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Easy and tasty ways to cook chicken breasts
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Anonymous
You are not going to die from thawing chicken on the counter. |
Anonymous
This might be the weirdest DCUM argument ever. I think it's hilarious that there are people who are so passionate about ignoring food safety rules. I hope there's a Washington Post writer reading this. She should write an article for the Style section! 
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Anonymous
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My favorite is "Crunchy, Cheesy Chicken." The name often gets me mocked, but everyone loves it.
Throw some Cheese-its in a baggy and crush them with a rolling pin. (Kids love this part) Mix in some spices (we use italian or cajun). Dip the (thawed) chicken tenders in skim milk and then roll them in the crushed Cheese-its. And bake until cooked through. (I can't remember how long. This is the annoying part -- checking repeatedly to see when it's done.) It also works well with crushed corn flakes. You can crush your own or buy them in a box. And then there's always the trusty crock pot. Try this blog: http://crockpot365.blogspot.com/search/label/chicken |
Anonymous
| works every time-lemon juice, olive oil and garlic as the marinade. Leave in with the chicken during the day and cook in the evening. Another easy method is to add your favorite salad dressing-we use greek and asian a lot to a ziplock and place the chicken inside again during the day. I often cut the chicken into tenderloins and into a pan a few minutes before dinner. |
Anonymous
| Pollo Colorado in the slow cooker. We're vegetarian so we use Quorn cutlets instead of chicken, but the recipe is actually for chicken. Make a red chile sauce using pure ground red chile. Or, even easier, buy a can of really good red enchilada sauce. Put the sauce on the chicken with some red peppers and onions and cook it in the slow cooker. You can even use frozen chicken breasts. Serve it on top of rice cooked in broth with cilantro and lime and top it with avocado and cheese. Or slice the chicken and use it for tacos. Yum. |
Anonymous
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Not to fuel the debate about thawing chicken, but for those who freeze in bags with marinade? If you take it out a day earlier and put it in the fridge it's still easy and still safe.
I second the Trader Joe's sauces. For some reason my DD doesn't like anything remotely spice but loves the Masala sauce from there. Also the Patak sauces you can buy at other grocery stores - Chicken Tikka Masala has you marinate in plain yogurt and a couple tablespoons of sauce for the day. My brother makes Chicken Piccata all the time for his kids. He slices the chicken breasts thin (kind of cuts them in half the long way if you know what I mean - so it's like a cutlet) dips in flour and then sautes in butter. I bet you could do olive oil. And then adds lemon juice, capers, mushrooms, and removes chicken at different points (he has 4 kids, some pickier than others). Poaching chicken is yummy! Chicken broth, white wine, bay leaf, some spices. Mmmmm. While we are on the topic (I know you didn't ask for fish but here goes): the Joy of Cooking easy baked fish recipe rocks. Get some sole or mild white fish, lay in a casserole dish with a top over a bed of whatever vegetables you want, drizzle with olive oil or put a couple pats of butter on it. Season as you wish (salt, pepper, fresh dill in with veggies). Longer cooking veggies need to be precooked but stuff like green beans and zucchini is fine as is. Then you put in a hot oven (like 400) for about 15 mins. |