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Chicken Breast

How to Make the Best Seared Chicken Breast

Boneless chicken breasts are easy to find, low in fat, high in protein, and consistently tender, all factors that contribute to them being the most popular cut of poultry in the country. Yet despite...
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How To Get Egg Batter to Adhere to Chicken?

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by zackly 3 months ago

Any tricks to get eggs to adhere to chicken breasts when making Chicken Francaise? I flour then dip the pounded cutlets (scallopini) in beaten eggs. I then pan fry in olive oil and butter in a me...

I want to lash out against the chicken breast-ification of restaurant food

free sample addict aka Tracy L
by free sample addict aka Tracy L 11 years ago

I really need to vent. Everywhere I go if I order something in a restaurant that has chicken in it it is usually overcooked tasteless, skinless, chicken breast. Aside from the places that offer a...

How many chicken breasts equals 2 lbs?

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by polyhymnia 13 years ago

I realize this is very approximate b/c of size of chicken breats etc. but a ball park figure would be great. I somehow just can't picture it in my head and I threw away the original packaging and h...

chewy boneless chicken breast: undercooked, overcooked, or poor quality?

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by pollymerase 13 years ago

I apologize if this has been discussed recently, I did a quick search and didn't find anything that seemed to fit the topic. I have almost always had a problem cooking skinless, boneless, chicke...

What temperature do I cook these foods on?

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by cookingnewbie1 3 years ago

Im 19 just moved out of my parents house and am a cooking newbie. What Temperature or heat settings do I cook the following things on? Chicken breasts in the oven? Scrambled eggs in a skille...

I'm confused about temperatures and 'doneness' with chicken breasts

J_Tay81
by J_Tay81 7 years ago

I've been getting back into cooking, this time more seriously since I now live on my own. Tonight, I cooked some bonesless, skinless chicken breasts (unflattened/unpounded) in some olive oil in a s...

Raw chicken breasts: too dense

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by theamusedbouche 9 years ago

I recently purchased some boneless skinless chicken breasts from my local Whole Foods and when I got home to prepare them, the meat seemed odd to me: it was very very dense and slightly more pink (...

Flavorless chicken breasts

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by willowgirl28 5 years ago

i cannot seem to produce a flavorlful boneless, skinless chicken breast. They always come out tender and juicy, and the outside of the chicken is good, just not the inside. I almost always marinate...

Mass of chicken - HELP

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by finneuphoria 4 years ago

Hello, A friend and I went in on those too-good-to-miss bulk deals for chicken breasts at .50/pound. The problem is I didn't realize I would get 15 lbs of chicken breast pieces frozen together in...

Costco "Rotisserie Chicken Cooked Breast Meat"

Shrinkrap
by Shrinkrap 4 years ago

So I've read about it before, then bought some on a whim several weeks ago, and now want to use it in a recipe for "Chicken and White Bean Chili" http://www.epicurious.com/recipes/food/views/Chicke...

Freezer burned chicken

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by wandajune6 8 years ago

I recently made the mistake of entrusting my non-cooking boyfriend to put away the groceries. I didn't realize until too late that the huge package of boneles skinless chicken breast was tossed int...

HELP! How do I cook chicken breasts with just a hot plate and Stainless Steel pan?

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by jamiemadrox 4 years ago

Im working with limited gear here. I've got a ton of chicken breasts and no oven which I how I'd usually cook them. Ive got the aforementioned hot plate and an all clad Stainless Steel pan. I don't...

Chicken Breast Challenge

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by munchkin1 4 years ago

I know this should be simple, but I get confused unless the recipe is very specific. Today's debacle: I am looking at the NYT recipe for Chicken Provencale. It says 4 chicken breasts. (Recipe serve...

Brine vs. Marinade for grilled chicken

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by jerry200 11 years ago

I'm somewhat new to cooking, but I've got a fancy new outdoor grill and I'm trying to educate myself. Last night I grilled chicken breasts that I brined according to a simple recipe I found (1/2...

Winner, winner, chicken dinner

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by munchkin1 4 years ago

Question: When cooking boneless breasts in the crockpot, how do they turn out when you just throw them in? Dish is seasoned well, but is it better to lightly sear and add later in the cooking time?...

Chicken Breast Tough When Raw, Stays that Way

sbp
by sbp 4 years ago

Stew Leonard's had boneless skinless breasts on sale for $1.99, so I bought a family pack for stir fries, etc... There were 5 breasts in total, I vacuum sealed 4. The fifth was oddly stiff - like...

Grilling Chicken Breast Kebab

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by djcamp 4 years ago

I know I know. But I want to make chicken breast kebabs. I have them marinating in a yogurt based Middle Eastern flavored marinade. I am going to use charcoal and suspend the kebabs over the gr...

Chicken breast rubbery inside

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by Valhallas_Chosen 4 years ago

When I bake chicken breasts, I can't seem to get them to come out how I need to. Their either way too tough, or disgusting and rubbery/slimy on the inside which is even worse. I'm not sure what t...

Alternative to pounding chicken breasts?

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by NotSoHot 4 years ago

Making a recipe we haven't made in years of chicken breasts rolled with ham and swiss inside. But breasts have become so fat, I wonder if there's some way to slice them horizontally rather than pou...

Help with learning to use multi function Slow cooker

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by Barrbayb64 4 years ago

For the past year, I have been trying different recipes, for use in a slow cooker. I really do enjoy the ease of cooking chicken breast in it. However, I do have a problem. I really don't want ...