What to do with super thin 'chicken steaks'?

18 years ago

When I was at the Mexican market yesterday, I saw "chicken steaks" for $1.99 a pound. Turns out, it's chicken breast pounded super thin.

What would you make with these? One of the ideas I have is painting them with various fillings and rolling them up like a jellyroll -- how much stuffing/rolling can I do and still make sure they cook on the inside?

All the time I've spent pounding and tearing chicken breasts for various recipes -- and now I'm drawing a complete blank!

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Comments (10)

claire_de_luna
18 years ago
Of course you can stuff and roll them! I like to brown the outside then finish them off in the oven. A thermometer will help you determine when the chicken is done on the inside. Now let's see...you could use a stuffing mix, ham and cheese, herb butter, thinly sliced vegetables...
claire_de_luna
18 years ago
...spinach, bleu cheese or ricotta and chives, wild rice, pasta, crab, shrimp, sausage or bacon. You really can stuff those with anything you like!
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Terri_PacNW
18 years ago
I bought some last week, I grilled half of them..they grilled in like 4 minutes! and the other half I breaded in a gluten free blend and pan fried in Canola..They were so good. And again cooked so quickly. Hubby had his as a sandwich, the boys ripped theres apart and dunked..I ripped mine apart and dunked into homemade cheese sauce...

But heck ya...stuff and roll...
kframe19
18 years ago
Chicken picatta!
angelaid
18 years ago
What kframe said. That's the first thing that came to my mind.
fenworth
18 years ago
Picatta was the first thing that came to my mind, too. But, if they're really nicely done I'd take the opportunity to make Chicken Kiev. I never seem to get my chicken just so for those.
dixiedog_2007
18 years ago
Me too for Picatta or Marsala. Rolled is great with Rondele or Allouette cheese spread and then rolled and then dipped in egg and bread crumbs. Put in the oven with melted butter/garlic drizzled (more on the heavy side) over the top.

Like Fenworth I like Chicken Kiev so above is similar.

Chicken Fajitas would be great (slice the chicken in strips and grill).
dixiedog_2007
18 years ago
Edit to add that I meant grill and then slice.
canarybird01
18 years ago
This recipe is a winner !

SPINACH & PEPPER STUFFED CHICKEN BREASTS

Serves 4

2 TBS olive oil
2 chopped onions
1 clove garlic chopped finely
4 cups (125 grams) chopped spinach leaves
1 TBS chopped fresh leaves of mint
1/4 teasp herbes de ProvenÃ§e
1/2 teasp sea salt
1/2 teasp freshly ground black pepper
4 skinless, boneless chicken breasts 4 oz (125 grams) each

2 oz (50 grams) light Boursin cheese
1 TBS freshly grated parmesan
1 red pepper, seeded, quartered and roasted
1/2 cup (4 oz or 120 ml) white wine
1/2 cup (4 oz or 120 ml) chicken stock
2 x 15 ounce tins of chopped tomatoes
1/4 teasp crumbled strands of saffron
1/2 cup large-flake slow cooking porridge oats

1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside.

2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes.
Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de ProvenÃ§e and 1/4 teasp each of the salt and pepper.
Remove from pan and put all into a bowl to cool.

3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch
(5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.)

4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges.
Cut the red pepper into strips and lay them across the filling.

5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper.

6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes,
saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir.

7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through.

8. To serve - place the chicken on a plate and spoon sauce around and over the top.
Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling.

Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook

SharonCb
obxgina
18 years ago
I'd go with the chicken fajitas or chop the meat and make a chicken philly. Gina