(Warning: cooking n00b here )

My wife and I had chicken parmesian tonight, but we accidentally got
too much chicken. We have 4 strips of uncooked chicken breast
tenderloins left. Are there any simple recipes to use them for
something quick and easy? By the time we'll be able to make a whole
meal out of them, they'll probably be old.

Any ideas? We're willing to experiment with something crazy. We
just don't want to immediately throw them away.

tonyr1988 wrote on 12 Apr 2007 in rec.food.cooking

> (Warning: cooking n00b here )
>
> My wife and I had chicken parmesian tonight, but we accidentally got
> too much chicken. We have 4 strips of uncooked chicken breast
> tenderloins left. Are there any simple recipes to use them for
> something quick and easy? By the time we'll be able to make a whole
> meal out of them, they'll probably be old.
>
> Any ideas? We're willing to experiment with something crazy. We
> just don't want to immediately throw them away.
>
>

Chicken Salad?
Chicken Fajitas?
Glue them together and make bowties?

"tonyr1988" > wrote in message
oups.com...
> (Warning: cooking n00b here )
>
> My wife and I had chicken parmesian tonight, but we accidentally got
> too much chicken. We have 4 strips of uncooked chicken breast
> tenderloins left. Are there any simple recipes to use them for
> something quick and easy? By the time we'll be able to make a whole
> meal out of them, they'll probably be old.
>
> Any ideas? We're willing to experiment with something crazy. We
> just don't want to immediately throw them away.
>

You could .... dip them in a little beaten egg, coat them in seasoned
flour, and quick fry them in a little oil in a fry pan!

You beat the eggs in a bowl, mix some flour and salt and pepper
on a plate, and heat 1/4 cup of oil in a fry pan on high until it is
hot. (It just takes a couple of minutes to get hot .. it will start to
smoke a little when it is getting too hot, you can plop the chicken
in then.)

Dip and coat the pieces, use tongs or a long fork to put them in the
oil, fry them maybe 6 minutes a side, put them on paper towels to
drain. Tasty, and good cold too.

On Apr 12, 6:31?pm, "cybercat" > wrote:
> "tonyr1988" > wrote in message
>
> oups.com...
>
> > (Warning: cooking n00b here )
>
> > My wife and I had chicken parmesian tonight, but we accidentally got
> > too much chicken. We have 4 strips of uncooked chicken breast
> > tenderloins left. Are there any simple recipes to use them for
> > something quick and easy? By the time we'll be able to make a whole
> > meal out of them, they'll probably be old.
>
> > Any ideas? We're willing to experiment with something crazy. We
> > just don't want to immediately throw them away.
>
> You could .... dip them in a little beaten egg, coat them in seasoned
> flour, and quick fry them in a little oil in a fry pan!
>
> You beat the eggs in a bowl, mix some flour and salt and pepper
> on a plate, and heat 1/4 cup of oil in a fry pan on high until it is
> hot. (It just takes a couple of minutes to get hot .. it will start to
> smoke a little when it is getting too hot, you can plop the chicken
> in then.)
>
> Dip and coat the pieces, use tongs or a long fork to put them in the
> oil, fry them maybe 6 minutes a side, put them on paper towels to
> drain. Tasty, and good cold too.

Or if you really want to be decadent, fry them in BUTTER>
Rosie

"rosie" > wrote in message
ups.com...
> On Apr 12, 6:31?pm, "cybercat" > wrote:
>> "tonyr1988" > wrote in message
>>
>> oups.com...
>>
>> > (Warning: cooking n00b here )
>>
>> > My wife and I had chicken parmesian tonight, but we accidentally got
>> > too much chicken. We have 4 strips of uncooked chicken breast
>> > tenderloins left. Are there any simple recipes to use them for
>> > something quick and easy? By the time we'll be able to make a whole
>> > meal out of them, they'll probably be old.
>>
>> > Any ideas? We're willing to experiment with something crazy. We
>> > just don't want to immediately throw them away.
>>
>> You could .... dip them in a little beaten egg, coat them in seasoned
>> flour, and quick fry them in a little oil in a fry pan!
>>
>> You beat the eggs in a bowl, mix some flour and salt and pepper
>> on a plate, and heat 1/4 cup of oil in a fry pan on high until it is
>> hot. (It just takes a couple of minutes to get hot .. it will start to
>> smoke a little when it is getting too hot, you can plop the chicken
>> in then.)
>>
>> Dip and coat the pieces, use tongs or a long fork to put them in the
>> oil, fry them maybe 6 minutes a side, put them on paper towels to
>> drain. Tasty, and good cold too.
>
Hey - I had 4 strips chicken left over yesterday and mixed with flour,
dipped in egg, then rolled in paxo. It was good, the only thing missing was
lemon sauce. Which, btw - does anyone have a decent recipe?

e.

