My neighbor and I were debating today whether it was more economical to buy boneless, skinless chicken breasts or to buy the whole bird and cut it up yourself. I am partial to the boneless skinless route, since I don't pay for bones and skin that I don't eat, but I know the price per pound is usually less for the whole bird. This person's kitchen experiment seems to support my theory (http://eatdrinkandbemarysue.wordpress.com/2007/04/24/is-it-cheaper-to-buy-a-whole-chicken/). Does anyone else have experience with or an opinion on this?

Thanks Stea and Ale! I guess I missed that post since it was late last night - sorry for the repeat. But it's good to know that I'm getting a good deal AND I don't have to pull meat off a messy chicken carcass.

Stuffed Boneless Chicken:

Depending on the way the chicken looks I love to stuff the leg (where the bone was) and then I bake or fry the chicken. Sometimes I will need to bread the chicken before baking or frying it to help it hold together.   I am not able to stuff when the bone was taken out and the chicken is too damaged to stuff,but if you are able to stuff it is so good. Here are some examples of stuffing I have used on boneless meat.

Crab Stuffing
1 pkg cream cheese, soft
6 oz frozen crabmeat or imit.crab
1/2 env. Lipton savory herb with garlic soup mix
Combine all ingredients and put it inside the legs, or chicken breast or boneless thighs. 

Feta Spinach Stuffing
1 (10-ounce package) frozen chopped spinach (I have used fresh spinach as well, it works great)
2 ounces cream cheese
4 ounces feta cheese
1/2 cup finely chopped green onion, with tops
Salt, to taste
Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients  Mix well. Fill meat with mixture.

Sesame Chicken


Ingredients:
2 large boneless skinless chicken breasts
2 tablespoons sesame seeds
2 green onions (sliced)

Marinade-1 teaspoon chicken bouillon
1/4 teaspoon salt
1/2 teaspoon sesame oil
ground white pepper (to taste)
1/4 teaspoon sugar
1 tablespoon vinegar

Batter-
1/2 cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
1/2 cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

Sauce-
3 tablespoons honey
2 tablespoons sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon vinegar
Ground black pepper

1. Cut chicken breasts into chunks. Combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

2. Combine all of the batter ingredients and mix well. Set aside.

3. Remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches for about 10 minutes or until golden brown. Drain on paper towels.

4.Combine the sauce ingredients and warm over medium heat in a wok or large pot. Bring to a boil while stirring and simmer until sauce slightly thickens.

5. Coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Easy Chicken Stir Fry



This is an easy recipe that you can use leftover meat, vegetables and make it delicious!

 For this one I used:

 2 Chicken breasts (cut into squares)

 1/2 Onion cut

 Salt and Pepper

 1 t Sesame Oil

 Vegetables (use ones you like) I used chopped carrots, sliced cabbage and broccoli juliennes. Peppers, celery, green onions also go very well with the dish.

 1 t ground ginger

 2 t soy sauce

 Saute Chicken with sesame oil , onion, salt and pepper. Set aside.  Saute each vegetable separately. Set aside

 After you have sauteed all the food, mix them all together with the ginger, soy sauce and seasonings if needed (salt, pepper, hot pepper)

Serve on top of rice or pasta.

Other options: instead of using the soy sauce you may use another type of sauces.  Sweet and Sour, Peanut sauce, Teriyaki and Orange sauce are good examples and they go well with the dish.  Sometimes I make a big batch without any sauce, that way when I am re-heating it for left overs I can make it taste differently by controlling the sauce I put on it or how I serve it (rice, pasta, salad)