Chicken breasts

[Anonymous No.13196320]

I think chicken breasts are absolute garbage, give me a recipe which will convince me otherwise.

[Anonymous No.13196344]

>>13196320
You're correct though, thighs are superior

[Anonymous No.13196363]

Chicken cordon bleu

[Anonymous No.13196367]

>>13196320
Flavor tends to be carried in fat, so naturally parts of the animal that are lower in fat content are going to be less flavorful and tougher in texture. I’d recommend marinating for a few hours (not super acidic, that’ll toughen the breast), dry-brining, or stir-frying.
Also, cooking a whole chicken breast on heat that’s too high will make the chicken tougher.

[Anonymous No.13196603]

>>13196320
Nobody cooks here.
And chicken francese

[Anonymous No.13196608]

>>13196320
Tendies

[Anonymous No.13196642]

>>13196344
Sadly, whole chickens are the most cost effective purchase at the moment for me, so I'm looking for something to do with the breasts that's actually good. At the moment I either poach them or pan fry until the skin is rendered.

[Anonymous No.13196802]

Add salt and lemon or soy sauce

[Anonymous No.13196813]

>>13196320
Please use a sous vide if you want juicy chicken breast

[Anonymous No.13196942]

>>13196320
dip it in egg flour and bread and then deep fry it

[Anonymous No.13196957]

>>13196320
get a bone in skin on breast with the tendies attached.. season the tendie liberally and stuff it into the skin with some thinly sliced garlic.. panfry to desired doneness and enjoy

[Anonymous No.13196971]

>>13196642
Just do spatchcocked whole birds or grilled half birds or even dumb shit like ballontine.

[Anonymous No.13197058]

>>13196320

Literally any grilled recipe is perfectly fine and relatively healthy too

It's not our fault or chicken's fault you can't cook

[Anonymous No.13197114]

Puree some chicken breasts and form them into 5 oz. patties and freeze them until they are firm. Dredge in seasoned flour, hot sauce, and back in the flour. Fry and get crispy spicy chicken burgers.

Not that it necessarily shows the virtues of a chicken breast, but I tend to buy whole chickens and feed one breast to my dog and turn the other into sandwiches for lunch.

[Anonymous No.13197168]

>>13196320
I like them with alfredo sauce. Breaded and fried then topped with lemon butter or on a sandwich with plenty of mayo too. They're good when served with a lot of fatty sauce, which I think thighs don't take too well because they're already fattier.

[Anonymous No.13197229]

Use this as a marinade for the chicken

[Anonymous No.13197235]

[Anonymous No.13198740]

>>13196813
I don't have a sous vide thing but I've stood by a pot with my thermometer for an hour and a half and it was easily the best chicken breast I've ever had. Juicy and unbelievably tender. I would still have taken some roast spine over it though.

>>13197114
Interesting, I was thinking of just bashing them out into schnitzels, does pureeing make a big difference?

[Anonymous No.13198763]

>>13196813
Or salt them and let them sit overnight + don't overcook

[Anonymous No.13198818]

>>13196642
Chicken Parmigiana.
Oil up an oven tray, put in the breast down, you can salt and pepper it a little, cover with smoked ham.
Get some pasta sauce (or tinned diced tomato if you're poor), cover the chicken with it, pour it around. If the pasta sauce isn't flavoured, add some oregano, minced garlic, salt.
Chop up some onions, potato, capsicum to put around the chicken.
put it in a medium oven for 45 minutes.
finish with some cheese on top of the chicken/ham/pasta sauce until it melts.
serve with oven chips & salad.
I also put sliced pineapple with the ham but that might not be something you like.

the other thing I do is just cut the chicken breast into strips, coat with yogurt, ground cumin coriander salt then fry or oven bake, and get some flatbread/tortillas.

[Anonymous No.13198849]

schnitzel
cordon bleu
roulade(filled with cream cheese and spinache)
chicken soup
parmesan chicken
curry
stir fry

there is a ton you can do with it

[Anonymous No.13198855]

>>13196642
Learn to cook

[Anonymous No.13200404]

>>13196320
Use bone-in skin-on breasts.

[Anonymous No.13200415]

Babish unironically has an amazing chicken breast recipe
https://www.youtube.com/watch?v=hR6agVkRRUo

[Anonymous No.13200452]

>>13198849
The chicken roulade is godly. Here my recipe

>cut one breast thin so you got 2 or 3 schnitzel pieces
>fill it with sautéed spinach and cream cheese
>roll and wrap it in procutto(any thinly cut cured ham should work, you can use a toothpick to close it)
>fry on all sides or bake in the oven

Very simple and very tasty. Don't forget to deglaze the pan for that juicy gravy.