On Apr 12, 5:11 pm, "elaine" > wrote:

> Hey - I had 4 strips chicken left over yesterday and mixed with flour,
> dipped in egg, then rolled in paxo. It was good, the only thing missing was
> lemon sauce. Which, btw - does anyone have a decent recipe?
>
Lemon Sauce for things like Chinese Red-cooked Chicken.

Combine 1/4 cup fresh lemon juice and 1/4 cup sugar in a small
saucepan. Simmer, stirring often, until the sugar is all dissolved.
Continue to simmer for a total of at least 10 minutes. Stir in a
cornstarch slurry of 2 teaspoons each corntarch and cold water,
cooking and stirring until thickened. Add the grated zest of one
lemon. -aem

"aem" > wrote in message
oups.com...
> On Apr 12, 5:11 pm, "elaine" > wrote:
>
>> Hey - I had 4 strips chicken left over yesterday and mixed with flour,
>> dipped in egg, then rolled in paxo. It was good, the only thing missing
>> was
>> lemon sauce. Which, btw - does anyone have a decent recipe?
>>
> Lemon Sauce for things like Chinese Red-cooked Chicken.
>
> Combine 1/4 cup fresh lemon juice and 1/4 cup sugar in a small
> saucepan. Simmer, stirring often, until the sugar is all dissolved.
> Continue to simmer for a total of at least 10 minutes. Stir in a
> cornstarch slurry of 2 teaspoons each corntarch and cold water,
> cooking and stirring until thickened. Add the grated zest of one
> lemon. -aem

Thank you. What about cutting back on the sugar?
e.

"tonyr1988" > wrote in news:1176419740.291417.325930
@n59g2000hsh.googlegroups.com:

> (Warning: cooking n00b here )
>
> My wife and I had chicken parmesian tonight, but we accidentally got
> too much chicken. We have 4 strips of uncooked chicken breast
> tenderloins left. Are there any simple recipes to use them for
> something quick and easy? By the time we'll be able to make a whole
> meal out of them, they'll probably be old.
>
> Any ideas? We're willing to experiment with something crazy. We
> just don't want to immediately throw them away.
>


LOL!! I had 3 tenderloin strips leftover from a Butter chicken curry I
made Wednesday night. Last night we were going out as soon as the SO got
home, so I got a bowl, splashed some Olive oil in it, squeezed some
lemon juice in, sprinkled some Zest 'Volcanic Hot' Rub in

http://www.zestfoods.com.au/main.html

and mixed it up, put the loins in for about 30mins, and then fried them
in a hot frypan as soon as she walked thru the door. Chopped them up,
warmed up some Gringo's Omega 3 DHA Flour Tortillas

http://www.sandiego.com.au/welcome/page3.php

put some mixed salad on the totilla, topped with the chicken and some
chopped tomato (to offset the heat of the rub) and threw them down our
faces before we walked out the door.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

tonyr1988 wrote:
> (Warning: cooking n00b here )
>
> My wife and I had chicken parmesian tonight, but we accidentally got
> too much chicken. We have 4 strips of uncooked chicken breast
> tenderloins left. Are there any simple recipes to use them for
> something quick and easy? By the time we'll be able to make a whole
> meal out of them, they'll probably be old.
>
> Any ideas? We're willing to experiment with something crazy. We
> just don't want to immediately throw them away.
>

Chicken salad?

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

On Apr 12, 6:20 pm, "elaine" > wrote:
>
> Thank you. What about cutting back on the sugar?

What about it? Whenever you're balancing things like sour-sweet it
comes down to a matter of taste. In this case it may also depend on
how sour/strong the lemon is. The proportions I gave result in a
mixture that to my taste is tangy, while less sugar would be more
pucker-y, but it's all up to your taste. Taste it after you add the
zest, because that can be quite strong. -aem

tonyr1988 wrote:

> (Warning: cooking n00b here )
>
> My wife and I had chicken parmesian tonight, but we accidentally got
> too much chicken. We have 4 strips of uncooked chicken breast
> tenderloins left. Are there any simple recipes to use them for
> something quick and easy? By the time we'll be able to make a whole
> meal out of them, they'll probably be old.
>
> Any ideas? We're willing to experiment with something crazy. We
> just don't want to immediately throw them away.

Stir-fry with a selection of vegetables.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 12 Apr 2007 16:15:40 -0700, "tonyr1988" >
wrote:

>(Warning: cooking n00b here )
>
>My wife and I had chicken parmesian tonight, but we accidentally got
>too much chicken. We have 4 strips of uncooked chicken breast
>tenderloins left. Are there any simple recipes to use them for
>something quick and easy? By the time we'll be able to make a whole
>meal out of them, they'll probably be old.
>
>Any ideas? We're willing to experiment with something crazy. We
>just don't want to immediately throw them away.

