I love loss leaders, and this week’s 99-cent chicken breast couldn’t be beat (Winn Dixie was the benefactor, but I’ve seen it at other stores). I picked up two big packages. These chicken breasts were from a national brand name which advertises no hormones.
Here’s how I plan to use my chicken-breast bounty:
*I made a comfort food favorite, chicken cheese chowder, to carry in my thermos for class tomorrow night. This used up one of the massive chicken breasts, with three servings left for lunches or for a repeat on Thursday night, when I have my second class. (1 chicken breast, four servings).
*I’ll make chicken parmesan later this week. Each breast will easily make two servings, so we’ll have dinner plus lunch the next day. I have some leftover spaghetti for a nice side dish when the times comes.
*I’m going to broil one of the chicken breasts and use the meat for a chicken pot-pie (four servings total.) I have some frozen pie shells from a buy-one-get-one deal last Christmas and some mixed veggies to throw in. This qualifies as Eating Ourselves Out of House and Home.
*Two more chicken breasts will go nicely on the grill, with leftover meat to make chicken salad. I may get all fancy and make chicken kebabs with onions, green peppers, and tomato. There will be plenty of chicken. I anticipate using about half of it for the meal–one breast will be enough for two people if I make the kebabs or if I have some hearty side dishes. (Three total servings. Let’s be conservative here.)
The final chicken breast will make a lovely chicken and rice casserole. Four servings, one chicken breast, what is not to like?
So there you have it. 19 servings for $9.03. Of course, chicken’s not the only ingredient. Most of the stuff needed for my meals is in the pantry as a result of prior stockpiling shopping trips, and it’s pretty cheap. Noodles for a stir fry, rice for chicken and rice casserole, eggs for the chicken salad, these things are pretty economical if you’re on a budget. My big splurge? Mozzarella cheese for the chicken parm was a store brand plus it was on sale, so I spent a whole $2 on it.
For less than a dollar a pound, I’m good with boning these breasts and using the bones to make chicken stock. I’m experimenting with all the good pan sauces I can do using stock, and this will come in handy.
I’m looking forward to getting tired of eating chicken.
Chicken Cheese Chowder
1 chicken breast (boneless or bone-in, either will work)
1 teaspoon oil
1 can condensed cream of chicken soup
1/3 cup onions
1/3 cup chopped celery
2/3 cup water
1 1/4 cup milk
1 can corn or creamed corn
8 oz mild cheese (American, mild cheddar, whatever you like).
Heat the oil in a skillet or a large saucepan and add the celery and the onion, cooking until the veggies are soft and tender. Add the chicken and cook over medium heat for about 10 minutes (for boneless breast) or 15-20 minutes (bone-in breast) or until the chicken is no longer pink. Cut the chicken into small-bite pieces and return it to the pan with the soup mix, corn, and milk. Stir it all together until it’s heated through and add the cheese, stirring until it melts. Cook it over medium heat for ten minutes, stirring frequently to prevent it from sticking.
Enjoy it with cornbread, a salad, or a crusty French loaf.