April 20, 2012 in Cooking with Woolies
During my weekly shop at Woolies I usually get one pack of four free-range chicken breasts, but this week I spotted the buy bulk and save promotion on free range chicken breasts where you get a whopping 18 fillets in one go!
18 Fillets would do for a feast, but not for a meal for two, so I prepared myself for the laborious task of freezing the fillets in batches. Only to find that each breast had already been individually wrapped, which meant I could just pop them in the freezer and take out what I needed when I need it.
Ps, If you are defrosting any kind of meat, remember it needs to be cooked that same day in order to keep
So that’s what inspired me to share my top ways of cooking chicken breasts with you. These are perfect for a large gathering of friends or to whip up in minutes for a wholesome, tasty weekday supper.
My top three favourite things to make with chicken breasts:
- Chilli chicken enchiladas.Some like their Mexican food with loads of red kidney beans or slow cooked beef, but for me there is nothing better than baked cheesy enchiladas with chilli chicken! To make them I cut four free range chicken breasts into strips and pan fry them for about 5 minutes in some olive oil with 2 cloves crushed garlic and 2 fresh, chopped chillies.Then I wrap them up into soft tortillas with a diced red onion and tomato salsa mixed with lots of fresh coriander. I arrange them snugly in an oven-proof dish and top with lots of fresh tomato sauce and grated cheese before baking them in a hot oven for 15 – 20 minutes until they are golden and bubbling. I serve mine with freshly mashed avocado and sour cream.
- Balsamic and lemon chicken.This used to be a staple supper when I was growing up. The lemon helps to keep the chicken tender and the sugars in the Balsamic vinegar caramelise in the heat of the pan, so you’re left with delicious sticky chicken. Simply marinade four free-range chicken breasts in the zest and juice of one lemon, 4 T olive oil, 2 T Balsamic vinegar, 2 cloves finely crushed garlic and lots of salt and freshly ground black pepper to taste.Leave for at least 30 minutes before flash frying in a hot pan and finishing off in the oven so the Balsamic doesn’t burn. I love to eat this with roasted red pepper halves stuffed with cherry tomatoes, chilli, garlic, fresh basil and feta.
- Lime and coriander chicken parcels.This has to be my all favourite thing to do with chicken breasts. In this recipe I use free range mini chicken fillets but just slice up your free range chicken breasts to match the size. It’s also very important to use avocado oil or canola oil when frying these as olive oil will burn.Try not to move them around too much in the pan as they might tear. Eat them hot out of the pan with the delicious dipping sauce.
- 400 g free-range mini chicken breast fillets
- 2 limes, juice
- 12 sheets Vietnamese rice paper
- Sprigs of coriander
- 2 T avocado oil
- 2 red chillies
- For the dipping sauce:
- 2 t pink pickled ginger
- ½ cup rice wine vinegar
- ½ t toasted sesame oil
- Place the free-range mini chicken breast fillets into a saucepan and cover with water.
- Squeeze in the juice of 2 limes, adding the squeezed lime, too. Poach over a medium heat for 5 to 10 minutes or until the liquid comes to a fast simmer. Drain, ensuring the chicken is cooked through.
- Soften the sheets of Vietnamese rice paper (available at Asian supermarkets) in cool water. Thinly slice the poached chicken, then divide between the rice paper sheets, placing it in the centre of each sheet.
- Top with a few sprigs of coriander, then cut away two opposite sides of each rice paper sheet and fold in the edges.
- Place a large pan over a high heat and add the avocado oil. Fry the parcels for 1 minute on each side.
- Add the fresh red chillies to the pan and char slightly.
- To make the dipping sauce:
- Make a dipping sauce by mixing the pink pickled ginger with the rice wine vinegar, toasted sesame oil and the charred chillies.
- Serve the parcels with the dipping sauce.
I hope you enjoy!