How do you cook your chicken?
I do 375 for 30 min. mom does it for 40-45 minutes. which is way too dry for my taste. |
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| Sorry I can't help you there. I only make chicken on the bone. |
Grill  |
| I have a gas oven that is super hot, so I usually would cook them for about 25 minutes at 350-375. I have a tendency to overcook my chicken because I am scared of pinkness, but I have been getting better lately.
Grilling is also yum for boneless chicken breasts too! Barney1 |
| We usually cook it one of two fail safe ways...
1. On the BBQ: spread a little bit of butter/margarine on some aluminum foil, place chicken breasts on the foil and BBQ. This helps them from getting dried out. You can also put some BBQ sauce in the foil and on top of the chicken. 2. Dip chicken breasts in Kraft Italian House dressing and then in low salt Ritz crackers crumbs (just smoosh the crackers yourself). Place in corningware on top of aluminum foil (easier to clean). Leave chicken uncovered. Bake in over for approx 35 minutes at 350 degrees. Taste great! The only way to ruin it is to scorch it. |
| I marinate them in italian dressing too...usually overnight...then grill....or you can just marinate in olive oil and 2 lemons squeezed..very light flavor... |
| We used to grill, now, we pan them, put soy sauce, minced garlic, olive oil in a pan, cover and cook til done..........my mom's concauction.........sounds strange but is oh so yummy! Hubby demands it at least 1x a week! |
| I rarely use the same recipe twice!! There are way too many chicken recipes to do that, I think!
I was just curious how long everyone cooked their c.breasts. |
JakobandBrandonsmom wrote: Grill
DITTO, rain or shine, snow or cold they get cooked on the grill |
Oh, and don't listen to me because I think I made my husband sick last night with the chicken I made!!  |
| ah ha! I just did 5 chicken breasts! Since it is summer and I don't want to turn on the oven, I prefer to let my George Forman grill do the work whenever possible. Better yet, I can use it outside.
Anyway.......after marinating the breasts (I used just lime juice and seasonings since I'm trying to lose weight) I cooked the breast just 4 minutes then immediately wrapped them in aluminium foil... 1 or 2 breasts per package. After about 15 minutes rest they are perfect plus have a little grill marks to boot. Now I have enough cooked meat to last us several days. susan PS: the easy way to clean the GF grill is to immediately put several layers of soaking wet paper towel on the grill, close it up and let it sit until cook or mostly cool. Remember to unplug it, of course  |
| I'm surprised more people don't eat baked chicken breasts ...well, as often we do. I was just thinking people would respond and tell me they cooked it at 400 for 20 min or 350 for 40 min... etc. We have chicken almost every day of the week (mixed in with fish and mexican once a week). If I fry them, it's very rare and because we just couldn't get enough of a certain recipe. |
| My biggest problem with chicken is... It always tastes like chicken.
I prefer dark meat myself. There are a couple of recipes that do disguise the taste and that is the only way I will eat it. Chicken breast always is too dry...especially skinless. YUCK!! My specialties with chicken is whole legs. I have a few really good recipes and the meat always falls off the bone...but is also at the same time moist. |
| Well, yeah, chicken tastes like chicken. Seasonings and sauces help reduce the "chicken" flavor, but it is always there.
Maybe mixing ground chicken with another meat, like ground pork, would help. When I want a lambburger but can't find enough lamb, I'll mix what I can find and grind with beef and still get the lamb flavor. If you want a protein that takes on different flavors, eat tofu. |
| I love ground lamb. just got some yesterday to make some yummy gyros. |
| Here's a recipe for ya. This one is pretty good, it's a skillet dish though - not oven.
Smothered Chicken with Lemon Mashed Potatoes Ingredients: 4 boneless, skinless chicken breasts 3/4 teaspoon salt, divided 1/2 teaspoon pepper, divided 1/2 cup Italian-seasoned breadcrumbs 1 (8-oz.) packaged sliced fresh mushrooms 1 teaspoon olive oil 18 to 20 garlic cloves, crushed 2 tablespoons olive oil, divided 2 tablespoons butter or margarine, divided 1 (14-oz.) can chicken broth 1 tablespoon fresh lemon juice 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 3 tablespoons all-purpose flour 1/4 cup water Lemon Mashed Potatoes (recipe follows) Directions: Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4 inch thick using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in breadcrumbs and set aside. Saute mushrooms in 1 teaspoon hot oil in large non-stick skillet over medium-high heat 8 minutes or until edges are browned. Remove from skillet. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, set aside. Saute garlic in 1 tablespoon hot oil over medium heat 5-10 minutes or until lightly browned and soft. Careful, do not burn! Remove from skillet and mash lightly with a fork or potato masher; set aside. Melt 1 tablespoon butter with 1/2 tablespoon oil in skillet over medium heat; add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove chicken to a wire rack in a jellyroll pan (or a plate, like I used!). Keep chicken warm in oven at 225 degrees (or set plate in microwave like I did). Repeat with remaining butter, oil and chicken. Stir chicken broth and next 3 ingredients into skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sauteed mushrooms and garlic. Stir together 3 tablespoons flour and 1/4 cup water; whisk into broth mixture over medium-high heat. Cook 3 minutes, whisking constantly, or until thickened. Serve with chicken and Lemon Mashed Potatoes. Lemon Mashed Potatoes (recipe calls for using frozen mashed potatoes, but I just made my "regular" mashed potatoes and added the extra ingredients). Prepare 1 (22-oz.) bag frozen mashed potatoes according to package directions. Stir in 1/4 cup butter or margarine, 1 teaspoon lemon rind, 3/4 teaspoon salt and 1/4 to 1/2 teaspoon freshly ground black pepper. Number Of Servings:4 adults Preparation Time:20 minutes prep; 40 minutes cooking. |
rebecca wrote: We used to grill, now, we pan them, put soy sauce, minced garlic, olive oil in a pan, cover and cook til done..........my mom's concauction.........sounds strange but is oh so yummy! Hubby demands it at least 1x a week!
I tried this last night and it was delicious!! YUM!!  |
| That does sound good - I'm going to try it.
I make a quicky recipe if I just want some for 1-2 people. I put the frozen chicken breast on a plate, and run it through the defrost in the microwave. Then I sprinkle a little of the Famous Dave's steak rub on it and cook on full power in the microwave. Stop it just when the juices run clear. If it's a thick piece, I slice it up a little. Then the thin parts don't dry out before the rest is done. It is quick, easy and very moist. |
| I do 375 for 40mins but that's from the freezer. I do about 30 if they are thawed. You guys have some great recipes. |
| I really don't enjoy cooking at all... especially meat, but I don't mind it bbq'd as much.
I only cook chicken maybe 3 or 4 times a year, usually boneless skinless breasts either coated with something out of a bottle and thrown on the grill, or sliced and used in a stir fry. LOL There are tons of premade sauces in jars so I haven't bothered getting creative. LOL |
| Stacey, what do you eat the other 360 days!! |
barney1 wrote: Stacey, what do you eat the other 360 days!!
We just don't eat meat very often. Steak a few times a year, maybe a few roasts done in the crock pot... but mostly pasta dishes, rice and veggies etc.. |
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