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  1. #1
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    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?

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    Fax Transport Specialist black_box's Avatar
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    bake it in a pan covered with tin foil?

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    Never tryied that

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    On the exhaust manifold of your car engine.
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    Try soaking it in milk for a few hours before you cook it. Keeps it moist and tenderizes it.

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    hmmn that sounds like a good idea to

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    Administrator CbadRider's Avatar
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    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.
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    Quote Originally Posted by windhchaser View Post
    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.

  9. #9
    Pokemon Master Darth_Firebolt's Avatar
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    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

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    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

  11. #11
    Senior Member Zaneluke's Avatar
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    Boneless? 400 degrees for 25-30 minutes. Bone in 45-50 minutes. Works like a charm.

  12. #12
    Blasted Weeds Tude's Avatar
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    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.

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    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.
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    Tonight i cheated and cooked with bone in



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    Last edited by windhchaser; 08-29-12 at 08:38 PM.

  15. #15
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Marinate it for 4 hours in Italian dressing, and then slow cook it on the grill at about 225 degrees.
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


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

  17. #17
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Quote Originally Posted by windhchaser View Post
    going to go put in in dressing now for tomorrow can you marinate it for to long?
    Overnight is fine.
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


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    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
    Last edited by markjenn; 08-29-12 at 10:40 PM.

  19. #19
    Senior Member Nick Bain's Avatar
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    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.
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    I was under the impression salt removes moisture

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    Senior Member Nick Bain's Avatar
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    Quote Originally Posted by windhchaser View Post
    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.
    Quote Originally Posted by toddles View Post
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    Now i think of it i have done it with turkey with a brine soiltion came out pretty good

  23. #23
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Quote Originally Posted by windhchaser View Post
    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.
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


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

  25. #25
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    Quote Originally Posted by windhchaser View Post
    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 are the gold standard here because of their instant response, but you can spend a lot less.

    - Mark

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