipe is a definite keeper
ps just editing... I was just saving this recipe into the recipe file on my computer, and realised I totally overlooked adding the seasoned salt!! I think the Pecorino gave such a sharp taste, that it didn't need it.
Edited 1 time(s). Last edit at 07/23/2015 11:52PM by Irene Field.
-------------------------------------------------------
> This is one I use when I am tearing my hair out
> about something to make that is fast and does
> taste good.
>
> MELT IN YOUR MOUTH CHICKEN
>
> 4 boneless chicken breast halves (or use however
> many you have. The coating is enough to cover
> more than 4).
>
> 1 cup mayonnaise (I usually only use around half
> that amount)
> 1/2 cup freshly grated parmesan cheese
> 1 1/2 teaspoons seasoning salt
> 1/2 teaspoon ground black pepper
> 1 teaspoon garlic powder (or some finely chopped
> garlic)
> Directions:
>
> Mix mayonnaise, cheese and seasonings.
>
> Spread mixture over chicken and place in baking
> dish.
> Bake at 180C for 45 minutes.
Marnie, I made this for dinner last night. I used boneless, skinless chicken breasts. No Parmesan in the house so I used Pecorino instead. Your recipe is beautiful and is going to become a regular in this household. The chicken was so moist and tender. Thanks so much for sharing. As mentioned, this recipe is a definite keeper
ps just editing... I was just saving this recipe into the recipe file on my computer, and realised I totally overlooked adding the seasoned salt!! I think the Pecorino gave such a sharp taste, that it didn't need it.
Edited 1 time(s). Last edit at 07/23/2015 11:52PM by Irene Field.
Re: Chicken Breasts July 24, 2015 01:12AM |
Registered: 10 years ago Posts: 919 |
I find they taste really moist and are delicious cut up and crumbed - make it a hot and spicy crumb or a herby crumb and serve with relish or a homemade mayo. Great with salad and baked potatoes.
Chicken wraps, tacos or burgers.
These a great recipe called Marbella Chicken [www.simplyrecipes.com] (This was just the first link when I googled it).
My friend made it and it was DEVINE!
I would prefer to make it with thighs BUT Im sure breasts would be ok.
Vanessa
Chicken wraps, tacos or burgers.
These a great recipe called Marbella Chicken [www.simplyrecipes.com] (This was just the first link when I googled it).
My friend made it and it was DEVINE!
I would prefer to make it with thighs BUT Im sure breasts would be ok.
Vanessa
Re: Chicken Breasts July 24, 2015 01:13AM |
Registered: 15 years ago Posts: 2,935 |
Re: Chicken Breasts July 24, 2015 01:17AM |
Registered: 15 years ago Posts: 2,935 |
Re: Chicken Breasts July 24, 2015 01:23AM |
Registered: 10 years ago Posts: 919 |
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