Got some chicken breast - what should I make for tea?

Question

Tea as in the evening meal. Sigh.

Answer 1

CHICKEN AND VEGETABLES IN FOIL

2-3 chicken pieces (per serving)
1 potato, peeled and quartered
1 tablespoon olive oil or butter
garlic and onion powder
1 large onion, 3/4 inch sliced rings
2-3 green pepper rings
2-3 tablespoons raw long grain rice
1 small whole tomato, quartered
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
2 18 inch squares heavy duty foil
salt and pepper
Hot salt (optional)
1 teaspoon Lipton Onion Soup Mix or chicken bouillon (optional)
olive oil spray

Wash the chicken pieces and pat dry. Spray with olive oil.
Sprinkle with salt, pepper, paprika, garlic and onion powder. Use a dash of Hot salt if you like it hot.

Place the chicken in the center of the double squares of foil (one layer of foil over the other) with the shiny side in. Add the vegetables, rice, and remaining ingredients.

Fold the foil up around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape. Make up one packet for each person.

Make sure the coals on the fire are nice and hot when you place the food packets to cook so that the chicken can brown nicely. Continue to roast for 50-60 minutes or until chicken is tender and vegetables and rice are done.


A hint for checking to see when they're done:

A test packet can be made up with one smaller piece of chicken and a spoonful of rice placed on the fire at the same time as the rest. Since this is a smaller chicken piece, it should cook more quickly and be finished cooking before the rest. Remove this packet first when you believe they are all fully cooked, and test for doneness. If the test packet is not quite done yet, leave the rest of the packets on for another 10 minutes or so before removing from the fire. (You can always rewrap them and place them back on the coals). There should be no pink juices from the chicken remaining when they are finished and ready to serve.
Serve right in the foil for easy cleanup!

Answer 2

I thought You People ate crumpets with your tea? ;) Just kidding, of course...

If I'm not mistaken, tea is a relatively light meal (as in nothing overly heavy or fattening, and not a ton of food), correct? I would suggest maybe poaching it and making chicken salad filled tomatoes or maybe even put it on a croissant and serving it with a nice garden salad. I have a great recipe for Lemon Butter Chicken, but it's very heavy and fattening.

Answer 3

1 of my favourites for chicken is chicken with bbq sauce wrapped in bacon and melted cheese:

get a bbq sauce/marinade and brush onto the chicken breasts (use plenty of sauce/marinade), then wrap each chicken breast with some bacon and put in a pre-heated oven (medium heat) for around 20 minutes. Check the chicken is cooked by inserting skewer into the center of the breast and putting pressure on the breast, and if the juices that come out are clear - it is cooked, if they are still pink, put it back in the oven, checking the juices again every 5 minutes until they are clear. Grate the cheese and place on the top of the chicken and put back in the oven until the cheese has just started to melt and then server. Personally i server this with boiled new potatoes with a tiny little bit of butter and peas

Answer 4

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste

Preparation:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.

One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Answer 5

Chicken Tea Sandwiches

INGREDIENTS
2 cups cubed, cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 tablespoons thinly sliced green onions
3/4 cup mayonnaise or salad dressing
2 teaspoons lime juice
1/2 teaspoon curry powder
12 slices bread
Lettuce Leaves
DIRECTIONS
In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad.

Answer 6

i like Cinnamon poultry, Sprinkle a splash garlic, salt, pepper, and cinnamon to style on the poultry breasts in a bowl with 2 heaping table spoons of butter.sprinkle some extra mixture all of it up and then rubdown it into the poultry. cover the poultry with the excess butter mixture and bake at 350 for roughly an hour , hour and a a million/2 use the drippings for the stuffing and in case you have a deep fryer decrease up some potatoes and make some hand-crafted french fries. open up a can of jellied cranberry sauce. and be certain you have a gorgeous chocolate cake for dessert. great ordinary and tastey

Answer 7

Season the chicken breast with 5 spice, grill or fry until done, set aside. Prepare salad on individual plates consisting of fresh spinach, sliced tomatoes, carrot slivers, celery diagonally sliced.
Add sliced chicken breast on top drizzle with balsamic vinegar and olive oil, sprinkle with garlic salt and dill weed. Enjoy!

Answer 8

Chicken Fajitas - yum! Just stirfry the chicken in strips with peppers and onions and some cajun seasoning. Then roll in tortillas with salsa, sour cream and gucamole.

Alternatively, how about chicken strips with peppers in pitta bread pockets with hummus?

Answer 9

A salad with onions. greens, carrots etc. topped with grilled chicken strips served with warm garlic bread or rolls. For dessert? A sliver of your favorite pie.

Answer 10

Chicken chasseur

http://www.bbc.co.uk/food/recipes/database/chickenchasseur_70675.shtml