I'll add to this as I can. I work out a lot, and chicken plays a major part in my life! I buy it in bulk when it's on sale (lowest price so far is .99 a pound in bulk) and am always on the lookout for new things to do with chicken breasts that my family will eat too. (I hate dark meat, eat about 5 or 6 meals a day when I'm weight lifting, and live in a house with picky eater).
Please feel free to add your own!
***************************** Crock Pot Buffalo Chicken ***************************** This is great to have in your fridge if you have frequent snacker/sandwich makers. It's also really nice on a salad or in a tortilla, and is quite handy.
1. Take a couple frozen (yes FROZEN! Can we get much easier??) chicken breasts and toss them in your crock pot.
2. Cover them with about 3/4th of a bottle of your favorite buffalo wing sauce. If you are really eating clean, watch the sodium or make your own. Goal here is to almost cover them with sauce. You could probably do this with BBQ, Teriyakki, anything.
3. Put crockpot on LOW and cook for 5 to 6 hours.
4. When done (don't let overcook!) take the breasts out and put on a plate. With two forks, shred them. They should shred like nothing.
5. Two shredded breasts should just about fill up a casserole dish. Cover with sauce from crock pot.
chix brst is so tastelss in our opinion, nonetheless, we eat it...
seasonings!! seriously. chicken breast is totally a blank slate to make whatever flavor scheme you want.
here's my contribution. this is my "oh crap, guests!" meal because it scales up/down well and I always have the fixings for it in the house. the measurements are what I typically do for 1 breast, definitely tweak as you like.
chicken veggie pasta 1/2 box curly pasta (I like Barilla's cellentani for this) 1 chicken breast 2 broccoli crowns 4-5 white mushroom caps 2 plum tomatoes 2-3 garlic cloves, minced 2-3 T olive oil chicken stock or broth (whatever's already open) salt/pepper McCormick's "Italian blend" seasoning summer savory (if you have it. you do not need it) grated parmesan cheese
cook pasta per pkg directions in the meantime, season the chicken breast on one side with S/P and a little savory if you have it. add garlic and olive oil to a fry pan over medium heat. when the oil starts sizzling, add the chicken to the pan, seasoned side down. season the other side, and add about 1/2" of stock or broth. turn the heat down to low, cover, and simmer. flip chicken after about 5 minutes, cover and continue simmering. while the chicken is cooking, cut the broccoli crown to bite size pieces, quarter the mushroom caps (or smaller if they are huge), and seed and cut the tomatoes into bite size chunks. when the chicken is cooked, remove from the pan to a cutting board. add the broccoli and mushrooms to the pan, season with the McCormick spices, and add stock/broth so the liquid's about 1/2" in the pan again. cut the chicken into bite-sized pieces, it will almost shred at this point anyway. I usually do this with 2 forks. after cooking the broccoli/mushrooms for 5 minutes or so, add the tomatoes and cut-up chicken back to the pan. add more stock/broth if needed. when the pasta's done, drain and toss with the contents of the fry pan. serve immediately, top with parmesan to taste.
basically, to tweak - cook the sturdier veggies longer, add the delicate ones back with the chicken. this will keep a consistent "bite" to the veggies. hope you like it!
take some bone in skin on chix breast..yes, you heard me...skin on. marinate overnight in bbq sauce. spray a pan w;/ pam. set oven to 225...put marinated brst in oven for anywhere between 4 - 7 hrs. grill for some grill taste. you can then take off the skin and you have a very tender yummy piece of chix.