Chicken techniques!

map928

I use all kinds of sugar free jelly and jams on pan grilled chicken breast for add taste and some red pepper for spice. I use about 1-2 tablespoons melted and then add just dash of red pepper or any ohter kind of spice just what ever I am in the mood for.

map928

:happy: bump

askeates

My personal favorite, and is amazingly simple.... I use either chicken tenders or cut the chicken breasts into strips. Line a pyrex pan (try to not make it over crowded). Spritz each piece with a little parkay butter spray. Sprinkle McCormicks salad supreme and a little parmesan cheese (to taste), cover with aluminum foil and bake for 40 minutes at 350. Great for sandwiches, pasta, salads... simple, fun and great flavor!

blue_eyes_

bump

joyce0624

Bump!

hsmama11

Bump!!

JustineMarie21

I am obsessed with stuffed chicken! But because I love to cook and have a small budget, I have to use what I have as kitchen gadets. Before I stuff my chicken, I pound it thin with hammer and potato masher ! Weird I know but it gets the job done. I know mallets probably are not expensive but I always forget to buy one or at least look for one.

skinnyfat1982

onion
bell pepper
salt
pepper
light ranch dressing
light italian dressing


wash chicken, season with salt and pepper place chicken in pan cover with onion and bell pepper

in a seperate bowl combine light ranch and light italian dressing

cover chicken with dressing mixture

cover dish with aluminum foil

bake until done

It sounds weird but it awesome!

HeidiCooksSupper

One very easy way to keep chicken moist and one I use fairly often is cooking it on top of vegetables. Here's a recipe of mine with pictures that shows a butterflied whole chicken but it can just as easily be done with parts. An extra added bonus is that leftover roasted veggies, bone, and skin make great stock.

http://www.justapinch.com/recipes/main-course/chicken/moist-roast-chicken-butterflied.html

Bone-in chicken is not only cheaper than boneless but to my mind tastes better.

But to keep boneless chicken moist, try wrapping it in parchment paper with some cut up veggies.

Bejede

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albionjen

Here's my favourite recipe. It is really tasty to have in salad or a sandwich or with cous cous, basically however you like.


1½ tbsp lemon juice
1 tbsp olive oil
2 tsp fresh thyme leaves, plus a few sprigs
1 garlic clove, bashed to bruise
4 organic/free-range skinless boneless chicken breast fillets, about 140g/5oz each

Marinate the chicken. Mix the lemon juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.

Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.

This is copied straight from chicken Caesar salad recipe:
http://www.bbcgoodfood.com/recipes/6296/the-ultimate-makeover-chicken-caesar-salad

perla737

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LovelyTasha

I work in catering and come into this constantly! How to get a boneless skinless breast to taste good and moist without all the calories. This is a favorite I got from one of the sous chefs and its really so simple!! Coat the breasts in either lite Italian or lite Caesar dressing and bake uncovered for 20 minutes at 450 or 35-40 minutes at 350. That's it! Most people get into trouble freaking out too much about chicken being done enough it gets overcooked. The thing with chicken is its different from other meats where it's beneficial to cook "low and slow". It's actually better to cook high and fast for chicken.

dabearo

4-6 boneless skinless chicken breast. Place in crockpot. Pour 3/4 jar of your favorite salsa. Cook 4-6 hours on low. Until it shreds with fork easily. I add a chipotle pepper for heat. Remove chicken turn crock pot on high to reduce sauce. Some salsa makes more juice. Shred chicken back in sauce. It well absorb a bit of sauce. You can add remaining 1/4 salsa, for a fresh flavor. Test for salt.

Make tacos, put on potatoes, eat cold on salad. Keeps and freezes great. Feeds a crowd easily and cheap.

avskk

Brown chicken breasts with plenty of onions in a cast-iron skillet or Dutch oven. Mix 1-2 packages of your favorite taco seasoning blend with 1-2 cups water. Pour seasoning mix over chicken. Cover and bake at 375F for an hour or so -- until the chicken is almost disintegrating. Shred with forks. Use for salads, mix with grains, roll in wraps, have tacos, whatever.

Acg67

I work in catering and come into this constantly! How to get a boneless skinless breast to taste good and moist without all the calories. This is a favorite I got from one of the sous chefs and its really so simple!! Coat the breasts in either lite Italian or lite Caesar dressing and bake uncovered for 20 minutes at 450 or 35-40 minutes at 350. That's it! Most people get into trouble freaking out too much about chicken being done enough it gets overcooked. The thing with chicken is its different from other meats where it's beneficial to cook "low and slow". It's actually better to cook high and fast for chicken.

3 hrs @ 170 degrees

http://modernistcuisine.com/recipes/slow-baked-chicken-with-onions/

lnettles87

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askeates

I have a couple quick easy favorites, that reheat well, or are very tasty in salads and on sandwiches.

