How do you cook boneless chicken breasts without making them tough?

Answer

Good question. The conflict is between health and texture. The challenge is to cook the cutlets to a minimum temperature of 180F to avoid bacterial issues but to realize that the cooking will begin at a lower temperature. Cutlets are too thin for thermometer insertion. They must be prepared by timing. They become rubbery and tough if cooked too long or over too high heat.

1)Make sure the cutlets are fresh, cut by your butcher or packaged the same day you buy them and cook them; wash them off and pat dry. 2) Wrapping them in plastic wrap, pound them thin with a meat hammer for a few seconds both sides (without breaking them). 3) Tenderize them by soaking in white vinegar 1/2 hr., then rinsing and patting them dry OR sprinkle them lightly with meat tenderizer just before cooking. 4)Soak them in milk or buttermilk 1/2 hour as well, and pat dry. This combination treatment stresses the fibers with a tenderizing effect. 5) Coat a pan with cooking oil and add 2 TB butter or margerine heating pan until butter foams and subsides 6) Cook cutlets about 2 minutes per side over medium flame. After thinning cutlets by pounding this cooking time is adequate for safe consumption.

We like to coat the cutlets by dipping them in flour shaking off the excess, soaking them in a combination of one or two whole eggs mixed with 1/4 to half cup of milk, also shaking off excess liquid, and then coating them with salted (no salt if powdered tenderizer was applied) bread crumbs and frying them lightly about the same amount of time.

If you are still not satisfied, retain those of the above techniques that you think are helpful but instead of coating them right away, cook cutlets in the oil and butter pan about three minutes or until fork tender then remove to the milk or buttermilk soak, cover and refrigerate 1/2 hour. Then remove them, pat dry and use the flour/egg milk soak/bread crumb method and recook just enough to turn the coating a golden brown.

Answer

Soak ALL chicken in salted water. It is good for bacteria and will tenderize your whole chicken or parts of chicken. Fill up your kitchen basin (be sure it's cleaned by bleach before and after) and put in 1/2 cup of salt. After soaking in cold water for 15 minutes or so, rinse VERY WELL.

Chicken cooked in sauces on a lower heat will usually be tender and juicy. If you are in a hurry or just want "taste good" for company, use "Shake and Bake" that really holds those juices in. Just follow the packaged directions.

Happy cooking Marcy

Answer

take your chicken and place in baking pan add italian dressing on each piece and whatever else spices you like then cover and bake on 350 for 1 hour.

Answer

Sear the breasts in a little butter or olive oil over medium high heat for a minute or two on each side until they get some color. Cover and reduce the heat to low and cook for 5 minutes.

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