Boneless Skinless Chicken Breast Recipes - GoFuckYourself.com - Adult Webmaster Forum

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Raven

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#1

Boneless Skinless Chicken Breast Recipes

01-20-2006, 05:29 AM

How the fuck do you keep it from getting all dry and tasting like cement?

I know there are fat free marinades out there...and I can broil them, but I need more ways to make chicken....without that lovely skin.

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SilverTab

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#2

01-20-2006, 05:32 AM

I put them in a ziplock, with Italian Spicy salad Dressing...then..hop in the freezer....

when I want to serve them..I just put'em on defrost in the microwave, and cook them on the stove in oliveoil...

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01-20-2006, 05:35 AM

Originally posted by SilverTab

I put them in a ziplock, with Italian Spicy salad Dressing...then..hop in the freezer....

when I want to serve them..I just put'em on defrost in the microwave, and cook them on the stove in oliveoil...

Microwave? Really? I would not have thought of that.

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SilverTab

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#4

01-20-2006, 05:36 AM

Originally posted by Raven

Microwave? Really? I would not have thought of that.

mmm well just using the microwave to defrost them LOL...not to cook'em!...

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Raven

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#5

01-20-2006, 05:39 AM

Originally posted by SilverTab

mmm well just using the microwave to defrost them LOL...not to cook'em!...

Thanks for clearing that up. LOL. I simply cannot imagine microwaved fish OR chicken.

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#6

01-20-2006, 05:40 AM

i buy the indivudual frozen bags and just put it in semi warm water to defrost it, or i put it in the fridge a day ahead of time.

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#7

01-20-2006, 05:43 AM

A lot of times it has to do with the brand. I've bought certain kinds that were always dry, no matter what you used.

Do you have a George Foreman grill? Try them on that. I used to cook four every day for my ex and they were tender enough to cut with a fork. Just be careful not to overcook. I only bought Tyson - not sure if they sell those where you live.

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#8

01-20-2006, 05:44 AM

i bbq them and add some lemon pepper spice to them as i cook them. people seem to like em.

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#9

01-20-2006, 05:45 AM

oh yeah to answer your question, when you marinate it. if you grill it add more marinate to it while its cooking a few times, should help from it getting too dry.

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#10

01-20-2006, 05:46 AM

The keys to not having dry chicken:

Pound your chicken to an even thickness

Marinate the chicken, use a lower sodium marinade for less dry chicken

Marinate in Buttermilk with herbs and spices. Experiment a bit.

Vinegars and salts will drive moisture out of chicken before it's even cooked.

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#11

01-20-2006, 05:48 AM

If you are doing them in a pan don't forget that you can 'fry' with a bit of water rather than oil. It is healthier and adds moisture back into the meat.
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#12

01-20-2006, 05:49 AM

Originally posted by Raven

How the fuck do you keep it from getting all dry and tasting like cement?

I know there are fat free marinades out there...and I can broil them, but I need more ways to make chicken....without that lovely skin.

Take 40% worchestire sauce
40% natural lemon juice
20% Smart Balance Spread, margargine or butter
herbs, spices to taste... add lots of black pepper

Grill chicken on BBQ.. dipping breasts into the sauce every few minutes... allowing sauce to drip off meat before returning to grill.
Grill till golden brown and firm.

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#13

01-20-2006, 05:51 AM

title reminded me of Kate Moss

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#14

01-20-2006, 05:52 AM

Crock pot!
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#15

01-20-2006, 05:54 AM

What I did the other night was chop it into smaller pieces and put salt and pepper on the pieces, then in a little olive oil. I seared each side brown a bit, then let them heat through. and RIGHT before I was done, I got the heat off, and poured in a little bit (quarter cup maybe) of chicken broth and scraped the bits off the bottom of the pan (deglazed). Man it was unreal good and surprisingly juicy...

Another thing you could try is a brine. A container of broth or water with a lot of salt and some sugar and maybe some herbs. Put chicken breasts in it for a couple of hours.
Idea is the brine is more salty than the chicken, and will first draw out the less salty juice, then the brine will penetrate the meat, bringing all the salty flavor in.. It will stay more moist that way when cooked.

