Kitty said: Yes.Cubed Chicken Steak?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Cubed Chicken Steak?),it will help you,my kids.
I bought a pack of chicken that has been cubed like the beef cube steak you typically purchase at the grocery store. Now I have no clue what to do with it. Does anyone have a good recipe that I can use this meat for?
try this recipe using your cubed chicken steaks
Chicken Fried Chicken with Cream Gravy
This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.
4 boneless, skinless chicken breasts
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.
Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (Youre going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, its ready.
With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.
After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.
Note to persons new to Cream Gravy: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think its too thick, add more liquid until youre satisfied with it.
Hey there, get some of that hidden valley ranch dressing in the packet, sprinkle it on the chicken, sautee the chicken and eat. It is really simple, but really yummy. =) Enjoy!
You can always pan fry it and put it on a salad. You could use it for chicken and rice. You could just make chicken salad with it. You could use it for chicken alfredo. I've fixed the steaks just as I would the beef steaks....Dip them in egg, milk, salt, pepper, and flour for chicken-fried chicken. It still tastes as good.
Follow this recipe...........as a guide.
These are so good!
Stuffed Steak Rolls
1 small green pepper, cut into 1-inch pieces
1 small onion, sliced and seperated into rings
1 garlic clove, minced
1 tablespoon vegetable oil
3/4 cup prepared stuffing
2 tablespoons grated Parmesan cheese
2 beef cube steaks (about 3/4 pound)
1/2 cup hot water
1/2 teaspoon beef bouillon granules
1/3 cup chili sauce
In a skillet, saute green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks.
In the same skillet, cook steak rolls until browned. In a bowl, combine water and bouillon; stir in chili sauce and reserved vegetable mixture. pour over the steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks. Yield: 2 servings.
Want something simple? Throw the chicken in an olive oil, or your favorite oil, covered pan sautee until fully cooked. Remove the chicken then put a little more oil in pan and sautee some of your favorite chopped veggies (carrots, mushrooms, broccoli, bell peppers, onions, etc.). When veggies are done (you don't want them too soft because then all the vitamins will be gone, semi soft is good) Then add two cans of mushroom soup in the pan and heat on low. IMPORTANT: cook this on low so you don't scald the mushroom soup. Stir frequently. When soup is hot add chicken and cook on low for a few minutes. This is good over rice or cooked noodles. Sometimes I even boil noodles on the side and when the pan stuff is finished and the noodles are finished I put the noodles in the pan with the other stuff and mix it all together.
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