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Questions tagged [chicken-breast]

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Should I press the chicken breast against the pan when I grill it?

When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). After a few minutes, I spread the oil, turn the…
Andre
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Filling for Stuffed Chicken Breast

I was wondering what taste good as a filling for chicken breast. I want to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides still together to fill. Then I will fill it and close it with some…
Shawn31313
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How do you cook chicken breast in a gas oven evenly?

Most recipes tell you to place chicken in an oven at X temperature for Y minutes (e.g. 400°F for 20 minutes), and stress that the internal temperature should reach 165°F on a thermometer (example). I placed the chicken breasts on a large baking…
Senseful
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How to prevent excess foaming when poaching chicken breast

I have been poaching chicken breast (below 100 degree celsius) as my main source of protein for a long time. I know it is normal to see white foam in the water, but mine is waaay too much. I think the white foam is protein, and because I cannot…
John London
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Baking juicier chicken breast without brining?

Over the past few months my go-to meal prep has been to bake a bunch of skin-on, bone-in chicken, typically breast but occasionally leg (wing+thigh). My technique has been: Season the chicken (mostly skin, but not exclusively) heavily with…
user3002473
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If I cook chicken breasts in instant pot for a "longer time" would they come out super tender? I'm thinking 12 minutes or so

I would think pressure cooking chicken breasts in the instant pot for longer, and by that I mean 12 minutes or a little more, they would come out super tender. Am I wrong? Would the opposite happen? I may try it as an experiment.
L G
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Can I assume chicken internal temp rises 5 degrees while resting?

With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as it rests. Is the same true for chicken? If your target temp is 165, is it okay to remove…
BVernon
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How do I make Chicken 65 crunchy?

My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now: I've been unable to get that crunch. I believed that it was an issue with the flour I was using, but that…
S. Coughing
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How do i improve my hot and spicy chicken breast recipes so that the heat isn't an after taste?

This was my recipe from last week: Chicken Breast Marinade (this is after cutting them up into small pieces): Yogurt Sriracha Lemon Juice Black Pepper Marinate for 30 minutes. Caramelized Onions Black Pepper Salt Turmeric Soy Sauce (when the pan…
S. Coughing
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Under ideal circumstances, how easily should raw chicken cut when using a sharp knife?

I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling Does chicken come in all shapes and sizes, and is this something I should take note of?…
brennvo
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Steamed chicken soup

I just made some steamed chicken breasts in a multicooker. Naturally, I still have water used for steaming in the bowl. It smells like and even looks like chicken soup. I'm not sure if it's good to eat, but wouldn't want to just throw it away. What…
Drinkwater
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how to cook boneless chicken breasts for curry?

I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the chicken needs to be cooked separately, and I am not sure how to cook it. I am using…
The Wanderer
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Spices become wet and clumpy once I start cooking

Lately, whenever I've been cooking food like chicken breasts or hamburgers, after I'm done seasoning them and set them on the pan, once I flip the food over I notice the seasoning gets really wet and starts clumping together or it sticks to the pan…
Unkownguy
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Store bought Frozen Chicken Breast inc added water

I bought the above and the package says 'oven cook from frozen, if allowed to defrost reduce cooking time accordingly'. If allowed to defrost safely, can I shallow fry it in a wok, or HAS it got to be oven cooked?
Dave FromUK
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How do I properly cut a chicken breast into strips or chunks?

I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as I buy boneless cuts already. I'm most interested in the techniques associated with…
dpollitt
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