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Old 02-06-2009, 11:15 AM   #11
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That sounds delicious... Amazon hear I come to order a meat mallet. Thanks so much for the advice and recipe... will report back with my results!
Unless you are in the boondocks and have to shop via Amazon, don't go through Amazon. Go to your local Walmart, Target, Bed Bath and Beyond, or somewhere like that. Even the grocery stores sell meat tenderizers. If you've never seen one before, they look like this. They have two sides, one flat, one spiked for different cuts of meat. Use the flat side for chicken.

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Old 02-06-2009, 11:18 AM   #12
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As for pre-frozen chicken breasts I find they work great in the crock pot. I toss them in semi-defrosted, add a bottle or two (depending how many breasts you are using) of Fat Free Zesty Italian dressing covering the breasts and simmer until chicken is tender. Serve with Orzo pasta and enjoy. The liquid makes a great sauce for the orzo and it's low in fat if you use the Fat Free version. The full fat version makes it too oily.
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Old 02-06-2009, 11:31 AM   #13
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Originally Posted by Callisto in NC View Post
Unless you are in the boondocks and have to shop via Amazon, don't go through Amazon. Go to your local Walmart, Target, Bed Bath and Beyond, or somewhere like that. Even the grocery stores sell meat tenderizers. If you've never seen one before, they look like this. They have two sides, one flat, one spiked for different cuts of meat. Use the flat side for chicken.

You can also use a small pan which works just as good
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Old 02-06-2009, 11:36 AM   #14
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You can also use a small pan which works just as good
I guess but a mallot or meat tenderizer is a little more precise.
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Old 02-06-2009, 11:48 AM   #15
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Yes, when in a pinch, and if no mallet is available, a small pan will work. Don't forget to place the chicken in either a baggie or place in a folded in half piece of plastic wrap. This will keep the chicken from scattering all over your kitchen AND it will allow the mallet or the pot to "slide", giving you more control. Whack it from the middle to the edges. You can also just whack the thicker parts to make even with the lower parts. I think chicken that has been flattened, which allows it to cook quicker, is more tender. Just remember...the chicken is already dead so a lot of force isn't necessary
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Old 02-06-2009, 02:13 PM   #16
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"White Yukkie Stuff"? Good grief - that's just proteins & chicken fat coagulating. If you're planning on cooking, it's best to get used to things like that without calling them "White Yukkie Stuff".

I cook with thawed frozen boneless skinless chicken breasts very frequently, & frankly don't understand what the problems stated here are. Simply drain any liquid after thawing, & drain or reduce/sauce extraneous liquid during cooking. What's the problem?
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Old 02-06-2009, 04:51 PM   #17
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I cook with thawed frozen boneless skinless chicken breasts very frequently, & frankly don't understand what the problems stated here are. Simply drain any liquid after thawing, & drain or reduce/sauce extraneous liquid during cooking. What's the problem?
I think the difference is using frozen chicken breasts that you yourself freeze and the already frozen chicken breasts. They do have more stuff that comes out of them when they are the prefrozen ones because of the solution injected into them prior to freezing. JMO but that's how the post read to me. I do know I've seen a difference and why I look for sales on the breast meat so I can freeze them myself rather than buying the prefrozen ones.
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Old 02-06-2009, 10:10 PM   #18
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I think chicken that has been flattened, which allows it to cook quicker, is more tender. Just remember...the chicken is already dead so a lot of force isn't necessary
Totally agree -- for a long time I hated the chicken breasts I cooked until I started flattening them to 1/2 inch or so. This tenderizes them and "opens" them up a bit for marinade to come in. Your marinade flavors come through a ton more after cooking a flattened breast because you have more surface meat to interior meat ratio than if you cooked a chicken breast of normal thickness. It can taste so bland if not pounded out since the marinade on the surface is "diluted" by the thickness of the meat -- also, you end up cooking until the thick part of the breast is done and then the thin part of the breast ends up dry! Blech. Pound that meat to even thickness!
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