And then what will you do with all thsoe cooked chicken breasta?..
I would freeze some of these as well...
Some of the things I think of...
Pack them tightly into a dutch oven, cover with a mix of water and white wine...add a few slices of onion, a celery stalk cover and simmer about 20 to 25 minutes...until those at the center of the pot are no longer pink inside.
Then use the cooked meat for creamed chicken over biscuits, chicken salad, chicken tetrazinni, chicken cacciatore...
But if you attempt to eat all that chicken in the value pack at once, you will soon begin to cluck!
I would freeze about 1/2 of it.
Linda C

This recipe got rave reviews in my house and beyond - you can poach the breasts to use here:

Butter Chicken (Indian Chicken in Tomato Cream Sauce, or a variation on Chicken Tikka Masala)
Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003
===============================================

Spice Blend:
1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

Sauce:
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently.

Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil.

Serve with rice and warmed pita bread.

Serves 4
-----------------------------------------------

This is Oly's recipe that we made in Filo Fun class. It's delicious:

Chicken Rolls with Avgolemono Sauce
===========================================

Filling

3 Tbsp butter
2 cups chopped onion
2 cups chopped celery

6 cups, cooked, diced chicken
¼ cup copped parsley
¼ tsp nutmeg
¼ cup grated parmesan cheese
1 tsp salt
½ tsp pepper

Avgolemono Sauce

½ cup butter
½ cup flour
5 cups hot chicken stock
Salt and Pepper to taste
6 egg yolks, beaten
½ cup fresh lemon juice

Phyllo

2 pounds (48 sheets)
1 pound unsalted butter, clarified

Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock.

Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until
tender.

In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add
onions and celery from skillet, and mix well.

Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1 ½ cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate.

Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tbsp of chicken filling at one end of sheets, 3 inches from end and 2 inchs from each side. Fold phyllo up over filling, to form a roll.
Fold side edges in to enclose. Roll up, jelly roll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point)

Makes approx. 24 rolls.

Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired.

Adapted from: Greek Cooking in an American Kitchen
St. Demetrios Church, Seattle, Washington

Oly

Oops sorry -a correction to the chicken recipe. We put a little more filling in our rolls than the recipe calls for, so you will only get about 15 rolls from this quantity of filling. You'll need less phyllo, about 30 sheets (about 1 lb)

Oly

OMG Oly's chicken in phyllo is fabulous!! Linda, thanks for the heads up on how to cook a bunch of those breasts at once for chicken salad. I often poach them, but they still can end up pretty dry.

Cluck, cluck! Yes, I forgot to add that I was planning to freeze some of what I cooked. I love having already prepared dishes in the freezer for those days, like today, when I can't get motivated about cooking.

DH made this for dinner Monday. I set out all the ingredients for him - and there were lots - and he cooked in a crockpot. It was very good - a little too much cayenne for my taste, but DH thought it was just right. I would make it again!

Since I found the recipe by typing slow cooker chicken chick peas into Google, I'm just going to link to it.

Compumom....if your poached chicken breasts are dry, you have over cooked them. Don't "boil" them....just at a very low simmer...so a bubble just breaks the surface every 3 or 4 seconds...and don't cook longer than it takes for the meat to become opaque and not pink...
And then think of all the lovely broth you have!!
Linda C

This was a favourite at The Viking Restaurant owned by a friend of mine in Palma de Mallorca many years ago. People would line up at the bar waiting for their turn to sit down and have a plate of Annie Oates' Chicken Supreme.
This is her recipe from her book "The Bar We Found", published in 1972.

CHICKEN SUPREME

Ingredients for 4 people

4 breasts of chicken
chicken stock
1/2 head of celery
1 medium onion
bayleaf
1/2 lemon
coriander
1/2 glass champagne or brandy
seasoning

Supreme Sauce:

1 1/2 teasp flour
100 grams butter (1/2 cup)
1/2 litre cream (2 cups)
pepper & salt
rind of 1/4 lemon
1/2 lb mushrooms

1. Carefully wash and clean chicken breast. Poach until tender in stock to which has been added the champagne or brandy, sticks of celery, juice and rind of half a lemon, coriander, bayleaf, onion and seasoning . This should take about 45 minutes.

2. Meanwhile sauté the mushrooms rapidly in part of the butter.

3.. Strain the chicken and keep warm. Now make the sauce:

4. Make white roux with flour and butter and when well cooked but not brown, add the cream stirring all the time. Season with pepper, salt, lemon rind and finally add the mushrooms.

5. Serve chicken on a bed of fluffy mashed potato and cover with the sauce. Sprinkle a little chopped parsley on top.

SharonCb

Who's recipe is it for the chicken Strudle?? I think it's Sharon/chase....
Ummy/yummy!!!

Sue:
Make up your mind. Are you motivated or not.
Or do you want all of us to say, "Ah , you poor dear "
Get with it, will you !!!
At least make some Chicken Stew. Simmer a bunch of Vegetables til almost done . Throw in the cut up Chicken.
Simmer til tender.
Then make a nice thick Juicy sauce. You know how to do that !!!
Why am I telling you, how to ??? Do a big pot. You can freeze some !

