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Posted: 7/15/2010 2:18:51 PM EDT
[#1]
Baked is pretty good. I like them plain with a little garlic.
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Posted: 7/15/2010 2:19:37 PM EDT
[#2]
Dillo Dust
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Posted: 7/15/2010 2:20:23 PM EDT
[#3]
I always found the Foreman grill got too hot, too fast and would "burn"/dry out the exterior before cooking all the way through for your typical chicken breast.
A grill is your friend. The possibilities are endless. |
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Posted: 7/15/2010 2:20:24 PM EDT
[#4]
Get a Jamaican jerk chicken spice and do them on the grill.. they taste really good.
Quoted: I've been trying to eat a little healthier. but on the george foreman grill my chicken breasts aren't turning out all that great. any tips? |
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Posted: 7/15/2010 2:20:25 PM EDT
[#5]
Hickory BBQ. [/ thread]
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Posted: 7/15/2010 2:20:33 PM EDT
[#6]
Quoted:
Baked is pretty good. I like them plain with a little garlic. I can't cook, I need specifics |
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Posted: 7/15/2010 2:21:07 PM EDT
[#7]
Quoted:
I always found the Foreman grill got too hot, too fast and would "burn"/dry out the exterior before cooking all the way through for your typical chicken breast. A grill is your friend. The possibilities are endless. exactly the problem |
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Posted: 7/15/2010 2:21:56 PM EDT
[#8]
put the breasts in a brine overnight
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Posted: 7/15/2010 2:22:12 PM EDT
[#9]
Wrap them in a pound of bacon. Then wrap the chicken-bacon log and a stick of butter with foil. Bake on 350 for a little over an hour.
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Posted: 7/15/2010 2:22:18 PM EDT
[#10]
Quoted:
Get a Jamaican jerk chicken spice and do them on the grill.. they taste really good. Quoted:
I've been trying to eat a little healthier. but on the george foreman grill my chicken breasts aren't turning out all that great. any tips? add good bacon wrap and you have yard bird goodness IMO (use a charcoal grill) |
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Posted: 7/15/2010 2:22:18 PM EDT
[#11]
cut them into strips; dip in milk with a beaten egg, then into flour; chunk em in the fry daddy until golden brown. eat.
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Posted: 7/15/2010 2:22:58 PM EDT
[#12]
Quoted:
put the breasts in a brine overnight what's brine? |
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Posted: 7/15/2010 2:24:02 PM EDT
[#13]
I don't have a fry daddy, plus I'm trying to eat healthier. and it's 100 degree outside, so I'm not cooking out there.
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Posted: 7/15/2010 2:25:03 PM EDT
[#14]
Quoted:
Quoted:
put the breasts in a brine overnight what's brine? saltwater. let me soak overnight in a cup of kosher salt and water. then cook anyway you like. will blow your mine |
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Posted: 7/15/2010 2:26:07 PM EDT
[#15]
Quoted:
put the breasts in a brine overnight This. Chicken breasts are notorious for drying out. Here's my recipe: 1 Tablespoon salt 1 Tablespoon molasses 2 cups of water Then, go wild with the spices. I've used garlic powder, onion powder, black pepper, cayenne pepper, red pepper flakes, chili powder, paprika, basil, in all sorts of combinations. |
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Posted: 7/15/2010 2:26:29 PM EDT
[#16]
Quoted:
Quoted:
Baked is pretty good. I like them plain with a little garlic. I can't cook, I need specifics Preheat your oven to around 350. Put the THAWED breasts in a glass pan if you have one, maybe with a little water in the bottom. Let them bake for at least 40 minutes. Check them with a knife. If the juices run clear (no blood) they are probably ready. |
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Posted: 7/15/2010 2:28:08 PM EDT
[#17]
We eat chicken breasts almost every weekday night as well.
1. Invest in a Weber-Q ~$140.00 it will pay for itself in a month. 2. I fillet the breasts we buy in half. They cook faster, and the outside doesn't dry out before the inside gets done. 3. Spray them with canola cooking spray and apply a little California Sensations garlic salt and black pepper. I am getting ready to cook some now. Mmmmm I also make potato chip chicken. Do an egg/milk dunk and cover chicken in crushed potato chips (cool ranch are good, corn flakes, bbq, jalapen, etc) and bake 400 for 30 minutes or so. Not as healty, but really tasty and moist. |
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Posted: 7/15/2010 2:28:33 PM EDT
[#18]
Put 3-4 breasts in a crock pot. Mix 1 can cream of chicken soup + 1 can cheddar cheese soup + 1 tsp pepper in a bowl, then pour over chicken. Cook for 8 hours on low setting, serve over brown rice.
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Posted: 7/15/2010 2:28:52 PM EDT
[#19]
Breaded and baked, for me. Easy, too.
