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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Grilled Chicken Breast
Date: Thu, 22 May 2025 20:30:04 -0400
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On 5/22/2025 7:43 PM, Leonard Blaisdell wrote:
> On 2025-05-22, flood of sins <fos@sdf.org> wrote:
> 
>> I'd rather not grill chicken without bone in it, but am now
>> happy to know at my ripe old age I figured out how to do breasts
>> without ruining them. :)
> 
> 
> For the first time in my memory, I bought boneless, skinless chicken
> breasts the other day. My plan was to pound them and wrap them with
> something. Meanwhile, they hit their "use by" date.
> So...I boiled them, cubed them, froze them  and am using them for ramen.
> I have always bought whole chickens. Then I started to buy chicken
> wings occasionally. That worked out, so I bought the breasts.
> That was a bridge too far. I ran out of imagination.

I'm not a big fan of chicken breasts, or ramen.  But I have been known 
to cook pounded chicken breast halves to make chicken piccata.  Dredge 
them in seasoned flour, then an egg wash and then in flour again.  Pan 
fry it in butter with a little olive oil until nicely browned and cooked 
through.  Remove the chicken to a plate and keep warm.  Add butter to 
the pan with chicken broth, a splash of white wine, lemon juice and the 
capers.  Stir and cook until the sauce reduces.  Spoon the sauce over 
the chicken.  It's delicious!

Jill