I need advice on chicken breasts

PearlAng

I recently started eating meat after being a vegetarian for about six years. I was 12 when I gave it up and I recently turned 19. I never ate much meat anyway, and I never cooked meat for myself when I ate it because I was young.

I'd like to start eating chicken breasts as part of some meals, but I'm actually terrified of cooking them. I'm so scared of raw/under cooked meat. What procedures and precautions can I take to ensure I'm thoroughly cooking the meat? If anyone can also suggest some brands that make already cooked chicken breasts, I'd accept that too.

earlnabby

The biggest thing is to make sure there is no pink left (an internal temp of 165°). Get a meat thermometer to test it (you can get some decent analog ones for only a couple of dollars at places like Ace Hardware, Amazon, or Walmart) until you are more comfortable looking for the color. Are you planning to get boneless and skinless? Those can be cut into strips so they cook faster.

haildodger

I eat meat (chicken) just once a day too. (Always fresh breats.) I use a George Foreman grill. Raw = 9min ; Frozen = 11min. Nothing fancy, and always cooked thoroughly. Personally though, I always cut through the center to make sure it's cooked, and not raw at all. That's all you need to do regardless of your cooking method.

<~ Not much of a cook.. in case that escaped you. ~.^

PearlAng

Thank you for you reply. I think we may have a meat thermometer laying around, so I'll look for that. I would buy boneless and skinless, definitely

Lil_Miss_Dotti

If you don't mind what it looks like at the end, I sometimes just cut mine open to see!

PearlAng

HaiLDodger wrote: »

I eat meat (chicken) just once a day too. (Always fresh breats.) I use a George Foreman grill. Raw = 9min ; Frozen = 11min. Nothing fancy, and always cooked thoroughly. Personally though, I always cut through the center to make sure it's cooked, and not raw at all. That's all you need to do regardless of your cooking method.

I also have a George Foreman grill, so this is good. I'd consider doing that, thank you

earlnabby

I agree that cutting the meat open is the best way to see if it is done. The meat thermometer was a suggestion for your peace of mind until you know what cooked chicken looks like (basically beige all the way through with no pink showing).

kgeyser

Definitely go for cooking your own. They do make some precooked frozen versions, but I find those to have a much higher sodium content than a regular chicken breast.

If you are grilling on the GF grill, you can pound the chicken breast flat with a meat mallet which would reduce cook time. I do several chicken breasts this way at the beginning of the week, grill in a grill pan, then refrigerate and use for salads, wraps, or just eating as-is with vegetables. If you like things like tacos or enchiladas, you can cook chicken in the crockpot with some salsa, then just shred the chicken when it's done.

If it makes you feel better, I've been cooking meat for over 20 years and I still use the thermometer almost every time just to be sure. If you pound it flat, the thermometer can be unreliable, I just use appearance or cook time for that.

SnuggleSmacks

Meat thermometer works every time while still letting it look pretty on the plate. Also, try cooking it with something acidic, like a citrus juice or vinegar, to make it extra tender. Balsamic or apple cider vinegar works great, but any vinegar will do.

970Mikaela1

The juice will be clear.

PearlAng

Thanks for the help everyone

Vailara

I worry about undercooking so tend to overcook to compensate. I've found that poaching works well for me, as it doesn't matter if you overcook a little.

dwolfe1985

bless, my girlfriend is a veggie too and struggled to cook meat for me. just gotta make sure its not pink inside.