Question about cooking chicken breast

**motionman04** · 04-19-2006, 04:45 PM

I usually cook my chicken breast on a pan, putting a tablespoon of olive oil on it, and flipping sides after it turns brown. However, I notice that while the outside appears brown and sometimes even slightly burnt, the inside remains pink even after I keep it on the pan for a little longer, I just wanted to know, what should I do in this case? Pop it in the oven after instead?

**Vieope** · 04-19-2006, 05:49 PM

Cut it in smaller pieces.

**fufu** · 04-19-2006, 06:44 PM

maybe the heat is on too high and you are cooking it too short?

**JLB001** · 04-20-2006, 09:45 AM

Your stove top heat is too high, turn that down to about med. and cook it.

I never understand why men seem to thik you have to cook everything on high heat. lol

**GoalGetter** · 04-20-2006, 10:20 AM

Yep! i was just going to chime in the same thing: turn down the heat a little and cook it longer.

You can also put the heat on low, mix a little water and/or vinegar with the oil, cover it and let the chicken simmer in there. you can check it periodically. This makes it turn out moist and quite flavorful (and fully cooked).

**Gordo** · 04-20-2006, 10:28 AM

Slow roasted holds the moisture the best. Ditto on the BBQ, low heat is best with chicken, don't sear it like a steak.

**motionman04** · 04-20-2006, 06:00 PM

haha, thanks for the advice, I tried something a bit different, I did lower the heat, and then I popped it in the oven for about 10 minutes, came out really juicy and cooked.

**BigDyl** · 04-20-2006, 07:00 PM

put it in a bag and beat it flat.

**Trouble** · 04-20-2006, 07:13 PM

Nooo, don't think anybody needs to beat it flat - thats for tough, cheap cuts of meat, to reduce the fiber connections and make it more tender and accessible to acid hydrolysis (marinade and tenderizers).

As an alternative to cooking in the oven, you can fry in the olive oil on the stovetop, and you can skip use of oil all together by defrosting (1.5 min defrost for a larger breast) and then cooking on high (1800W microwave oven) for 4.5 to 5.2 min. I use a couple of shakes of Tandoori seasoning.

Very fast prep, when you're in a hurry. Remains tender and juicy on the inside. Cooking time will vary with the power rating and age of yoru mirowave.

Mine is almost 10 yrs old. *squint* seems to work just fine

**Jodi** · 04-20-2006, 07:49 PM

Ewwwwww.........nuked chicken

You can boil it too. I actually love boiled chicken

**BulkMeUp** · 04-20-2006, 07:54 PM

Originally Posted by JLB001

I never understand why men seem to thik you have to cook everything on high heat. lol

I used to tell my roomate "You seem to cook only in one color.. Black! Everything you make is almost always burnt!"

Another option is to cook it in a slow cooker. It turns out really soft and juicy.

**DeadBolt** · 04-21-2006, 11:17 AM

mmmmm boiled chicken! Add some seasonings to the water and make a big batch...like a lobster boil heh.

As for pounding....you can pound chicken out...not only does it make it more tender but it also cooks faster.

**zapedy** · 04-21-2006, 11:20 AM

about cutting it into smaller pieces, is this more unhealthy bcos of the increased surface area getting cooked? its tastes better like that so im guessing it is!

**DeadBolt** · 04-21-2006, 11:24 AM

Originally Posted by zapedy

about cutting it into smaller pieces, is this more unhealthy bcos of the increased surface area getting cooked? its tastes better like that so im guessing it is!

Well you dont want uncooked chicken thats for sure....its the same deal. just spray some pam in the pan and toss your chopped chx breast in there and your set to go! Perfect for a stir fry!!

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