Chicken Breast

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Replies

  • y0mbo
    y0mbo Posts: 43 Member
    Keeping the chicken moist is best done by searing the outside.

    Salt and pepper the raw chicken. Coat with a light layer of flour.

    Put the chicken in a frying pan with a little olive oil. Sear both sides for 2 minutes. Then cook the rest of your recipe until the chicken is done. It will be beautifully moist inside.


    I don't know if you can do that with the Foreman grill.
  • aimeem2
    aimeem2 Posts: 35
    Chicken breast is my #1 ingredient!

    My favorite way to cook it is covered in McCormick's applewood rub and grill it or bake it. A meat thermometer is a great tool.

    Buying thin cutlets (or breasts and slicing them in half) makes the process much easier and quicker!

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  • ZugTheMegasaurus
    ZugTheMegasaurus Posts: 801 Member
    I cook a big pan of chicken breasts about once a week. I'll get one of those value packs that's about five pounds or so, cut the breasts into approximate 8-oz. portions, and place them in a pan (you'll want something with sides to hold in the liquid that comes out during cooking or you'll have a huge burnt mess in the oven). Season with black pepper, garlic powder, and a little salt. Then put it in a 350 degree oven. Check after about 40 minutes. In order to check for doneness, poke the breast in the center with your finger. It should be firm but bouncy (if your finger sinks in, give it a few more minutes; if it has no give at all, it's probably overdone). You can also check by poking the center with a sharp knife and gently pressing on the breast around the puncture; if the juices are pink/red, then it's not cooked yet, clear means you're good. Store in a preferably-airtight container (Lock&Lock brand containers are awesome and pretty inexpensive).

    I like doing it this way for a few reasons. One, since I cut it into 8-oz. portions to begin with, I know later on that a serving will be half of a piece. Two, it makes things incredibly convenient. Any time I need chicken for a meal, it's already done; just grab and add to whatever I'm making. Plus since it's not heavily seasoned, it's pretty versatile and can be used for a wide variety of dishes.
  • Zichu
    Zichu Posts: 542 Member
    I'm not the best of cooks, but I can cook lol.

    I just sprinkle marjoram over it, wrap it in tin foil and let it cook in the oven. I check it often, stabbing the middle making sure it isn't pink. As soon as it's lost it's pink color, I take it out. It's juicy and flavorful.
  • moonport
    moonport Posts: 97 Member
    Thank you so much for all of these great idea! I'm going to try several of them. Fingers crossed!
  • rayraygbs
    rayraygbs Posts: 88
    these are some great ideas! i needed ways to switch up my chicken
  • firecraker05
    firecraker05 Posts: 41 Member
    Bump for all the great ideas :)
  • justdazed
    justdazed Posts: 57 Member
    My favorite as of late, stick some chicken breast in the slow cooker (frozen is ok too), water, salsa or canned tomatoes, and taco spice packet. Put on low for 4 - 6 hours, once the chicken is done shred with two forks and eat! We have taco night or I've been eating it over salad too. My fave spice packet is from Trader Joe's

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