How do you cook chicken breast and keep it juicy?!


Question:

How do you cook chicken breast and keep it juicy?


Answers:
SIMPLE RANCH CHICKEN BREASTS

4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix

Pre-heat oven to 375°.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.

Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.

Place in pan and cook anywhere from 30-60 minutes, depending on your oven

Simple!

Don't overcook!
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My favorite way to cook chicken breast is on the grill. I usually marinate it in Italian dressing for a few hours, and then pre-heat the grill so that when you put the chicken on the outside seers, and the juices are locked in. Another method is to cook it in a crockpot. But I really think the seering of the outside is the critical piece.

IF YOU BAKE IT ADD ABOWL OF WATER

Bake it in a pan covered with tin foil, or you could boil it in a pot of boiling water.

Pre-heat oven to 375
put chickhen in a pan with 1 cup water
salt and pepper to taste
check every 30 mins. make sure water is still in pan
you can also butter your chickhen a little

I usually bake my chicken with a good amount of italian dressing. It always stays very moist...even after re-heating.

TRIED AND TRUE:
Season chicken breasts w/ salt, pepper, etc.

Bake chicken breasts at 375 degrees for 20-30 mins,
In a baking pan that is a little deeper than normal, that has been sprayed lightly w/ nonstick cooking spray. and carefully fill w/ 1/4 inch water, covered tightly with foil.

be sure to add some fluid for the chicken to soak up. Also, don't over cook.

Sear it or grill it.

Searing = preheat oven to about 400 degrees. When searing, you heat up a little bit of oil in a pan til it's very hot, almost smoking. Gently put chicken in pan...it should make a lot of snappy noises and smell really good. Cook til a light golden brown crust forms, about 1-2 minutes. Flip and sear other side. Transfer to a baking pan and bake 10 -15 minutes, turning once. Chicken should be firm but a little soft when you touch it. I don't use meat thermometers, I just poke it and know when the pressure of the meat feels right. Practice makes perfect...you'll figure it out.

If you're baking it, keep it covered and make sure you don't over cook it. For barbecue, make sure you sear it quickly and again don't over cook.

Marinate it first.

Marinade for Chicken Breasts

8 oz. of apple cider
2 oz. of apple cider vinegar
? oz of shallots, minced
3 cloves of garlic, minced

Marinate for 3 hours in the refrigerator.

brown the chicken in a frypan then put it into a preheated oven and bake for a bit, to check if cooked if poked the juices should run clear (that is just a guide though always make sure chicken is fully cooked before eating)




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