Turning Cheap Chicken Into Delicious Dishes

by Michele Cheplic | More from this Blogger

18 Apr 2009 11:05 AM

Cheap chicken is a cash-strapped cook's best friend. For the past month or so grocers in my area have been running ongoing sales on chicken breasts. Cheap chicken--you can't beat that.

The meat is fine, though the flimsy packaging leaves less to be desired. Regardless, I once again have a freezer full of chicken, and new recipes to spice them up.

If you are looking for easy and affordable ways to get your family excited about eating chicken, consider the following dishes:

CORN FLAKE CHICKEN

Ingredients:

1 (8-ounce) chicken breast, pounded

1 cup breadcrumbs

1 cup corn flakes (smashed into crumbs)

Olive oil

1 cup white wine

1/4 cup honey

1/4 cup chopped pecans

Directions:

Dredge chicken in breadcrumbs and corn flakes.

Saute in olive oil and cook until golden brown.

Add wine, honey and pecans and cook chicken is no longer pink in the middle.

Serve with rice or noodles.

CHICKEN, BACON AND PINEAPPLE KABOBS

Ingredients:

1/2 cup soy sauce

1/4 cup white balsamic vinegar

4 tablespoons honey

1 clove fresh garlic, chopped

1 tablespoon fresh ginger, minced

2 tablespoons scallions chopped

1/2 cup canola oil

4 skinless, boneless chicken breast halves - cut into chunks

1/2 pound bacon, cut in half

2 cups fresh pineapple, cut into chunks

1 8 oz. package mushrooms, cleaned

1 red and green pepper, cut into 2-inch pieces

Wooden skewers, soaked in water

Directions:

In a large bowl, mix the soy sauce, vinegar, honey, garlic, ginger, scallions and canola oil. Take 1/4 cup of marinade (to be used for basting) and set aside.

Place chicken into the marinade and stir to coat. Cover and marinate in the refrigerator for at least an hour. Wrap the chicken chunks with bacon, and thread onto skewers. Alternate chicken with mushrooms, peppers and pineapple chunks.

Preheat grill.

Lightly oil grill grate. Arrange skewers on the heated grill.

Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink.

CHICKEN AND RAMEN NOODLE SALAD

Ingredients for Salad:

2 chicken breasts cooked and diced into bite-sized pieces

1 large head Napa cabbage, shredded or finely chopped

5 green onions, chopped

1 can mandarin oranges, drained

1 package chicken flavored ramen noodles (save the seasoning package)

1/2 cup cashews or slivered almonds

1 tablespoons sesame seeds

Ingredients for Dressing:

1 cup vegetable oil

2 teaspoons soy sauce

2 tablespoons sugar

1/2 cup vinegar

Seasoning packet from ramen noodles

Directions:

Preheat oven to 375 degrees.

Crunch up ramen noodles. Spread on a cookie sheet with nuts and sesame seeds. Toast in oven for 5 to 10 minutes until they get a little brown. Let cool.

To make dressing: In a glass jar, shake together dressing ingredients.

Toss noodles with chicken, cabbage, onions and oranges.

Add some of the dressing to salad and toss to evenly coat.

Related Articles:

Easy and Affordable Chicken Recipes

Affordable Asian-Inspired Chicken Recipes

Kick Up Ordinary Chicken with These Tasty and Affordable Recipes

Chicken Lovers Unite

Lemon Artichoke Chicken

Salsa-fied Chicken

Chicken Wings, Cauliflower and Coke

Ready, Set, Grill-CHICKEN

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

View Full Profile | More from this Blogger