The Elusive Chicken Breast

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B Thorne
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The Elusive Chicken Breast

#1 Post by B Thorne » February 1st, 2019, 6:52 pm

I've always thought the best test of a chef is their particular ability to cook and flavor a chicken breast. Between frying, baking, searing, boiling, and slow cooking there are just so many different methods to prepare a savory chicken breast. Something so simple can be done so wrong (and so right).

Which is the best? Bonus for pictures and recipes.

[cheers.gif]
Last edited by B Thorne on February 2nd, 2019, 3:42 pm, edited 1 time in total.
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Mich@el Ch@ng
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Re: The Elusive Chicken Breast

#2 Post by Mich@el Ch@ng » February 1st, 2019, 7:23 pm

I like sous vide for chicken breast but rarely make them. I prefer grilling or baking thighs or steaming leg/thigh.

Chris S p i k e s
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Re: The Elusive Chicken Breast

#3 Post by Chris S p i k e s » February 1st, 2019, 8:15 pm

Another vote for SV, then hot surface - grill or pan. I SV with ghee and my seasonings. Just did a full breast yesterday for fajitas and it turned out great. Well, at least as great a chicken breast can turn out. It's really just a fairly flavorless protein in need of seasoning whether that be by seasoning or batter or its own skin.

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Craig G
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Re: The Elusive Chicken Breast

#4 Post by Craig G » February 1st, 2019, 10:55 pm

The best one I’ve had was Rose Pistola’s Chicken Under a Brick.
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T. Williams
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Re: The Elusive Chicken Breast

#5 Post by T. Williams » February 2nd, 2019, 3:21 am

That's an interesting take on things. I personally always thought that chicken breast was the last enjoyable widely available cut of meat. Its rather bland on its own so simple preparations don't do much. I much prefer the dark meat of a chicken or just about any other fowl over the white meat breast of a chicken. But I do think that since it is such a boring piece of meat you have pretty much endless options to add sauces and preparation styles to make it taste good. Here is a terribly gluttonous but delicious preparation I like:

The Chicken:
trim and then pound chicken breast to the thickness of your pinky.
bread chicken breast in panko (typical three step process: flour, egg, panko)
Fry chicken breast in a 50/50 mixture of butter and canola oil until brown on both sides.
Set onto paper towel and set aside.
(yes, I just said to make the proverbial chicken cutlet, but oddly enough there are a LOT of people who mess this up.)

The Sauce:
heat 1 tablespoon of butter in a pan on med-high heat.
Peel and slice long ways 1 banana
fry banana in butter until just starting to brown
add a table spoon of brown sugar
wait for the sugar to melt into the butter and then add in a glut of cognac
when the alcohol is burned off add in a few gulgs of heavy cream
reduce until the sauce thickens

To Plate:
chicken breast on plate
top with banana pieces
pour sauce over top

The sweetness of the banana cream sauce contrasts the savory nature of the cutlet and creates a great contrast in flavors. Also - no need for dessert! If I get a stick up you know where I'll make it this weekend and follow up with pictures at some point.

TW
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cjsavino
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Re: The Elusive Chicken Breast

#6 Post by cjsavino » February 2nd, 2019, 5:11 am

We will use the bone in split chicken breasts.

Salt and pepper all sides, also use dried Italian seasonings on all sides.

Roast at 400 deg.on a wire rack above a pan.

Cook to 155, about 1 hour

Rest and remove the meat from the bone to serve
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b. c@stner
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Re: The Elusive Chicken Breast

#7 Post by b. c@stner » February 2nd, 2019, 5:25 am

Variations of your choice but some type of buttermilk marinade, preferably overnight.
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Mel Hill
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Re: The Elusive Chicken Breast

#8 Post by Mel Hill » February 2nd, 2019, 6:20 am

got home late last night and prepped a bag of Costco CB.
trimmed and sliced them into pallards. a generous douse of salt then coated them
with a mixture of 0% greek yogurt and curry powder. let them sit while the oven pre-heated to 425 convection.
roasted them for about 12 min then flipped the chicken and cooked till they hit 160 they were tender, juicy and flavorful (yet still BSCB)

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B Thorne
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Re: The Elusive Chicken Breast

#9 Post by B Thorne » February 2nd, 2019, 10:00 am

T. Williams wrote:
February 2nd, 2019, 3:21 am
That's an interesting take on things. I personally always thought that chicken breast was the last enjoyable widely available cut of meat. Its rather bland on its own so simple preparations don't do much. I much prefer the dark meat of a chicken or just about any other fowl over the white meat breast of a chicken. But I do think that since it is such a boring piece of meat you have pretty much endless options to add sauces and preparation styles to make it taste good. Here is a terribly gluttonous but delicious preparation I like:

The Chicken:
trim and then pound chicken breast to the thickness of your pinky.
bread chicken breast in panko (typical three step process: flour, egg, panko)
Fry chicken breast in a 50/50 mixture of butter and canola oil until brown on both sides.
Set onto paper towel and set aside.
(yes, I just said to make the proverbial chicken cutlet, but oddly enough there are a LOT of people who mess this up.)

The Sauce:
heat 1 tablespoon of butter in a pan on med-high heat.
Peel and slice long ways 1 banana
fry banana in butter until just starting to brown
add a table spoon of brown sugar
wait for the sugar to melt into the butter and then add in a glut of cognac
when the alcohol is burned off add in a few gulgs of heavy cream
reduce until the sauce thickens

To Plate:
chicken breast on plate
top with banana pieces
pour sauce over top

The sweetness of the banana cream sauce contrasts the savory nature of the cutlet and creates a great contrast in flavors. Also - no need for dessert! If I get a stick up you know where I'll make it this weekend and follow up with pictures at some point.

TW
This sounds infinitely interesting. I might try this out this week. Thanks!!
B r i a n

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Kenny H
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Re: The Elusive Chicken Breast

#10 Post by Kenny H » February 2nd, 2019, 11:15 am

Yogurt tamarind marinade overnight then grilled spatchcock 25min skin down 10min flip.
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Mark.Ricca
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Re: The Elusive Chicken Breast

#11 Post by Mark.Ricca » March 7th, 2019, 6:12 am

B Thorne wrote:
February 1st, 2019, 6:52 pm
I've always thought the best test of a chef is their particular ability to cook and flavor a chicken breast. Between frying, baking, searing, boiling, and slow cooking there are just so many different methods to prepare a savory chicken breast. Something so simple can be done so wrong (and so right).

Which is the best? Bonus for pictures and recipes.

[cheers.gif]
Are we talking boneless/skinless cutlets here, or a bone in breast with the skin and first wing joint still attached?

My favorite marinade for chicken, whole (spatchcocked) or parts is:

Equal parts Vietnamese fish sauce, Usukuchi (light colored soy sauce), and Hoy Fong Chili/Garlic paste, combined with a little EVOO. Then I grill the bird over hardwood charcoal and hickory.
ITB
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Michae1 P0wers
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Re: The Elusive Chicken Breast

#12 Post by Michae1 P0wers » March 7th, 2019, 1:17 pm

For boneless breasts, I marinade in harissa with a touch of honey, the grill, slice and serve on flatbread with pickled carrots and onions, mayo, and a drizzle of spicy honey. Fairly healthy weeknight wrap.

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