How do I cook Chicken Breasts so they are not gross?

[Anonymous]

Anonymous wrote:This is so easy and they are really tender and flavorful:

spray a small low-sided baking pan with PAM
Use boneless skinless chicken breasts (about 6 oz or halve them if they are big)
salt and pepper on both sides, place in baking dish
sprinkle with chopped fresh rosemary and lemon juice
plut 1/4 to 1/3 c. chicken stock in pan around them

Bake at 400 for 30 - 35 minutes

If you are on weight watchers, note that this is one point plus per ounce -- no added fat!

Op here...thanks for all the suggesttions!

I actually tried a variation of pp's recipe above and it was great. But I cooked it stove top and browned the pieces then took them out sauteed onion and put in chicken broth and then put the chicken back in. Very delicious and lots of flavor. However I burned the oil in my stainless steal saute pain and now its got brown oil fried into it! Ha- anyone know how to get that out? I am a mess!

[Anonymous]

I pretty much only put chicken in the crock pot b/c I always seem to ruin it any other way... boneless skinless chicken breast (frozen or not) in the crockpot with a can of tomatoes, or a little organic low sodium broth and seasoning, add some veggies if I'm feeling crazy. cook on low for about 5 hours and then it switches to warm. Can be eaten like this or put into other dishes.. super easy and healthy b/c no oil etc.

[Anonymous]

great, great thread. thank you wise dcumers.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is so easy and they are really tender and flavorful:

spray a small low-sided baking pan with PAM
Use boneless skinless chicken breasts (about 6 oz or halve them if they are big)
salt and pepper on both sides, place in baking dish
sprinkle with chopped fresh rosemary and lemon juice
plut 1/4 to 1/3 c. chicken stock in pan around them

Bake at 400 for 30 - 35 minutes

If you are on weight watchers, note that this is one point plus per ounce -- no added fat!

Op here...thanks for all the suggesttions!

I actually tried a variation of pp's recipe above and it was great. But I cooked it stove top and browned the pieces then took them out sauteed onion and put in chicken broth and then put the chicken back in. Very delicious and lots of flavor. However I burned the oil in my stainless steal saute pain and now its got brown oil fried into it! Ha- anyone know how to get that out? I am a mess!

Pick up some Bar Keeper's Friend and use that to scrub your stainless pans when they need it. That's what All Clad recommends and it's great for cleaning sinks and stoves as well. Just make a paste of it with a little water and scrub with a heavy duty sponge and it'll get anything clean.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This is so easy and they are really tender and flavorful:

spray a small low-sided baking pan with PAM
Use boneless skinless chicken breasts (about 6 oz or halve them if they are big)
salt and pepper on both sides, place in baking dish
sprinkle with chopped fresh rosemary and lemon juice
plut 1/4 to 1/3 c. chicken stock in pan around them

Bake at 400 for 30 - 35 minutes

If you are on weight watchers, note that this is one point plus per ounce -- no added fat!

Op here...thanks for all the suggesttions!

I actually tried a variation of pp's recipe above and it was great. But I cooked it stove top and browned the pieces then took them out sauteed onion and put in chicken broth and then put the chicken back in. Very delicious and lots of flavor. However I burned the oil in my stainless steal saute pain and now its got brown oil fried into it! Ha- anyone know how to get that out? I am a mess!

Pick up some Bar Keeper's Friend and use that to scrub your stainless pans when they need it. That's what All Clad recommends and it's great for cleaning sinks and stoves as well. Just make a paste of it with a little water and scrub with a heavy duty sponge and it'll get anything clean.

Thank you! I googled and saw this product this morning and I think Giant has it. I probably ruined the pan with brush scratches last night but oh well. I will pick some up asap.

[Anonymous]

Just an FYI there is a whole spread in Redbook magazine this month about how to cook chicken and make some sauces and sides. I used the method and it came out pretty good. Better than my usual chicken.

[Anonymous]

I like the chicken breast pounded thin, a little flour, egg wash then panko cooked in olive oil. For a really easy Chicken Marsala check out the recipe on the Holland House Marsala. I do it a bit different because I like to brown the chicken take it out cook the mushrooms and all then put the chicken back in to simmer a while. I use an electric stove on medium high and a stainless steel skillet. Just be sure to preheat the skillet. It might take longer than you think then add the oil.

[Anonymous]

My 4-year old calls this Mommy's Best Chicken:

Cut chicken breasts into thick slices (about 5 for each breast)

In a bowl, throw in a few tablespoons of corn starch (or flour, if you are anti-corn starch, but the corn starch gives a nice texture if you aren't going to use breadcrumbs), some salt and pepper.

Toss breasts in corn starch mix until coated

Fry chicken in pan coated in oil (not swimming in oil, just a couple of teaspoons will do).

This works really nicely if you are adding your chicken to stir fry, too. We usually have it with roasted potatoes - chop the potatoes into chunks, toss with olive oil, and roast in oven at 400 for about 40 minutes. Stir once while cooking, then toss with salt before serving.

[Anonymous]

This is PP: we've taken to using a meat thermometer, too. I used to use the old it-will-feel-like-your-thumb-when-it-is-done method, but was afraid of food poisoning with the kid. Now I take the temp of the chicken, and take it off the heat when it is about 170-175 degrees. It will finish cooking up to 180 while you are getting everything onto the table, and won't overcook.

[Anonymous]

I have 3 chicken recipes that are sure fire winners.
1) Can of mushroom soup (not thinned) - if you want, add some mushrooms that you sauted in a pan with butter and maybe garlic, for even more flavor - bake them in the oven at 400 degrees, 30 min- 1 hour depending on thickness. Serve with rice or pasta underneath.
2) Defrost a can of orange juice concentrate, set aside about half a can. Add some powdered or fresh chopped ginger, a little spice like garlic salt, cumin, allspice, clove or cinnamon - and mix in some soy or teriyaki sauce. Again, bake at 400 degrees and serve with rice.
3) I was going to write use Tony Chacere's Cajun seasoning mixed with flour or bread crumbs but 14:06 beat me to it. Basically easy oven fried chicken with crispy skin. Make some store bought gravy or a packet of your favorite sauce to sop up with the thick white meat underneath.
Honestly I prefer dark meat like boneless thighs because I feel like it has more flavor and breasts can be dry, but my DH likes white meat. OMG that sounds like a double entendre.