boneless skinless chicken breast

poster

I have a few pounds of boneless tasteless chicken breasts (I know but its what the wife likes)  in the freezer that need to be used up shortly. Anyone have a decent recipe that uses these things? I was hoping of maybe stuffing somehow?

jonnymack

I throw some oakridge rub either Secret Weapon or Dominator sweet rib rub, cook indirect around 350 grill temp until 165 and that's it. Throw some chunks of your favorite wood and it's perfect. I'm trying to keep it healthy though so I'm sure others have better ideas.

saluki2007

I cook them at least once a week.  Some times just eat the chicken as is, sometimes through it on a salad or use for tacos.

jabam

I'm with @saluki2007 we cook them every weekend,for Dinner thru the week. I change up the seasoning each cook. Last weekend I marinated them in a terryaki marinade. We make anything from tacos, enchiladas, chicken Alfredo, chicken and provolone sammies, to a simple chicken salad. 

HeavyG

Chicken breasts get a bad rap. Admittedly, they can be a little tricky to grill and can be boring. 

If I'm grilling breasts I usually do one of two things:

1 - cut them into strips and marinate in a teriyaki sauce and then skewer them and cook them yakitori style.

2 - Paillards. Pound them out until they are a nice even thickness, then season them and grill them. I always grill them direct and they only need a few minutes per side. Glaze them.  Makes a good sandwich. If you do overcook them they are tough as cardboard so pay attention and don't feel you need to cook them until the internal temp is 165°F. Treat them like a steak.

Most of the time I just sous vide chicken breasts and they come out tender and juicy every single time. Normally, I'll just slice this and then serve on pasta with homemade marinara. Sous vide breasts are also great cubed and used in salads. Sous vide breasts also shred very easily and are good in tacos as saluki mentioned.

The thing I like about breasts is that they are a great "sponge" for a variety of sauces and marinades.

Also great when just cubed and tossed in a wok.

Carolina Q

Never understood why B/S chicken breasts get such a bad rap. I find them very flavorful and juicy as long as they're well seasoned and not overcooked. Try coffee rub or maybe Herbes de Provence and a thin slice of lemon. I grill them raised direct between 350-400°.

I've never stuffed them so I can't help there. Maybe spinach and mushrooms à la Pepin?

fishlessman

google lemon chicken piccata

poster

Carolina Q said:

Never understood why B/S chicken breasts get such a bad rap. I find them very flavorful and juicy as long as they're well seasoned and not overcooked. Try coffee rub or maybe Herbes de Provence and a thin slice of lemon. I grill them raised direct between 350-400°.

I've never stuffed them so I can't help there. Maybe spinach and mushrooms à la Pepin?

I guess I always had my nose up to them because the price (here anyways) is outrageous for them. That and I always grew up with them kinda overcooked, just like turkey in an oven, after the egg I could never go back. Im willing to try again, and the suggestions so far look solid. Thanks

evie1370

Regarding stuffing them: we have butterflied them open or pounded them thing, layered Swiss or Provolone, Prosciutto, etc. Roll them up, wrap with Bacon and grill, saucing them periodically with our favorite BBQ sauce.

Phatchris

Sometimes I do Chicken Bombs, but the majority of the time its a simple rub, raised direct, then glazed with a sauce till 160IT.

Mattman3969

Stuff em with Provolone & Ham

Botch

Like @HeavyG, I love making paillards.  I sprinkle mine with lemon pepper, a tiny bit of cumin, and salt-n-pecker, and fry in butter (yes they cook fast!)  I haven't actually tried grilling them yet, hmmm.  

Doc_Eggerton

Marinate over night in teriyaki.

Tbent

Same as above. Just season well and cook to the right temp and breasts are cheap, easy, and great. Some other ideas I've used from the forum and some other sites...

http://bakinandeggs.com/2009/04/21/grilled-bacon-wrapped-cheese-stuffed-chicken/

http://eggheadforum.com/discussion/1154320/honey-sriracha-chicken-and-grilled-pineapple

http://eggheadforum.com/discussion/1189756/stuffed-chicken-cordon-bleu-and-zucchini-fries#latest

http://eggheadforum.com/discussion/1190730/chili-lime-chicken-with-cucumber-tomato-avocado-salad

http://www.theslowroasteditalian.com/2012/06/bacon-bourbon-barbeque-chicken-kabobs.html?m=1