This is all I use now. I'm not fond of dark meat. So I use them to make everything, but I don't think that's your question. Here are some ways I use them whole. (I usually toss them in the crockpot, cook the daylightsout of them, shred & freeze in meal-sized portions.) Oh - and I also will just cook them in a pan with a tablespoon of butter or oil & 1/2 cup of Lea & Perrins White Wine Worcestershire Sauce. That's really good!
Almond Chicken with Lemon Sauce
Makes 4 servings
2 boneless, skinless chicken breasts, halved
½ c cornstarch
2 eggs, beaten
1 c sliced almonds
½ c fresh lemon juice
1 Tbl rice vinegar
1½ Tbl sugar
2 tsp cornstarch
1 Tbl cold water
2 Tbl vegetable oil
Dredge chicken thoroughly in ½ cup cornstarch. Dip each into eggs, then almonds; coat well. Chill until needed.
Dissolve 2 tsp cornstarch in cold water; set aside. Over medium-high heat, combine lemon juice, vinegar, sugar, & dissolved cornstarch (use nonreactive saucepan). Stir constantly, until mixture thickens - about 3 min. Remove from heat & set dipping sauce aside.
Cook chicken in oil over medium heat. Heat oil until hot, add chicken & saute for 5 min each side - until cooked through.
Cut chicken into bite-size pieces. Serve at once, with the lemon dipping sauce.
Chicken Cordon Bleu
4 chicken breasts, boneless
1 c chicken broth
2 prepared pie crust
4 slices boiled ham
4 slices cheese, any variety
Poach chicken in broth until no longer pink. Remove from heat & allow to cool. Lay 1 breast on ½ crust, add cheese & ham. Fold crust around chicken & pinch closed. Bake at 350 for 20 minutes until golden brown.
Chicken Parmesan
1/3 c Italian-seasoned bread crumbs
¼ c grated Parmesan cheese
4 boneless, skinless chicken breast halves
2 large eggs, beaten
2 tsp olive oil
½ cup shredded mozzarella cheese
9 oz Linguine
1 jar Marinara Sauce
4 fresh basil sprigs (optional)
PREHEAT oven to 375° F. Lightly grease 8-inch-square (2-quart) baking dish.
COMBINE bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken is prepared baking dish. Drizzle with oil.
BAKE for 25 to 30 minutes or until chicken is tender and no longer pink in center. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted.
PREPARE pasta according to package directions; drain. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil. Serving Size: 4
Cheez-Its Chicken
2 - 3 c Cheez-Its, finely crushed
1 pkg taco seasoning
4 chicken breasts, boneless
Put Cheez-Its in a gallon-sized bag & seal removing as much air as possible. Using a rolling pin or the side of a meat mallet, crush the crackers. Pour crushed crackers into a bowl & add the dry taco seasoning. Mix until seasoning is evenly distributed. Dredge chicken in cracker mixture & place in a microwave safe dish. If there is any cracker mix left, pour it evenly over the chicken in the dish. Cover with plastic wrap & microwave until done.
KANG BOA CHICKEN
Source:Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center
Yield: 2 servings
¾ lb Chicken breasts, boneless
1 Eggs
1 tsp Cornstarch
2 Tbl Peanut oil
3 Onions, green
1 Tbl Peanut oil
1 Tbl Ginger, chopped
2 ea Garlic cloves, crushed
1 Tbl Sherry
3 Tbl Soy sauce
½ Tbl Sugar
¼ c Stock, chicken
½ Tbl Vinegar, white
1½ Tbl Water
1 c Peanuts
Deep fry peanuts until golden and crunchy.
Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set
aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken and stir-fry until 80% tender. Drain. Cut green onions into ½" pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir-fry for 1 minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir-fry until chicken is fully cooked. Serve immediately with rice.
Five Flavors Chicken - Crock Pot
3 - 4 lb chicken, boneless
2 cloves garlic
½ c honey
1½ tsp ginger, ground
½ c soy sauce
3 Tbl sherry
½ c crushed pineapple with juice (opt)
2 Tbl cornstarch
Mix garlic, honey, ginger, soy & sherry. (Can substitute orange or cranberry juice.) Dip chicken into mixture. Place chicken in crock. Mix pineapple with sauce & pour over chicken. Cook on low for 6 hours. Remove chicken. Blend cornstarch into juice; cook to thicken.