Chicken breasts become dry when they are overcooked. Marinate them and cook them until they are done but don't overdo it because they dry out quickly. If you cook them on the stove top, put a few tsp of oil in the pan and brown them on each side, then cover the pan until they are done. By covering the pan the steam helps the chicken stay tender by keeping the moisture in the pan and in the meat.What's a good recipe for chicken breast to make it tender?
Butterfly it or pound it out with a meat tenderizer (use saran wrap on top and bottom of chicken), but be careful not to pound too thin, then make a marsala or chicken with white wine. marinading also tenderizes to an extent. In the future pick the smallest breasts- bigger isn't always better.
Chicken gets dry if it is over cooked. I like to saute in a pan with olive oil and spices. Add a little water as you cook it to make sure it doesnt burn to the pan. Keep a lid on as this helps steam the chicken.
You can add a can of cream of mush/chix/celery soup at the end to smoother them then serve over rice.
if you're going to cook it any other way then boil;
then boil it till half cooked %26amp; finish it off however else for flavor,or marinate it first.
My mom used to dip chicken breasts in olive oil then shake and bake after it is baked for about 15 minutes at 375 degrees pour marinara sauce on top then sprinkle mozzarella cheese over the sauce then place back in for another 10 minutes. Garnish with parsley. Serve over linguini and sauce.
Kiev is a good recipe because the breast is:
stuffed with ham and cheese;
wrapped in buttered breadcrumbs or pastry.
A good barbecue recipe which I have devised (on the exotic side) is to skin chicken breasts (or buy them skinned), prick with a fork and marinate in 1/4 cup coconut cream, 1 chopped fresh birds eye chile, 1 chopped clove of garlic, the juice of one lime, a tablespoon of chopped fresh coriander (cilantro), ground salt and pepper and if you can get them, some kaffir lime leaves. Leave to marinate overnight in the fridge, then wrap the breasts in banana leaves or tin foil. You can also do this recipe in the oven.
Basically, whenever you wrap a chicken breast (in anything from a thick sauce to pastry to a thin slice of proscuitto), it will be more tender. Chicken - especially white meat - is quick to dry out unless well wrapped. In india, chicken breasts are tenderized (as you would tenderize a thick cut of beef), then ';wrapped'; in a thick sauce made with tandoori spices. In Mexico, chicken breasts are ';wrapped'; in thick mole sauce. Anything that is wrapped in vegetable matter - banana leaf, leek, cabbage - absorbs the liquid from the wrapping. If you wrap chicken in ham or bacon, it will absorb some of the fat. Wrapping in pastry creates ';steam pockets'; so while the pastry cooks dry, the ingredients will remain moist. Either way, it will be much more tender than if you had not wrapped it.
Don't over cook it! Cream of mumshroom soup goes so well with it!
The answer you're looking for isn't in how you cook the chicken, it's in what chicken you buy. Buy kosher chicken and roast it, bake it, broil it, or boil it. No matter how you cook it, you can count on its being the tenderest chicken you've ever eaten. It's available fresh from any kosher butcher or frozen in any of a number of supermarkets where it's marketed under the names ';Empire'; and ';Best';. You'll find it more expensive than many non-kosher brands but, once you try it, I'm sure you'll agree that it's worth it. It not only has a better texture and taste but its also free of antibiotics and other chemicals. I never use anything else. If you like your chicken roasted, try my favorite recipe: coat with margarine (I prefer Fleishman's pareve) and sprinkle liberally with garlic powder and onion powder and moderately with Lawry's seasoned salt. Add a small amount of water to your roasting pan, place it in a 450 degree oven, and immediately turn the temperature down to 350. Baste every 20 minutes or so, adding water to the pan as necessary, and remove it from the oven when it's done well enough to suit your taste. I prefer it well done, so I roast for up to 2 hours. I also recommend convection cooking, if you have the capability. Serve and enjoy -- the chicken and the rave reviews!
This one won't be! Take your defrosted chicken breast and hammer them with a plate edge (not a meat tenderizer, it will destroy it!) Dip them in olive oil and rub them with a little salt, pepper and Italian seasoning. Back in a shallow pan with just a little water in the bottom for 30 minutes. Stick a fork into the middle of each breast, and if you see pink, bake for a little longer. They will be so juicy and tender!!!
Enjoy!
Bake chicken breasts in a small pan covered in a can full of Campbells cream of chicken soup. Sprinkle lemon pepper over the top. Cover and bake about 45 mins- 1 hr. It's great with mashed potatoes because of the sauce left in the pan.
Anything chicken go here. http://allrecipes.com/recipe/tender-chic鈥?/a> best site in the world for chicken!!
Buy an injector and inject it with olive oil. Infuse the oil with garlic. Yummy! Then just cook as you normally would.
You can also marinate them in a marinade you prefer.
Also try cutting the breast in half.
Also you can bake them wrapped tightly in tin foil. I put a bit of olive oil on and season as I prefer, wrap them and bake.
I sometimes but them in my electric skilled and cook on low and cover them in BBQ sauce as they cook. Put a bit of olive oil in the pan before you start.
When I grill them outside I boil them for about 20 minutes first.
well depends on how you are cooking your chicken , If your are boiling it, cook it slowly for 1/2 hr , then leave in the same water for 5 min麓s of the gas if you a grilling it then grill slowly then remove from grill place on plate , meat still cooks once it麓s of the heat , if you are frying then fry for 5 min麓s either side then just add a very small amount of water , taking care when adding or you could add a small drop of white wine to give a nice flavor, this will stop the chicken or meat from going dry
marinade it with Italian dressing for about an hour in fridge before grilling ,and/or baking.
Cook the chicken breast in a large can of cream of mushroom soup. You can bake it at 375 or cook it on the stove top in a large pan like you would use for rice. If you do it on the stove you know it is done when you can cut it with a spoon and it is not pink in the middle. It stays so juicy that way and tastes great. Plus it is quick and really easy.
Good luck.
Marinade in a garlic-citrus marinade overnight. go with a slightly shorter cooking time.
use a can of chicken broth little butter spices lid bake on 350 last 15 minutes take lid off
If you marinate the chicken in an acidic marinade it will tenderize it..Apple, tomato, wine, etc.. Try this......cooks.com..........
If you're grilling boneless chicken breasts, there's a cookout calculator at charcoalbob.com that will tell you how long to cook it per side based on the thickness, type of grill, etc.
Ours always turn out flavorful and juicy when using a marinade as suggested in previous answers, a rub or with just a little salt and fresh ground pepper.
marinade it in buttermilk for about 1/2 hour
take from the buttermilk and dredge in bread crumbs (I like italian style - but any kind will do.)
bake in the oven for as long as need be according to the size of the chicken (meat thermometer should read 180F in thickest part of breast)
you can also fry them - but this is easier, healthier and less greasy
the buttermilk will not only tenderize the chicken - but give it a nice tangy taste
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
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