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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Sky
Posts:
1,521
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Re: Boneless & skinless chicken
Posted:
Oct 18, 2009 1:16 PM
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I like to use a Foreman-type grill to cook boneless, skinless breasts of chicken. My chicken seems to come out much juicier, while still being all the way done, when I use the grill. Perhaps it's because it is being cooked on both sides at once and the machine I have turns off when the time on it that I set is finished.
You also need to let it rest for a moment, like any cut of meat. If you cut it right after it comes out of the oven, off the stove, or off the grill, the juices just seep right out and are wasted.
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Posts:
207
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Re: Boneless & skinless chicken
Posted:
Oct 17, 2009 4:23 PM
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These are great for Chicken Parmegian.
This is my own recipe, and probably no where near authentic, but my family likes it.
6- 8 boneless/skinless chicken breasts
1 c. bread crumbs
1/4 c. parmesan cheese, grated
1/4 tsp. garlic powder
1/4 c. chopped parsley
1/8 tsp. pepper
1 c. butter or margarine, melted
1 jar marinara sauce
shredded mozzarella
Combine bread crumbs, parmesan, garlic, parsley, and pepper. Dip chicken in melted butter, then in this mixture, coating well. Arrange in a single layer in a baking pan. Pour any remaining butter and breadcrumb mixture over chicken. Place in 350* oven and bake for 30 minutes. (Now, you can serve the chicken just like this if you want.)
For chicken Parmigian, pour a jar of your favorite spaghetti sauce over the chicken and top each piece with some shredded mozzarella. Bake 5 more minutes, so sauce is hot and cheese is melted, then serve over spaghetti.
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Posts:
143
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Re: Boneless & skinless chicken
Posted:
Sep 29, 2009 12:03 PM
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Most likely if your boneless chicken breasts are turning out overly dry, you are over-cooking it. Try cooking them on a lower heat in a little butter or oil-you really shouldn't need much.
Depending on the size of the breasts, they should only take 5-8 minutes per side.
I seldom use chicken breasts alone, I usually make stir-fries, chicken and pasta, and soups out of them because they are drier to eat otherwise.
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Posts:
34
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Re: Boneless & skinless chicken
Posted:
Sep 29, 2009 11:33 AM
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Boneless, skinless chicken breasts are DRY DRY DRY.There's little or no fat. There's nothing to keep it moist unless you seal in the moisture that is in the meat. I use this kind of poultry in casseroles or to make chicken cordonbleu. With the latter, the moisture is sealed in with the flour and egg and then lightly browned in a small amount of oilive oil, then finished by baking. It can be sucessfully grilled or pan grilled using a small amount of oil. I don't like the taste of cannola oil and butter burns. In soups it's dry. In chicken salad, the dressing gives it moisture and makes it edible. Dryness is the nature of chicken breasts. There is no easy way out that I know of.
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Posts:
1
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Boneless & skinless chicken
Posted:
Sep 29, 2009 9:16 AM
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Hello - I have this problem cooking this kind of chicken.
Either it comes out too dry and not moist enough?
Any help would greatly appreciated. I can't fry this.
As very time i try to bake it it comes out horrible.
The leftovers are the worst for me.
I'm at my wits end plese help me with this problem?
There must be an easy way out. Thanks
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