Then you can say how you are not motivated and fall on the couch. You earned it.
Now!!! we can all say " Ah ! that poor dear, she worked so hard "

Did that help any ?????

Lou

Thanks for your suggestions. I will have to do the chicken tomorrow. This afternoon my husband fell, scraped up his knee & elbow, and twisted the other knee. So I was busy taking care of him. I'm leaning towards the idea of poaching them, dividing them up, freezing them, and then making separate sauces over the course of a couple of weeks. I like the butter chicken idea, the rich supreme sauce, and I got a jar of ras el hanout a few weeks ago. I may even try a quick chicken stew with dumplings too.

Thanks for your suggestions. I will have to do the chicken tomorrow. This afternoon my husband fell, scraped up his knee & elbow, and twisted the other knee. So I was busy taking care of him. I'm leaning towards the idea of poaching them, dividing them up, freezing them, and then making separate sauces over the course of a couple of weeks. I like the butter chicken idea, the rich supreme sauce, and I got a jar of ras el hanout a few weeks ago. I may even try a quick chicken stew with dumplings too.

I kept getting a "message rejected" so I re-posted. Yikes!

I keep getting either an "internal error" or "message rejected" so I re-posted!

Now see...you can never have too many chicken breasts. ;-)

(did you shove your husband Sue ??!?!?!? as payback for that bag of chicken??!?!? ) LOL

I think the server is taking the preview as a print now, even tho it looks like a preview.

Time to go to sleep for me...

Try Emeril's chicken marsala (recipe on foodtv.com). It is so easy and really fabulous. Had it last night. Be sure to pound the chicken thin -- makes all the difference.

Shambo another thought is to poach them and make a "filling" using a veloute or a light gravy, peas, carrots and onions. Freeze in containers and use for a quick pot pie or stew with noodles.

For a quick pot pie I use this filling covered with puff pastry in stead of a pie shell. You can also pour it over puff pastry shelss for a vol au vent.

Possibly this is the recipe you mean, Linda...............

Lori's Chicken Strudel

8 ounces mushrooms, sliced
3 chicken breast halves, boned, skinned and thinly sliced
3/4 cup water
1/2 teaspoon salt
pinch of pepper
1/2 bay leaf
2 tablespoons minced onions
1/4 cup vermouth or dry white wine
4 tablespoons butter
1/3 cup flour
1/4 cup milk
2 egg yolks
1/2 cup whipping cream
1/2 cup grated Swiss cheese
1 tablespoon pimiento
1/4 cup chopped parsley
1/2 pound phyllo dough leaves
1/2 cup butter, melted
1/2 cup dry bread crumbs

In a saucepan, place mushrooms, chicken, water, salt, pepper, bay leaf and onions.
Bring to a boil, and simmer 10 minutes.
Remove mushrooms and meat with a slotted spoon and place in bowl.
Boil down the cooking liquid to 1/2 cup.
Remove from heat, add wine, and set aside.
In a separate saucepan, melt butter, add flour, and stir constantly over medium heat for 2 minutes.
Slowly add cooking liquid and milk; stir with a wire whisk until thick and smooth.
Remove from heat.
Slowly stir in egg yolks, whipping cream and cheese.
Add chopped pimiento and parsley.
Then add chicken and mushrooms, stir well and correct seasoning.

On a dry kitchen towel, lay 1 phyllo sheet, brush lightly with melted butter, sprinkle with 1 tablespoon dry bread crumbs, top with another phyllo sheet, brush again with melted butter and sprinkle with bread crumbs.
Repeat until 1/2 pound phyllo leaves are used.
Pour chicken mixture in a band lengthwise down center of prepared phyllo sheets. Roll sheets up as you would a jelly roll.
Carefully transfer roll to a greased baking sheet, seam side down, and brush top with remaming melted butter.
With a sharp knife (a bread knife works well here) divide roll into 6 or 8 portions*, cutting halfway to two-thirds through the roll.

Bake at 375 F. for 35 minutes until golden.

Lori

My favorite thing to do is to pound the breasts thin, spread with a thin layer of herbed goat cheese, next put a layer of sauteed spinach with garlic, followed by a layer of prosciutto. Roll up in foil, refrigerate for a couple of hours. Remove the foil and place, seam side down in a baking dish. Bake for 35 min, (+/-) in 350 oven. Slice in 1/2" slices.
Very easy, very elegant. Use whatever veggies you have on hand if you don't have spinach; red peppers, mushrooms...
Jo

I just came across this page on a search of my own.

Thanks for all your ideas. No chicken today either. I got a call this morning that my mother had fallen, so I spent the day in the emergency room with her. Just got back and don't see chicken breasts in my immediate future. Maybe tomorrow.

Jo, your recipe looks like what I plan to make. I have to leave out the prosciutto (for DB), although for myself I would like to have it. Maybe I should make separate pans for the two of us. That would mean I have to use my regular oven instead of the toaster oven (which I generally use for one pan), but at least it's cool enough not to worry about heating up the kitchen. It did get up to 75° today, however, but it was over 100° at my parents' house in Texas today.

Lars