BONELESS, SKINLESS CHICKEN ANSWERS EVERY NEED-PART II
Last week I started a discussion on the convenience value of skinless, boneless chicken breasts and thighs. They get a 5-star rating on just about every scale. The price is reasonable, they’re prepared for any recipe, cook quickly and shine in dishes from casual to formally elegant. Also, don’t forget, they’re acceptable substitutes in many recipes for turkey, pork and veal tool. In fact, they’re so versatile it’s conceivable to have them every day for several years and not repeat a recipe, as the mother of my daughter’s classmate was rumored to do.
This is especially true considering the limitless range these cuts offer for creativity, particularly when working with pan sauces, as pointed out last week. However, for those of us who like to take a break before diner and let the oven do the work rather than stand by the stove, they also offer a wide range of choices. Actually, oven cooking also allows for a lot of improvisation, it just understandably takes a bit more time to cook than sautéing does.
Most of the recipes for this method, work equally well with bone in chicken parts. So I’m going to quote from last week’s post to examine that option. To bone chicken, you need a sharp knife. I like a fillet knife, but a beginner might feel more control with a paring knife. The breast is simply a matter of placing the knife under the ribs and trimming them away from the meat with even slices. Remove the entire rib cage by slicing through the shoulder joint.
The thigh bone can first be sliced away from the meat on either side of the shank. Trim the bone from the meat at the rounded end. Holding that end up, separate the entire shank and cut around the larger end to free the bone.
It isn’t really cost effective to bone the breast parts, especially when feeding a family, not with the frequency of the BOGO sales on the prepped ones. The boned thighs, however, usually cost considerably more than bone-in and are less often on sale. Considering that they’re interchangeable with the breast meat in the recipes, it’s simply a matter of taste, removing the bone is a skill worth cultivating, especially when feeding a large family or entertaining.
The recipes below follow the same pattern as those in last week’s post. The first two dishes are classics associated with other meats, Veal Parmesan, and Pork Chops Basil. The second two are recipes devised for boneless, skinless chicken and the final two point the way to innovation. With three of the four spring holidays yet ahead, one a long weekend, it’s worthwhile to consider these menu options when meal planning.
RECIPES
Chicken Parmesan: Serves 4
This may be a little different from most recipes, but it’s the one I learned from friends in Florence, only with veal. An example of the how seamless the substitution can be.
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. butter
2 Tbs. oil
(1) 4 oz. can mushrooms-stems and pieces-drained
(2) 8 oz. cans tomato sauce
4 oz. Mozzarella cheese- in thin slices or coarsely grated
¼ cup Parmesan cheese grated
Dredge chicken by shaking in a plastic bag with the flour, one piece at a time. Melt butter in a skillet over medium heat, and brown the meat lightly on both sides @ 6 min. total for the chicken, depending on thickness. Add oil as needed to prevent sticking. Remove meat to an ovenproof pan or dish that holds the meat close, but not overlapping. Sauté the mushrooms for 30 seconds in the pan juices, and turn off the heat. Pour in 1 can of the tomato sauce and deglaze the pan, pour it, with the mushrooms, over the meat. Repeat deglazing with second can of sauce. Cover, and seal the meat dish with foil. Bake in a preheated 350 degree oven for 40 min. Remove pan and turn on broiler. Carefully, mindful of the steam, remove the foil, and spread the mozzarella evenly over the meat. Sprinkle the parmesan on top and broil until bubbly and beginning to brown.
Chicken Basil: Serves 4
This is an old family favorite. It can be refrigerated for three days, or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready on a rushed night.
4 boneless, skinless chicken thighs
½ cup flour
2 Tbs. garlic powder
3 Tbs. dried basil
½ a small can frozen orange juice concentrate mixed with water to equal the level of meat in the pan or apricot nectar undiluted
¼ cup cream sherry
Pound the meat between two pieces of plastic to an even thinness. Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the thighs closely but not overlapping. Dredge the thighs in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 1 ¼ hr., but acceptable at 350 degrees for 45 min. Remove from oven, turn on broiler, and lift foil. Dilute orange juice with the sherry and just enough water to come almost to the top level of the meat in the pan, and pour over or mix nectar with sherry. Broil until thighs brown and the sauce thickens.
