another way of cooking chicken is to bake the breasts (or what ever part you buy) in a covered casserole to which you have added a liquid...this can be milk..juice...stock ..etc just make sure the liquid is ample enough to last through the bake cycle ...350 for @1.5 hr or until internal temp is180. the liquid should be about halfway up the meat .dont immerse the poultry or it will drown....the liquid will reduce and flavor the meat and oh so moist.i havent tried it but i bet cranberry juice would be great with turkey parts
We grill boneless, skinless chicken breasts several nights a week and I absolutely love to marinate! And, like a previous poster, we use a thermometer to check temperature and we let the meat rest before cutting into it.
You can make your own or use something from a bottle - either a light vinaigrette salad dressing or a flavored marinade that’s been slightly thinned out with low-sodium, fat-free chicken broth or water. Just watch the sodium in the store-bought stuff - or stick with the Mrs. Dash sodium-free marinades.
If you make it yourself, basically any combination of an acid, oil or some other flavorful liquid, and a spice/herb will work. My family’s favorite all-purpose marinade for chicken and pork is:
1 part low-sodium soy sauce 1 part fresh squeezed lemon juice 1 part water or broth Cloves of garlic – as many as you want, finely grated or minced 1-2 teaspoons ground ginger (Note: I tend to use 1/4 cup of each liquid and 4-5 cloves of garlic for the amount of chicken we typically cook)
Combine ingredients and pour over chicken. Marinate overnight. ---------- We usually buy our chicken in bulk and divide it up in zip-top bags to freeze. I will add marinade to the bag before freezing it, so when we thaw it in the fridge, it has a couple of days to soak up flavor! ---------- It’s also worth noting that I used to ruin chicken all the time by cooking too fast and too high on the grill. Once I learned to take my time over medium-low heat, my chicken started turning out much more juicy and tender!
I usually buy boneless, skinless chicken and I prepare it lots of different ways. When baking I find it usually comes out fantastically moist and tasty if I coat the chicken in egg whites before cooking. This seems to trap the moisture in. It also does a great job making bread crumbs stick to the chicken of "oven fried" taste. Yes, I do season my chicken too.
Fitness Minutes: (106,547)
13,458 5/6/11 12:24 P
I usually put it on high for about 2 hours, then on low for about 4, or on low 6-8 hours. I stir it once or twice. When finished, if you want it thicker mix together 2 tablespoons cornstarch and 2 tablespoons cold water and stir into crock pot. I hope you enjoy it.
Fitness Minutes: (0)
5/6/11 5:08 A
If you pound raw chicken breasts it helps make them tender too.
1 pound boneless skinless chicken cut into bite size pieces 1 can of diced tomatoes with Italian seasonings a bit of olive oil 2 or 3 cloves of garlic minced 1 onion chopped 1 green pepper chopped parmasan cheese Angel hair pasta
Boil the pasta to box directions
Saute the chicken in the olive oil until almost done. Take out the chicken, place in a bowl, cover and keep warm. Add the onion, garlic and green pepper to the fry pan. Add a bit more olive oil if you need to. Saute until done. Add back the chicken and contine to cook until chicken is done. Add the can of diced tomatoes and warm thru.
Add the cooked pasta to the fry pan, toss to coat .
Thank you for your response. I am going to try this I was wonder how long to cook this in the crock pot?
Fitness Minutes: (106,547)
13,458 5/5/11 12:15 P
My husband's favorite - the chicken comes out very tender
boneless, skinless chicken breast, cut up 1 can cream of chicken or mushroom soup Worcestershire sauce - to taste Mrs Dash to taste water - to desired consistency
Mix all ingredients together in crock pot.
I add veggies like carrots, potatoes, frozen mixed veggies, green beans, whatever we're in the mood for.
Serve over brown rice.
Edited by: FELINA at: 5/5/2011 (12:15)
5/1/11 8:28 A
1. Buy good quality chicken. i use local organic free range without preservatives, antibiotics, or injectibles, and it really does taste more "chickeny."
2. If you're oven-baking bone-in chicken for something like honey mustard chicken, chicken with BBQ sauce, etc, bone-in thighs with skin are the most flavorful. I remove the skin after cooking, so the calorie difference isn't that huge. Things like this I cook at 350F.
3. As any chef will tell you, the only way to reliably tell when chicken is just done but still safe is to use an instant read thermometer. (Avail at Surlatable.com for $10-20.) No, your mom didn't use an instant read thermometer, but chicken is a lot different now than it was even 20-30 years ago.
4. Cook to 165F, remove from heat, cover with foil, and LET IT REST 10-15 minutes. The resting makes the chicken moist, as at redistributes the juices throughout the meat, and the carryover cooking time brings the chicken to the safest temp without it being overcooked. Most cookbooks omit this step, but any chef will tell you the resting time is important.
5. For chicken meat for salads, etc. I use Ina Garten's method, which makes the chicken very moist: Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan and rub the skin with olive oil (do not omit this--it seals in the juices). Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Test with the thermometer & rest as above. Set aside until cool enough to handle. Discard the skin, then remove the meat from the bones & dice.
6. My weeknight go to chicken dish: Season boneless, skinless chicken breasts with salt & fresh ground pepper or Paul Prudhomme Magic seasoning, and cook them on a Pam-sprayed, preheated cast iron grill pan on mediumish-highish heat for 8-10 minutes,turning once. (Chicken is ready to turn when it releases itself from the grillpan.) Check the temp, cover & let rest as above.(I use the Lodge preseasoned grill pan, $29-$35, Chefs.com, it's indestructible & it will last for decades. Cast iron is also a great heat conductor, so you save energy & use lower temp than you would in another pan--I said "mediumish-highish" heat, because with cast iron I often have to lower to Medium halfway through.)
Frankly, buy better quality chicken...I found what I thought was a great deal on frozen chicken breasts, only to get them home, cook with them, and find that no matter how long I cooked them, that rubber gooshy jiggly texture would never go away. I think they've been injected with something between butchering and freezing, thats changing how the meat cooks...either way, try investing in a small package of a slightly higher end, or well known brand of chicken...its the only thing that's worked for me.
You aren't cooking it in the microwave, are you? Boneless, skinless chicken breast is easy to prepare. Make certain that you season them. You can grill them or cook them in a pan. If you cook them in a pan, make sure you do not poke them to see if there done. A 6 to 8 ounce chicken breast takes about 6 or 7 minutes on each side. When you remove them from the pan let the chicken breast rest for about ten minutes before cutting into them.
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