Easy and tasty ways to cook chicken breasts

[Anonymous]

This is my favorite recipe for chicken breasts - it is Indian Spiced Chicken with Tomato Chutney from Cooking Light:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1215936#

[Anonymous]

Chicken kabobs ... jerk is one of my favorites but Epicurious has one where you marinade in lemon juice and rosemary that is delicious! We do alot of chicken fajitas/quesadillas as well. Coat in blackening seasoning, cook on a griddle pan and slice thin and top a salad with it.

[Anonymous]

bake with BBQ sauce

[Anonymous]

coat the chicken in pesto, then in grated parmesan cheese. Bake at 425 for 25 minutes. Delicious!

[Anonymous]

I boil my chicken with water, salt, pepper, celery, carrots, and what other veggies I am in the mood for or have and a bay leaf, a few cardamon seeds for an hour.
It makes the chicken so tender and I am also left with the most delicious broth and soft veggies for the kids. I make a side of rice to pour over for the kids. Always a hit.

[Anonymous]

Anonymous wrote:

Anonymous wrote:according to food safety standards, you should never thaw raw meat out on the counter. best in the refrigerator overnight, or else in a water bath or microwave.

Oh whatever

well if you'd like to encourage bacteria growth in your food, go right on ahead!

this isn't some crazy standard. it's common knowledge for anyone who's into cooking.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:according to food safety standards, you should never thaw raw meat out on the counter. best in the refrigerator overnight, or else in a water bath or microwave.

Oh whatever

well if you'd like to encourage bacteria growth in your food, go right on ahead!

this isn't some crazy standard. it's common knowledge for anyone who's into cooking.

Nobody I know who is into cooking is this prissy about food safety. It's the cooking morons like me who are afraid of poisoning people.

[Anonymous]

You boil boneless chicken breasts? Please tell us more!

[Anonymous]

It's called poaching. We boil chicken for chicken salad or the kids too

[Anonymous]

I just got my 4 year old who won't eat any chicken that isn't nuggeted to eat shake and bake (I used thin-sliced boneless chicken breasts). I also got DH to eat them, and he never eats anything I cook, which isn't too surprising given that I'm bragging about shake and bake.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:according to food safety standards, you should never thaw raw meat out on the counter. best in the refrigerator overnight, or else in a water bath or microwave.

Oh whatever

well if you'd like to encourage bacteria growth in your food, go right on ahead!

this isn't some crazy standard. it's common knowledge for anyone who's into cooking.

Listen, I have a Culinary Degree and I am a Dietitian, and I leave my meat out on the counter all day to thaw. As long as you are not eating it raw you are fine, cooking kills bacteria. FWIW the general rule is no longer than 4 hours between 40 and 140 degrees. That being said there are many times I eat things that have been between 40 and 140 degrees for longer than 4 hours and I am still alive.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:according to food safety standards, you should never thaw raw meat out on the counter. best in the refrigerator overnight, or else in a water bath or microwave.

Oh whatever

well if you'd like to encourage bacteria growth in your food, go right on ahead!

this isn't some crazy standard. it's common knowledge for anyone who's into cooking.

Listen, I have a Culinary Degree and I am a Dietitian, and I leave my meat out on the counter all day to thaw. As long as you are not eating it raw you are fine, cooking kills bacteria. FWIW the general rule is no longer than 4 hours between 40 and 140 degrees. That being said there are many times I eat things that have been between 40 and 140 degrees for longer than 4 hours and I am still alive.

http://www.fsis.usda.gov/FactSheets/Big_Thaw/index.asp
http://www.cfs.purdue.edu/safefood/1996/stretch9.html
http://en.allexperts.com/q/Food-Safety-Issues-767/2008/1/thawing-meat-poultry.htm

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:according to food safety standards, you should never thaw raw meat out on the counter. best in the refrigerator overnight, or else in a water bath or microwave.

Oh whatever

well if you'd like to encourage bacteria growth in your food, go right on ahead!

this isn't some crazy standard. it's common knowledge for anyone who's into cooking.

Listen, I have a Culinary Degree and I am a Dietitian, and I leave my meat out on the counter all day to thaw. As long as you are not eating it raw you are fine, cooking kills bacteria. FWIW the general rule is no longer than 4 hours between 40 and 140 degrees. That being said there are many times I eat things that have been between 40 and 140 degrees for longer than 4 hours and I am still alive.

http://www.fsis.usda.gov/FactSheets/Big_Thaw/index.asp
http://www.cfs.purdue.edu/safefood/1996/stretch9.html
http://en.allexperts.com/q/Food-Safety-Issues-767/2008/1/thawing-meat-poultry.htm

If you are eating your chicken raw, or making sushi out of it then yes do not thaw it on the counter. If you are going to cook it properly than you are going to KILL THE BACTERIA!!!!!! So you have never cooked anything outside of food saftey standards? Do you eat all meat well done, never had a medium steak? You never eat sushi, or raw oysters or runny eggs? Have you ever eaten anything at a picinic that you have no idea how long it has been sitting out? Have you ever had raw cookie dough or licked a beater from making a cake? Because if you do any of those things you are being hypocritical all of the above things put you at risk for food borne illness. All of those companies are just issuing a cover your ass statement so they don't get sued.

But whatever, to each his own, I am done arguing about how to thaw chicken

[Anonymous]

Anonymous wrote:Op: Oh I love the tip about buying a sauce from Trader Joe's or Giant and then cutting up the chicken and letter it all simmer. That sounds wondeful (& easy) and something my kids will like. As for the shake and bake; how do you do that (I know you can buy something but would prefer to make something myself if possible); what I'm asking is what kind of spice/bread crumb (?) mixture do you shake the chicken in and how long would you have to cook it?

Thanks for all the great tips.

Someone may have answered this, but I just want to say it's hard to really go wrong with make your own breading. You can use bread crumbs (plain and italian work well), panko (thicker crumbs), crushed crackers. I often add some oregano and parm cheese. Then just use either milk, honey, or egg to coat the chicken before 'shaking".

For chicken tenders, I cook on 400 around 15 minutes. Probably needs a little more if using a full breast.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:according to food safety standards, you should never thaw raw meat out on the counter. best in the refrigerator overnight, or else in a water bath or microwave.

Oh whatever

well if you'd like to encourage bacteria growth in your food, go right on ahead!

this isn't some crazy standard. it's common knowledge for anyone who's into cooking.

Nobody I know who is into cooking is this prissy about food safety. It's the cooking morons like me who are afraid of poisoning people.

OK, I fully admit I am a cooking moron (not the poster who started this all or the pp), but prissy = food safety? Sorry, I value my life and not willing to risk it for a chicken meal.