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10 Things to Do with Chicken Breasts
By Bruce Weinstein | 9/7/2005

Chicken breasts are the busy cook's salvation. When you have a late night at
work, they defrost in a flash and cook up just as quickly. But admit it:
You're stuck in a rut, always returning to the same three or four tired
preparations. Ready for some new ideas? Inject your culinary repertoire with
a little variety and try these deliciously easy takes on the ultimate quick
dinner.

Bake them. Place the breasts on a sheet of foil or parchment paper. Try one
of these two toppings:

halved cherry tomatoes, sliced fennel and lemon wedges for a Mediterranean
twist
or
shredded mustard greens, zucchini strips, thyme and a splash of apple juice
for a Southern take
Bake in a 425°F oven for about 20 minutes.

Use a spice rub. Grind dried spices in a spice grinder or in a clean coffee
grinder. Our favorite combinations are:

rosemary, parsley, oregano and lemon zest
or
cumin, paprika, chili powder, oregano and a pinch of cayenne
Massage the mixture into the chicken breasts, then refrigerate for at least 4
hours, or up to 12 hours. Broil, grill or sauté chicken breasts for about 20
minutes over medium-high heat.

Pound them flat. Arrange the breasts between two sheets of plastic wrap, then
pound them to 1/4-inch thickness with a heavy saucepan or rolling pin. Spread
one of these two mixtures over the breasts:

frozen, chopped spinach, dill and Dijon mustard
or
chopped, fresh arugula leaves, diced tomatoes and rosemary
Spray a casserole dish with nonstick cooking spray. Roll up the breasts with
the filling inside and place the rolls seam-side-down in the casserole dish.
Bake at 425°F for about 30 minutes, basting them twice with a splash of
cranberry juice.

Try a stir-fry. Cut the breasts into strips. Spray a wok with nonstick
cooking spray, then sauté minced garlic, shredded ginger and chopped
scallions over high heat. Add the chicken strips, some vermouth and a splash
of reduced-sodium soy sauce; stir-fry for 2 minutes. Toss in sliced carrots,
broccoli florets or watercress; continue stir-frying until the chicken is
cooked through.

Use pre-made sauce. Chop the breasts into 1-inch cubes, and then mix them in
a saucepan with your favorite jarred marinara sauce. Cook the chicken mixture
over medium heat for 10 minutes, or until the chicken is cooked through;
serve over whole-wheat pasta or brown rice.

Steam them. Cut the breasts into strips and steam them with your favourite
vegetables and an aromatic herb. For an Asian twist, try snow peas, shiitake
mushrooms and crushed lemongrass. Discard the lemongrass before serving.

Make kabobs. Cut the breasts into small pieces then slide them onto metal
skewers, or wooden skewers soaked in water for 20 minutes. Add on your
veggies of choice: onion wedges, green pepper slices or yellow squash. Grill
or broil the skewers for about 20 minutes, basting occasionally with apple
juice.

As you prepare the breasts, follow these three general tips:

Don't poke the breasts with a fork. Use tongs or a spatula to turn the
breasts over the heat. Every hole in the meat allows moisture to escape.

Salt them at the end. Salt pulls out moisture; only add it to a completed
chicken dish, just before serving.

Let the breasts rest. After the cooking is done, let the breasts sit at room
temperature for five minutes before serving so that the natural juices can
reincorporate into the meat.

Bruce Weinstein and Mark Scarbrough are the authors of Cooking for Two
(Morrow Cookbooks, 2004).