Mine would be in lemon sauce with mushrooms on a bed of pasta with a salad.
Given 1 chicken breast per person I'd cut a pocket in each breast, stuff with cream cheese, herbs and finely chopped leeks. Wrap each breast in a slice of Parma/Serrano or similar air dried ham and drizzle with oil. Roast@ 190°C until the breasts are done. Serve with a damn fine green salad and crusty bread. Unless you're catering for a G. In which case make sure you include potatoes in the meal. Lots of potatoes.
Shelley - I have cooked this a couple of times, and it is very very tasty:
- this is from The Hairy Bikers, and they cooked this meal in the open air, sitting on a hillside - I can picture it now - just yummy.
These three sound brilliant to me.
But i have always questioned why chicken breasts are preferred over a whole chicken.They are really expensive, and slices of breast from a while bird are almost always tastier IMO. I think an entire bird, roasted with all the trimmings is still the best chicken dish you can have.
Never knowingly underfed
Well, sometimes there are special offers - and to make the Hairy Bikers dish, it is chicken breasts that are needed. Must say though, roast chicken - wonderful.
(Not really sitting on the fence .....)
I think a whole chicken is far better value for money and gives such a wide range of meal options, compared to chicken breasts. I also like a mix of dark and white meat in my chicken dinners.
However chicken breasts are incredibly handy to prepare and cook in a short time, which can be useful if you're looking to do a 'proper' dinner, but don't have a lot of cooking time.
Chicken breasts are also useful if you're catering for picky eaters. I have friends for whom chicken breast is the only meat they eat. One of them even only buys frozens ones that she can cut straight from the freezer and drop into sauces. All to avoid handling raw meat. If I presented them with carved meat from a roast chicken they'd not readily eat it.
Given a choice I tend to buy whole chickens, thighs or quarters.
For future reference my lemon sauce tends to be either chicken or veg stock cube, lemon juice and rind and cornflour with enough sugar to stop it being too sharp. If it is too sharp I tend to use some kefirs (fermented milk so a bit like a runny yoghurt).
I have nothing against chicken breasts as a dish - I was only wondering why they might be preferred over a whole chicken. I guess that convenience is the answer. Fair enough. I used to have them years ago as an emergency supper when I was really tight for time. Just sliced and quickly grilled, then placed in a toasted sandwich.
Thanks for your lemon sauce recipe, Joanna. Remind me to ask where they stock the kefir when I next drop into our local Tesco . I guess youghurt is a good substitute, especially Greek.
Never knowingly underfed
Having had a bit of mint today I bet that would work in it too or dill. Dill does remind me so much of Latvia, it used to be in most meals we used to have when we were helping in the summer kids camps.
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