I need a recipe for chicken breast

24

Replies

  • paintlisapurple
    paintlisapurple Posts: 982 Member
    So many of these recipes look amazing!
  • MandaKayMakesIt
    MandaKayMakesIt Posts: 81
    I've got a great recipe for lemon sauce on my blog: http://mandakaymakesit.wordpress.com/recipes-2/

    I make this, grill up a chicken breast with a sprinkle of Mrs. Dash, steam some quinoa or brown rice, mix it all together and DEVOUR :) So. Good.
  • Vonwarr
    Vonwarr Posts: 390 Member
    I eat a lot of chicken breast, and I BBQ almost every day. The dryness isn't so much related to the recipe as the method of cooking. If you overcook, it'll be tough and/or dry... but if you cook it to the right temperature it'll be juicy.

    When I cook on the BBQ I use the following rub:

    Garlic Pepper Chicken Rub

    2 tsp garlic powder
    1 tsp black pepper
    1 tsp paprika
    1 tsp chili powder
    1/2 tsp cumin
    1 tsp lemon pepper (this has sodium in it)
    1/2 tsp cayenne pepper*

    Add enough oil to make the spices easy to spread, but not enough that it's runny. Coat the chicken and grill. Squeeze a wedge of lime over the chicken just before serving for a great citrus accent.
  • fishingwoman
    fishingwoman Posts: 22 Member
    bump for later
  • tidesong
    tidesong Posts: 451 Member
    This! I was frustrated at cooking chicken until I finally started using a thermometer with an alert so I knew when it hit the temp at which I needed to pull it before it became overdone....
    Hi,
    The most important thing about cooking chicken breasts is that you need to get the internal temperature to around 160 degrees to fully cook it without it being dry. Using a digital thermometer to monitor the temperature is the best way to ensure you do not have a dry piece of meat. I like to marinate overnight using either teriaki sauce or italian dressing. This gives the meat lots of flavor and doesn't add a lot of calories. Cook in the oven at around 375 degrees. Good luck! Deb S.
  • dme1977
    dme1977 Posts: 537 Member
    season with Lawrys, black pepper and garlic powder...
    IF FROZEN:cook uncovered at 375 for 20 minutes, then flip over ( the chicken ...dont do an actual flip :laugh: :laugh: )
    cook another 20 minutes, then add a little water to bottom of pan, say 1/4 cup to get the seasoning OFF the bottom of the pan , and cook another 5-7 minutes...
    IF FRESH: cook 10 minutes at 375, , then flip over, cook another 10 minutes, then add a little water to bottom of pan, say 1/4 cup to get the seasoning OFF the bottom of the pan , and cook another 5-7 minutes...
    whatever water is left in the pan after cooking can be poured over the chicken also like a clear gravy... ( Au Jus )

    this chicken can be used as a base for other recipes
    or
    it can be eaten this way over:
    yellow rice w/ salsa
    salad greens, tomato and salad dressing
    cut in strips for tacos/soft tacos
    cut in strips for tortillas w/ cheese, lettuce, tomatoes
    shredded with a knife and fork and add bbq sauce for BBQ sandwiches...
    with pasta and a Parmesan sauce..
    with gravy and egg noodles///

    sooooo many ways to get your eat on...

    be creative...

    AND if it comes out dry ... plop it in some gravy or do the bbq sauce thing... cut it into cubes mix it with some of the salsa...
    put it in a small pot of water with a chicken bouillon cube and let it simmer for a few minutes ( to make it juicy again) and scoop it back out with a slotted spoon.
    its an easy fix...

    FYI IN CASE YOU DIDNT KNOW:
    Au jus is French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.[1]
  • WarriorReady
    WarriorReady Posts: 571 Member
    Bump - some great ideas people!
  • meridons
    meridons Posts: 9
    bump
  • melaniecheeks
    melaniecheeks Posts: 6,349 Member
    For moist chicken breast, I poach mine in either water, or chicken stock. 15-20 minute and they're done! Eat straight away with a salad or veggies, or cool and use in salad or sandwiches.
  • Athena98501
    Athena98501 Posts: 716 Member
    I'm not a huge fan of chicken breast, but its because usually when I cook it I find it to be dry and flavorless. Granted it could be because I don't have experience cooking chicken. I'd appreciate it if someone can give me a recipe that leaves the chicken moist and full of flavor.

