Sick of Chicken [Forum Archive]

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Sick of Chicken

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Posted by: SpeedyReedy5

Hey I eat Chicken almost everyday and I keep it really plan like grilled chicken breast. Do you guys have any good chicken recipies to keep it switched up a little. Can I have some of your favorite chicken dishes?

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Posted by: TJ Cline

http://www.indiaexpress.com/cooking/...i_chicken.html

Posted by: SpeedyReedy5

wow that look amazing!!! I'm making that tonight

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Posted by: Prince

Quote:

Originally Posted by SpeedyReedy5

Hey I eat Chicken almost everyday and I keep it really plan like grilled chicken breast. Do you guys have any good chicken recipies to keep it switched up a little. Can I have some of your favorite chicken dishes?

Recipe Forum

Posted by: BulkMeUp

Quote:

Originally Posted by SpeedyReedy5

wow that look amazing!!! I'm making that tonight

FYI in case u are not aware, 'clilli' powder = cayenne pepper powder (dried powdered hot peppers/chillies). It is not the Mexican 'chilli' dish spices. If you are in N.America that can be a confusion.

Posted by: Tough Old Man

Quote:

Originally Posted by SpeedyReedy5

I know what you mean. I have been eating it everyday for 18 months. For 7 months of that 18 I'll I had for meats was chicken.

I grind mine and fry it in pam like you would a hamburger patty. It does taste different like that. .

Posted by: SpeedyReedy5

Thanks Bulk me up, hey guys keep em coming I am always eating chicken and I could use as many recipies as possible, and despite the stereotype even though I"m bi-racial I "hate deep fried chicken"

Posted by: Trouble

Troubles's Slick Chic Recipe: Fried Chickie Wannabe

Wash, trim, then marinate chicken in favorite marinade or dry rub, 1/2 to 2 hours, in frig.

Dip in egg wash.

Dip in low carb bread crumbs + seasonings (spicy, herby, or use pouldry rubs)

Pan fry in Pam or SesaLean (Avant Labs), just enough to brown the outside, on moderate heat, stove top. Remove from pan, arrange on a baking sheet.
Bake in oven, 30-45 min or until done (no more than 1 hr).

Takes like fried, relatively few cals in comparison and moderately low carb. Nice for a break from the standard baked chickie. With variations in marinades, rubs, and even stuffings (create stuffing pocket by slicing sideways into breasts, not quite all the way across, fill with pesto, herbs, or fatfree cheese and herbs, pin closed with wooden toothpicks), you can make this recipe always a little different.

Have done the same with lean pork. Works pretty slick, too.

Enjoy.

Posted by: IainDaniel

ohhh that sounds good. Cept my dry rub is loaded with Brown sugar. LOL

Posted by: studen77

Try some ground white turkey...i buy it makes like 5-6 hamburger-like patties...

Posted by: Trouble

I use and recommend all five (chicken, steak, seafood, pork, and salmon) of Tom Douglas' Rub with Love products.

There are a couple that I haven't tried yet, but their description makes my mouth water line crazy.

A container goes a LONG way..

Posted by: IainDaniel

Ahh cool stuff. I usually make my own rub. Now I am hungry. Sigh.

Posted by: Trouble

Ach, aye. I make my own versions as well: Southwest Cactus Rub, Shrimp and Crab Rub (for a crab boil), and my Troubles Turkey Rub (for rotisserie roasting turkey year round, a welcome break from chicken).

Tom's Rubs are superlative and even the Tribals (my Native American friends) find his products to be as good as their own home made rubs and marinades.

Hence, the recommendation. If you ate with me and the Tribals when we pull out the stops, you'd thought you'd died and done gone to hog heaven.

(the Tribals are among the most inventive cooks I have ever known - they smoke a mean tenderloin)

Posted by: IainDaniel

Did you not just read I am already hungry....and I just ate dammit.

Any personal Rub Recipes you would like to share?

Posted by: Trouble

*slurp*

Turkey rub recipes (not mine, I have used some of them)

Chicken Paillards with a Lemon, Garlic and Oregano Rub

Makes 4 servings.

To pound the chicken breasts, place each breast between 2 sheets of plastic wrap and pound to about 1/4-inch thick with a meat mallet. This is a great method for quick chicken, it not allows it to cook more quickly, it tenderizes the meat.

INGREDIENTS:

* 4, boneless, skinless breasts, pounded thin
* 5 teaspoons freshly grated lemon rind
* 1 Tablespoon mild olive oil
* 1Tablespoons finely chopped fresh oregano leaves
* 3/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon water
* 2 garlic cloves, pressed
* For the garnish: lemon wedges, chopped parsley

PREPARATION: Preheat grill.

