Baked Chicken Breast Recipes Easy Calories Bone in And Rice and Vegetables Dinner with Stuffing : Easy Baked Chicken Breast Recipes Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Saturday 17 January 2015

Easy Baked Chicken Breast Recipes Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Easy Baked Chicken Breast Recipes Biography

Source (Google.com.pk)
O...M...G. This was SO good. I have to admit, since I'm not much of a chicken person, I wasn't exactly looking forward to having this. (The rest of the family loves chicken.) However, I absolutely LOVED it. I went back for seconds! I only changed it up slightly, due to some of the other reviews. For starters, I sliced my chicken breasts in half, so that they were thinner, hence allowing them to cook more evenly. I then used panko bread crumbs, to make them a bit crispier. Lastly, since a few people said that the breasts were a bit mushy on the bottom, I used a round pizza pan with holes in it. It worked perfectly. (I sprayed it with PAM.) I was nervous as these were baking, because they house smelled REALLY garlicky, however, I thought the amount of garlic was perfect and didn't taste overwhelming at all. The rest of the family raved about it, as well. THANK YOU Kittencal for the excellent recipe!From the recipe archive, first posted in 2008.

This is the cooking method that made me realize that boneless, skinless chicken breasts can be pretty darn delicious. They don't have to be dry and boring. They can, in fact, be moist, tender, and full of flavor — something I actually look forward to having for dinner.

I learned this way of cooking chicken in culinary school. It's technically called "dry-poaching," but that sounds fussy for what is essentially an incredibly simple technique. Here's how you, too, can make the best-ever chicken breasts in just a few steps.
There is so little fat in a boneless skinless chicken breast that it's hard to cook it without the meat ending up dry or just plain tasteless. With this method, we take advantage of the steady, all-surrounding heat of the oven, but just before putting the breasts in to bake, we cover them with a piece of parchment paper. The paper acts almost like the chicken's missing skin, protecting the chicken and preventing it from drying out.

Think of this method as a cross between braising and roasting. The chicken bastes in its own juices and the result is tender, juicy chicken breasts that are succulent and never dry.
This way of cooking chicken is incredibly easy and it's never failed me. I also love it for when I want to cook several chicken breasts all at once, as when I'm cooking for a big family meal or to prep lunches for the week. In the recipe below, I season the chicken with just salt and pepper, but you can use any spices you wish or adapt it to your favorite recipes.

Super versatile, super dependable. If you've struggled with boneless, skinless chicken breasts, this is definitely the method to try.

To poach chicken, it is easiest to first cut the chicken into dices - use boneless chicken.
Add water or broth to a sauce pan - enough to cover the meat.
Bring the contents of the saucepan to a boil and then turn heat down to simmer.
Simmer for approximately 15-20 minutes. Meat will turn white and juices will run clear.
Bake/Roast:
To bake chicken, preheat the oven to 375 degrees F.
Lightly grease a baking sheet with olive oil
Add chicken to baking sheet, lightly season if desired and if your baby has had spices - no salt!
Sometimes I rub the chicken with a bit of olive oil and then season it - mostly if I am cooking skinless breasts.
Place baking sheet in the oven and bake until the juices run clear - baking times will vary depending on the size of the chicken portions you are cooking.
A general rule is that you should cook meat for 20 minutes per pound.
Chicken breasts may bake in 25 minutes while legs or thighs may take a shorter time.
Crockpot::
Chicken Pieces - You may braise the chicken prior to adding it to the crockpot if you wish. This is not really necessary and if you are pressed for time, you may just skip it.
Add chicken to the crockpot and cover in liquid - broth, water or a combination of the two. Using a bit of apple juice is nice as well.
Turn crockpot to low and simmer for 4-6 hours.
Whole Chicken - Wash the chicken with cool water then transfer the chicken to your crockpot. If you like, stuff the chicken with a halved lemon or orange.
Set crockpot on low and simmer for 8 hour or longer. Be sure to check the chicken and look for the juices to run clear.
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