Chicken breast recipes

Marinade it with Italian dressing (low fat) and cook it in a skillet with olive oil. Medium heat, with a top over it.

You can also pound it flat for quicker and more even cooking.

skinnytaste.com has tons of chicken recipes. I more often than not use thighs in place of breasts- juicier, smaller, and tastier. I grill mostly. Buy in bulk, put on a rub/marinade, vacuum seal and freeze. marinates as it thaws.

for bone in "crack" chicken.. try skinnytaste asian glazed drumsticks. I've used thighs for it as well. or pollo sabroso..
http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html
http://www.skinnytaste.com/2010/06/broiled-or-grilled-pollo-sabroso.html

gs0403 wrote: »

hey everyone,

looking for chicken breast recipes...I find when I make it in the oven it comes out so bland and dry and I hate eating it..during summer months I usually make it on the bbq but come winter months I don't know how to make it...any good recipes, seasonings, ways of cooking it?

If it is dry, you are probably overcooking it. Also, you need to let it rest for a few minutes after coming off the heat. When you cook it right, the texture is much improved. Easy way to tell if it is done is poke it. If it feels as hard as your forehead, you overcooked. If it feels like your nose, it needs more time. If it feels a bit like your chin, it is pretty close to done. Do not cut it before resting it. Do not skip resting.

My basic go to recipe for chicken breast is just to bake it with a pinch of salt, pepper, and some smoked paprika. I bake at 350 till done, rest, slice.

Sometimes I add a squeeze of lemon (fresh only please). If you want more bang, melt a pat of butter and then mix it with juice of a lemon and put it on after it rests. Careful on the butter use for obvious reasons though.

Play with your spices - cumin for a tex mex flavor or kick it up with some read pepper. You can go Mediterranean or Indian with the right spices. Google Indian Spices - you'll see.

Other heat methods too - someone said crock pot. That is braising. Great way to go - tender as can be. You can grill. Just had fajita's last night and for those, grilled is a great way to go for the vegetables and the chicken tenders.

I make my own bbq sauces - they taste way better and I control the sugar that goes in. It isn't hard to do.

but no matter what flavors you go for, it is always going to go back to cooking it properly. No spice or sauce can make up for overcooking and lack of resting (and that is true of most meats you cook).

I usually just bake mine with garlic powder, onion powder, oregano and salt and pepper. It sounds like you are over-cooking it. I roast mine at 425 until it's firm but not hard. I've never heard the forehead/nose/chin guide, but it seems about right. I usually make a big batch at once and immediately transfer the whole batch to a container I can seal or a gallon ziploc freezer bag to cool. This seems to help lock in more moisture. This is my basic chicken that I use for everything. For serving it "plain", I like to use buffalo wing sauce or barbeque sauce or even a raspberry jalapeno dipping sauce. I will admit that I will pretty much never eat plain cooked chicken, even off the grill because I find it very boring.

If you are good at grilling, notice the texture/feel of the chicken when it's done right and replicate that with the oven. If you normally cook for 30 minutes and it's overcooked, then start check at 20 minutes. If you aren't positive it's done, but think it might be, let it rest at least 5 minutes, then slice in to the thickest part of the biggest piece and check.

Skinny taste has so many chicken recipes I have the cookbook and been making a few of the recipes this week. The chicken Parmesan is amazing. Hope this helps

Cut it into chunks and sauté with veggies, then make a quesadilla! My 4 year old and husband both LOVE them. I usually use portabella mushrooms, onions and bell peppers with reduced fat shredded Mexican mix cheese and whole wheat tortillas. So yummy!

Stir frying is great, too.

You just cut up the chicken into chunks. You can add seasoning like ginger, garlic powder, or garlic to the chicken before you start stir frying in a bit of olive oil. Then add cut-up vegetables like carrots, peppers, onions, broccoli, green beans, or whatever you like. (Dense vegetables first so they cook longer.) Toward the end you can add canned pineapple chunks (save juice), and a little bit of cooked pasta. Then mix 1/2 cup of pineapple juice, 1/2 cup of low sodium soy sauce or teriyaki sauce, 1 or 2 T cornstarch, and 1/2 T olive oil. Stir that into the stir frying chicken and vegetables until the sauce thickens.

Yummy and healthy with all those great vegetables.

Chicken is so easy to change its flavour. Lots of good suggestions already. Try stuffing the chicken with mushrooms, peas, onions, cheese slice. For a fruity flavour make a pocket in the breast and put an orange or lemon slice in. Poached chicken is good too. Crunchy chicken with poppy seeds and a coating of non wheat flour of choice.