Split chicken breasts?

[figaromeetsmarie]

I have never used them before but kroger has them for.99/lb.


Recipes? Do they taste good?

 

[branv]

This was probably one of the best chicken recipes I've ever tried. Technically, we thought the chicken thighs were best, but the split breasts were still AMAZING. We cooked it on a charcoal grill:

http://www.myrecipes.com/recipe/sweet-tea-brined-chicken-50400000112190/

 

[Sadie22]

Split breasts just means the two big meaty pieces are separated from each other. You can cook these in your crock pot, bake them in the oven, roast them on the grill, or slice them up and pan or stir fry. That's a great price. Unfortunately no Krogers near me.

 

[jcieutat]

That is a pretty good price. I can usually pick them up for sale around here for as low as .59c per pound. When they go on sale, I buy 3 or 4 packs at a time. I love them, especially on the grill. They do take a good 45 minutes to cook through.

 

[Muushka]

I stopped buying boneless/skinless at $1.99 for the split chicken breasts at 0.99 a while back.

I do different things with them:

I take the skin off and slice off 2 perfect thin sliced chicken cutlets. With the remainder I will boil and make chicken salad.
With the cutlets I make chicken parm or chicken cordon bleu.

I convection cook the entire split breast, skin and all. Add a little seasoning. Wonderful.
Then I freeze the remainder for BBQ chicken.

 

[Irin997]

We love to salt and pepper them and put a little bit of butter on top and then bake them in the oven. Similar to how you would roast a chicken. Then, and it sounds terrible but it's so good, make white rice and spoon the yummy chicken juices from the pan over cut up chicken and rice. Yum!

 

[fakereadhed]

They are bone in, so SO much better in any crockpot recipes where the end result is not shredded chicken.

 

[MineMail]

I usually roast them with s&p, garlic and onion powder and a little paprika. They're also great broiled - rub a little olive oil before broiling into the skin to crisp it. You can also put them on the grill, but use indirect heat so they don't flame up.

Make sure they cook all the way through. They cook unevenly because of their shape (thick at the front, thin near the ribs) so I usually start them skin-up then turn them over and tuck the thin parts under one another and let them cook longer, skin-down. Use a meat thermometer or cut into them to make sure they're cooked thoroughly. You shouldn't see any red juices or pink meat at the thickest part.

Last week, I bought two big packages, removed the skin and bones, then sliced into cutlets and pounded them thin for Chicken Francais. We had enough left over for another meal, so I froze it. The kids loved it so much that they took it for lunch twice and pulled out single servings after school for snack. It's all gone now, lol. (Better than their eating cookies and chips, right?)

If you trim them yourself, save the scraps for stock.

Very economical - thanks for the heads up on the sale at Kroger.

 

[GinaBean]

The only chicken breasts I use are the split breasts, and I only buy then when they are on sale for $1.00 per lb or less (I am jealous about the .59 per pound price.), and when I do I buy a LOT of them.

I have four people in my family, so I freeze 2 or more bags of 4 breast just the way they came, and use them for bbq chicken, or just cooking them in the skillet with the skin crispy. For the majority, I cut the breasts off the bone, and also cut the tenderloins off the bone. I use the tenderloins to make chicken fingers, and I freeze breasts I took off the bone in bags of four. I pour different marinades in with the chicken, and I will also have some without marinades. I take the bones and boil them, and I can get a good bit of meat off of the ones, and I use that for chicken tacos, chicken bbq sandwiches, etc. It can be time consuming, but it is worth the savings, and it also gives me a head start with dinner, since I work.

 

[Alesia]

You've really never had chicken breasts before?

As far as recipes, there are just too many options: you can take the meat off the bone, or leave it on. You can fry them, broil them, saute them, braise them, put them is a soup...

 

[girli565]

They're better than boneless skinless. I roast them whole in a 400 degree oven for 45min-1 hour. Before roasting I rub them with salt, pepper, garlic powder, parsley, and olive oil. The skin gets crispy and the meat is tender and juicy.

Boneless skinless breasts are convenient but sometimes I crave the skin and split breasts are so inexpensive sometimes I just buy them because they're so cheap.

 

[cyndik1111]

We also stopped buying boneless skinless. the chicken on the breast bone is SO SO SO much more juicier and tender. I have cooked them in the oven, on the grill, in the crockpot, in a pressure cooker, etc.

And $.99/lb is a great deal. Buy lots and freeze!