Need Bone-in Chicken Breast Recipes

[disneyfanatic60]

I don't usually cook with bone-in chicken breasts. My kids are very fussy and I generally buy boneless breasts. Our local grocery store has a sale on bone-in breasts for .99/lb. Can't pass up that deal. Of course, I could debone them. Instead, I am looking for some recipes to try either on the grill or any other way. What are your favorite ways of cooking bone-in breasts?

 

[golfgal]

I just cook them like I do my boneless ones-which is a variety of ways. Usually I bake them with some seasonings I like (Penzey's). Other times I marinade them Zesty Italian Dressing and grill (or bake depending on the weather). Sometimes we grill them and add BBQ sauce.

 

[Poohforyou]

I don't like eating chicken on the bone but I will buy it to make soup or chicken salad. The bone gives it so much more flavor. Honestly I'd poach them in some stock and then use the meat for salads. Once it's cooked you can portion it out and freeze it.

 

[tiggger1]

chicken chow mein in the crock pot. add chicken, chopped celery, onions, and carrots and add to crock pot. Add water to cover. once chicken is almost cooked add a few spoonfuls of hoo-mee gravy mix and some soy sauce, cook until chicken is falling off bone and gravy is thickened. serve over chinese noodles.

 

[LuvOrlando]

Well, I haven't tried this one yet but the ingredients look like they might make a really yummy dish, not exactly top of the line healthy but it might ease my DD's recent requests for Chinese food.

http://www.tasteofhome.com/recipes/Slow-Cooked-Asian-Chicken

I think I'll serve it tonight over either broth flavored rice or with buttered egg noodles for the kids & see what happens.



This one is a favorite of ours, I just skip the oil & ham and add 3 tbs capers & 1/2 can tomato paste instead, served over Uncle Ben's rice it's delicious (DH & I have brown rice)
http://www.tasteofhome.com/recipes/Prosciutto-Chicken-Cacciatore

 

[vettechick99]

We love to grill those. Pat them down and dry the skin out in the fridge for a couple hours. That help gets the skin crispy as they cook. Then you have a range of sauces or spices to sprinkle on top as you grill. Giada has a Balsamic BBQ sauce that I adore. We also really love Cavender's Greek Seasoning. Don't be stingy either!

You can also throw them in a baking dish with a half bottle of BBQ sauce and let them cook on a low setting for an hour or two. They get really juicy and yummy! This also works with thighs and drums, another cheapie cut.

 

[golfgal]

We love to grill those. Pat them down and dry the skin out in the fridge for a couple hours. That help gets the skin crispy as they cook. Then you have a range of sauces or spices to sprinkle on top as you grill. Giada has a Balsamic BBQ sauce that I adore. We also really love Cavender's Greek Seasoning. Don't be stingy either!

You can also throw them in a baking dish with a half bottle of BBQ sauce and let them cook on a low setting for an hour or two. They get really juicy and yummy! This also works with thighs and drums, another cheapie cut.

This sounds good-I think I just decided what to make for dinner tonight--do you have more detailed instructions? I do a slow cooked roast beef where I put the roast in at 250 for 4-6 hours and it is fall apart tender. Do you cook these at 250 as well?

 

[Muushka]

I no longer buy the bonless/skinless breasts because the ones like you just bought are much better and less expensive.

I buy a lot, like 20 lbs at a time. Then I skin them all and slice the most beautiful cutlet off of the breast.

Then I cook the remaining meat on the bone in my dutch oven.

I will BBQ some of those and remove the meat from the bone for chicken
dishes from the rest and freeze it.

 

[dawson5]

I specifically buy bone-in breasts for paprikash. When they throw them on sale, I stock up and freeze and use as I would with boneless. We also make chicken and egg noodles (home-made ones, kids love to help with these) and just about anything else that we would use boneless for. I do hate to de-bone, but the savings is well worth it and the bones give a better flavor to the dish. Just have to watch for the little bones that seem to drop off in the pot.

