Skinless, boneless chicken boobs: Yuck !

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Replies

  • eringraczyk
    eringraczyk Posts: 123 Member
    I know you said you weren't big on marinades, but here's another idea: Buy the cheapest Italian dressing you can find. Take your chicken breasts and while still slightly frozen, score them with a knife, being careful not to cut all the way through. Put the cheap dressing in a Ziploc bag, throw your chicken in, put it in the fridge, and forget about it for at least 6 hours (I've left it as long as overnight before). When you're ready to eat, throw the chicken breasts on the grill and cook until done.

    Erin -- I don't know why -- because I do not like Italian dressing -- but this sounds very intriguing. Maybe I'll just use a balsamic vinaigrette?

    I'm not a fan of Italian dressing either--hate the stuff to be perfectly honest--but give it a shot at least once. I think the cheapest dressing has more vinegar in it than more expensive brands, and it's the vinegar that breaks down the chicken a bit and makes it more tender. Thus, I think your balsamic vinaigrette would work, too. Let me know.
  • ldrosophila
    ldrosophila Posts: 7,512 Member
    What does happen to the rest of the chicken?
  • neanderthin
    neanderthin Posts: 10,222 Member
    I know you said you weren't big on marinades, but here's another idea: Buy the cheapest Italian dressing you can find. Take your chicken breasts and while still slightly frozen, score them with a knife, being careful not to cut all the way through. Put the cheap dressing in a Ziploc bag, throw your chicken in, put it in the fridge, and forget about it for at least 6 hours (I've left it as long as overnight before). When you're ready to eat, throw the chicken breasts on the grill and cook until done.

    Erin -- I don't know why -- because I do not like Italian dressing -- but this sounds very intriguing. Maybe I'll just use a balsamic vinaigrette?

    I'm not a fan of Italian dressing either--hate the stuff to be perfectly honest--but give it a shot at least once. I think the cheapest dressing has more vinegar in it than more expensive brands, and it's the vinegar that breaks down the chicken a bit and makes it more tender. Thus, I think your balsamic vinaigrette would work, too. Let me know.
    try pounding out a chicken breast like a scallopini, then marinate with lime, olive oil, oregano, thyme, basil and chive, salt and pepper, then on a BBQ grill for 2 minutes a side.
  • runningfataway
    runningfataway Posts: 262
    Thought this was about something else...oops
  • melt2svelte
    melt2svelte Posts: 36
    I wish lamb was more affordable here! It is super expensive. :/
    That's too bad. You might try sourcing lamb from a local farm. I'm paying about 200.00 for a whole lamb, and of course I butcher it and freeze, but they will do that for you, makes it a lot more affordable and there's nothing better than lamb, lol.

    I try to get my most of my meats locally, but they are still so expensive! I would love to be able to freeze a bunch of meat in my freezer, but it is small and inadequate. Woe is the apartment life. lol.
  • xiofett
    xiofett Posts: 138 Member
    I've never had a use for these damned things. I'd rather eat chicken that tastes like, you know, CHICKEN instead of dry, flavorless protein lumps. The only way I've ever found to make them even remotely passable is a long soak in buttermilk and then coat them in flour and pan fry them. Still not as good at if you disassemble the bird yourself, but hey.

    Other than that, throw them to the dogs and get something with a bone in it and skin on it.
  • brower47
    brower47 Posts: 16,356 Member
    I've never had a use for these damned things. I'd rather eat chicken that tastes like, you know, CHICKEN instead of dry, flavorless protein lumps. The only way I've ever found to make them even remotely passable is a long soak in buttermilk and then coat them in flour and pan fry them. Still not as good at if you disassemble the bird yourself, but hey.

    Other than that, throw them to the dogs and get something with a bone in it and skin on it.

    This is going to sound weird, but I prefer large company processed chicken to chicken I butcher myself (yeah, I'm one of those). I don't know what they do to it but they seem to have less... gooey tendons? than store bought. I use my personally butchered fellows in soups mostly. Now I feel shame... not really but I feel like I should.
  • justagirlgeek
    justagirlgeek Posts: 49 Member
    I throw them in the slow cooker with a package of reduced-sodium taco seasoning. Cook on low for 6-8 hours, then shred the meat and eat in a lettuce wrap or tortilla with your choice of veggies!
    Yum!
  • nogoldilocs
    nogoldilocs Posts: 87 Member
    I love them. I cook up at least a 5lb package every week. I brine them for an hour then smoke them. Super moist & tender, and a terrific flavor. Sometime for a change I'll marinade them in State Fair Chicken Marinade for 12 hours before I smoke them. Either way they're great by themselves, or on a sandwich or salad.

    That's a lot of work. Maybe that's what it takes.

    There is a reason for the phrase "tastes like chicken". It's because most chicken is rather nondescript in flavor. It tastes like whatever effort your put into doctoring it up. Sounds like you should go for a different protein. Life's too short to eat boneless skinless chicken that you don't even like.
  • FionaAnne22
    FionaAnne22 Posts: 178 Member
    Yeah I'm with you, they are rather meh, flavourless lumps of protein, they really need to be with something strong tasting for me, curry, spices etc.
  • Shadowknight137
    Shadowknight137 Posts: 1,243 Member
    If they have no sin on them, I bake them in the oven wrapped in bacon. Only way to make them palatable, IMO.

