We feel boneless skinless chicken breasts are the tilapia of the meat case. They’re a go-to ingredient, perhaps the most popular one in home-cooked meals across North America. Yet they get no respect and often end up uninspiring, if not dull.
Too bad, because boneless skinless breasts can bring together a wide range of flavours, and make a fine meal. They’re versatile enough either to work in quick, weeknight fare like our Asian-inspired lettuce wraps, or to become more sophisticated in these grilled skewers, or our slow cooker barley stew, a comforting meal for any evening.
If you’re concerned about sodium, read the labels. Many boneless skinless breasts come with “added liquid.” The package will announce the meat “may contain up to 10% of a solution. . . .” or words to that affect. What’s added is mostly sodium and some sugars. The injected brine will indeed keep the meat tender, particularly in our slow cooker dish; but we always feel it’s best to skip the chemical extras and add the amount of salt we prefer at the table.
Bring out hearty, full-flavoured comfort food with one of Canada’s most popular (and versatile) ingredients.
The 20-Minute Asian-Style Chicken Lettuce Wraps
Here’s our rendition of the chicken lettuce wraps served at a popular Chinese restaurant chain. They offer it as an appetizer; we’ve bulked it up for an easy, weeknight main course. Yes, there are many Asian condiments here. Don’t worry: you’ll be making this one time and again. Ready to start cooking?
The 40-Minute Smoky Curry-Glazed Chicken Skewers
These tasty, spicy skewers are best made with larger boneless skinless chicken breasts, about 8 ounces each. The smaller, thinner breasts won’t make nicely-sized cubes that match the pineapple chunks and shallots. In fact, try to match the size of the chicken cubes to the pineapple chunks. Fold the thinner ends of even the larger breasts over onto themselves to make larger chunks for more even cooking. Ready to start cooking?
The All-Day (Slow Cooker) Chicken with Mushrooms and Barley
Here’s a cross between a barley pilaf and an Italian-style mushroom barley soup. The results are a comforting meal for any night of the week. Ready to start cooking?