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Old 02-13-2016, 06:57 PM   #11
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I usually prepare chicken breasts in this way: I put chichen breasts in the flour, than in the beaten eggs with salt and rosemary and at last in the breadcrumbs. Then I fried them in olive oil.
They are delicious!
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Old 02-14-2016, 01:59 AM   #12
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Make some Asian style chicken. Cut up the pieces into small chunks and fry in some olive oil, soy sauce, garlic, honey. Yummy. Serve with rice.
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Old 02-14-2016, 08:41 AM   #13
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If I may add a few recipes for you to choose from. All Asian style using chicken breast. Hope this helps.

Ms. Mofet's Sub Gum Chicken Chow Mein (Chicken Stir-Fry) (click)





Ms. Mofet's Sesame Chicken (click)






Ms. Mofet's Sweet and Sour Chicken (or Pork) (click)

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Old 02-14-2016, 10:22 AM   #14
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Originally Posted by Cooking Goddess View Post
Cooking Light had an article recently that compared remaining fats in different meats before and after cooking. The calorie and fat difference between a breast cooked skinless and one cooked skin on/removed before eating was negligible, but the moistness content was wide-apart. Moral of the story? Cook skin on, then remove. You may choose to re-purpose that skin to fry.

What I found more interesting was how much fat was rendered from the different ground beefs. Our corner grocery store has Wacky Wednesday deals. Each week they offer 80/85/90% lean ground beef for (this week) $3.29/$3.79/$4.29 per pound. When making spaghetti sauce, I usually buy the 80% lean since I drain off the fat. When cooking light tested the waste-to-meat ratio of the different fat content beefs, it turns out there is WAY more waste from the "cheaper" meat than is worth it. For my $$ and time, I'll be making the sauce with the 90% beef.

I've looked all over the web for the chart I saw in Cooking Light. No luck. If I run across the pages that I pulled out and set aside for future use, I'll post the info somehow.
Thanks CG. Looking forward to seeing that info. I do prefer to grind my own, but lately have been buying the 85-90% ground meat. It just doesn't make sense to me to buy the cheaper meat, and then through at least 10% of the meat away in the form of melted fat. I do not like paying for waste.
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Old 02-14-2016, 12:19 PM   #15
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I'm not crazy about skinless, boneless chicken breast either, but Omaha Steaks insists on giving them to me, free-fer-nuthin, when I palce a certain order.

What I usually do is season them with salt, pepper, and cajun seasoning, grill them on the George Foreman, and use them to top salads.
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Old 02-16-2016, 02:13 PM   #16
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The main reason baked chicken breast is usually dry is because it is overcooked. People think that it takes the same amount of time to cook breast as it does for the ark meat of chicken. It could not be further from the truth. Chicken breast cooks much faster. And if you cook it right it will be as moist and as flavorful as a thigh or a leg.
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Old 02-16-2016, 02:40 PM   #17
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This looks interesting - not really low fat but easy and tasty:


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Old 02-16-2016, 05:52 PM   #18
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The main reason baked chicken breast is usually dry is because it is overcooked. People think that it takes the same amount of time to cook breast as it does for the ark meat of chicken. It could not be further from the truth. Chicken breast cooks much faster. And if you cook it right it will be as moist and as flavorful as a thigh or a leg.
I'd have to dispute the idea that it's just as flavorful. White meat is simply more bland than dark. White doesn't have the same flavor, nor as much flavor. There is a world of flavor difference between a piece of breast and a thigh, for both taste and texture.

I do agree that it doesn't have to be dry, although cooking a boneless, skinless breast half and keeping it moist is a much more difficult task than doing a split breast with bone and skin intact.
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Old 02-16-2016, 06:19 PM   #19
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Help me to like chicken breast

I prefer chicken breast, much fewer ookies than thighs or legs, and I prefer the flavor. I used to just discard the dark meat after cooking a whole bird, but now I use it for stock and soup. I coated a bunch of breast nuggets in mayo and shook them up in a ziplock bag of seasoned panko last night, then baked them. Nice and moist, with a good crunch.
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Old 02-16-2016, 06:22 PM   #20
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This looks interesting - not really low fat but easy and tasty:


That video looks like a low carb wonder to me Janet! Although I never use breasts, I'll be doing that! Yummmm.

I also agree that breasts and thighs are miles apart in both flavor and texture even if both are cooked perfectly.

If you don't like one or the other, there's no need to make a big deal about it. Just don't eat breast if you don't like it. Your mother can't force you anymore.
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