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Posted: 7/15/2010 2:32:01 PM EDT
[#20]
if you're trying to eat healthier, you'll want to watch the sodium... I cut them up into smaller chunks (about an inch square) and simmer them in low-sodium chicken broth... then, I add half a package of low-fat cream cheese and a can of low sodium cream of mushroom soup, and then let that simmer until the sauce is creamy... serve that over pasta. YUM. in fact. that's what I'm making for dinner tonight. got the recipe off of sparkpeople.com.
when I'm in a rush, I just sprinkle seasonings over the chicken breasts and microwave them. super fast, juicy, yummy. I'll either use Italian seasoning or a cumin/cayenne/chili blend... (no salt in either one) |
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Posted: 7/15/2010 2:32:45 PM EDT
[#21]
Quoted:
Quoted:
Quoted:
Baked is pretty good. I like them plain with a little garlic. I can't cook, I need specifics Preheat your oven to around 350. Put the THAWED breasts in a glass pan if you have one, maybe with a little water in the bottom. Let them bake for at least 40 minutes. Check them with a knife. If the juices run clear (no blood) they are probably ready. Hmm...yeah, that's about the most bland way to eat chicken, ever. |
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Posted: 7/15/2010 2:32:58 PM EDT
[#22]
In for new recipes because i eat chicken breast at least every other day.
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Posted: 7/15/2010 2:35:25 PM EDT
[#23]
Funny thread because I just made 5 in a Weber kettle. Lump charcoal and cherry wood chips cooked for 1.5 hours made for incredibly juicy chicken.
Grilling doesn't add any fat. |
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Posted: 7/15/2010 2:36:01 PM EDT
[#24]
Soak it in this for 1-2 days:
Blend this all up: 2 C buttermilk 1/4 C virgin olive oil 2 cloves garlic 2 T chopped FRESH rosemary 1 T kosher salt 1 T FRESHLY cracked pepper 4-5 basil leaves After soaking, let excess run off, dust with bread crumbs, some granulated onion and garlic, some salt and pepper. Sprinkle with thyme. Bake at 375-400F for about an hour. I cooked this with the ribs on so it'll cook a lot faster if it's just the meat. Cover with foil if the outside starts to get too browned. After taking it out, let it sit 10 minutes under the foil to rest. Serve and enjoy. |
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Posted: 7/15/2010 2:37:15 PM EDT
[#25]
Here are two of my favorite recipes, they're very simple to cook.
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Posted: 7/15/2010 2:39:12 PM EDT
[#26]
I'd just like to avoid adding a bunch of butter and breading...
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Posted: 7/15/2010 2:39:58 PM EDT
[#27]
Two quarts cold water, 1/4 cup salt, 1 teaspoon black pepper, a few squirts of lemon juice, and a teaspoon of hot sauce.
The breasts soak for not more than 1 hour. Rinse. Dry. Spray with pam spray. Foreman grill. |
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Posted: 7/15/2010 2:40:07 PM EDT
[#28]
marinade in italian dressing for awhile, and then put them on a grill.
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Posted: 7/15/2010 2:40:11 PM EDT
[#29]
I like to cook but if you are looking for simple and healthy just pick up some shake and bake and follow the instructions for the oven. They make a good spicy mix. Use them for sammiches or salads, healhier than adding bacon and or butter. YMMV.
George foreman grills suck, they dry everything out and stink up the whole house. |
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Posted: 7/15/2010 2:42:14 PM EDT
[#30]
Once you brine it, you can bake or grill the chicken. no added fat.
I bake chicken drumsticks at 375 for 40 minutes in a toaster oven after soaking 2 days in the brine I posted earlier. Boneless skinless thighs or breasts go on the grill... |
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Posted: 7/15/2010 2:44:43 PM EDT
[#31]
Quoted:
I'd just like to avoid adding a bunch of butter and breading... Then these are your friends. Marinade in a zip lock bag...spice packet, 1/4c olive oil, 1/4c water, let set overnight. Comes out great. I'm a fan of the Chipotle flavor for chicken. |
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Posted: 7/15/2010 2:47:13 PM EDT
[#32]
Quoted:
Get a Jamaican jerk chicken spice and do them on the grill.. they taste really good. I concur......... 
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Posted: 7/15/2010 2:57:11 PM EDT
[#33]
Rub with chili powder with a little cayenne pepper and grill.
Yummm.  |
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Posted: 7/15/2010 3:00:42 PM EDT
[#34]
Fillet so you're working with thinner pieces –– they cook faster. Marinate in low-fat Italian salad dressing - just enough to cover - and dust with garlic powder. Let sit for a half an hour (enough time to prep the veggies). Cook in pan over medium-high heat. Turn when edge has turned white. Cook until done.
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Posted: 7/15/2010 3:02:47 PM EDT
[#35]
Lots of ways to make chicken. Like you I am taking my health in consideration so I mostly grill my chicken. I avoid high calorie sauces and marinades and opt for a rub/spice low in sodium. My current favorite is Weber Kickin' Chicken. Rinse and pat dry the breast. Put about a tablespoon of olive oil on a plate and roll the breasts in it. Shake on your spice and you are ready to grill. Either that or I like to soak in lemon juice overnight and shake on some lemon pepper seaoning.
