Haha Val! You are more hardcore then me! I usually just put a little oil in a fry pan and cook it up. But it's so boring like that. I need to figure out something different. I do like to make chicken taco's and just eat the chicken that way, but I think I'm burning myself out from that too...
George Foreman grill. Sometimes when Kroger puts their boneless skinless chicken tenders on sale 2 for 1, I'll get 3 or 4 packs and throw them on the GF grill.
Sometimes I'll marinade them in Italian dressing first, but usually just a little salt and pepper, and on the grill. They freeze well after they've been grilled, too.
I broil mine. Sprinkle with a little garlic powder and a dash of chili powder and pepper. Drizzle with just a smidge of olive oil. I put a little bit of water in the bottom broiler pan - makes the clean-up easier and keeps the chicken from drying out under the flame.
I don't prepare meat for myself at home anymore, but when I make it for my boyfriend I frequently cook tenderloins nice and slow on the frying pan (medium heat) with a spoonful of chicken broth or tbsp of butter and lots and lots of minced garlic, then when it gets up to 160 degrees internal temp, toss it with 1tsp of brown sugar splenda per tenderloin.
It's not too decadent, but tastes amazing on its own, in spinach salads, and -- our favorite -- in sweet potato/black bean burritos.
Years ago a very successful 3FCer posted her method for making a bunch of chicken breasts for use throughout the week. My recollection is that she put them in a baking dish rolling the thin parts under so that the packed dish was basically all of even thickness. Seasoned with maybe lemon pepper and salt. Not too much because she was using the chicken in various and different preps throughout the week. Covered with foil and baked at 350 for maybe 45 minutes to an hour. The breasts will be pale and stay moist making them ideal to "spruce-up" during the week. Store in a big zip lock bag after they cool.
I like mine pan cooked, so the edges turn brown and yummy. Because there's so little fat in it in the first place, pan cooking doesn't turn into "frying" like with a lot of other foods (hamburger, for instance). A little garlic powder and a sprinkle of Parmesan cheese gives it a nice flavor, no matter how you cook it.
How do you cook chicken?