I cut my breasts into bite sized cubes, marinade over night in either italian dressing or a teryaki marinade (nothing super thick or sweet), then on the stove top cover and cook on medium heat about 5-7 minutes stirring frequently.

Or my other fav.... take a boneless skinless chicken breast (or however many you want to fix) lightly sprinkle a little parmesan cheese, salad supreme and fresh cracked pepper, then cover and bake at 350 for 30-40 minutes depending on the size of the breast. So good.... chop it up in salads, put it over pasta, make chicken salad out of it. YUM!

dbmata

So what I do is pick up 4 or 5 breasts, and marinade them. Generally a mix of mustard and girard's champagne salad dressing which is like crack. Or sriracha and lemon pepper.

Anyway, then I either grill them over mesquite, or I sear them in a pan, and place them on a cookie sheet covered in foil where I finish them in the oven. To keep them moist yet cooked, you have to cook by temperature. you take a thermometer and stick in a thick piece of the breast to get the temp, then anticipate it will rise a couple degrees by the time they've rested.

I generally pull the breasts between 145 and 150. Lower than what most non-professional cooks will claim, but those temps are for liability's sake.

Then I slice them up and into a tupperware they go. If I were to be keeping them for longer than say 4 days, I'd throw them in my vacuum sealer.

Dr_Gains

i always use mrs dash extra spicy and southwestern chipotle seasoning mix and cook it off of a foreman. tastes amazing all the time either on sandwiches or in rice etc.

WendyTerry420

I prefer to cut it into cubes and stir-fry it.

sullus

If your intent is to eat them cold on salads, then poaching is a great way to keep them moist. You can flavor them any way you want with the poaching liquid.

http://lowfatcooking.about.com/od/chickenbreastrecipes/a/poachedchicken.htm

psychdlc

Easiest thing in the world. I wrap frozen boneless skinless breasts in foil and toss them in the oven for an hour at 350°. They turn out perfect every time, and you can use them for anything. I save the juice, and use it later for gravy, soup, or whatever.

ethompso0105

I make chicken nachos that are great alone, on salads, etc.

1 pound skinless, boneless chicken breast in bite size cubes
1 jar of salsa (I use mild)
1 can of black beans (rinsed)

Saute chicken until mostly cooked through. Pour in the entire jar of salsa and the can of black beans. Simmer over medium/low heat until the liquid is reduced slightly (about 10-20 minutes).

Super easy and can be adapted. I've also added things like corn, zucchini, etc. Yum!

Hunnib23

Lately I have been using a lot of the dry seasoning/dressing packets or even some of the light/fat free dressings. You can find them with the dressings (I love the garlic and herb or italian), or even the ones for Bruschetta chicken. I don't use all of the ingredients or even all of the seasoning. I usually mix it with some lower sodium chicken broth or

justlistening

I have not poached chicken breasts much but this site talks about poaching in saran wrap or a bag with spices.
http://www.simplyrecipes.com/recipes/poached_chicken_/

jrmommy23

Great ideas! Bump for later.

dbmata

I have not poached chicken breasts much but this site talks about poaching in saran wrap or a bag with spices.
http://www.simplyrecipes.com/recipes/poached_chicken_/

Poaching is a great method. If you have access to a vacuum sealer, you can seal them in with a flavoring marinade or sauce, set a crock pot to low and hold the chicken in it, cooking, for a long period of time without drying them out or making them tough... then you take it out and eat it, or I like to take it out, sear it quick in a pan for some browning. The texture is sublime.

It's ghetto sous vide.

phurst00

Usually I cook chicken in large batches in my crockpot. Usually I buy a few pounds of boneless chicken breasts and either throw them all in as is, or chop a few in half if they won't all fit. Add a little bit of water to help them stay moist, seasonings, turn it on Low, and go about your business for several hours. I then portion them into freezer bags and freeze most. You could even measure out 1-2 cups per bag if you wanted. Usually for my seasonings I just do a good amount of pepper, garlic powder and onion so that I can always add to the chicken later when I go to reheat and it's not just a big batch of taco flavored chicken or something.

PS - if you're trying to save money by buying bone in chicken (chicken leg quarters in particular can be as low as $0.59/lb), you can cook those easily in the crockpot as well! Follow the instructions above and the bones will literally slide right out when it's done cooking.

KMJ1686

I prepare mine in the oven, I'm not big on grilled chicken. Season it with just salt, pepper or whatever you have. I've also marinated it in light itailan dressing or bbq sauce. Preheat oven to 350, for 1.5hrs and it'll come out perfect and tender everytime.

Edit- This is for boneless/skinless chicken