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#16

01-20-2006, 05:55 AM

Rice crispies, smash them in a zip lock back til it's powdery. Run the chicken breast through eggs, then dip it in flower, back in the eggs, then into the rice crispies. Add some spices / chicken mix into the flower for taste. then either fry it on the pan or toss it into the oven.
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#17

01-20-2006, 05:59 AM

Ritz crackers make great breading too!

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Raven

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#18

01-20-2006, 06:09 AM

All good suggestions, especially the George Foreman grill...I keep hearing it's great...

The recipes I need can't have fat or coatings like rice krispies or bread crumbs.

Getting back to my girlish figure excludes such ingredients...

Peaches...what do you do with chicken and the crock pot? Never owned one.

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#19

01-20-2006, 06:15 AM

if you are cooking chicken that much Back away from the grill. You are cooking Way to high of heat.
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#20

01-20-2006, 06:22 AM

Try the deglazing thing with a flavorful broth then. All thats in it is salt and pepper and broth and a spot of frying liquid. I had it over plain white rice.

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#21

01-20-2006, 06:25 AM

Originally posted by Raven

Peaches...what do you do with chicken and the crock pot? Never owned one.

All kinds of things - they are GREAT!

Here's a start for recipes http://southernfood.about.com/library/crock/blcpidx.htm
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#22

01-20-2006, 06:26 AM

I have a Cuisinart grill which is similar to the George Foreman grill. Since it cooks so fast the breasts usually stay juicy. I usually just marinate in some mojo and slap them on the grill.
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Raven

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#23

01-20-2006, 06:56 AM

I'm going to have to look into these grills.....Cuisinart and George Foreman....

There are a million ways to cook chicken, I swear.

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#24

01-20-2006, 07:32 AM

i take them and chop them up into 1" cubes. cut up a bunch of vegies like green peppers, red peppers, yellow peppers, onions, and mushrooms. drizzle olive oil all over the chicken and vegies. put on a tray and put in the oven til done.
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v4 media

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#25

01-20-2006, 07:34 AM

smoke them over tea.. no fat atall
or poach them in wine n herbs
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#26

01-20-2006, 07:42 AM

Originally posted by v4 media

smoke them over tea.. no fat atall
or poach them in wine n herbs

That sounds interesting. No marinade or seasonings on the chicken at all?

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#27

01-20-2006, 08:58 AM

I marinate mine in rasberry vinegarette dressing for a day. And then grill. yum yum
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#28

01-20-2006, 09:03 AM

The GF Grill is awesome! My fams fave recipe is this: I slice a pocket into the breast, then pound it as flat as possible, then I put cooked bacon and shredded cheddar into the pocket, use a toothpick to "seal" the pocket, and grill it until juices run clear!

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#29

01-20-2006, 09:06 AM

Slice in up thinly and stir fry it with some sweet pepper, garlic & onions for a few minutes
Add Soy Sauce to taste.
Add some freshly cooked egg tagliette
Add some cheese sauce.
Sprinkle with freshly ground black pepper

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#30

01-20-2006, 09:10 AM

go with baked chicken instead of broiled - it won't dry out as much.

Can you eat a modest amount of goat cheese (about an oz ?) if so i've got a great recipe
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#31

01-20-2006, 09:10 AM

Key to making juicy chix breast is high heat, good sear and quick cooking... then let it sit for a couple mins before you cut it up.

Avoid marinades with vinegar... but brines are awesome. Brine shrimp too, they get REALLY juicy with a good brine (only need 30 mins with shrimp to brine em).

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#32

01-20-2006, 09:13 AM

rub them with Lawry's seasoning... grill them, slice them in half, then in strips, put a strip on a tortilla chip , top with a little cheese, put in oven until brown around the edges, top with pico de gallo and / or guacamole... mmmmm mmmm mmmm chicken fajita style nachos.

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#33

01-20-2006, 09:14 AM

Marinate in dark Japanese Soya Sauce all day. Brush with your favorite fat free, low calorie terriyaki glaze. Broil.

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Raven

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#34

01-20-2006, 09:23 AM

I'm printing this out as fast as I can...all good suggestions..

I wish I could have goat cheese, Brett...but, not for another fifteen pounds.
Save the recipe for me, though. I'll be ready for it soon enough.

