Foo - Best way to cook boneless chicken breast?

When ever i try to cook it it drys out.But if i leave skin on and bone in its awesume.Any ways to make boneless come out moist?

bake it in a pan covered with tin foil?

Never tryied that

On the exhaust manifold of your car engine.
Season to taste.

Try soaking it in milk for a few hours before you cook it. Keeps it moist and tenderizes it.

hmmn that sounds like a good idea to

Place it between two pieces of plastic wrap and pound it with a meat mallet until it is an even thickness (3/4" - 1" generally). Then grill or cook in a pan for about 3-4 minutes on each side, or until it's done.

When ever i try to cook it it drys out.But if i leave skin on and bone in its awesume.Any ways to make boneless come out moist?

Don't over cook it.

i usually cut it up in to 1/2" wide strips, and saute it over medium heat. throw in 1 or 2 tablespoons of butter, maybe some lemon or onion slices, and cook. when the edge of the meat starts to turn white, make sure all of the pieces get turned over. when it just barely starts to get some brown coloring on it (you'll have to check a few pieces to make sure), flip it back over until that side just starts to turn colors. cut a few of the bigger pieces open to make sure they're cooked all the way through, and enjoy!

sometimes i add it to mexican dipping cheese and chips to have fancy nachos. or throw it in noodles, marinara, and alfredo sauce. there's really a lot you can do with cooked chicken chunks.

edit: this is obviously for boneless and skinless chicken. /edit

Great ideas everone.I think i can lose some pounds if i cut out the fat and soda pop.DR says im at a healthy weight but i still could lose some weight

Boneless? 400 degrees for 25-30 minutes. Bone in 45-50 minutes. Works like a charm.

Pound out the breasts a bit, marinate for 15 minutes in an italian dressing (or even better - maker an easy vinagrette) and grill lightly - yum - quick and easy. Cut up and serve on a salad. Used to do this a lot - great quick and easy meal.

I find them practically inedible on their own, even with bone/skin. Good in soups or enchiladas, though. Chop, sear in some olive oil, add to recipe.

Tonight i cheated and cooked with bone in
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Marinate it for 4 hours in Italian dressing, and then slow cook it on the grill at about 225 degrees.

going to go put in in dressing now for tomorrow can you marinate it for to long?

going to go put in in dressing now for tomorrow can you marinate it for to long?

Overnight is fine.

Poke the thickest part of the breast with a fork a few times. Salt with kosher salt, about 1/2 tsp per breast. Put in a covered baking dish in oven at 325 for 35-min to get an internal temp of about 130. Then heat up a tsp of oil in a non-stick skillet until smoking, then pan-fry the breast, about 4-min per side. Should be about 160 internal at this point. Cover and let rest for 5-min. They'll be totally succulent. You can do a nice little sauce with the pan drippings while the chicken rests - with the pan drippings, saute a minced shallot for a few minutes, then add a 1/4 cup of chicken broth. Let it reduce for a few minutes, then turn heat off and finish with some minced chives, some butter, and a little lemon juice. Serve over the chicken.

The big key to keeping chicken from drying out is salting, either directly or brining.

- Mark

marinating in saline for up to 24 hours is the easiest way, saline being salt or sea salt.

Or, brown both sides in pan with a nice sear then put on low (as low as possible) and cover till it cooks through.

I was under the impression salt removes moisture

I was under the impression salt removes moisture

try it, then get back to me with results. I've only done it with turkey not chicken, but it should work the same.

Now i think of it i have done it with turkey with a brine soiltion came out pretty good

I was under the impression salt removes moisture

In a Saline marinade, though, it actually breaks down the cell walls and plumps up the cells with fluid via osmosis. It also sort of starts a curing process, which is finished when you slow smoke the meat.

Coat the chicken first in flour and then cook it in butter, but don't overcook

I was under the impression salt removes moisture

Salting meat to make it retain moisture is a pretty standard cooking technique. You can read about the chemical process online, but be assured it works.

Another key to chicken is to not overcook. Worth investing in an instant meat thermometer - then you can bring the interior to the exact 160-deg that a chicken breast should be cooked to. The Thermapens (http://www.thermoworks.com/products/thermapen/) are the gold standard here because of their instant response, but you can spend a lot less.

- Mark

going to go put in in dressing now for tomorrow can you marinate it for to long?
Depends on how acidic your marinade is.

http://allrecipes.com/howto/marinating-meats/

I make a nice dry rub based on this recipe:

http://allrecipes.com/recipe/hughs-dry-rub/

I defrost the breasts, rinse them, dry them, sprinkle the rub on both sides and grill. Have to watch the bird on the grill, so you don't overcook it and dry it out. Comes out moist and tender.

Fried in olive oil.

Heat oil (small amount, we're not deep frying here) in pan with crushed red pepper in the oil. Add chicken breasts sliced into 3/8" +/- strips (cut diagonally across grain). Lightly (or heavily in my version) coat with sweet thai chili sauce. Cook, moving pieces around regularly, until it hurts your eyes to stand over the pan, or until sauce has caramelized on the outside of the chicken a little. It'll be fairly hot but with a nice hint of sweet and you'll not have to worry about dryness because the sauce caramelizing tends to trap moisture inside.

So many great ideas ty all

One more:
I cut it into bite size pieces, cook it in a little butter or olive oil, with about 3 tbl spoons of lemon juice, 1-2 chopped scallions, and dill seasoning. You just have to experiment to find the right mix of lemon dill for you. I serve that over rice, typically, but without rice, it's a great almost no-carb way of cooking it. :)

Coat the chicken first in flour and then cook it in butter, but don't overcook

Or put the butter in the Chicken:

http://en.wikipedia.org/wiki/Chicken_Kiev

Rice crispy coated chicken breast always stayed nice and moist.

4 chicken breasts, skinless & washed
2-3 c. Rice Krispy cereal, crushed (more, if required)
1/2-1 stick butter or 3/4 stick butter, melted
Dip chicken in melted butter then roll in Rice Krispy cereal. Line a cookie sheet with aluminum foil and place chicken on a few inches apart. Bake for 1 hour at 350 degrees. Do not turn chicken!

Here's what you do.

Preheat your over to about 275-300.
Poke the thin end of the breast with a fork a few times and then sprinkle some kosher salt on it.
Toss it in the over for about 20-30 minutes.
While it's in the oven create a slurry of flour, baking powder, salt, pepper, and melted butter.
When the chicken comes out of the oven pat it dry and then paint both sides with the slurry.
Place chicken in hot pan with a little oil and cook it for about 3-5 minutes on each side.

it comes out with a nice golden brown crust while still being moist in the center. If you want to you can throw the drippings from the oven pan into the frying pan with some chopped onion and chicken stock to make a nice sauce.

Pound them just enough to flatten them out. Coat with your favorite coating and deep fry just until done. Not healthy but dam good.