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The thread explores various chicken breast recipes that can be made using ingredients from the new consultant kit. Participants share their personal experiences with different dishes and cooking methods, focusing on how to utilize the available tools and ingredients effectively.
Views differ on specific recipes and methods, with no clear consensus emerging on a single best recipe for chicken breast using the new consultant kit ingredients.
Participants share recipes and cooking experiences based on their use of the new consultant kit, focusing on home cooking and demo possibilities.
New consultants looking for recipe ideas and cooking inspiration using the new consultant kit ingredients may find this discussion helpful.
Chef Stephanie Petersen said:Here is one that is so simple it is insane! Crazy delicious too with the PC spices! If you have the rosemary and herb it is perfect!
4 large chicken breasts
16 prunes, pitted(essence ones are great--orange, lemon)
Rosemary and Herb seasoning
Salt and Pepper.
That is it.
Cut the chicken breast in half legnth wise, like you would if it was a chicken breast "hogie bun" so it lays butterflied open.
Lay 4plums in the middle and season generously with the rosemary and herb.
Fold the top over and secure with a toothpick.
Season the top with more rosemary.. along with s&p. Cover with foil and
Bake 350 on bar pan 30-40minutes depending on the size of the chicken.
You may also do this and put two breasts in the executive saute pan and cover with foil as well.
I sometimes glaze this with a little apricot jam before the rosemary, s&p ( if I want a nice glaze.) It is a really pretty presentation if sliced on the bias with the utility knife for serving on the cranberry accent platter. I have also done this with a raspberry glaze spread on the platter before putting the chicken on it.
Raspberry or blackberry glaze: 1/4 c cider vinegar, 1/4 cup seedless raspberry jam, 1T dijon mustard. combine and microwave in the prep cups 1-2minutes. (with blackberry I add 1tsp ground sage--- blackberry sage sauce)
KellyTheChef said:Mmmmm....or the Chicken Enchilada Ring! (make it into a braid for your bar pan)
If you go to "Files" and type in "chicken", it's the 3rd and 4th one down. It's a really yummy recipe that is always a hit!ChefDella said:Chef Kelly i would love the recipe for the chicken enchilada ring, i'm new to this so never heard of this recipe.
wadesgirl said:Aloha Pizza is really good and I think it only uses the starter kit products. It seems different but it's really good.
The baker's roller is a very good investment peice, cheap but can be used for alot of things. If you don't have it, you can always push the dough out by hand. That's what I did for everything before I became a consultant.bsaxman said:Yes I did this for one of my first shows, the only item I didn't have (but borrowed from my recruiter) was the baker's roller. Its yummy and was a big hit with everyone
You can use several ingredients from the New Consultant Kit, including the Chef's Knife for cutting, the Mix 'N Chop for shredding cooked chicken, and various seasonings or marinades that may be included in the kit. Additionally, the Stoneware or non-stick pans are perfect for cooking the chicken evenly.
Start by using the Chef's Knife to trim any excess fat from the chicken breasts. Then, season the chicken with your favorite spices or marinades from the kit. Preheat your Stoneware or non-stick pan, and cook the chicken over medium heat until it reaches an internal temperature of 165°F, flipping halfway through for even cooking.
Yes! The Mix 'N Chop is versatile and can be used for breaking up ground meats, mixing ingredients for sauces, or even mashing cooked vegetables. It’s a handy tool for various cooking tasks beyond just shredding chicken.
Some great side dishes to complement your chicken breast include roasted vegetables, a fresh garden salad, or rice pilaf. You can also use the tools from your New Consultant Kit to prepare these sides, such as the Salad Chopper for the salad or the Micro-Cooker for steaming vegetables.
To keep your chicken breast juicy, avoid overcooking it. Use a meat thermometer to check for doneness at 165°F. Marinating the chicken beforehand can also enhance flavor and moisture. Additionally, letting the chicken rest for a few minutes after cooking allows the juices to redistribute, resulting in a more tender bite.