A package of chicken breasts is a blessing and a curse. They are simple and readily available, but they sometimes fall into a bland and boring cooking rut. One user on the Reddit subforum r/Cooking asked what fellow members do to make a package of chicken breasts into something exciting.
Chicken Rollatini
“One thing I like doing is to butterfly it, smash it, stuff it with things, roll it up, tie it with twine, and roast it. I cover the smashed side with minced garlic, salt, and pepper then fill. A few favorites: mushrooms, Swiss cheese and thyme, chopped spinach, feta and pine nuts, bacon bits, chili, and cheddar.” Via: adz86aus/r/Cooking
Breaded Chicken
“Try breaded and fried cutlets two ways: chicken Parmesan, and schnitzel with mashed potatoes and brown gravy.” Via: Leaves of Brass/r/Cooking
Chicken Strips
“I slice them up for fajitas. It’s not hard to make your own seasoning, too. I marinade them for about 30 minutes.” Via: awkward_penguin/r/Cooking
Minced Chicken
“Recently, I’ve been cutting it into 2-inch chunks and throwing it into my food processor. I’ll pulse a few rounds to make it all chopped (for lack of a better word). Once that’s done — the sky’s the limit, but I usually do either a Thai Basil dish or throw taco seasoning on it, and it becomes taco filling.” Via: arloha/r/Cooking
Fall Flavors
“My favorite fall and winter meal is chicken breast with apple and chopped butternut squash.” Via: Debbborra/r/Cooking
Quick Seared Chicken
“I pound mine down a bit, season with Tony charcuterie or whatever I have on hand. Bake to about 140-145° F. Let rest a bit while I finish my sides, like mash or salads. Then right before serving, I’ll finish them off on a cast iron pan to sear them off and get some color. They come out great.” Via: Mr.FBI9/r/Cooking
Instant Pot Shortcut
“Cook in salsa in a crock pot or Instant Pot. Add corn. Add black beans. Serve in tortillas with Mexican rice. Now I’m going to have to go cook. Be sure you get a good jar of chunky salsa!” Via: tallcardsfan
Boiled, and shredded, add shredded or cubed pickled cucumbers, some mayo, some horseradish sauce, and black pepper. That’s the best chicken salad for me. Via: 42not34/r/Cooking
Simple Marinade
“Tequila lime marinade for 24 hours, then throw it on the grill. (Marinade = tequila, lime, orange juice, jalapeños, lots of spices).” Via: Stiks-n-bones/r/Cooking
Mediterranean Hack
“Easy to make a marinade with store-bought pesto, olive oil, and balsamic vinegar. Marinade for at least an hour. Toss it in a pan or on the grill. Service with a side of risotto and a salad or veggies.” Via: StarvingArtist303/r/Cooking
Quick Cubed Chicken Salad
“Cooked with lemon pepper, then cubed and mixed in a cold salad with Spanish olives, rice, celery, and a touch of barbecue sauce.” Via: malepit/r/Cooking
Creamy Casserole
“3 chicken breasts, boned and skinned 6 slices Swiss cheese 1 can cream of chicken soup ½ cup white wine Thyme herb mixture (your choice) ½ stick butter, melted
Place chicken in a baking dish and top with cheese slices.
Mix wine and soup together until blended and creamy, then pour over chicken and cheese.
Sprinkle herbs as desired, then drizzle melted butter on top.
Bake for 1 hour at 350 degrees.” Via: Ramen Revolution/r/Cooking