If all else fails, panfry them with seasoning and have a nice salad
with chicken in it, or a decadant chicken salad sandwich...

Karen wrote on Fri, 13 Apr 2007 16:59:56 -0400:

??>> (Warning: cooking n00b here )
??>>
??>> My wife and I had chicken parmesian tonight, but we
??>> accidentally got too much chicken. We have 4 strips of
??>> uncooked chicken breast tenderloins left. Are there any
??>> simple recipes to use them for something quick and easy?
??>> By the time we'll be able to make a whole meal out of
??>> them, they'll probably be old.
??>>
??>> Any ideas? We're willing to experiment with something
??>> crazy. We just don't want to immediately throw them
??>> away.

We froze chicken breasts, after adjusting them to portion size
and trimming off fat and skin, without any untoward effects for
twenty years. In view of the current threads on safety, I would
mention that the counter top, knives and cutting board were
washed down with a strong bleach and detergent solution
afterwards.The packages were not held in the refrigerator for
any longer than necessary before freezing.

However, you might like to know that Trader Joe's has bags of
individually frozen chicken tenderloins that are very convenient

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

tonyr1988 > wrote:

> We have 4 strips of uncooked chicken breast
> tenderloins left. Are there any simple recipes to use them for
> something quick and easy? By the time we'll be able to make a whole
> meal out of them, they'll probably be old.
>
> Any ideas? We're willing to experiment with something crazy. We
> just don't want to immediately throw them away.

Here is a recipe I posted just over a month ago: Grilled chicken breast
blues. The recipe is from _Galatoire's Cookbook_ by Leon Galatoire.
Since your chicken breasts are in strips, you will probably have to
grill them for a shorter time.

Victor

Grilled Chicken Breast Blues

If you are a blue cheese afficionado, you will die for this dish. I am
a blue cheese lover and created this recipe to indulge my palate.
Needless to say, Stilton or Roquefort, or even a smooth Bresse Bleu, can
be substituted to make the recipe even more elegant.

8 chicken breast filets
1/2 cup vegetable oil
1/2 tsp. cracked black peppercorns
Salt to taste
3 tbsp. flour
1/4 cup clarified butter
1 1/2 cups hot milk
1 cup blue cheese, crumbled
1 tbsp. lemon zest
4 sprigs parsley

Lightly coat chicken filets with oil. Season with black pepper and
salt. Grill filets over medium heat, 3 minutes on each side. Remove
and hold on warm plate.

Prepare a light roux, combining equal parts flour and butter over a low
heat setting. Whisk mixture until well blended. Add hot milk and whisk
until sauce thickens. Add 2/3 cup of the crumbled blue cheese and stir
until melted. Add lemon juice and stir.

Serve sauce over chicken filets, then sprinkle each portion with equal
amounts of remaining blue cheese (1/3 cup) and lemon zest. Garnish with
parsley sprigs and imagination. Serves 4.

On Fri, 13 Apr 2007 23:56:35 +0200, (Victor Sack)
wrote:

>Here is a recipe I posted just over a month ago: Grilled chicken breast
>blues. The recipe is from _Galatoire's Cookbook_ by Leon Galatoire.
>Since your chicken breasts are in strips, you will probably have to
>grill them for a shorter time.
>
>Victor
>
> Grilled Chicken Breast Blues
>
>If you are a blue cheese afficionado, you will die for this dish. I am
>a blue cheese lover and created this recipe to indulge my palate.
>Needless to say, Stilton or Roquefort, or even a smooth Bresse Bleu, can
>be substituted to make the recipe even more elegant.
<snip>

::SWOON:: That sounds wonderful, Victor. I bought a lovely little
bleu when the Demo Dollies and I made a roadtrip to Berkeley last
Friday. Purchased at The Cheese Board. Had no idea what I was going
to do with it. This sounds like the ticket.

TammyM

TammyM > wrote:

> On Fri, 13 Apr 2007 23:56:35 +0200, (Victor Sack)
> wrote:
>
> >Here is a recipe I posted just over a month ago: Grilled chicken breast
> >blues. The recipe is from _Galatoire's Cookbook_ by Leon Galatoire.
>
> ::SWOON:: That sounds wonderful, Victor. I bought a lovely little
> bleu when the Demo Dollies and I made a roadtrip to Berkeley last
> Friday. Purchased at The Cheese Board. Had no idea what I was going
> to do with it. This sounds like the ticket.

If you make it, tell us what you think. I've made it several times with
Roquefort, using a bit less of it than called for in the recipe, so as
not to completely overwhelm the dish with the cheese.

Victor