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

Saturday 17 January 2015

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

Baked Chicken Breasts Biography

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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.the oven to 400°F with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking.Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.Transfer the chicken to the oven and bake for 30 to 40 minutes, until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer.

Brown Rice Chicken or Turkey & Peach Stew
1/2 c cooked boneless turkey or chicken - chopped
1/4 c cooked brown rice
1 ripe peach, pitted, peeled and steamed or baked
1 tb peach juice (white grape or apple juice may be used or juice may be left out)
1 tb milk and 2 ts wheat germ
Mix all ingredients together, transfer to blender/food processor
and puree or chop to make textured for older babies.
Variations:
Cook chicken/turkey pieces and peach together in a pot with a scant amount of water - simmer until chicken/turkey pieces are cooked; approximately 20 minutes. Keep an eye on the water level when using small amounts of water and simmering. Add the rice to the cooked turkey/chicken and peach and then process as needed for your baby's texture preference.
Substitute the peach for mango, papaya or apricots or combine them all.
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Cheesy Turkey/Chicken Sweet Potato Mash with Carrots

1/2 cup cooked diced chicken or turkey
2 medium sweet potato
2 carrots, peeled and diced
1/4 cup grated cheddar or colby cheese

Peel and dice the sweet potato and carrots
Boil or steam the potato and carrots until tender. You may also bake the carrots & sweet potato together for a more yummy taste.
Mash the sweet potato and carrots and then add the cheese; mash some more.
Add the chicken or turkey and then chop, mash or puree as needed for your baby.
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Turkey/Chicken Cheesy Pasta

1/2 cup cooked diced chicken or turkey
1/2 cup cottage cheese
1 cup pasta - ditalini or pastina; slightly cooled
dash of pepper, garlic powder and basil
1/4 cup steamed broccoli
Mix all ingredients together and serve - serve as is for those accustomed to lumps & textures or chop down or puree if needed.
Variation:
Add some carrots or sweet potato cubes for more color and fun.
Some Foods Good to Mix With Chicken and Turkey