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#35

01-20-2006, 10:18 AM

I just had our evening meal and I marinated two bonless and skinless chicken breasts in : chopped garlic, chopped ginger, red wine vinegar, chopped corriander, tiny bit of canola oil and a tablespoon of mango chutney. Then I stuck them on the foreman..was yummy and moist.
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#36

01-20-2006, 10:23 AM

Originally posted by Raven

How the fuck do you keep it from getting all dry and tasting like cement?

I know there are fat free marinades out there...and I can broil them, but I need more ways to make chicken....without that lovely skin.

Boil, or optimumly steam the chicken breasts.

Place the chicken breasts in a mix of rice wine and light sauce. Leave for as long as possible in fridge or freezer until chilled.

Steam chinese cabbage and tomatoes lightly, place in the same marinade.

Serve together on hot jasmine rice.

Congratulations, you just made drunken chicken.

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#37

01-20-2006, 10:38 AM

soak it in paul Newmans balsamic vin. dressing and throw it on the broiler pan for 5 or more minutes..

I do this with veggies too like broccoli, carrots, cauliflower, and zuchinni.. you can make it all on one pan
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#38

01-20-2006, 10:42 AM

I tried the Zatarans spicy cajun rice mix the other night.
Cut up the chicken breasts to small cubes, cook them then add to the rice mix. It was damn good and quick. A nice ceasar salad and your all set.Takes about an hour in total to prepare.

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#39

01-20-2006, 10:59 AM

You need to pound it thin enough so whole breast is the same thickness (VERY IMPORTANT) ......then marinade it w/ what ever you like (I typically use olive oil and balsamic vinegar, salt & pepper, etc......) Then grill it in a medium/high heat for like 4 minutes each side :food-smil

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#40

01-20-2006, 11:00 AM

This is the Bomb,

1 can Cream of Chicken Soup (fat free works well)
1 package Stove Top Stuffing
2 Lbs Chicken Breast

Make stuffing extra dry, add cream of chicken soup to it.
Cut up chicken breast and place in baking pan.
Cover chicken with stuffing mixture.
Cook for 20 minutes at 375.

Easy as hell to make and tastes sooo damn good

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#41

01-20-2006, 11:02 AM

Originally posted by SinisterStudios

This is the Bomb,

1 can Cream of Chicken Soup (fat free works well)
1 package Stove Top Stuffing
2 Lbs Chicken Breast

Make stuffing extra dry, add cream of chicken soup to it.
Cut up chicken breast and place in baking tray.
Cover chicken with stuffing mixture.
Cook for 20 minutes at 375.

Easy as hell to make and tastes sooo damn good

I make that but put swiss cheese between the chicken and the stuffing and I use Pepperige Farm dressing instead. When I got the recipe, it was called Orgasm Chicken
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#42

01-20-2006, 11:05 AM

Don't be afraid to break out the George Foreman. 3 minutes even for the thinly sliced boneless skinnless breast fillets and it comes out juicy and perfect. I know its not gourmet but if you're cooking it up every day or all the time (like me) its really great.
Also... great sauces and marinades here:
Garlic Dude
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#43

01-20-2006, 11:07 AM

I sear both sides to brown them then add some low sodium stock/broth and cover the pan until they're cooked. (Add any seasoning you want as well...peper, garlic, poultry seasoning, a dash of hot sauce.) They'll steam in the broth and be super moist and they'll even cook faster because you're holding the heat in instead of letting it escape out of the pan.

Be careful about adding sauces or seasonings with too much salt because that can be just as unhealthy in the long run as too much fat.

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Raven

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#44

01-20-2006, 11:51 AM

Originally posted by BobG

Don't be afraid to break out the George Foreman. 3 minutes even for the thinly sliced boneless skinnless breast fillets and it comes out juicy and perfect. I know its not gourmet but if you're cooking it up every day or all the time (like me) its really great.
Also... great sauces and marinades here:
Garlic Dude

Gourmet is pretty far from what I'm thinking. It's become a source of energy for me, fuel. I just don't want it to taste like concrete.

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#45

01-20-2006, 01:37 PM

Originally posted by BobG

Also... great sauces and marinades here:
Garlic Dude

Ooooh - I just ordered the "Best of" package. I looooove garlic thanks for the link
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#46

01-20-2006, 01:38 PM

I just bought some chicken at Costco ;-)
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