healthiest way to cook chicken breast
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my new way of cooking chicken is in the broiler. i buy the boneless skinless chicken breast that are sliced thin for minimal prep. i season salt, pepper, garlic powder. and broil 3 minutes each side. tastes like its from the grill!
if you don't have thin sliced breasts you could butterfly full ones or pound them out thin between two pieces of saran wrap.0 -
Not sure what you consider as healthy. But anyway. Here are my methods.
I grill them and place them on a salad.
I cook them in a non-stick pan (no oil needed) with spices or jarred pasta sauces, choose a brand that meets your nutritional expectations (my favourite is roasted vegetable sauce) and then I melt 30grams of cheese over.
Or I steam them, and shred them, mix it with some homemade chutney/salsa, and eat it on 1 slice of wholewheat bread.0 -
Boneless skinless chicken breast, regular or tenderloins with some Mrs. Dash seasoning on the grill is how I cook mine. Real good! Sometimes when I run out of propane I throw it in a pan on the stove and add a splash of water when it looks a little dry. But keeping a lid on the pan keeps the moisture in there nicely. I try avoided oils and stuff as much as possible, healthy or not, that's just me lol.
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cook them how you want and make sure that they fit into your calorie/macro/micor targets for the day.
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Bake them with a seasoning..0
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It's very good in the crockpot with other ingredients. Skinnytaste.com has a recipe called santa fe chicken. I eat it on it's own, but you can serve it over rice, lettuce, in tortillas, etc. Low calories, freezes well. Gotbthebrecipe from MFP.0
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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.
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i like boiled chicken. it kinda dries out once its cooled off, but when its still hot its really good.0
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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
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Boil it until it's falling off the bone and then dip in your favorite sauce . Yuuuumm.0
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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.
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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 link0 -
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.
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Hmmm I kinda told her to roast it, pan fry it, bake it, broil it, grill it....All healthy ways.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
The bolded is what I said I do...There isn't anything unhealthy about oil and butter.
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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.0
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This argument gets so old and assinine. You know exactly what the OP means when they say healthy, which is lower calorie. We know you guys will argue endlessly that anything can be healthy in moderation, IIFYM, if it fits your goals, that everyone's goals are different, etc. Just... do you have to repeat yourself so much?0
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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!0
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