It is true that the 1st time I ever cooked a split chicken breast was just last week! I have always been a total chicken snob (I blame my mother) but my frugality got the better of me when I saw them on sale for only .88/lb. at Apple Market a few weeks back.
In my quest to figure out what to do with these things I happened upon $5 Dinners.com. I loved her post about split chicken breasts. I could totally relate to her story and I loved her idea!
So today I am encouraging you to take a peek at her post HERE because I thought it was great!
I didn't end up using her recipe because I found it after the fact, but my chicken still turned out pretty good. I cooked 5 breasts total and ended up with enough chicken for 3 meals. I could have had more but pulling cooked meat off the bone was grossing me out... not gonna lie! I am sure I will get better with time:)
The recipes I will be using my chicken for are Cheesey Chicken and Rice Casserole, Chicken Tortilla Soup and Chicken and Noodles. Now you may have noticed that I don't have a link for the chicken and noodles recipe. That is because I don't have a good one. If you have you want to share please feel free to do so!
My mother-in-law had a tradition that every Monday night she would serve "Monday Night Chicken".
ReplyDeleteMy husband and sister-in-law looked forward to this meal every week. Her recipe actually uses the split-chicken breasts as the entree. It is super easy and super frugal.
Monday Night Chicken
Split-breast chicken (white meat with bone; one piece per person)
Butter or margarine
Lemon-pepper seasoning
Put a pad of butter on each piece of chicken; sprinkle with lemon-pepper seasoning. Cover and bake at 350 degrees for 1 hour. Serve over rice with broth.
:)
Blaire
I don't have a recipe in writing, but I've made chicken and noodles several times and it always turns out good. I use the Reames home style frozen noodles, chicken broth, carrots, celery, onion, and of course, the chicken. I add some salt and maybe a dash of pepper - really depends on your preference. For amounts (on the vegetables), I just try to use what I feel is appropriate for the batch I'm cooking. We like to eat our chicken and noodles over mashed potatoes. Yum!
ReplyDeleteI second what Lisa said; I don't have a chicken & noodles written down either, but mine is pretty much the same as Lisa's. To make mine a little easier, I usually buy the chopped onions in the freezer section and throw in those rather than chopping my own. Also, depending on what I have on hand, I've made mine with chicken broth, or just water & chicken bouillon cubes. The Reames noodles are by far my fave.
ReplyDeleteI just had to say this post cracked me up! Hope you enjoy cooking with "chicken on the bone" more! LOL!
ReplyDeleteShannon, we appreciate your honesty! ;) I was totally there a year ago but couldn't get OVER how cheap whole chickens/split breasts can be! I'm not sure how you've prepared yours, but the past few times, I have put the entire package of split breasts into my dark metal 9x13 roaster pan (brownie pan), I rub on top of and under the skin some Lowry's salt or any seasonings, a little water to cover the bottom of the pan and bake (roast) them for one hour at 350* F. It smells great in the house and is similar to rotisserie chicken. Then I take the time to peel off the skin and shred the chicken. This week I got really brave and shredded it with my fingers--I was amazed at how much quicker it was! :) You don't get any of the 'free broth' that way, but I think it has WAYYYY better flavor than if you boil them, although that's a little faster method.
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