    Tried a curry today though. Not half bad.
  • darleyschroeder
    darleyschroeder Posts: 322
    If they are not prepared right then they are very bland and boring.
    It's fun to cut them in chunks or strips. Use egg and panko as a crust and bake. Easy chicken nuggets/tenders.
    If you rub a little fat free or light mayo on them before you bake they won't come out as dry.
    Good for healthy, homemade fried rice.
    Good to make chicken tacos with. You can also boil the chicken (weird I know) and shred with bbq sauce or enchilada sauce.
  • neverstray
    neverstray Posts: 3,845 Member
    Why does everyone make food taste different than it really tastes. I really don't get it. Sorry, I don't belong in this thread obviously.
  • AggieFan2011
    AggieFan2011 Posts: 551 Member
    Honestly I really like them. I put them in a skillet with a little olive oil in it and put spices on them. I don't typically eat them by themselves but I like cutting them up and putting them in a salad, over rice, in a stir fry, or in my pasta. I agree that if you just cook them without putting any seasoning on them that they won't taste good, but if you throw some spices and seasonings on them I don't think they're half bad. Some of my favorite options are garlic & onion powder with italian seasoning and red pepper flakes, McCormick's mediterranean herb, and Mrs. Dash's southwest chipotle.
  • shella_bella
    shella_bella Posts: 180
    Huh. That's all I ever eat. Never had a problem with them. Will even throw them in the oven with just some salt & pepper to throw on my salads.
  • upgetupgetup
    upgetupgetup Posts: 749 Member
    I also lack the genius to make boneless/skinless chicken breast edible.
    Okay. Maybe I need to try harder.
    No, just make that rosemary chicken you mentioned earlier.
    But why should I have to doctor it up like that?
    You don't have to!
    What is the difference when the bone and skin are missing?
    No fat or marrow, I think.
    And, is it really worth it if I have to do that much work?
    Well, I don't think so.
    Wouldn't even a really cheap piece of beef be better -- even if I had to chew each bite a thousand times to get it down?
    Yes! And, it will probably respond a little better to any marinade, especially if you shave it into tiny slivers for a nice stirfry.
  • melaniecheeks
    melaniecheeks Posts: 6,349 Member
    I think the problem is that you are buying cheap ones on sale. They'll have been mass produced and may have added water or other stuff.

    Try an organic free range chicken, or a corn fed one. THAT is what chicken tastes like.
  • upgetupgetup
    upgetupgetup Posts: 749 Member
    I think the problem is that you are buying cheap ones on sale. They'll have been mass produced and may have added water or other stuff.

    Try an organic free range chicken, or a corn fed one. THAT is what chicken tastes like.

    Oh gosh no, the cheap chickens NEED fat, skin and bone to be in any way puttable in my mouth (usually, to my regret, and a bit of nausea). I spent $15 on a pair of organic breasts last week and somehow made them also not yummy.
  • trudijoy
    trudijoy Posts: 1,685 Member
    i love skinless bonelss chicken. you can do heaps with it!!
  • Firefox7275
    Firefox7275 Posts: 2,040 Member
    Okay. Skinless, boneless, chicken breasts. Tell me how you really feel about them, please.
    My grocery store has them on sale all the time, and I am a sucker for a sale (I'm cheap), so I fall for it every time. Then I curse myself.
    I think they are terrible. Baked, boiled, stir-fried, whatever. They have no taste. I like chicken, and I can take a breast with the bone and the skin on, and pop it in the oven at 375, and it comes out delicious. I can cook a whole chicken and the breast is moist and scrumptious.
    I do the same with the skinless-boneless ones, and I get tasteless rubber.
    I make a lot of chicken pot pie for my family, and it is great when I use a whole chicken. But it is bland and boring when I make it using just a few boneless breasts.
    Sure, I could marinate these rubber boobs. But, I really do not believe that marinade actually gets in to chicken meat -- maybe if it has enzymes, and you leave the chicken in the marinade for days.
    And, what do they do with all the rest of all those chickens? Dog food? Chicken McNuggets?

    Agreed, the exception is a corn fed chicken breast, otherwise I purchase whole chickens or bone in legs. And chicken breasts aren't even that nutritious http://nutritiondata.self.com/facts/poultry-products/701/2
  • hdlb
    hdlb Posts: 333 Member
    I love chicken breast. I eat it every single day, at least once. Generally I just melt a bit of coconut oil in a pan, thorw the chicken in and sprinkle on some seasoning salt. If my pan didn't make everything stick so bad I wouldn't even use the oil. The I eat it as is, or on salads, or put in the fridge to grab and eat later.

    I use chicken breast all the time. I rarely use chicken thighs or legs, but we do roast whole chickens quite often....then I take off the skin and eat the plain breast.
  • bcattoes
    bcattoes Posts: 17,299 Member
    If I'm going to roast them in the oven I definitely prefer bone in, skin on breast. And I can't imagine boiling chicken except maybe to shred up into a casserole or sauce. But I like boneless skinless breast pan seared in a skillet.
  • Erica_theRedhead
    Erica_theRedhead Posts: 724 Member
    There is a salad dressing called Chavettas. My home town always did chavetta's bbq, with the whole chicken of course (SOOOO GOOD). I've altered it by using the skinless breast and buying the italian style dressing (which is lower calorie than the bbq sauce) throw it in the morning to marinate then grill it for dinner. So crispy and flavorful!
  • robhigareda
    robhigareda Posts: 47 Member
    Boneless skinless chicken breasts are all I really eat during the day, I put them in a slow cooker for 8-10hrs and then season them with onion and potentially some cajun seasoning. But the really the part that gives them the flavor is the Siracha I pour on it before eating.

    As long as you have Siracha, almost anything is edible.
  • mdcoug
    mdcoug Posts: 397 Member
    I'm with you. Ever since I got pregnant with my first child, I've had this aversion to chicken, breasts especially. I can stomach it now, but it's not my favorite.

    Two things: make sure you're not overcooking them. And, try boneless, skinless thighs. Much better flavor and texture IMO.

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