Chicken fillet ideas

Warbeastrior

Used to cooking chicken fillets and just having them plain with a bit of gravy but am getting fed up with them at this stage.

Any good ideas for marinating or adding breadcrumbs etc?
Thanks

Vim Fuego

This is a bit of a frankenstein recipe adapted from a Mexican cookbook but I love this recipe for marinade. It's been a real favourite over the years.

Jar of Ballymaloe Jalapeno Relish
3 cloves of garlic
drop of vegetable oil
tablespoon of paprika
tablespoon of oregano
teaspoon of ground cumin
teaspoon of ground cinnamon
125ml of water

Blend the above together, marinate the chicken in the fridge for at least two hours in the mixture.

Grill the chicken well on both sides, get a bit of a char - great for BBQ.

Cut it up and serve in tortilla wraps with some sour cream, guacamole, cheese, lettuce and tomato salsa.

Dial Hard

Thighs are far superior to fillets, imo. Lidl and Aldi both have gorgeous marinated/flavoured/rubbed ones at the mo.

ger vallely

Slice the fillet open so you end up with a kind of heart shape. Wrap loosely in cling film and bash with a rolling pin, not too hard to split it but enough to flatten it. When open lay a slice of emmental cheese on one half and top with a slice of ham. I also put in garlic, you can adapt to your own taste. Pull the other half over. Fry on a medium heat in a pan, turning to partially cook both sides. Then transfer to the oven. Chicken Cordon Bleu. So simple and really tasty.

odyssey06

We like Knorr Mealmaker Chicken Chasseur, can use breast fillets or thighs (skin off). It's more of a casserole with onions & mushrooms.
https://www.tesco.ie/groceries/Product/Details/?id=271089831

Maggi Chicken Chasseur comes with a marinade bag:
https://www.tesco.ie/groceries/Product/Details/?id=273982070

[Deleted User]

Slit them and pack then with goats cheese.
Wrap in Parma ham and bake.
Delish 👌

reap-a-rat

ger vallely wrote: »

Slice the fillet open so you end up with a kind of heart shape. Wrap loosely in cling film and bash with a rolling pin, not too hard to split it but enough to flatten it. When open lay a slice of emmental cheese on one half and top with a slice of ham. I also put in garlic, you can adapt to your own taste. Pull the other half over. Fry on a medium heat in a pan, turning to partially cook both sides. Then transfer to the oven. Chicken Cordon Bleu. So simple and really tasty.

Butterfly them as ger vallely describes. Fry up a bit of black pudding (De Roiste is delicious) and some finely chopped onion. Let this mix cool down and then bind with some egg and add a few breadcrumbs. This is your stuffing. Place in the centre of your butterflied chicken and roll the chicken around it, then wrap it up with parma ham, or a rasher if you are stuck. Wrap it tightly in cling film to ballotine it and leave it in the fridge to "set" (keep shape).

You can either stop at that stage or pané it, I usually use panko breadcrumbs because I find they crisp better and I love crunchy breading! I would normally serve this with a mushroom sauce (condensed mushroom soup, milk, basil, pepper) and it always goes down well.

sydthebeat

Doing a beef and chicken shawarma tonight with tahini sauce.

Simple and always a hit

RocketRaccoon

Put a bit of oil on the breast, small bit of sea salt and black pepper. Then smear it with pesto and top with parmesan cheese, into the oven for about 28-30 minutes. Beautiful.

Warbeastrior

Thanks folks. Must try some of these.

Feisar

stickman1019

Slice open fillets insert grated cheese and pesto sauce, wrap in two slices of bacon and cover with more pesto sauce and cheese. Slice a tomatoe and lay on top of the each breasts cook in oven.

Seamai

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-katsu-curry/

I'm doing this tonight, have the flattened chicken breasts marinading all day in buttermilk, garlic and curry powder.

BailMeOut

three good options

chicken parmesan
chicken cordon bleu
chicken kiev

Obvious Desperate Breakfasts

A honey mustard glaze is always nice, OP. I like to use dijon or whole grain. Not a fan of English mustard personally. Maybe just put the glaze on halfway through the roasting or grilling time so that it doesn't burn. Lemony sauces are nice too.