healthiest way to cook chicken breast

KylaDenay wrote: »

Fat is good for you. I fry my chicken in a big pot of oil and then I toss it in butter, garlic and parmesan cheese yummm!! Not harming me at all.

Roast it, pan fry it, bake it, broil it, grill it.....

They're asking the healthiest way not the most tasteful way lol. Tossing it in oil and than butter. Omg!! Lol

OBXgirl130 wrote: »

Boil it until it's falling off the bone and then dip in your favorite sauce . Yuuuumm.

Oh wait! You said "boneless" chicken breast. With those I like to cut them up and sauté them with some onions and peppers.

Amitysk wrote: »

punchgut wrote: »

Amitysk wrote: »

I recently started "oven poaching". It's really easy and the chicken comes out very moist.
Preheat oven to 400 degrees
Spray baking pan and one side of parchement paper with cooking spray
Season chicken with salt and pepper
Lay chicken in pan, cover with parchement paper (sprayed side down and tucked into dish)
cook 30-40 minutes or until 165 degrees.

Pretty easy!

Poaching requires submerging in liquid. This would approximate braising.

It's actually a real thing.. oven poaching= dry poaching. It is cooking in it's own fat and the spray...
http://www.thekitchn.com/basic-technique-dry-poaching-81609

ETA add link

From your link, "dry poaching is like a cross between braising and roasting." But this statement shows that they do not know what they are talking about. Braising is frequently done in an oven--AKA roasting. Braising is a technique that will cook something in a minimal amount of liquid (even just the liquid given off by the item being cooked. Approximates steaming but this is not fully correct). This requires sealing the item to be cooked in a suitable container and allowing the moisture to remain inside, both forming steam and condensing back to a liquid all at once. I still say this is not poaching, and there is no such thing as dry poaching. There is braising and you can do that on a stove top or in an oven. It is definitely a technique that every home cook should learn, and I highly recommend Molly Stevens' "All About Braising". It will open up a whole word of food for most people. I loved the braised cabbage dish.

Again, poaching requires full submersion in a liquid. Regardless of the blog post.

Olive oil isn't bad for you. Your body needs fat. Its higher in calories, that's all. Unless your pouring half the bottle in the pot to cook your chicken, you'll be fine. I use olive oil or coconut oil every day.

http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

This is the easiest and least stressful for me. I used to always over cook chicken before following this method, and I rarely cooked it because of that. Now I cook it all the time this way and it is so hassle-free. Perfect for a busy lifestyle IMO!