    If you seal it up in foil (very loosely), it won't be dry at all. Lay out enough foil to cover a cookie sheet. Half of the foil is where the chicken will sit, the other half gets folded over it, then fold the open edges over a couple of times to prevent the moisture from evaporating. It will be amazing, if I do say so myself. :wink:

    As for seasoning, I love savory and AMPLE BASIL (maybe a little rosemary and tarragon would go well together, but I'd try those separate from my first example). A little lemon juice would be good too with either of those herb combos.
  • tomomatic
    tomomatic Posts: 1,794 Member
    Dice it and add homemade guacamole for a mayo-less chicken salad.

    Or make BBQ Pulled Chicken sandwiches.

    Or blender it with walnuts, cranberries, celery and a little mayo for a waldorf chicken salad that you can put on top of a bed of greens/lettuce for a salad, or between two slices of bread for a kick *kitten* sandwich.

    Blender it fine with some Cholula and cheese and whatever other fillings (like corn, beans, etc) and roll it into taco shell. lightly oil and bake it into taquitos.

    Or George foreman it all with onions and green peppers to make fajitas.

    There's lots to do with chicken breast.
  • sobriquet84
    sobriquet84 Posts: 607 Member
    i'm a HUGE fan of lemon pepper chicken.

    lots of easy recipes on the net for that.
  • gogospice
    gogospice Posts: 185 Member
    I usually just rub a little olive oil on top, season it with Roasted Red Pepper seasoning, and burbon pepper. Pop it in the oven (on a pizza stone) and bake until the juices run clear. Comes out tender everytime.
  • kaycaggins
    kaycaggins Posts: 2
    Brining any meat will keep it juicy during the cooking process. A simple brine is just water seasonings and sometimes fresh herbs. It the same process as marinating.

    The best way for me is to sear my chicken brest on the stovetop in a little olive oil and then I broil them on low for about 10 minutes. Searing helps to lock in the internal juices that cooks the meat on the inside. Quick, easy and moist!! :happy:
  • Masq
    Masq Posts: 191 Member
    It's been super hot where I live, so I don't like to fire up my oven.

    I have been putting a couple of raw chicken breasts in a saucepan and covering with a can or two or Cream of Mushroom or Cream of Chicken soup to cook the chicken. Takes about 1/2 hour and they are cooked thru (also check the actual temp) and they are not dry at all. Then I usually serve over rice or quinona.
  • sosino
    sosino Posts: 41
    Poach in water. Season. Done. Perfect moist chicken every time!

    Nuff said!
  • sobriquet84
    sobriquet84 Posts: 607 Member
    i like to just get a whole roasted chicken from the grocery store. either to eat that night with whatever sides i make or to shred up and store in the fridge for salads/sandwiches/other dishes later.
  • galvestongal
    galvestongal Posts: 186 Member
    My husband makes delicious baked chicken. He coats the top pretty generously with Montreal Steak Seasoning by McCormick and wraps it loosely in foil and bakes it for about 40 minutes. Moist and delicious, although a bit spicy!
  • jkstrong
    jkstrong Posts: 1 Member
    :smile: Take chicken breast and roll in liptons golden onion soup, seal tightly with foil, pre-heat oven at 350, bake 20-30 minutes. Yum.
  • julbry
    julbry Posts: 4 Member
    Bump
  • 57silverfox
    57silverfox Posts: 56 Member
    my favorite way marinate in itailion dressing ads ton of flavor throw on grill wow
  • kreuzen
    kreuzen Posts: 188 Member
    I usually do poultry seasoning, garlic/onion powder (or fresh stuff) and I will put some water in the bottom of the pan. Just enough to cover the bottom of the pan really. Back 350 for 30-45 minutes. :) Just put it open and see if it's still pink on the inside. I also like it with Teriyaki and a little dribble of hot sauce on each chicken breast for a sort of hot wing feel. :wink: Again, add water to bottom of the pan so it doesn't try out. :drinker: Enjoy!
  • JennaM222
    JennaM222 Posts: 1,996 Member
    omgoodness!! limitless!