1. In a small bowl, mix the lemon rind, olive oil, oregano, salt, pepper, water and pressed garlic.

2. Rub the mixture evenly on both sides of the paillards.

3. Place on grill and cook about 3 minutes per side.

To serve: Squeeze a quarter of a lemon over the hot chicken. Sprinkle with parsley and serve.

Source: Debra Weber; Guide to French Cuisine.]

Edit: Opps, wrong channel. Fixed the link, thanks Iain!

Posted by: IainDaniel

Sweet something to try out in the near future.

Posted by: Ironandsteel

I'm new here but doesn't this site have a "healthy recipes" section for this type of question?

Posted by: Fitgirl70

If you still want chicken but are on a cheat meal/day type and can do whatever you want to your chicken, here's my faaaaaavorite recipe!!!

3 to 4 chicken breasts (I always use Organic chix)
place in a 13x9 baking pan
Cover chicken with about 2 cups tequila. You might need to add more, just watch it so that the tequila doesn't scorch and burn up.
Slice about 6 limes and squeeze the juice into the pan
Sprinkle with organic sea salt and bake on 400 for about 25minutes or until the chicken is no longer pink in the middle.

I like to undercook it just a tad and let it soak up all the juices when I turn the oven off.

Mmmmm, margarita chicken...nothing like it in the world and it makes your whole house smell like a margarita.

Posted by: BulkMeUp

*hic* shomeone shaid magharita?

Posted by: DaMayor

Quote:

Originally Posted by Robert DiMaggio

Recipe Forum

Pfffft.

Yeah, I'm a big fan of the Chicken De Agua....

Posted by: boilermaker

I sometimes throw split breasts in the brinkman smoker and then pick it all for future dishes. Adds a different flavor to shake things up a bit.

Posted by: Fitgirl70

Quote:

Originally Posted by BulkMeUp

*hic* shomeone shaid magharita?

That'd be me....I'm actually thinking of changing my name to margarita on the rocks with salt please

Posted by: Jodi

Spinach Feta Chicken

Mix finely ground oats, parmesean cheese, and italian seasonings of your choice (I will also do spicy)
Put chicken breasts in a bag and use a mallet to flatten a bit.
Rinse the chicken and then dip in egg bath
Dip in the oat and seasoning mixture
Place some steamed spinach in the center
Add a dollop of FF Feta Cheese, FF Cottage Cheese or FF Cream Cheese
Roll up and use a toothpick to hold in place
Bake until chicken is fully cooked
Take out of the oven and immediately sprinkle parm cheese over the top

Posted by: Fitgirl70

Yuummm Jodi!!! That is something I would definitely do!

Posted by: DaMayor

Quote:

Originally Posted by Trouble

*slurp*

Turkey rub recipes (not mine, I have used some of them)

Chicken Paillards with a Lemon, Garlic and Oregano Rub

Makes 4 servings.

To pound the chicken breasts, place each breast between 2 sheets of plastic wrap and pound to about 1/4-inch thick with a meat mallet. This is a great method for quick chicken, it not allows it to cook more quickly, it tenderizes the meat.

INGREDIENTS:

* 4, boneless, skinless breasts, pounded thin
* 5 teaspoons freshly grated lemon rind
* 1 Tablespoon mild olive oil
* 1Tablespoons finely chopped fresh oregano leaves
* 3/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon water
* 2 garlic cloves, pressed
* For the garnish: lemon wedges, chopped parsley

PREPARATION: Preheat grill.

1. In a small bowl, mix the lemon rind, olive oil, oregano, salt, pepper, water and pressed garlic.

2. Rub the mixture evenly on both sides of the paillards.

3. Place on grill and cook about 3 minutes per side.

To serve: Squeeze a quarter of a lemon over the hot chicken. Sprinkle with parsley and serve.

Source: Debra Weber; Guide to French Cuisine.]

Edit: Opps, wrong channel. Fixed the link, thanks Iain!

Psssssst. Want a job?

Posted by: SpeedyReedy5

I'm a huge cheese fan any chicken recipies anyone know with like chesse or cheese sauce?

Posted by: Ironandsteel

it would be cool if you had a section just for this stuff. Quick reference to these. It would be a shame to loose them under diet and nutrition. Excellent topic without a doubt.

Posted by: Jodi

There is a subforum already for recipes.

Posted by: Ironandsteel

oh there is. I wish you people would go post these in there. I'm sure lots of people that are looking for recipes would love some of these.

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