How do you cook boneless skinless chicken breasts?!


Question:

How do you cook boneless skinless chicken breasts?

I'm just starting trying out cooking and I marinated the chicken in teriyake sauce and then cooked it on the stove. I think I over cooked it. How do I know when the chicken is done? How can I be sure that it is fully cooked?


Answers:
Try this oven baked recipe
BONELESS CHICKEN BREASTS

Boneless chicken breasts. Cut in chunks. Dip in egg, then Italian bread crumbs. Brown. 1 can clear chicken broth. Pour over top. Cut up mushrooms. Shred over the top Mozzarella cheese. Cover and bake at 350 degrees for approximately 45 minutes. Uncover and let brown for 10 minutes more

is done when it no longer pink and it pulls apart easy.. http://www.tvfoodnetwork.com

fry it for about 20 min on sunflower oil

I put one glass full of water in a skillet,add all kinds of herbs,
add the chicken with a lid,keep it turned,untill all the water is gone,then let it brown,very tender and pulls apart easily

Medium heat 2 to 3 minutes per side . It should feel firm but not stiff when pressed in the middle.Wait 2 minutes after removing from the stove before cutting. Otherwise all the juice runs out and it is dry.

cut a slice in the middle if its not pink its done.

The best, easiest way is to make a small slice in the middle and be sure the juices run clear. Don't feel bad though I have been cooking 25 years and still overcook chicken breast once in a while. Good luck to you.........begining cooking can be overwhelming stick with it and you will be awesome in a few years!

You could do whatever you wanted really. I like to take a sharp chef's knife and butterfly them, then open them up to cook. I personally think they need to be cooked more slowly no matter which way you cook them. If you cook them on a high heat they will become tough and dry.

I like them best marinated and then grilled, or sauteed in butter/olive oil after they've been crusted with ground nuts - anykind, but I like pistachios .

In fact, I think I might just have that for dinner with an arugula salad.

The marinating was a fantastic move!

The chicken is done when the juices run clear and specifically when the internal temperature reaches between 170 and 180 degrees. Baking is another option; just make sure you put some form of corresponding liquid in the dish (i.e. water, chicken broth) to prevent it from drying out. (350 degrees for about 40 minutes is recommended.)

For more chicken recipes, try:
http://southernfood.about.com/library/re...

Brining pulls water into the chicken flesh and helps flavor it too. To brine boneless, skinless chicken breasts, in a large bowl mix 4 cups of water with 3 Tbsp. of salt and 2 Tbsp. of sugar, if desired, and stir until the salt and sugar dissolves. Add thawed chicken breasts to this mixture, cover, and refrigerate for one hour. When ready to cook, remove the chicken from the brine, rinse under cold running water, and cook according to one of the following methods.
You can brine frozen breasts as well. Mix up the brine solution and add the frozen boneless skinless breasts. Place in the refrigerator, covered, and let stand overnight until the chicken thaws. Rinse well under cold running water, pat dry, and cook.

Baking in Parchment
I really like this moist heat method of cooking, as there is a greater margin of error, and the breasts cook without being rearranged. Preheat the oven to 425 degrees F. Spread parchment paper or heavy duty foil on your work surface and arrange thawed boneless, skinless chicken breasts on them. Top with lemon slices, bay leaves, or other spices and herbs. Bring the edges of the paper or foil together and fold together (making sure to keep chicken in a single layer), then crimp to hold in the steam. Bake at 425 degrees for 10-15 minutes. Frozen chicken breasts can be baked with this method too. Simply place them in paper or foil, allowing space for heat expansion, and bake according to the package directions. The two kinds of frozen chicken breasts I buy have different cooking times; one cooks for 35 minutes, the other for 50. I test at the shorter cooking time with the thermometer.

Poaching
To poach boneless, skinless chicken breasts, place them in a large skillet and add 1-2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can also poach in the oven. Place chicken in a single layer in a roasting pan. You can add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 160 degrees F.

Microwave
It can be risky cooking chicken in the microwave oven because the oven cooks unevenly. The same piece of chicken can be several different temperatures at the same time! If you have healthy people over the age of 5 in your household, this is an easy method for microwaving chicken. Place boneless, skinless chicken breasts in a glass dish with the thin side of the breasts in the center. Pour 3/4 cup cup buttermilk over the chicken, sprinkle with herbs and spices of your choice, cover plate with plastic wrap, and cook on high for 3 minutes. Check the chicken, then cook for 2 minutes longer. Rearrange the chicken using tongs, cover again, and microwave for 3-5 minutes longer until internal temp is 160 degrees F. Discard buttermilk mixture.

Crockpot
The crockpot is a wonderful way to cook chicken as long as it isn't overcooked. For fresh chicken breasts, stack the chicken in the crockpot, add 1/2 cup water or chicken broth, cover, and cook on low for 5-6 hours, rearranging once during cooking time. For frozen chicken breasts, arrange in crockpot, add 1/2 cup chicken broth or water, cover, and cook on low for 8-9 hours, rearranging once during cooking time.

Steaming
Nancy H. wrote me about steaming chicken breasts she sprinkles with Mrs. Dash. She says that steaming boneless skinless breasts on the bottom rack of a steamer for 20 minutes for thawed and 30 minutes from frozen produces a juicy result.

Sauteeing
This dry heat method is quick and easy. If you pound the breasts thin, they will cook for about 2-3 minutes a side over high heat. Unpounded breasts take a bit longer to cook; about 4-5 minutes per side. Coat a skillet with olive oil, heat over high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.

Pressure cooker
This is a moist heat method of cooking. Add thawed chicken breasts to the cooker, add sliced onions and lemons for flavor along with 1/2 cup water, cover and lock the cooker, and bring the pressure up to high. Cook for 12 minutes, release pressure, and check internal temperature. You can cover, bring pressure back up, and cook for 2-3 minutes longer if necessary.

You can season or marinade the chicken breasts in whatever you want...liquid or dry rub....you can shake and bake season them and bake in shallow baking tray for about 35-45min depending on the thickness of the chicken breasts.....you can grill them or bbq them brushing them with bbq sauce*....(then dice up and put over rice) or put baked potatoe and corn on cob also on bbq*...you can put cubed chicken breast pieces before cooked...onto skewers with raw onion, green pepper chunks..and throw on bbq*.....you can make homemade chicken noodle soup using chicken pieces*.....if cooking over stove....use a lower heat....chicken is always cooked until no longer pink inside* and juices run clear*~
look up www.foodnetwork.com for several different ideas for chicken or beef or fish etc* and enjoy Learning to cook fabulous delicious meals ..Don't give up* always try something new..and you'll know for the next time you make it, what to change or add etc* for the tasting ....follow the directions and you can't go wrong* GoodLuck and Enjoy it*~




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