Chowhounds share some interesting ways to cook the most boring cut of chicken, boneless skinless breasts:

rworange poaches chicken breasts in coffee or tea enriched with assorted condiments. To a cup of brewed coffee or tea, she adds a bit of this and a bit of that—ketchup, garlic, chipotle, and brown sugar in coffee create a barbecue sauce–y flavor, and Lapsang Souchong tea with mustard, garlic, ginger, soy sauce, and brown sugar gives a smoky Asian flavor. Play around with additions that seem complementary. Bring the tea or coffee and condiments to a boil, reduce to a simmer, add the chicken breasts, and simmer for around 15 minutes or until cooked through. You can further reduce the liquid to a sauce if you like, or simply serve it over rice. Result: supertender chicken and surprisingly complex sauce.

MMRuth recommends chicken breasts marinated in yogurt, garlic, and scallions, and other hounds find this simple treatment delicious as well (read the recipe here).

danhole coats boneless chicken breasts with teriyaki sauce and a bit of olive oil, then sprinkles them with Chinese five-spice powder and tarragon and lets them marinate in the fridge for an hour. Grill over coals or gas, in a grill pan, or pan-fry.

Board Link: Boneless chicken breast?

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