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Old 09-23-2007, 04:31 PM   #51
Join Date: Sep 2007
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I find the best way to cook chicken breasts is with bone-in and skin-on:

Put bone-in, skin-on split chicken breasts on a sheet pan, rub with olive oil and sprinkle generously with salt and pepper. Roast in a 375 degree oven for 40 to 45 minutes.

The result is some of the moistest and flavorful chicken breast meat you'll ever eat.

Have fun-


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Old 09-27-2007, 10:00 AM   #52
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Nothing beats a pressure cooker

My electric one from Cuisinart does them beautifully -- tender and moist. However, you can always slice boneless breasts laterally and pound them into paillards, then grill or saute them.

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Old 10-16-2007, 01:10 AM   #53
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Originally Posted by QSis View Post
I pound out my boneless, skinless chicken breasts to make them more uniformly thick (not thin), season them well, then I crank up either my George Forman grill or my panini maker to the highest heat, and grill them for 5 minutes. Let rest for 5-10 minutes.


i use a similar technique, only i slice them in half (lengthwise) or butterfly them. much quicker then pounding them out.

if i use them whole i will usually pan fry them on medium heat. you need to really watch it and cook it just right. if you overcook it it will tast dried out, but if you get it just right they come out nice and juicy. You want to remove it from the pan just before it reaches the desired done-ness, as it will kind of cook itself a bit once you take it out

Also, if you dont mind the fat and want more flavor/juiciness you might want to try boneless chicken thighs

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