The Very Versatile Chicken Breast

A very long time ago the great culinarian Jean Anthelme Brillat Savarin wrote…

“Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success”

 

Of all the poultry, I think this is most true for chicken breasts. They are a blank slate that can be prepared so many delicious ways. The cap of Fortunatus could transport the wearer anywhere they desired and so, too, can a chicken breast take the preparer to many great culinary places. Chicken breasts are truly one of the most versatile protein sources that are also really easy to cook. With a little inspiration WOW moments are never far away. Here are 3 easy ways to create great dishes with chicken breasts. But don’t stop here! Each of these recipes can be taken to new heights!

Chicken Breast Roll Ups
Serves 4
Delicious and Easy Chicken Breast Roll Ups
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275 calories
3 g
97 g
13 g
35 g
5 g
121 g
766 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
121g
Servings
4
Amount Per Serving
Calories 275
Calories from Fat 119
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 97mg
32%
Sodium 766mg
32%
Total Carbohydrates 3g
1%
Dietary Fiber 2g
7%
Sugars 0g
Protein 35g
Vitamin A
1%
Vitamin C
0%
Calcium
13%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 whole skinless, boneless chicken breasts – split and flattened with a meat mallet (ask your butcher to do this for you!)
  2. ¼ pound prosciutto ham, sliced thin.
  3. 12 whole basil leaves
  4. Fresh, grated Parmesan cheese
  5. Olive Oil
  6. Salt and Pepper
Instructions
  1. Preheat the oven to 350F.
  2. Separate and Lay out flattened chicken breasts on a baking pan that has been sprayed with non stick spray. Place a layer of ham on top of each fully covering the chicken breast.
  3. Place 3 basil leaves on top of the ham. Season each with a little salt and pepper.
  4. Roll up the chicken breasts capturing the ham and basil.
  5. Coat the rolled up chicken breasts with olive oil.
  6. Sprinkle the chicken breasts generously with parmesan and black pepper.
  7. Bake rolled up chicken breasts until the internal temperature at the thickest part reaches 165F.
  8. If the cheese has not browned, turn the broiler on and brown the cheese on top until crisp.
  9. Serve hot. For an added touch serve with a little tomato sauce on top.
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calories
275
fat
13g
protein
35g
carbs
3g
more
The Culinary Exchange http://www.theculinaryexchange.com/

Chicken Breast

 

Poached Chicken Salad
Serves 4
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195 calories
9 g
74 g
5 g
29 g
1 g
1135 g
14336 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
1135g
Servings
4
Amount Per Serving
Calories 195
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 74mg
25%
Sodium 14336mg
597%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
11%
Sugars 1g
Protein 29g
Vitamin A
1%
Vitamin C
29%
Calcium
9%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 cups water
  2. ½ cup salt
  3. A handful of basil leaves or other favorite herb.
  4. 10 cloves of garlic, peeled and crushed
  5. 4 chicken breasts
  6. mayonnaise
  7. 1 jar of sun dried Tomato in oil
  8. 1 Jar of artichoke hearts
  9. 1 lemon
  10. salt and pepper
Instructions
  1. In a large pot, mix water and salt until salt is fully dissolved. Add garlic and basil. Put a steamer basket in the pot.
  2. Add the chicken breasts and let soak for 30 minutes.
  3. Bring the water to a simmer. When the temperature of the water reads 170F on an instant read thermometer, reduce the heat to low. The idea is to maintain the water temperature at 170F until the internal temperature of the chicken reaches 165F
  4. When the chicken in done remove it from the water and let cool. Slice the chicken breasts into chunks.
  5. Dice artichoke and sun dried tomato. To your desired taste, add the artichoke and sun dried tomato to the chicken.
  6. Add just enough mayonnaise to bind the ingredients.
  7. Season with lemon juice, salt and pepper to taste.
  8. Serve with crusty bread and a nice soup!
Notes
  1. This is a great leftover chicken recipe, too. Simply omit the poaching if you have leftover chicken and mix the chicken right into the mayonnaise.
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calories
195
fat
5g
protein
29g
carbs
9g
more
The Culinary Exchange http://www.theculinaryexchange.com/

Chicken Breast

Southern Fried Chicken Tenders
Serves 4
Yum - Southern Fried Chicken Tenders!
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439 calories
34 g
119 g
11 g
49 g
3 g
298 g
2037 g
7 g
0 g
7 g
Nutrition Facts
Serving Size
298g
Servings
4
Amount Per Serving
Calories 439
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 119mg
40%
Sodium 2037mg
85%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
6%
Sugars 7g
Protein 49g
Vitamin A
8%
Vitamin C
3%
Calcium
37%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups buttermilk
  2. 1 tsp garlic powder
  3. 1 tsp mild paprika or spicy chili powder
  4. 1 tsp onion powder
  5. 1 tbsp kosher salt
  6. 1 tsp black pepper
  7. 3 whole chicken breasts, cut into tenders or bite size chunks
  8. 1 cup flour
  9. 1 tbsp baking powder
  10. Salt and Pepper
  11. Vegetable oil for deep frying
Instructions
  1. In sealable plastic bag blend the first 6 ingredients (Or mix the butter milk with your favorite spice blend).
  2. Add the chicken breasts and soak for at least an hour.
  3. In a bowl or 9×9 pan, mix the flour and baking powder.
  4. Season the flour lightly with salt and pepper.
  5. Drain the chicken well. Dredge the chicken in the flour mixture.
  6. Heat oil in a heavy pot appropriate for frying (like a dutch oven) or deep fryer to 350F.
  7. Shake off the excess flour and deep fry the chicken breasts until golden brown 5-8 minutes. Remove a piece and check for doneness as the time will depend on thickness of the chicken. Adjust frying time as needed. Season with salt and pepper as desired.
  8. Serve hot with dipping sauces.
beta
calories
439
fat
11g
protein
49g
carbs
34g
more
The Culinary Exchange http://www.theculinaryexchange.com/

There is tons you can do with chicken breasts – they truly are a blank canvas! Heck, you could also just rub them with chili powder, brown sugar, salt and pepper and grill ’em up. Served on a salad with a cool ranch dressing and chilli rubbed chicken breasts can take you to the heights of WOW and YUM!

Chicken Breast

There is no end to where chicken breasts can take you! They are indeed the culinary version of Fortunatus’ cap. With small modifications to these recipes they can be remade into soothing new – a different ham in the roll up, fontina cheese in the roll up, fresh peas or roasted vegetables in the chicken salad, mint, basil and cilantro in the brine for the tenders. The list goes on and on and I am sure they will always be served “with equal success!”.

Keep Eating! Keep Innovating!

How do you make your chicken breasts? What tips and tricks do you have to share with us??Let us know in the comments or on Facebook.

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