Seasoned, Crunchy Chicken: Serves 4-Adapted from Family Living’s Hooray for Chicken
1 cup slightly crushed panko or whole wheat breadcrumbs
2 tsp. salt or lemon pepper
4 chicken thighs
½ cup sour cream
1 ½ tbs. lemon juice
2 Tbs. Worcestershire sauce
1 tsp. celery salt
½ tsp. EACH garlic powder, onion powder and pepper
1 ½ tsp. paprika
1 tsp. dried parsley
2 Tbs. melted butter
lemon wedges-optional
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Chicken Cordon Bleu, Kiev and Alamo; Each serves 4
4 chicken boneless, skinless chicken breasts
1 cup fine breadcrumbs
1/3 cup melted butter
Pound chicken between two sheets of plastic wrap and flatten to about ¼ inch thickness overall. Preheat oven to 350 deg. and lightly grease a pan large enough to hold 4 rolls comfortably or a baking sheet.
When filling the chicken be sure the smooth skin side is to the outside. Put the filling in the center and, folding the outside edges in to contain it, if necessary, roll the meat over the stuffing, secure with a toothpick and coat with the butter, then dredge in the breadcrumbs. Place the roll seam side down on the pan and bake for 40 min. Optionally, simply place in the pan, seam side down, sprinkle with seasoned crumbs and bake.
Cordon Bleu:
4 slices deli ham
4 oz. sliced Swiss cheese in 8 slices
Put a slice of ham topped with one of cheese in the center of each breast. Roll the meat over, optionally coat with butter, dredge in crumbs and place in the pan. Cook for 20 min. top with another slice of cheese and finish baking.
Kiev:
¼ cup butter-softened
1 clove garlic chopped
1 Tbs. chopped parsley
¼ tsp. EACH tarragon, salt and pepper
Mix the above ingredients, form into a roll about 3 inches long and freeze for 1 hr. or until hard. Cut the butter into 4 pieces, place one in the center of each piece of meat, roll, in this case, folding in the outside edges in because the butter filling will leak out as it melts, optionally coat in butter, bread and bake.
Alamo:
8 oz. Monterey Jack or Pepper Jack cheese in 8 slices
2 Tbs. taco seasoning mix
Mix the taco seasoning with the breadcrumbs. Place a piece of cheese on each chicken breast, roll, optionally coat in butter, dredge in crumbs and bake.
Chicken in Cumberland Sauce: Serves 4*
4 boneless, skinless chicken thighs
(1) 14 oz. jar of red currant jelly
1/3 cup spicy brown mustard-or to taste
¼ cup toasted, slivered almonds
Melt the jelly in a saucepan, mix with the mustard and pour over the chicken in a lightly greased pan. Bake, covered at 350 deg. for 40 min. Uncover and bake 5-10 min. more until juices run clear and sauce is desired consistency. Serve garnished with almonds.
*NOTE: This recipe works with most flavors of jams and jellies both in the oven or as a pan sauce as illustrated by the Chicken in Cherry Sauce last week.. The mustard is always ‘to taste’ and may be replaced by horseradish, hot sauce or other condiments. A good example is the well-known Orange Chicken in which orange marmalade is combined with soy sauce.
Baked Walnut Chicken: Serves 4*
4 boneless, skinless chicken breasts or thighs
1 cup panko
½ cup finely chopped walnuts
1 tsp. garlic powder
Salt and pepper
½ cup melted butter
Mix panko and nuts with seasonings. Coat chicken in butter and roll in nut mixture. Arrange meat in a lightly greased pan that holds them comfortably and pour any remaining butter over. Bake at 350 deg. for 1 hr.
*Alternative Recipe
Pecan Chicken: Serves 4-From Family Living’s Hooray for Chicken
4 pieces boneless, skinless chicken breasts or thighs
¼ cup EACH Dijon mustard and honey
1 cup finely chopped pecans
Mix mustard and honey, coat chicken and then roll the pieces in the nuts. Bake in a lightly greased pan at 350 deg. for 30 min. or until juices run clear.
