HELP! CHICKEN RECIPES,FAST!!

[sineaterdoodah]

i just recieved 30 pounds of boneless chicken breasts,and i need help,please! i'm looking for at least 6 new recipes to supplement my own. 

basically,i need 2# recipes,meatwise,if that helps,entrees for 6-10 for each. sides would be great too!!! 

thanks in advance,if you can help,i appreciate it!! 

[sineaterdoodah]

soulart,you think we're alike? thank you,i take that as a high compliment! 🙂

stawka,you all can't take the rest of your food home? THAT'S ridiculous! i'd likely never eat out again,as i don't eat large meals very often. i prefer small portions several times a day instead,so i always take 1/2 the meal home for the next day.

[sineaterdoodah]

thank you. i've been cooking for the food bank program for years,since they lost their kitchen at the salvation army when the building burned down. so do 3 other people who used to work for my old company. it's a nice way to pay it forward,you know?

[ruloinfovoter]

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@sineaterdoodah wrote:

...it's a nice way to pay it forward,you know?

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I sure do, I pay it forward don't I.  

[amber-eyed-girl · Accepted solution]

Sin, no, you can't take the rest of a meal home from a lot of places, because they do not want to run the risk that once the food has left their premises, people mishandle it, make themselves sick, then blame where they bought that meal. It's a liability thing.

What about chicken and vegetable pies with chicken mince?

Preparation / cooking time: 50 minutes

Ingredients:

500g chicken mince
1 tablespoon olive oil
30g butter
1 garlic clove, crushed
1 leek, finely sliced
1 tablespoon flour
1/3 cup white wine or water
1 cup chicken stock
½ cup thickened cream
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas, cooked
1 tablespoon chopped tarragon
4 sheets puff pastry, thawed
1 egg, lightly beaten

Method:

1. Heat oil and butter in a frying pan, add mince and garlic. Stir over medium heat until chicken is cooked and liquid has evaporated.
2. Add leek and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium heat. Stir through the cooked vegetables and tarragon, season with salt and pepper. Set aside to cool.
3. Invert six individual pie tins over pastry, cut around tin edge for the lids of pies. Set aside. For the pie bases, invert tins over remaining pastry and cut circles 1.5cm bigger than the tin. Lightly grease tins, line base with pastry, fill with chicken mixture. Place pastry lids over and seal edges with a fork.
4. Place pies on oven tray and brush with beaten egg. Cook in 200C pre-heated oven for 25 minutes until golden brown

I have done something like this, very close to it, can't find my recipe. I love tarragon. I also put mushrooms in instead of leek, as a change 🙂

[sineaterdoodah]

oh,i like that too,amber,individual pies! i can use several different fillings,like the ones posted here,this is great! 

steppe,what do you do to pay it forward? do you volunteer?

[ruloinfovoter]

Whomever is most deserving.  

As of late, last few years, I've spent a lot of time taking care of sick family members, needed a break.  But yes, I have volunteered at a Catholic Home for Children, other stuff too.

[sineaterdoodah]

that's nice of you,steppe.

[ruloinfovoter]

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@sineaterdoodah wrote:

that's nice of you,steppe.

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Yeah, but I never found a place where I could volunteer to take 30 pounds of chicken.  

Oh well, some have all the luck or they're just nicer, one.

[sineaterdoodah]

she's been my butcher for 15 years,and she knows i cook for the food bank. she gave us 10# to keep for ourselves,as we eat quite a bit of chicken. heart healthy,you know.

[jimmy*part4]

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@b3llag1na wrote:

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@*jimmy1717* wrote:

Bla Bla Bla!!!

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Jimmy, here what you call an appetizer is called the entree,  

and what you call the entree is the main course / main meal.

Then you have dessert (of course!)

Some fancy places do heaps of courses though.. someone clever could write out the names for all of them.

I know most Aussies tend to eat the British way - cut each mouthful as you eat it, and push the food onto theback of the fork... when we were eating out with friends in the USA we had most of the restaurant clientele staring at us (as well as our friends!

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*I shortened the post to cut down on scrolling*

I don't eat out all that often because I like my cooking better. Staring is rude, but I'll have to look for a youtube of it later, lol.