    Skinnytaste.com
  • beautsarah
    beautsarah Posts: 151 Member
    Thank you guys for the suggestions! Great ideas, esp. the brining i don't know why i never thought of that.
  • jnhu72
    jnhu72 Posts: 558 Member
    Chicken Butter Pasta!
    -4 oz chicken
    -2 oz noodles
    -Garlic Powder, Onion Powder, Mrs. Dash Italian Seasoning
    -1 T. butter
    -10 g. parmesan

    I cook the chicken in a skillet in water and season both the chicken and water to my taste. I keep just a enough water in it to keep the skillet from going dry, occasionally turning it. It usually takes me about 12 minutes to cook it, but it depends on the thickness of your chicken. I know it's done when I can easily cut it with a for and its white inside-no pink. I leave a small amount of the water and seasoning in the pan and dump it into my cooked pasta so that the noodles are seasoned-mix in the butter and parm and you have a tasty meal. (Sorry if that's a little hard to follow, I suck at writing recipes!)
  • tlblood
    tlblood Posts: 473 Member
    Gina's Healthy Baked Chicken Nuggets
    http://www.skinnytaste.com/2011/04/healthy-baked-chicken-nuggets.html

    This is what I'm making for dinner tonight, at my husband's request. He LOVES this recipe from Gina.

    If you haven't checked out skinnytaste.com yet, it's THE BEST!!!
  • zombiefarmboy
    zombiefarmboy Posts: 221 Member
    Grill chicken breasts on each side (with a little salt and pepper, and using cooking spray) until a nice brown on each side (chicken can still be a little pink in the middle)
    Add in diced or sliced onion and carrots sliced into 1/4 inch slices
    Add 2 tablespoons of Ken's Lite Balsamic Dressing or Sun-dried Tomato dressing (my favorite)
    Add 1/4 cup of grated Parmesan
    Add half a cup of water (stirring the Parmesan and Dressing until mixed)
    Cover and let it cook (chicken will finish cooking here) until the carrots are al dente
    Bon appetit!
  • BubbleGumKisses
    BubbleGumKisses Posts: 156 Member
    bumping for yumminess
  • ENCORRALES21
    ENCORRALES21 Posts: 21 Member
    try boneless skinless chicken leg meat its almost as healthy and easy to cook. If you are really trying to stick with the chicken breast tho my first rule of thumb is always marinate and tenderize always :). Try this recipe: Get low fat sour cream and mix in parmesan. cheese spoon over chicken breast and bake at 350 for 30 mins. :heart:
  • leonmedwards
    leonmedwards Posts: 7
    Grilled Chicken with Strawberry & Pineapple Salsa

    Serves: 4 Serving Size: 1 sandwich

    Ingredients
    1 teaspoon canola or corn oil
    Salsa
    2 slices fresh pineapple, each ½ inch thick
    1 cup whole strawberries, diced
    ¼ cup finely chopped red onion
    3 to 4 tablespoons chopped fresh mint leaves
    1 to 2 teaspoons sugar
    1/8 teaspoon crushed red pepper flakes
    1 medium lemon
    Chicken
    4 boneless, skinless chicken breast halves
    2 teaspoons salt-free steak seasoning blend
    ¼ teaspoon salt

    Preparation
    1. Preheat the grill on medium high. Brush a grill pan or grill rack with the oil. Heat the grill pan or rack on the grill for about 2 minutes, or until hot. Grill the pineapple for 2 minutes on each side. Transfer to a cutting board and let cool slightly, about 2 minutes, before chopping.
    2. Meanwhile, in a medium bowl, stir together the remaining salsa ingredients except the lemon. Grate 1 teaspoon lemon zest, reserving the lemon. Stir the zest and chopped pineapple into the strawberry mixture. Set aside.
    3. Sprinkle both sides of the chicken with the seasoning blend and salt. Grill for 5 minutes on each side, or until no longer pink in the center. Transfer to plates. Squeeze the reserved lemon over the chicken. Serve with the salsa on the side.

    Nutrition Information:

    Calories: 191
    Total Fat: 3 g
    Saturated Fat: 0.5 g
    Cholesterol: 66 mg


    Total Carbohydrate: 14 g
    Sodium: 223 mg
    Dietary Fiber: 2 g
    Protein: 27 g

Categories