 

[liamsaunt]

This is one of my favorite recipes for bone-in chicken breasts. Note that it has to marinate overnight:

http://www.finecooking.com/recipes/lemon-rosemary-balsamic-chicken.aspx?ac=fp

 

[kdudley3]

My family's favorite is Chicken Paprikash and I will admit that I make it well everyone wants the recipe. Alot of small details.

I remove skin, salt and pepper each side..add to a fry pan with half butter half oil..fry till brown on both sides. Remove from fan add diced onion and green pepper..saute (add a little more butter or oil if needed...oil makes sure the butter doesn't burn). Then put the chicken back in and cover with chicken stock or water ( i use both to cut on sodium) throw in paprika (enough to make it really look red). Add the chicken..simmer on low for at least an hour. Remove chicken. Take sour cream an mix corn starch into it...add some of the broth in slow amounts (corn starch coagulates so you have to add it slowly and wisk to prevent lumps..add broth two more times wisking as you go along. Introduce it to the broth while wisking. This is when I add potato dumplings (if you don't want to use homemade you can use gnochhi) don't over cook them, they will get tough. If sauce gets too thick then add water or chicken broth. Once done turn off stove and let the dumplings aborb the flavor for a while.

Sorry so long..I'm just used to making it..learned some real Polish cooking.

Made it last night..having it for lunch today..even my picky kids love it.

Any questions pm me !!!

Good luck !!

K

 

[dawson5]

My family's favorite is Chicken Paprikash and I will admit that I make it well everyone wants the recipe. Alot of small details.

I remove skin, salt and pepper each side..add to a fry pan with half butter half oil..fry till brown on both sides. Remove from fan add diced onion and green pepper..saute (add a little more butter or oil if needed...oil makes sure the butter doesn't burn). Then put the chicken back in and cover with chicken stock or water ( i use both to cut on sodium) throw in paprika (enough to make it really look red). Add the chicken..simmer on low for at least an hour. Remove chicken. Take sour cream an mix corn starch into it...add some of the broth in slow amounts (corn starch coagulates so you have to add it slowly and wisk to prevent lumps..add broth two more times wisking as you go along. Introduce it to the broth while wisking. This is when I add potato dumplings (if you don't want to use homemade you can use gnochhi) don't over cook them, they will get tough. If sauce gets too thick then add water or chicken broth. Once done turn off stove and let the dumplings aborb the flavor for a while.

Sorry so long..I'm just used to making it..learned some real Polish cooking.

Made it last night..having it for lunch today..even my picky kids love it.

Any questions pm me !!!

Good luck !!

K

Gotta use the good Hungarian paprika (Szego or Budapest's Best).
Mine is close to yours, but we do use chicken fat or bacon grease instead of butter and oil and hungarian hot peppers (anaheim or cubanelle if I can't find Hungarians) in place of green peppers. Also we brown the paprika first in the grease, then sweat the peppers, garlic and onions, add chicken (deskinned but peppered), a chopped tomato and a cup of broth. Simmer covered for about an hour. Remove chicken and debone, add 1 c of sour cream that has about 1/4 c of flour beat into it. Add chicken back in. We serve ours with spaetzle.

I grew up in northern Ohio also. We were always taught this was Hungarian though. The International Festival is this weekend.

 

[pooh6890]

I take a 13 X 9 glass baking dish and cut up red, yellow & orange peppers, onions, red potatoes and mix with olive oil. Then salt and pepper and McCormick's Chicken seasoning on veggies. I nestle the chicken breasts in between the veggies and season the chicken. The juice from the chicken gets into the veggies and it's very yummy. Also, I don't cover it so that the skin gets really brown and crunchy and the veggies carmelize. It takes about 1 to 1 and 1/2 hours, depending how much fits in the dish.

 

[dzorn]

You could just sprinkle them with lemon pepper and bake.

Denise in MI