/ck/ - Food & Cooking

[Anonymous No.4297416]

sup /ck/

need a tasty as fuck and easy as fuck recipe for dinner tonight feeding 6.

needs to use chicken breasts.

help pls

[Anonymous No.4297419]

Grilled chicken breast

[Anonymous No.4297424]

>>4297419

never grilled anything without a barbeque.

also how to season

[Anonymous No.4297432]

>>4297416

flat em out, dredge in seasoned flour, shallow fry til golden. enjoy chicken sandwich.

[Anonymous No.4297463]

I really like this one
http://thepioneerwoman.com/cooking/2010/04/chicken-with-tomatoes-and-garlic/

She uses dark meat with skin, I use skinless chicken breast a lot. The meat always comes out tender and juicy. You could serve it with pasta or quinoa or polenta, and a side salad or green (baked broccoli would be good)

[Anonymous No.4297464]

>>4297416
option 1: Butterfly, pound flat, stuff with olives, sun dried tomato and feta. Season with thyme, a touch of rosemary and lemon pepper. Shove it in the oven, bake like regular chicken tits. Serve with tzatziki and pita. Instant house-wife magazine cooking.

option 2: curry that shit. Cut into strips, sear with a lump of Green or yellow curry. After, add coconut milk, chicken broth to desired viscosity, ginger, garlic, shallot, sear then simmer. Fry veggies on the side, toss it together at the end. Serve with plain jasmine rice (1:1 water:rice) on the side. If you serve it over, you'll have soggy curry rice.

[Anonymous No.4297462]

>>4297432
I'm slightly scared that you had to specify shallow frying instead of deep frying.

[Anonymous No.4297465]

>>4297432
If you're gonna fry them, do better than this guy's suggestion.
I'd flour them, dip in egg (beaten, of course), then coat in italian breadcrumbs that are seasoning with a little cayenne pepper.

[Anonymous No.4297494]

>>4297463

will probably go with this. exactly what i'm looking for. thanks!

[Anonymous No.4297537]

>>4297465
>seasoning with cayenne pepper
The superior fried chicken seasoning is 50% ginger, 25% black pepper, 25% rosemary

[Anonymous No.4297542]

>>4297465

>italian breadcrumbs

so edgy

[Anonymous No.4297556]

>>4297462

why would you deep fry a chicken cutlet?

[Anonymous No.4297564]

>>4297556
So it will be deep fried when I eat it.

[Anonymous No.4297570]

>>4297564

implying shallow frying would produce anything different.

[Anonymous No.4297571]

Pan fry with some jalapeno slices.

[Anonymous No.4297574]

Chicken Kiev

[Anonymous No.4297575]

>>4297571

as opposed to frying it in a top hat?

[Anonymous No.4297579]

1. Get out your (chicken) breasts
2. Beat the ever loving fuck out of them. Seriously, they should be like 1/3" when youre done.
3. Salt and pepper
4. beat some eggs
5. lightly flower the breasts on both sides
6. drop em into the beated eggs as you go.
7. fry on low-medium until golden brown

taste best when served skillet to plate

[Anonymous No.4297594]

1) Cut them into pieces of the size you like
2) Put them in the frying pan and heat that shit up
3) Once they are not red any more (also on the inside) put them into the oven, just so they don't get cold
4) Get onions and mushrooms, cut them to your liking
5) Same procedure as with the meat, add some paprika pieces after a few minutes
6) Put the meat back in
7) Add cream (liquid of course)
8) Add curry (not too much though)
9) Simmer
10) Serve with rice or whatever you like
And don't forget to add salt and pepper in the process.

[Anonymous No.4298134]

I did it last week. It was great.

[Anonymous No.4298140]

>>4298134
chicken parmesan

beat your meat real good so it's thin, coat in egg+breadcrumbs. then fry them shits up.

make pasta and sauce. put a little sauce followed by some mozzarella on the chicken, throw in oven until cheese is cooked to your liking.

serve with the pasta.

or chicken cordon bleu which is just chicken stuffed with ham and cheese essentially.

[Anonymous No.4298143]

>>4298140
sorry didnt mean to quote this post.

[Anonymous No.4298151]

>>4298143
Too late. The damage is done. I will never forgive you.

[Anonymous No.4298175]

>>4297579
>Beat the ever loving fuck out of them. Seriously, they should be like 1/3" when youre done.

hes right you know

i literally punch cutlets

[Anonymous No.4299260]

Try Chef John of foodwishes.com chicken parmagina casserole or w/e. Just google it.

I've tried it and shit was so cash.

[Anonymous No.4299264]

Jew schnitzel. It's especially good if there are kids coming over, they love that shit.

[LadyAtreides No.4299288]

Flatten them out, sprinkle with salt and pepper, flour them. Brown them in butter, drown them in Marsala wine and the juice of one lemon, throw two packages of sliced white button mushrooms on top. Simmer 20 minutes covered and 20 minutes uncovered. Voila, chicken marsala.

[Anonymous No.4299299]

>>4297579
I like this, but instead, after flouring them I would dip them in some scrambled eggs then a tub of panko flakes.

You now have chicken katsu.

[Sceak !!LciZj2frsW6 No.4300054]

>>4297416

Cacciatore. Just dump the chicken in a dutch oven with some hand-crushed stewed tomatoes, mushrooms, green peppers, a good drizzle of olive oil. Let it stew in the oven at 300 for a few hours. The sauce should reduce by half, the chicken should fall apart.

Put some of the sauce on a bed of pasta, like linguine, slice a breast and arrange the slices on top, spoon a bit of sauce on each or find a garnish. Maybe next to green beans blanched in salt water or a salad.

I usually just serve it like that.

[Anonymous No.4300078]

>>4300054
Although I find your looks and sexual choices revolting I acknowledge that you are a food patrician.

[Anonymous No.4300107]

>>4297424
>Marinate in Italian Dressing
>Throw on hot grill
>cook until done to you liking
>Serve with Alfredo and Broccoli.

[Anonymous No.4300118]

>>4300078
if you try what this asshole is recommending you will end up with a pile of stuff that looks pre-eaten
it's all he ever does, piss off people on here with the way he makes shitty sad meals out of perfectly good food

[Anonymous No.4300139]

Chicken Teriyaki