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Boneless, skinless, chicken breasts

14 years ago

I just bought 40 lbs for 1.69 a lb.

Just opened the grocery flyer for today and they are on sale for 4.98 a lb. Yowza!

How much are they in your neck of the woods now?

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Comments (10)

Marilyn Sue
14 years ago
I bought a big pack of them today at Sam's Club for $1.77 a pound. Sometimes they are cheaper than that at Meijer.

Sue
lindac
14 years ago
This week there was a special for bone in chicken breasts for $.99 a pound.....that translates to about $1.50 a pound for bone less skinless, plus some labor....but I get the skin and bones for stock!!
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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
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Chicken is not a favorite of mine; although it used to be. My "mother" cooked it too much growing up and for the last 10 years before we stopped talking; would only eat baked chicken. Parents both came here in the 50's from Hungary; there's one dish she used to cook that I ended up finding a recipe for & making it my own. Chicken Paprikash 2 - 2 1/2 pounds meaty chicken pieces (breast, thighs, drumsticks) 1 tablespoon cooking oil. 1 cup chopped onion 3 -4 teaspoons paprika 3/4 cup chicken broth (think it's 1/2 a can) 1/4 cup dry white wine (I omit this step) 1 8-ounce sour cream (I omit this) 2 tablespoons all purpose flour 2 cups noodles or rice *I go one further and add Hungarian banana peppers - or there is a mix at my food store that has small red/yellow/orange peppers *I also double the sauce - use a full can chicken broth & double the Paprika. I use 2 different brands Paprika Cook chicken in hot oil about 15 minutes or till lightly browned. Sprinkle with salt & pepper. Remove chicken & set aside. Add onion & paprika (peppers if using them) to skillet; cook till onion is tender. Add chicken, turning pieces to coat with paprika mixture. Add broth (& wine). Bring to boiling - I don't really boil, I let mine simmer for a while. Cover, simmer 40 minutes or till chicken is tender & no longer pink. This is where I stop & serve mine, using the pan juices on the noodles or rice Take chicken out of pan. Measure 1 1/2 cups pan juices; adding water if necessary. In a bowl stir together sour cream & flour; gradually stir in juices mixture. Pour into skillet. Cook & stir till thickened & bubbly; cook & stir for 1 minute or more. Spoon sauce over chicken
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Sam's Club Boneless, Skinless Chicken Breasts
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Now I'm concerned, I need to get some to freeze. I've been buying them there and never had a problem before. I know that the meat at Walmart has the salt solution injection in it and they are related, but I had always gotten very good meat at Sam's. I especially like their fresh hamburger patties.
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Comments (11)
I poach chicken breasts for salad. Poach is a very slow simmer.I put some water....what looks like enough to cover the bricken into a pot with a lid, add some onion...a slice for just a small but of chicken, a bit of celery, the leaves are OK...no need to chop, a whole clove of garlic...2 if I have a lot of chicken to cook, and some parsley...if I have another use for the ruffley part I will just use the stems, and something acid...maybe a wedge of lemon, a splash of dry wine, a spoon of vinegar... a bit of salt...pepper. Bring to a boil and boil for a bit....5 minutes if you are in a hurry, 20 minutes if the phone rings! Turn the fire off and add the chicken, turn the heat back on and keep at a slow simmer until its' done...depends on the amount of chicken you are cooking but 12 to 15 minutes is about right. Cut into the chicken to see when it's done....don't over cook. Remove chicken from broth, strain and save the broth for other uses....you may want to reduce it a bit. Or just poach the chicken in white wine. That was my father's secret recipe! He would pack chicken breasts,with the skin, into a heavy pot, cover with Virginia Dare white wine...sweet, icky, fruity....and slowly simmer until the chicken was done....then he would brown the chicken in a bit of butter, reduce down the cooking liquid add fruit....think it was pineapple maybe canned peaches, I forget, and thicken with cornstarch and serve over the chicken! LOL! I forgot about that! Linda C
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triciae
14 years ago
I don't buy Perdue but their Skinless, Boneless Chicken Breasts are the least expensive in my store today at $4.89/lb.

/tricia
ruthanna_gw
14 years ago
BSCBs are $1.99/lb. at Wegmans food store through the end of 2012. I haven't bought any so don't know how good they are.
anoriginal
14 years ago
I wouldn't have gone for THAT kinda poundage... but GREAT price. I'll always buy some when price is right... though not necessarily my favorite!?! I prefer bone-in chicken breasts or tenders. Boneless/skinless breasts seem to go from perfect to hockey puck if ya blink too long?!?
Lars
14 years ago
I don't usually check for BSCB because I prefer ones with bones and skin, and the last of those we bought were $1.49 a pound. I put them in the smoker on Sunday with a boneless turkey breast and some spicy Italian sausage so that I could make quick meals with them this week. I'm afraid boneless skinless chicken breasts would dry up in the smoker, but the ones I cooked on Sunday came out very moist and with a great flavor. I use them in pasta salad that I make with a lot of pickled Italian vegetables plus an olive salad (in a jar) that is supposed to be used to make muffaletta. The dishes that I made with BSCB are actually a lot more work than the other chicken dishes I make, which is another reason I do not buy them often.

Lars
caliloo
14 years ago
I can get Purdue on sale for $2.49 per lb...... but I prefer the Bell & Evans which is $3.00+ per lb on sale (and $6.99 not on sale).

Alexa
foodonastump
14 years ago
Probably one of the most variable-priced staples I can think of. Just a quick check online of two stores where I regularly shop, one has family pack on sale for $1.99/lb (no brand name but I've not had an issue with their "house chicken") versus $7.49/lb for Bell & Evans at the other store. $1.99/lb does seem to be a common sale price for BSCB, though I usually end up spending a bit more.
annie1992
14 years ago
wow, what crazy prices for chicken breast. I also like the bone in pieces better, I can render a BSCB inedible in no time flat, dry and bland. It's my specialty, LOL.

Anyway, bone in chicken breast is on sale at my local independent grocer for $1.59 a pound this week. Leg quarters are 59 cents in another store in a nearby town, but you have to buy 10 pounds.

Annie
colleenoz
14 years ago
Cheapest I can get them is about $12/kg. It always cracks me up when you guys complain about how expensive things are there :-)

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