My two favorites are dipping the breasts in peanut satay after cooking them on a George Foreman or coating them with parmesean cheese and stuffing them with fresh garlic, then on the Foreman. Good stuff, though I don’t have it nearly as often as some of you guys appear to. It’s pretty easy to find ground turkey and lean ground beef on sale/in bulk too.
-Dan
A good way to make a plane ol’ chicken breast to taste better is to mash it with a meat mallet until it’s an even thickness. That way, when you cook it the chicken cooks evenly.
As far as cooking methods, I prefer drizzling some olive oil on it and tossing it on the grill. Once it’s finished, I cut it up, throw it in a bowl with some veggies, add olive oil, balsamic vinegar, and fresh chopped oregano.
If you’re looking for something to dip it in, try this:
Dice up 1 avocado, and put it into a blender. Add 1 - 2tbsp of lemon juice, salt, pepper, garlic powder, tobasco, and any fresh / dried herbs you might like. Put the lid on, and take off the small cover so you can drizzle in some olive oil while you’re blending it. drizzle the olive oil in until it gets to a thickness you like. You can also add chopped roasted peppers or a small bit of sun-dried tomatoes for extra flavor. If you like it sweet, throw a packet or two of splenda in there. I use variations of this all the time and it’s pretty damn good compared to plain ol’ olive oil.
I just used to chug it down with some Chinese Chili Ketchup, that just about made it enjoyable.
However I am pleased to say that chicken has taken a back seat to sirloin steak…fat sure tastes nice.
[quote]FlipFlops wrote:
HERE IS THE END ALL SOLUTION TO RUBBERY NASTY CHICKEN BREAST.
BRINE YOUR CHICKEN!!!
I get a whole 5lb frozen bag of chicken breasts from Trader Joe’s. I put them in a large tupperware container an add 1/3 cup od kosher or sea salt and then cover with water. Put them in the fridge and do not touch them for at least 12 hours and then have at it! You can leave them in the brine for up to 4 days and cook them whenever you want. You can add other spices to the brine as you wish - you will not need to salt the chicken for cooking - trust me!
This is a great technique to use for gtrilling as well - I will grill up 12 to 15 brined breasts at a time and have them on hand. I amaze people when we grill out b/c the chicken is so moist, juicy and great tasting!
I hate chicken breat any other way - do what the FINE RESTAURANTS do and brine your chicken!!![/quote]
HA! Must’ve missed my post above :-). This is by far the best way to keep chicken moist. I marinate my turkey in a brine before cooking during Thanksgiving. It’s a HUGE hit with the folks. A plain saltwater brine works well, but there are so many ways you can make a brine using fruit juices, spices, herbs, etc.
Another good tip is to pound your breasts for an even thickness. This will give the breases consistent cooking throughout instead of a really dry area and a tender or uncooked area. Use a flat meat mallet or another hard, flat and heavy surface (like a cast iron pan or large pot). Lightly coat the breast in oil and loosely cover with plastic wrap. As you make contact with the meat, slide the mallet away from the breast to avoid splitting the flesh. And as with just about any meat cooked on a stovetop, sear the breast on a very hot surface!
[quote]Joe Daley wrote:
I just used to chug it down with some Chinese Chili Ketchup, that just about made it enjoyable.
However I am pleased to say that chicken has taken a back seat to sirloin steak…fat sure tastes nice.[/quote]
That’s what I’m talking about. Beef Rules.
[quote]Panther1015 wrote:
Another good tip is to pound your breasts for an even thickness.[/quote]
Note: I am available to pound your breasts.
Conventionally, I call this titty-f*cking, but semantics shmemantics … either way, I’ll pound the shit out of your breasts!
Bastard
[quote]rainjack wrote:
Beef Rules.[/quote]
RJ,
You might like my chicken sandwich. It’s a piece of fried chicken “sandwiched” between two flank steaks, smothered with gravy and cheese, and finally topped with butter-sauteed onions and 27 strips of bacon.
Bastard
[quote]BFG wrote:
Panther1015 wrote:
Another good tip is to pound your breasts for an even thickness.
Note: I am available to pound your breasts.
Conventionally, I call this titty-f*cking, but semantics shmemantics … either way, I’ll pound the shit out of your breasts!
Bastard[/quote]
Oh man, that is too damn funny!!! I am still laughing, this is great!!!
BFG’s on a roll.