Cooking chicken breasts in oven with no skin or bones and not overcook?

Answer 1

Answer: Season, Dredge, Sear, Shallow-Poach.1. Sprinkle the breasts fairly liberally with salt and pepper.

2. Dredge the breasts in flour. Shake off the excess.

3. Preheat a stainless* frying pan on medium-high heat until it's hot enough to

evaporate drops of water on contact. Then, pour on a small amount of olive oil (or any fat source that has a high smoke point) -- just enough to coat the bottom of the pan.

4. Immediately, put the breasts on the hot pan. Allow it to sear until it's golden-brown on the exterior (about 2 minutes), then flip them over and repeat. Note, if you're cooking multiple breasts, don't crowd the pan. (They won't brown properly if you do.)

5. Turn the heat to low. Pour on enough chicken stock (or other cooking liquid of your choice) so that the liquid is about 1/3 up the sides of the chicken. Don't pour in too much, or you'll just be boiling the chicken. Add some chopped onion, garlic, herbs, lemon squeeze, or whatever else you think would taste nice. (You can never go wrong with a bit of garlic and rosemary.)

6. Cover the pan with a tight-fitting lid, and cook on low heat until done. "Done" is when a meat thermometer shows 165 degrees in the thickest part of the breast (or, if you don't have a thermometer, when the meat is thoroughly white all the way through).

7. Make the sauce (Optional, but very worthwhile!): If you want to impress (or just have a restaurant-grade meal), make a quick pan sauce to drizzle onto your plate. To make the sauce, do the following:

a. Remove the chicken breasts from the pan and set them aside.

b. Pour 1-2 cups of chicken stock or broth into the pan. (If you have some wine on hand, do a 50-50 mix of wine and chicken stock instead. It's delicious.) Heat it up on high, and scrape the bottom of the pan vigorously with a non-metal utensil. The goal is to stir up all the stuff that burned onto the bottom of the pan. That stuff is pure flavor -- don't discard it!

c. Let the mixture boil until it has evaporated down to about half of its original volume. Then, remove the heat. Stir in a couple of tablespoons of butter, to give the sauce thickness and an attractive shimmer. You're done! Drizzle this onto the plates, and you'll have not only a delicious meal, but a very attractive one as well.

Answer: you clean it you put it in flour and next you fry it mmmh the best wayGood 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.

AnswerSoak 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

Answertake 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. AnswerSear 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.

Enjoyyy(:

Answer 2

Cover the chicken with tin foil and add a small amount of water to the pan. This will help it from becoming to dry while it cooks. Be sure to keep an eye on it and remove it from oven as soon as it is done. Alternatively, you can marinate the chicken and brush more marinade on regularly during the cooking process. Be sure to not brush marinade that has touched the raw meat onto cooked meat. Also, using a meat thermometer allows you to know exactly when it is done but without overcooking. Set the oven for 375 and the meat is done when it is around 165.

Answer 3

(original) Get the chicken up to 150 degrees in the middle. In most ovens that's about 25-30 minutes at 350 degrees depending on the thickness of the chicken.

(edited) Chicken should always be cooked to 160 degrees, and then left to rest outside the oven for 5 minutes. This allows for carry-over cooking, causing the chicken to come to 165 degrees F. Juices should run clear. In order to bake boneless chicken breasts, you can first marinate them in your favorite marinade, or simply season well with seasoned salt and black pepper. Place the chicken breasts on a sheet pan/cookie sheet on a piece of non-stick foil, parchment paper, or foil sprayed with pan release (like Pam). Allow the oven to fully pre-heat before putting the chicken in, then allow to cook. Typically, for thawed chicken breasts, it would take approximately 30-45 minutes at 350 F. But, is best to check with a thermometer, so you don't under- or over- cook.

Answer 4

You can bread them in a egg/milk mix, than dipped in flour and fried in any oil. You can also make chicken fajitas by adding onions and bell peppers/fajita seasoning. Wrap in foil and bake for 20-30 minutes in 400 degree oven.

Answer 5

A slow, low cooking process will help to ensure a tender chicken breast.

Or you can pound them out before hand (using meat mallet with chicken breast placed between plastic wrap).

Don't use vigorously boiling water, as it can tighten up the chicken, and make sure you're not over cooking it. Over cooking leads to dry stringy chicken that can seem tough. A meat thermometer that reads 170 degrees Fahrenheit ensures a fully cooked chicken breast.

Also make sure you season your water, to impart flavor to the chicken.

Answer 6

Place boneless, skinless chicken breasts between two sheets of plastic wrap and enclose (roll sides of plastic wrap together so they don't leak). Use a mallat or something with a hard surface (I use a wine bottle) Pound chicken breasts until they are about 1/2 inch thick (basically just make them all the same thickness, so they cook evenly). Marinate boneless, skinless chicken breasts in your favorite bbq sauce for up to 8 hours. Heat your grill on med-high heat for about 10 minutes Spraty grill with non-stick cooking spray Shake off excess bbq sauce (if you don't it will burn). Place pounded chicken breasts on hottest part of grill, turn after 3 minutes and cook the other side for 3 more minutes. Remove from grill and cover with aluminum foil for 3-5 minutes to allow to rest (to allow the juices to redistribute so they won't run out when cut) Voila!

Answer 7

It depends how quickly you want it ready. Usually I put a little oil on the chicken, add the spices, throw on a lid, and cook it at low temp.

Answer 8

you could cook it in an oven proof bag with herbs and spices and then it comes out verry juicey and tender, or try the soo juicy pack,they are great

good luck xx