I heat up my grill as hot as it gets and the put on the chicken over direct heat. You only want it to grill at this temperature long enough to add grill marks. On my grill this is usually accomplished at about 3 minutes per side. From there I turn down the grill to the low-medium setting move the chicken to the upper shelf to get it away from the direct heat. If you don't have an upper shelf moving it to the side and turning off the burner beneath it works too. Cook until your juices run clear or your internal thermometer reads about 165 degrees. For me this usually takes ~15 minutes and I usually flip once in this time period. For me this gives a very juicy, flavorful chicken breast that I don't get tired of eating. When I wasn't as concerned about my health I used flavored butter injections and often wrapped in bacon. |
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Posted: 7/15/2010 3:04:50 PM EDT
[#36]
Cut into bite-sized pieces, bread or batter, then deep fry.
Finish with honey mustard or hot sauce. |
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Posted: 7/15/2010 3:06:14 PM EDT
[#37]
Quoted:
Fillet so you're working with thinner pieces –– they cook faster. Marinate in low-fat Italian salad dressing - just enough to cover - and dust with garlic powder. Let sit for a half an hour (enough time to prep the veggies). Cook in pan over medium-high heat. Turn when edge has turned white. Cook until done. I think that is part of the problem. My local grocery store gets in chicken breasts that look like they came from a friggin' turkey. |
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Posted: 7/15/2010 3:06:25 PM EDT
[#38]
Soak in teryiaki sauce over night. Grill them on the BBQ with some pineapple slices toothpicked to the breasts.
Yum! |
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Posted: 7/15/2010 3:07:12 PM EDT
[#39]
pound it flat,
Stuff in baggy with BBQ sause and Liquid smoke, Day or 2 later grill and serve on bun or on rice |
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Posted: 7/15/2010 3:09:42 PM EDT
[#40]
italian dressing over night then grilled
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Posted: 7/15/2010 3:11:26 PM EDT
[#41]
Marinated in Ken's Walnut & Raspberry Vinagrette dressing, then baked.
Yum. |
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Posted: 7/15/2010 3:15:24 PM EDT
[#42]
Quoted:
I think that is part of the problem. My local grocery store gets in chicken breasts that look like they came from a friggin' turkey. Personally, I've never been able to get the smaller breasts or pounded/filletted breasts to be as juicy as the larger breasts. |
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Posted: 7/15/2010 3:15:59 PM EDT
[#43]
chicken fry them!!!!!
tenderize them soak in milk/egg mixture roll them in seasoned bread crumbs  and pan fry in whatever oil you think is better season to taste if you pat them off on some paper towels you can get most of the oil out anyway, not the most healthy, but very tasty |
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Posted: 7/15/2010 3:16:40 PM EDT
[#44]
Quoted: Quoted: put the breasts in a brine overnight what's brine? Tender, moist chicken breasts for the win, that's why! ETA: Apparently I can't read worth a shit  |
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Posted: 7/15/2010 3:16:48 PM EDT
[#45]
Just boil them. Meat will be moist and tender. Slap them with some Tony Chechere's and enjoy. |
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Posted: 7/15/2010 3:19:27 PM EDT
[#46]
Have you considered a whole chicken instead of breasts? Much cheaper per pound, and you can beer-can it. You can even do it in the oven if you don't have a grill.
It's easy to do, and it makes WONDERFUL chicken. You can even eat the skin, because the fat will almost all render off. Set the oven to 350F. Put the rack in the bottom or next-to-bottom position. Take a beer can and drink half the beer. Pop more holes in the top with a bottle opener if you have one. Pour a couple of teaspoons of bbq rub into the can (make your own, or any store brand you prefer). Apply a generous amount of the same rub to the outside of the chicken. Sprinkle some inside too. Try to coat everywhere, but don't be too fussy about it. Stick the beer can up into the cavity and set the chicken on it on a lipped sheet pan, using the legs to make a tripod. Fold the wings back so they won't hang loose and burn. Bake until the thigh meat hits 170F. If you want a darker, crispier skin, crank the heat to 400 when the thigh meat hits about 155. (Might want to do this first, actually, and then drop the heat to 350. It might smoke up your kitchen if the fat's already melted off.) Pull from the oven and allow to cool for at least 10 minutes before you cut into it. |
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Posted: 7/15/2010 3:25:31 PM EDT
[#47]
Quoted: I'd just like to avoid adding a bunch of butter and breading... Panko and bake. |
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Posted: 7/15/2010 3:34:07 PM EDT
[#48]
Pat dry, salt, pepper, and paprika; then grill it up.
Poke it with a fork a hundred times, put it in a ziploc, add any cheap italian dressing, throw it in the fridge overnight, then cook. Pound it flat, put ham, cheese, herbs, roll it all up into a log in saran wrap, refridgerate over night, put the whole mess into a boiling pot of water, when done remove plastic wrap, slice it up and serve it. Buy a cookbook? 
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Posted: 7/15/2010 3:34:56 PM EDT
[#49]
Quoted:
Buy a cookbook? Hive mind > cookbook |
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Posted: 7/15/2010 3:36:06 PM EDT
[#50]
I run then through an egg/milk bath, then dredge through flour, cornmeal, black pepper and Lawreys salt. Then fry in lard.
wait, healthy, I have no idea |
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