Delicious Chicken Breast Recipe using New Consultant Kit Ingredients

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Discussion Overview

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.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions coating chicken with rubs and baking it on a bar pan.
  • Another participant shares their experience with a Lemon Herb Chicken Ring, describing the ingredients and preparation steps.
  • Several users mention the Chicken Enchilada Ring, with one participant expressing interest in obtaining the recipe.
  • One participant discusses a Rosemary Plum Stuffed Chicken Breast recipe, highlighting its simplicity and flavor.
  • Another participant notes that Aloha Pizza can be made using starter kit products and describes it as a unique and tasty option.
  • One participant reflects on their experience using the baker's roller for dough preparation during their first show.

Areas of Agreement / Disagreement

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.

Contextual Notes

Participants share recipes and cooking experiences based on their use of the new consultant kit, focusing on home cooking and demo possibilities.

Who May Find This Useful

New consultants looking for recipe ideas and cooking inspiration using the new consultant kit ingredients may find this discussion helpful.

ivebeen4given
Messages
80
Does anyone have a good recipe using chicken breast and only using items in the new consultant kit???
 
Last edited:
For a demo? or for home use?

I love to just coat the chicken with any of our rubs, and bake on the bar pan.
 
  • Thread starter
  • #3
demo/home use

Tonight is home use but I am always looking to see what I can carry over. All I have is what is in the new consultant kit and would like to see what is the best way to make chicken using PC items. I have made appetizers and deserts with my kit but never really a main dish.
 
The lemon chicken herb ring is one of my favorites....actually was one of my first recipes that I did with my starter kit. Here's the recipe....it's yummy too!
HTH!


Lemon Herb Chicken Ring


2 cups coarsely chopped cooked chicken (I use a big can of chicken breast)
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Pantry Italian Seasoning Mix
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls

Preheat oven to 375°F. Coarsely chop chicken using Food Chopper.
Dice bell pepper using Utility Knife. Place chicken and bell pepper in
Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using
Lemon Zester/Scorer to measure 1 teaspoon zest. Cut lemon into thin
slices; cut slices in half and set aside for garnish.

Add 2 tablespoons of the parsley, lemon zest, garlic pressed with
Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to batter
bowl; mix using Small Mix 'N Scraper(R). Grate Parmesan cheese using
Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add
remaining cheese to chicken mixture; mix well.

Unroll crescent dough; separate into 16 triangles. Arrange
triangles, slightly overlapping, in a circle on Large Round Stone with
wide ends 4 inches from edge of baking stone. (Points will extend off
the edge of the baking stone.) Using Baker's Roller(TM), roll wide ends
of dough toward center to create a 5-inch opening.

Spoon chicken mixture evenly over dough in a continuous circle.
Bring points of triangles up over filling and tuck under dough at
center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese
over ring. Bake 28-30 minutes or until golden brown. Remove from oven;
garnish with lemon slices and remaining parsley.
 
Mmmmm....or the Chicken Enchilada Ring! (make it into a braid for your bar pan)
 
Rosemary plum stuffed chicken breastHere 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)
 
Aloha Pizza is really good and I think it only uses the starter kit products. It seems different but it's really good.
 
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)

I was telling my husband the other day that I've never tasted a prune. Now this I might try!
 
KellyTheChef said:
Mmmmm....or the Chicken Enchilada Ring! (make it into a braid for your bar pan)




Chef Kelly i would love the recipe for the chicken enchilada ring, i'm new to this so never heard of this recipe.
 
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.
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!
 
or go to www. joycesfinecooking.com there are tons of PC recipes
 
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.

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
 
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
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.
 

Frequently Asked Questions

What ingredients from the New Consultant Kit can I use for a delicious chicken breast recipe?

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.

How do I prepare the chicken breast using the tools from the New Consultant Kit?

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.

Can I use the Mix 'N Chop for anything other than shredding chicken?

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.

What are some recommended side dishes to serve with the chicken breast?

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.

How can I ensure my chicken breast stays juicy and flavorful?

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.

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