Chicken Breast

specifically, a digital meat thermometer.

i cook it in the crock pot over night on low with some bell peppers , onions and some fat free marinade. comes out with good flavor and moist. chicken tenderloins much more tender though

After years of cooking I have finally found a way to cook chicken breast the healthiest way... Line a tray with baking paper. Put the chicken breasts on and cover with Cajun spices or tandoori or something like that.. Throw in some garlic cloves even if you like garlic. Then spray a little olive oil and put it in the oven on 180-200 and cook for approx 20 mins or so. Once it is cooked take it out and slice up and throw on top of your salad.. I make this at least once a week the kids love it. The chicken comes out nice and tender and healthy..

I do this all the time!! My favourite is to cover with paprika. Comes out really nice and juicy.

To the OP dont be afraid of undercooking your chicken - my housemate is like that and always leavers hers in an extra 10minutes and it's dry and awful when mine is perfect and moist. Then she get jealous of mine lol.

I've also made ratatouille in a casserole dish and for the last half hour in the oven I laid chicken breasts on the top and the veg juices kept them lovely and moist.

I cook chicken on the foreman as well. The way I do it is sprinkle a little garlic powder and salt in the breast and allow it to cook on a high heat for about 8 minutes or until the top of the breast is goldlen and the garlic is charred. Then take a sharp knife and cut into the thickest part, if there is any pink, I'll allow it to cook for a couple more minutes.

My mum rarely grills the chicken, she tends to use the oven, at around 140 for about 30 minutes I think and my mum sprinkles on some herbs, it tastes amazing!

Cut the chicken into strips that are 2cms thick. It will cook quicker and it's easier to check if it's cooked all the way through just by poking with the end of a knife and twisting sideways. Should take 4-5 mins at most this way.
You'll get better with time.

I like to roll mine with some herbs in the middle, wrap in in cling film like a bon bon and poach it in simmering water. Ballentine I think it's called. Yummeh.

As somebody that eats chicken breast 2-3 times per day i always cook mine on the Foreman Grill for around 10 minutes. My Grill is a 10 portion Grill, Huge, so i'm not sure if it would make a difference in cooking time compared to a smaller Grill. I used to steam mine before i got the Grill and prefer it steamed but the Grill is more practical for me as i Grill them in batches.

Buy some disposable baking bags (clear ovenproof bags with ties) and put your chicken in there with herbs/spices/seasonings and even pop your veggies in there too.

Cook on 200 degrees celcius for about 20-25 mins.

I do a lot of cooking and this is the most moist, flavoursome cooking method I have found. Plus- you can just dispose of the mess!!

The thermometer will work but isn't going to produce as consistent a result as a timer will and requires standing over the grill repeatedly checking every time you cook. You might try this, instead:

Cook the chicken the way you normally do. Keep track of how long you leave it on the grill. Depending upon how cold the chicken is, how much chicken you're cooking and how hot the grill is, it should take about 5 minutes, more or less.

If the results are too dry, repeat the process but set the timer for one minute less. If it was undercooked, set the timer for one minute more. Try to reproduce the recipe exactly - same number of chicken breasts, same amount of warmup time, etc.

Check the results again and adjust accordingly.

It may take a couple of tries to zero in on an appropriate time.

Marinate the chicken breast about 3 hours prior to cooking it in a plastic bag with Mojo (Lime Juice, Oregano, Salt, Garlic, Black Pepper, Onions, Olive Oil) You can buy it in a bottle or you can make it yourself. Just look up "Cuban Mojo Recipe". Then when you're ready to cook it put it on the grill. I usually pan "fry" my chicken breast in a non stick pan with maybe 1 tablespoon of Olive Oil. But if you want to eliminate as much fat as possible just stick with the grill. Good luck! I hope this helped.

just toss it into the crock pot. i cook small boneless, skinless chicken breast, so it only take about 2 hours for them to cook. fill it half way with water, toss in seasoning. it's turns out really soft, it falls apart like shredded chicken and picks up the flavor of whatever you put in it.

I have never been a very good cook, but I'm trying. I need some advice on cooking chicken breast. I grill it on the George Foreman, but it's pretty flavorless and it's always overcooked and dry, because I'm afraid of under cooking it. How do I get it to come out decent?

I cook it in the oven either in an oven bag or wrapped in foil, keeps all the juices in.

I have never been a very good cook, but I'm trying. I need some advice on cooking chicken breast. I grill it on the George Foreman, but it's pretty flavorless and it's always overcooked and dry, because I'm afraid of under cooking it. How do I get it to come out decent?

Considering i love chicken wings, I season chicken with pepper, lemon pepper, garlic powder, then slice them into thin strips.

Make sure both sides are done, Then i throw them into a pan on the stove, and poor about 2 tsp of luisana hot sause on them, let them cook turn them over maybe do a little more hot sause.

They come out tasting just like chicken wings, delicious! Add celery and fresh carrots and profit!

I fry mine at a high temp to sear the meat, I use no oils just a spray of olive oil to coat the pan, then turn down for a slow cook. Very rarely is it dry. For flavor I use Mrs dash Lemon pepper salt free or one of the other salt free products by Mrs dash.

Try a light coating of currypowder and stir fry the chicken in pan or wok. The pan can be coated with olive oil spray. Add some fresh cubed tomatoe, onion, and additional spice as desired. You may also like to add some cooked black beans to increase the fiber, protein, and a bit of additional zest. . All you need to do is use your imagination and play with flavors.