How should I season & prepare my chicken breasts that will be topping my salad?!


Question: How should I season & prepare my chicken breasts that will be topping my salad?
Im making a big salad of spinach and other veggies and I'm topping it with chicken breast so how should I season & prepare them? Bake? Saute? I have no ideas for the seasonings.....

Answers:

this is what i do for when i need chicken for something. perfect, juicy breasts every time............

heat oven to 350 degrees. season chicken with a little olive oil salt, pepper, garlic powder, and dried thyme (optional). put in a baking dish (i just use a glass casserole pan). cook for about 25 minutes or until a sharp knife inserted in the thickest part come out with CLEAR juice. then hot or cooled down - chop, shred, eat it like that, or just do whatever you want! fool-proof and fail-proof !



I take partialy defrosted boneless skinless breasts and slice them 1/4" thin or thinner. Keep the pieces in place and squeeze them back together into the shape of the breast. Carefully slip them in a skillet, keeping their shape. Now fry in a little oil until brown, carefully turn and brown the other side. Now you can break the pieces apart with the spatula and use in salads, stir fry, casseroles, etc. and you have chicken pieces with nice browning on the edges.



PinknPurp, basically the same as Willa, but I also add rosemary, for that extra aroma, once out of the oven, I allow them to cool, then I slice them on an angle, and position them on the salad.



Large chunks/cubes, pan fried, seasoned with garlic powder and parmesan cheese fried onto the outside of the chunks.




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