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Questions tagged [chicken-breast]

89 questions
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Make ahead Chicken Piccata

I have a recipe for Chicken Piccata my whole family really likes. We are having a couple guests over tomorrow, and I'd like to make this recipe, but make it ahead. The guests are people we don't know personally, and it would be awkward to be cooking…
Sally
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What is the quickest way to evenly slice chicken breasts for jerky?

I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What is the quickest way to remove the fat from and…
grgoelyk
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Dry chicken breast in slow cooker

I like to use the slow cooker during the week. I usually leave at about 6am, and don't sit down and eat until around 6pm. I have a crock pot with a timer mechanism that automatically turns to warm after the specified cooking time elapses. The last…
coding4fun
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When is black burned?

Obviously once it taste burned, its burned... (yet nothing you can do anymore) I love to cook, and I cook for years. But im always shy to "hear" the pan, because I'm afraid I will burn the food. I think my steaks are pretty good, yet maybe it can be…
Roger
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Can a combination of Grilling and Baking be used for Chicken?

I was wondering If 1st Grilling the chicken to chrisp up the outer surface and then baking it to get is cooked all over and retain the Moistness will work . Can this give me a Moist and Chrispy chicken ? For how much time should each method be…
Chloritone_360
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Is it possible to season chicken breast with BBQ sauce before baking it in the oven?

I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time?
BlueMagic1923
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What's this white strip on the top side of my boneless skinless chicken breast?

I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in this picture: I always cut my chicken up into…
cjones26
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Texture problem with marinated chicken

I made a simple chicken marinade from a Nigel Slater recipe the other day: some olive oil, maple syrup, soy sauce, chilli flakes. I marinaded it (1 piece of boneless chicken breast) overnight. When I cooked it, it had tons of flavour but it was too…
Nigel Redding
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Smoking chicken breasts with and without skin

UGH! I'm so stressed. I Have a new electric smoker and I Have listened to every Tom, Dick and Harry for "The best way" to smoke chicken breasts, yet I have served DRY meat for dinner! What I'm gathering from this forum is that the leaner the meat,…
Michelle O
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Slow cooking chicken breast

How much chicken stock should be used when slow cooking 3 boneless,skinless chicken breast? I used a 8 ounce can of chicken stock,and no water.
phyllis d
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Pan frying store baught chicken breast with added glaze/broth solution

When buying store bought chicken such as the one shown in the link below, a lot of times it comes with rib meat and glaze/solution to 'add flavor' etc. When defrosting the chicken breast and beginning to pan fry it with oil, the desired result is to…
AnchovyLegend
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Am I able to put uncooked chicken back in my fridge for a day?

I just took my chicken breast out of the packet and cut it up to make schnitzel then realised I had no oil. Is it safe to put it back in my fridge for a day?
julie
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heat chicken breast in a pan with no oil - ok for the pan?

I have heard of putting chicken breasts in a pan and heating them No oil. To get past any terminology issue, i've included a picture. Just imagine a chicken breast or pieces of chicken breast in the pan. And heat beneath the pan. I heard you can…
barlop
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Pre-pounding chicken

I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. When done once, pounding chicken isn't that hard…
user33483
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Chicken breast sous vide: Time in fridge matters?

I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I am considering cooking this breast sous vide at 65 C for 1,5hours. It is about 2.5cm…
torkildl
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