Chicken Breasts

[LAM]

Jesus that sounds bland ... Chop them into strips and season them!

you would be surprised, since thighs contain a lot more fat than the breasts they don't require much seasoning. the gf had never had any steamed chicken before so last night I cooked them like that just to show here how easy they are to make. she has no skills in the kitchen so I'm trying to teach her some basic stuff so she doesn't only eat salads when I'm away traveling.

I've got some thighs in marinade right now with some low salt soy sauce, peanut oil and some other stuff that I'll cook up today for dinner.

 

[theCaptn']

Thighs are tastier ... I've just swapped over. Still like my Indian and African spices though!

 

[Ryano]

cut 5 or 6 boneless skinless breasts in long strips and add to a pan with a dash of evoo. brown them then add a little teriyaki sauce and concentrated oj. add lots of strips of colorful peppers and a couple cups of your favorite sliced mushrooms or small whole ones. season as desired. cook till done.

this batch was made with red, orange, and yellow mini peppers

Dam that looks good, thanks for this

 

[Little Wing]

you're welcome. my son loves it.

another good way to cook breasts is cut each one into two or three hunks then take a mallet and pound them thin. roll in flour or fine italian breadcrumbs but just coat lightly. put a tablespoon of oil in a pan with a dab of butter and some minced garlic. the pan has to be very hot. just takes a couple minutes per side and when it's nearly done squeeze a lemon or two into pan. make enough for leftovers because when cooked this way the meat is good cold the next day in cubano type sandwiches.

 

[Little Wing]

and if you need more meat than the average mouse... roast a big pan of drumsticks until they are browned up nice and done. turn oven off and but a tablespoon of butter and a lot of hot sauce in a big bowl. add the hot drumsticks and stir until they are well coated. serve with a cold side dish. you can use fresh veggies and a dip made with good blue cheese and organic plain yogurt.

my son calls this barbarian chicken because you get to eat with your hands.

 

[theCaptn']

LW's famous breasts!

 

[caedus]

I flame grill them in olive oil salt and pepper and usually eat them cold over salad. Not much flavor but it keeps me from overeating

"May the force be with you all"

 

[OldSchoolLifter]

Nice ideas in here. I butterfly the huge breasts I get and marinade them with chopped onion, garlic, bell peppers, salt, can of chicken soup. Leave it in the fridge over night, then bake them or grill to perfection.

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[LAM]

Nice ideas in here. I butterfly the huge breasts I get and marinade them with chopped onion, garlic, bell peppers, salt, can of chicken soup. Leave it in the fridge over night, then bake them or grill to perfection.

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I like breasts because of the quantity of food that you can get but they are hard to keep moist once being cooked. they don't keep very well if your trying to pre-cook foods for the week, etc. that's basically what made me switch to thighs.

unless somebody has a recipe that does this?

 

[dave 236]

you would be surprised, since thighs contain a lot more fat than the breasts they don't require much seasoning. the gf had never had any steamed chicken before so last night I cooked them like that just to show here how easy they are to make. she has no skills in the kitchen so I'm trying to teach her some basic stuff so she doesn't only eat salads when I'm away traveling.

I've got some thighs in marinade right now with some low salt soy sauce, peanut oil and some other stuff that I'll cook up today for dinner.

I roast chicken breasts in the oven with some of the marinade and vegetables and potatoes in the same pan. The moisture from the vegetables and marinade steam the breasts and keep them fairly moist. They will still dry out in refrigerator more than thighs though if you're cooking ahead for the week.

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[Dr.G]

getting hungry reading about all these breasts!

 

[Jimbob P]

Why just eat the breast? Eat the whole dang bird. Bake it in the over and pull the meat off the bones. A whole chicken lasts me about 3 days on average. That being said I usually pull a sheet of tin (aluminum) foil, cover a baking sheet, put on 4 chicken breasts, cover them with chicken seasoning (dried peppers, onion, garlic, thyme and parsley I think), wrap the foil up like a parcel and bake it in the oven at 200 degrees for 30 mins (based on the fillets being 200g each). Lush!

 

[tools2020]

Chicken breast can really repetitive if you don't change it up. Personally, I've had great success with cutting it up and making fajitas out of them. I lightly marinate the chicken overnight and add some green/yellow peppers, onions, jalapenos and lime juice. Served with whole wheat tortillas of course.

 

[caedus]

Chicken breast can really repetitive if you don't change it up. Personally, I've had great success with cutting it up and making fajitas out of them. I lightly marinate the chicken overnight and add some green/yellow peppers, onions, jalapenos and lime juice. Served with whole wheat tortillas of course.

I like Italian seasoning salt pepper and turmeric. Either that or teriyaki

"May the force be with you all"

 

[theCaptn']

Chicken is so versatile - there's no way you can get sick of it if you have a bunch of herbs and spices

 

[flood]

Montreal Seasoning FTW

Just did that on my grass fed ribeye before reading this.

for
the
win

 

[HellionGT]

Well now I'm going to have to go buy some chicken and try some of these...

 

[Intense]

Today I sliced three in half so they were thin, then breaded them in whole wheat crumbs, and lightly fried them in olive oil with salt, pepper, and garlic. Bombski bro



Like chicken parm

 

[Bogustime]

I'll have to try that out.

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[The Spaniard]

Breast in a slow cooker over night with about an inch of water and a few bullion cubes. Over rice or on a sandwich GTG.

Ditto!

 

[Garnet Donald]

i need some recipe with no oild and lil sauce in it which can make it taste better.

 

[Chazreal]

I put a shallow layer of water in the pot and steamed my cb
. It's so moist that you slice through it like butter

 

[13bret]

Ditto!

Yes, chicken falls of the fork. Yum

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[13bret]

Foreman grill with crushed red pepper sprinkled on.

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[Christsean]

Foreman grill with crushed red pepper sprinkled on.

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Love my foreman grill. I can cook a 3-4lb bag of chicken breast at once. Very convenient for cooking meat.


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[Garnet Donald]

Is it really worth it? I mean, is it healthier then grilling an a pan.

 

[AlphaStrength50]

chicken ia chicken homie

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