These are the BEST things in the world!! Slow cook them in a casserole with chicken stock, veggies and pearl barley for a yummy stew.
OR... my favourite thing to do with them - assuming they are skinless, boneless fillets? Marinade them in a little nam pla (fish sauce) with crushed garlic and chilli for at least 2 hours or overnight, then griddle on either a George Foreman style grill or in a griddle pan until cooked through and crispy, and serve in a wholemeal HEb pitta with salad and ex light mayo. EXACTLY like chicken kebab!
Jealous, want some! xx