How do YOU cook your boneless chicken breast???

[crz4mm2]

I usually grill mine, but tonight, I am slow cooking with salsa. Someone told me how fabulous they were (frozen- in the crock pot- pour salsa over). So we shall see.

 

[mum4jenn]

One way I use them is to brown them a little in a pan and then put cream of chicken soup and the can of water it calls for and let it simmer for a while. It is really good. I have also used cream of mushroom soup. We like this in the winter for an easy way to cook but it is also one of those "comfort" type foods.

 

[jsmith]

[QUOTEI love chicken parm but hate the smoke it makes in my house when frying them in Olive oil. Any suggestions to keep the smoke stench out??? ][/QUOTE]
Fry them in Vegatable oil. Olive oil has a fairly low smoking point and while it is good for saute or sweating foods because it adds flavor-its lousy for actually frying at higher temps-peanut oil or grapeseed oils have the highest smoking points but regualar vegatable oil is fine for frying-and definately better than olive oil.

 

[alexandria674]

with chicken breast, i often use a mayer lemon-herb rub or a poblano chili recipe I found from wdw recipes, it is really yummy!

 

[handinpocket]

I like to marinate them in jerk dressing, grill them and then slice them up in a salad with honey french dressing. MMMmmmmmm

 

[diznee25]

One of my DH's favorite recipes that I make is a Crunchy Cheddar Chicken. (I use thin chicken breasts.) I got the recipe from Hidden Valley Ranch! Yummy!


diznee25

 

[BellePrincessBelle]

350 for 30-40 min. with a bit of water in the pan for baked chicken never ever dry always juicy & perfect.

 

[N.Bailey]

Here is what I usually do when I have chicken breasts. Keep in mind, I feed a huge crew almost everyday, so I always have to buy those huge packs.

First, I remove every ounce of fat. I cannot tolerate it at all. Not even tiny amounts of it.

I cut those bigger breasts in half, kinda like filleting it (easy with a sharp knife). I use the top section of each one to make breaded chicken breasts with and I use all the rest of the chicken for Italian chicken.

Breaded:
I use cheap plastic bags (it's just easier, but I wouldn't waste a Zip Lock or anything like that, I buy 1 gallon bags that close with twist ties). I guess I should add that before I do anything, I always wash the chicken (you really shouldn't skip this step). I then lightly salt and pepper both sides of the fillet (very lightly). I put flour in the bag, coat all the chicken that's to be breaded in the flour. I then empty the bag into the trash and fill it with seasoned bread crumb. I then crack an egg into a bowl (I start with 1 and sometimes I have to use a 2nd, sometimes not) and add a bit of milk to thin it out a bit. I then put the floured fillet in the egg/milk mixture, get it coated nicely, but then I hold it to allow the excess to drip off. Then I put it into the breadcrumb bag to bread it. Once that's all done, I fry it on med heat till it's golden. Flip it to get the other side golden, and remove from the pan and place on a paper towel so the oil is absorbed. It's never dry when I make it like this.

I also do the above at times but instead of doing the full fillet, I cut the chicken down into strips for chicken tenders.

Italian:
Wash the chicken and strain. At this point, my chicken is already cut into strips, but I've also cooked it as full fillets (and that's actually easier to brown then strips). I buy Kraft or Ken's Italian dressing (I have Kraft right now and just checked, it's Zesty Italian). I'll marinade it as long as I can before cooking. A few times it's been overnight, but mostly, it's only a few hours. I cook it in a pan till the chicken is almost cooked completely thru. At this point, I strain it in a colander because there is just so much water in it to cook it down and not overcook the chicken. Once it's strained, I turn the burner up quite a bit. Then I pour more dressing into the pan and watch it brown up as it starts to caramelize. I put the chicken back into the pan (and because I'm always doing a lot, I only cook half on the higher heat setting, and have to do it twice). Allow the chicken to brown up a bit, then serve.

At times, there may be pieces that are dry, but it shouldn't be too dry if you have your heat set high enough to brown the chicken pretty quickly (not so high to burn it though either).

I am not kidding you when I say, when my kids' friends know I'm making the Italian chicken, they ALL want to come for dinner. Sometimes if they can't come, they beg my kids to run them some chicken over to their house (or wherever they are). Everyone just loves it.

 

[N.Bailey]

Fry them in Vegatable oil. Olive oil has a fairly low smoking point and while it is good for saute or sweating foods because it adds flavor-its lousy for actually frying at higher temps-peanut oil or grapeseed oils have the highest smoking points but regualar vegatable oil is fine for frying-and definately better than olive oil.

While I love olive oil whenever I can get away with it, I have to concur with you on this one. Olive oil is never meant to cook at high temps. I've also used canola oil with good results.

 

[XYSRUS]

Italian dressing used to coat them, and then grilled. Super yummy!

Ditto! Easy cheesy! The only way my kids will eat it!

 

[si-am]

Easy chicken schnitzel:

Flatten it (sometimes I cut it in half horizontally first if it's really thick)
Dip it in egg, then breadcrumbs (you can add parmesan cheese to the breadcrumbs, too, if you'd like)
Then pan fry in oil (1/4")

Serve with buttered egg noodles and gravy

Delicious!

OR:

Chicken Parmesan

Dip chicken breast in egg
Then dip in mixture of Italian bread crumbs and parm cheese
Bake at 350 for about 30-40 minutes

Serve over spaghetti with marinara

 

[FireDancer]

My favorite recipe is a chicken and vegetable dish. I'm single so the 4 breasts keep me fed for a week.

Take a large square glass dish and place 4 defrosted chicken breasts, broth, and vegetables in the pan. Cover with aluminum foil and cook for 2 hours at 425 degrees. I have made it with many combinations of spices and vegetables but my favorite is the following:

Spices rubbed directly onto the chicken:
Star Anise
Cinnamon
Cumin (just a small amount)
Cardamom
Allspice

Vegetables:
Yellow, Red, and Orange Bell Pepper
Parsnip
Anaheim Pepper
Fennel Bulb (If you use this you don't need the Star Anise mentioned above)
2 small Leeks

Make sure the broth completely covers the chicken. It comes out so tender I don't even use a knife, just cut it with a fork.

 

[cheerful chickadee]

I have a few ways but they all start with flattening the chicken breast so they're thin, the thick ones take longer to cook and then dry out. I usually marinate them in an italian dressing type marinade and grill them, 7 min on each side and they're usually done (as long as they're flattened).

The juiciest way I make them is to pound them/flatten, rub them with a dry bbq spice rub on both side then put them in the fridge for a few hours. Then grill them on med 6-7 minutes on each side and slather some honey bbq sauce on them in the last min or so of cooking. You don't even need a knife to cut into them, a fork alone will do, so juicy.

If you're over-cooking your meat because you're paranoid about not cooking long enough your best bet would be to get a meat thermometer, they even have disposable ones you can buy. Here's a link that explains all the different kinds: http://www.practicallyedible.com/ed... Thermometers&keyword=Disposable+Thermometers