Cooking chicken breasts in bulk

Shred, add salsa and heat. Put on a salad with beans, cheese, greek yogurt, and salsa, or build a tostada. I'm a big believer in salsa! Salsa fixes everything.

Find all the different spices you can find, the secret is maranade them for 2-3 days plain chicken is a blank canvas you have to paint .I am still experimenting with freezer bags that can handle being boiled or some way to reheat the frozen chicken.

http://www.heandsheeatclean.com/blog/2015/02/clean-eat-recipe-make-your-own-kickin-chicken-seasoning-mix

I poach chicken breast. I usually use bone in skin on chicken breast and add onion, celery, carrot, garlic, lemon, bay, thyme, parsley, salt and pepper. I started with Rachael Ray's recipe then modified amounts to my taste. The chicken is moist and flavorful. I have used for salads, soups, tacos, pizza, bbq, etc. Plus if you strain the poaching liquid you get about 2 quarts broth. You will have to commit 2 hours or so to complete the process. But it is worth it.

Here is a marinade and a few spice blends you could try.
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html
soupspiceeverythingnice.blogspot.com/2014/05/no-salt-seasonings.html

I did the same thing for years, but I grilled my chicken (like, outside on charcoal, all year round). Nothing's as good as that.

Bake on very low heat covered with;
Olive oil, salt, pepper, garlic and onion powder, oregano and a squeeze of fresh lemon juice.
Meat stays moist when baked covered, uncover and bake for a few minutes before its done.
Very tasty.

I put them in a ziplock bag with fat free italian dressing overnight. I'll usually season them a lot of different ways once they are on the pan. Some get "garlic garlic"; some "onion onion"; some paprika or taco or chili seasoning. Lots of variety prepared all at once. I oven grill them at 375 degrees until cooked through (depends on the thickness). They are so moist and flavorful.

This is my go to chicken marinade, I don't ever get sick of it. I mix it in a good seasons bottle and always have it on hand. You could also play around with different vinegars with it. I marinate a bunch of them for 48 hours and then grill them and keep them in the fridge. Have on salad, sandwiches, and with garlic roasted potatoes for lunch. Yum.

Greek dressing

1/2 cup olive oil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1-1/4 teaspoons pepper
1-1/4 teaspoons salt
1-1/4 teaspoons onion powder
1-1/4 teaspoons Dijon mustard
3/4 cup red wine vinegar


The vinegar I put 1/4 cup and then adjust to taste. 3/4 is too much for me. Sometimes I mix in some balsamic too.

make a basil and pesto sauce to have with the chicken.
-low fat creme fraiche
-pesto
-cherry tomatoes halves
-garlic, red onion
-fresh basil

amazing.

xmichaelyx wrote: »

I did the same thing for years, but I grilled my chicken (like, outside on charcoal, all year round). Nothing's as good as that.

I grill enough for the week on the grill, the day before I put a rub on it. First wash and dry the breast meat then quick spray with cooking spray and heavily coat with my own rub. Put in refrigerator until I start the charcoal. My rub is equal parts garlic powder,onion powder, black pepper,poultry season, oregano, basil and smoked paprika. Delious leftover.

Guacamole is delicius you can put it on salads, tacos, sandwiches, burritos or whatever i love guac

I marinate and then either cook on the grill or bake in the oven. Then I use the meat in rice or noodle bowls, chicken enchiladas, soup, sammies. I have found that I prefer to use a couple different marinades so that I don't get so tired of eating chicken breast all the time. That works especially well on the grill where they don't rest in the cooking juices.

Cook slow, get a thermometer so it doesn't overcook it. Spices, either during or after, and sauces. I do a lot of chicken thighs and change use different sauces and seasoning to keep it vaguely different.

I see someone else suggested poaching in herbs and saving the poaching liquid. Fantastic advice!!!! If you can spare a few calories, adding a little Vermouth or white wine to the poaching liquid is delicious.

I also recommend this 1+1+10+10 method: flatten all chicken breasts to the same thickness. On medium, cook on one side for 1 minute. Add seasoning. Cook on other side for 1 minute. Add seasoning to that side. Then turn down to low and cover for 10 minutes. Do not peek. Turn off heat and let sit for 10 minutes. Do not peek. Confirm chicken is cooked through by cutting or with an instant-read thermometer. This makes the most tender, juiciest chicken with next to no oil. I use a well-seasoned cast iron pan and prime it with a quick spray of Pam and that's it.

As for seasonings, there is no better source than Penzey's. My family's favorites for chicken are:
https://www.penzeys.com/online-catalog/ruth-ann's-muskego-ave-chickenfish-seasoning/c-24/p-528/pd-s
https://www.penzeys.com/online-catalog/bangkok-blend/c-24/p-13/pd-s
https://www.penzeys.com/online-catalog/southwest-seasoning/c-24/p-369/pd-s

Calliope610 wrote: »

I have been buying chicken breasts in bulk, cooking them, then adding the chicken breast meat to meals throughout the week - throw some on a salad, with some pasta, make chicken salad, etc, etc. I usually bake or pan fried in an electric skillet. It's ok, nothing to write home about taste wise. Basically, it does the trick. But I'm getting tired of the same, semi-bland flavor.

I'm looking for some tips for more flavorful chick breasts.

Oh, and I don't do the slow cooker thing.

I generally like to cook mine on the George Forman grill. I season them, and grill 2 at a time. They are deelish. Last night I tried a recipe for shredded breast - in the crockpot. I used 4 chicken breasts, but was really disappointed with the flavor of the meat. I had some with salsa and cheese today, but the meat just was much less tasty that I am used to. I guess I will stick with George!