leg_press

Not sure whether to call it baked or steamed, but when I cant be bothered to use my george foreman grill I cook my chicken in the oven

4-6 chicken breasts
enough water to cover
aluminium foil
I suppose you could marinade the chicken if you wanted to but i dont bother

Pre heat oven to gas mark 6 (sorry dont know degrees)
place chicken into a deep roasting tin, pour on enough water just to cover the chicken, cover the roasting tin with aluminium foil place into the centre of the oven and cook for 1 hr

Check chicken with thermomiter (should reach between 70-80 degrees) and have no pink in the middle what so ever.

An added bonus is the chicken stock that is created as the chicken is cooking in the water.

Serve as you deserve
(ie with rice, yams, in a sandwich/pitta etc)
enjoy

"Lift big, eat big, rest big"
"Rome wasnt built in a day"
"Go heavy or go home."

Jodi

Why in the world would you add water? That does nothing but dry out your chicken.

The proper way to cook chicken is by not adding any fluids at all to it while it bakes.

Essence EFA

leg_press

A family friend who is a chef told me that covering the chicken in water and covering the tin in foil was the same as steaming it, and it appears to have worked as the chicken is always moist and surrounded by chicken stock.

"Lift big, eat big, rest big"
"Rome wasnt built in a day"
"Go heavy or go home."

Jodi

That's not steaming it, that's boiling it. If you want boiled chicken its easier to do it on the stove than in the oven. I can't even believe any chef would ever recommend such a thing. I don't mind boiled chicken but it's very plain and marinating wouldn't do a thing for it because it would be boiled off.

Essence EFA

leg_press

Maybe I am using too much water but she did say it was the same as steaming it.

"Lift big, eat big, rest big"
"Rome wasnt built in a day"
"Go heavy or go home."