wet brined boneless skinless chx breasts


 
Brett-EDH

Brett-EDH

TVWBB Olympian
i have a few B/S chx breasts in 2.5% salinity bath.

any good recipes worth sharing?

seeking something new and good.

hopefully the weather holds and I can light coals up and grill some dinner. if not, then i have the CI, oven or broiler.

or can do a stir fry, which is low on my list for dinner.

3... 2.... 1..... share your suggestions, please.
 
LMichaels said:
I find B&S breasts (even brined) can turn out kind of "rubbery" especially on the surface when grilled. Maybe chop up some veg and get some Chinese going
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2.5% for 8 hours. not enough time to make then rubbery, so i hope. i've done this many times before with great results. just really want to query the minds of fellow cooks for ideas.

if i go CI, i might do a chx parm, no breading, just pan seared then oven parmed.

i like the asian style. dunno if wifey wants that. i shall cook what the team likes. i've been programed to work this way. jajajajajaajaj

my default for grill is chx fajitas. haven't made that in a while.
 
I've been roasting breasts in a small roasting dish with evoo and spices.

Once cooked to temp I rest, slice and put back in the dish with the hot evoo to soak up some flavor.

Cooking in the oven or coals ends up the same. I usually do this when grilling thighs to round out the leftovers and since the grill is already hot.
 
Not sure about you, but I would pound them, bread them & apply some gravy to them in a cast iron skillet....chicken fried chicken! I am way over due for this & some mashed potatoes, its a winter comfort food.
 
EricV. said:
Not sure about you, but I would pound them, bread them & apply some gravy to them in a cast iron skillet....chicken fried chicken! I am way over due for this & some mashed potatoes, its a winter comfort food.
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i like it but i'm outta potatoes. i have pasta on hand, rice, rice noodles, bean thread noodles and some beans.

i do have the Louisiana fry mix. that cold work, maybe with a mushroom sauce over orzo.

thinking lower calorie than friend tho. pan sear then oven bake would work.
 
DanHoo said:
I've been roasting breasts in a small roasting dish with evoo and spices.

Once cooked to temp I rest, slice and put back in the dish with the hot evoo to soak up some flavor.

Cooking in the oven or coals ends up the same. I usually do this when grilling thighs to round out the leftovers and since the grill is already hot.
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i did make clarified butter. that's a flavor bomb for pan chicken. hmmmm.....
 
Brett-EDH said:
i like it but i'm outta potatoes. i have pasta on hand, rice, rice noodles, bean thread noodles and some beans.

i do have the Louisiana fry mix. that cold work, maybe with a mushroom sauce over orzo.

thinking lower calorie than friend tho. pan sear then oven bake would work.
Click to expand...
Greek-Style Chicken Orzo
 
Yeah, I think I would make ala Vaneza pounded flat or sliced lengthwise very thin, floured (seasoned with a little black pepper since seems like salt is done), a little EVOO, some moderately high heat, quick sauté and perhaps a splash of fresh lemon juice, some white wine or dry vermouth mount with a little butter to finish and a nice glass of wine
 
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