I'm surprised no one here has mentioned boiling chicken. You can just throw a chicken breast or two in boiling water for around 20 minutes, and it's great! It seems so basic, but I've never had more tender chicken. I always cook it this way for pasta salads, chicken salad, or any dish calling for cooked chicken. I'm not a fan of just a chicken breast by itself, though.
I think my problem comes form being a vegeterian for five years when I was a very young teenager!
Somehow, the hypocrite in me is appeased when the meat I eat doesn't resemble "meat". That's what I love about chicken breasts...they resemble tofu more than meat...but that one dang vein in there always bugs me...and I don't even eat that!
Same goes for roasts, steak etc...it must be what I call "pristine"...
I'm surprised no one here has mentioned boiling chicken. You can just throw a chicken breast or two in boiling water for around 20 minutes, and it's great! It seems so basic, but I've never had more tender chicken. I always cook it this way for pasta salads, chicken salad, or any dish calling for cooked chicken. I'm not a fan of just a chicken breast by itself, though.
I do this too....but only if I'm adding to a casserole or something. To eat it boiled by itself is too gummy/chewy to me. Am I the only one who has found this to be true? If not, then please tell me what I'm doing wrong.
I am another one for the "foil pouch baking method" I usually lay a bed of vegetables and the chicken breast on top of it - add a little oil/liquid and some spices. The steam from the veggies helps keep the chicken moist while baking (abot 350 for 35-45 minutes)
THE greatest boiled chicken EVER, and the greatest chicken soup too.
1 cut up chicken, skin removed.
1 large onion, peeled
1 large parsnip
4 stalks of celery
5 large carrots
1 bunch of dill
1 or 2 small sweet potatoes, skin on.
Place the chicken in an 8 qt pot with the parsnip, celery and onion. Cover almost to the top of the pot with water. Leave room for the lid to get on and for the other veggies which you will add later. Bring to a rolling boil. Skim off the soup scum. Add salt, pepper, garlic powder - lots, onion powder - lots and if you want a large chicken boullion cube. Cover and simmer one hour. Add in the sweet potatoes. Cook another 15 mins. Add in the carrots, sliced and the bunch of dill. Cook another 15 mins. Remove the dill and throw it away. You will be left with the yummiest soup, potatoes, carrots, parsnips and CHICKEN that you can imagine. The soup freezes really well by the way.
I adore sweet potato, thank you. I printed this. Is it okay to use skinless breasts? After 2 days I am already bored with my lack of creativity. Normally I'd grab an exotic lean cuisine but no more.
Robin, have you looked at the frozen dinners by Kashi? I love them and wonder if they are okay every now and then. I have to say that I really like The Eat-Clean Diet by Tosca Reno. It's easy to read and has photos! I am going to exchange the Superfoods 2 for 1.
I always cook my chicken in the steamer.....it comes out so moist....Love it!
How long do you cook it in the steamer? Do you "season" the water that you steam it with? I have a steamer but haven't had much sucess using it. I tryied steaming vegetables but they ended up overcooked.
I adore sweet potato, thank you. I printed this. Is it okay to use skinless breasts? After 2 days I am already bored with my lack of creativity. Normally I'd grab an exotic lean cuisine but no more.
Robin, have you looked at the frozen dinners by Kashi? I love them and wonder if they are okay every now and then. I have to say that I really like The Eat-Clean Diet by Tosca Reno. It's easy to read and has photos! I am going to exchange the Superfoods 2 for 1.
Hocus, I've never made it with skinless breasts. I guess it's worth a shot. Although maybe you should adjust the cooking times and I'm not sure if the soup would be as hearty tasting. This really is all about experimentation though. You have to adjust things to YOUR liking.
As far as the Kashi frozen dinners. I've never heard of them. Okay, I just googled them though and they seem perfectly fine if it works for YOU. Cause again, that's what it's all about, finding a plan that fits YOUR lifestyle, that will allow you to STICK to your plan. IF you love them and it makes your life easy and they DO have some good nutrition in there - go for it. And ENJOY.
You're early in the game Hocus. You're doing great. A lot of this, especially in the beginning is experimentation. For me, it was KEY to find foods that I LOVE, cause I LOVE food and STILL want to enjoy it. And truthfully if I didn't love what I was eating I could never have stayed on plan for so long. And funny enough, I think you will find this too, my tastes have changed - in a big way. Now, it's actually the healthy stuff that I crave.
Have I mentioned just how happy and EXCITED I am for you?
This is my favorite baked chicken recipe: Parmesan Chicken
1/2 cup grated Parmesan cheese
1 envelope Good Seasons Italian Salad dressing mix (dry)
1/4 tsp garlic powder
4-6 boneless, skinless chicken breasts
Mix dry ingredients, moisten chicken with water and coat with mixture. Bake at 400 for 20-25 minutes or until cooked through.
My kids love it and the chicken always turns out moist.
Another thing I do is use the microwave. I love to marinate my chicken too, but hate the way it burns. I put the chicken (I cut mine into cubes, marinates quicker) in a glass pan, cover it in my marinate, cover pan with wax paper, and let it sit for about 10 minutes. Then into the microwave it goes, for 5 minutes. Then I toss it in a frying pan sprayed with canola oil and I brown it. It takes away the rubbery, microwaved feel. I imagine you could do the same with a whole breast and your GF grill. That way the chicken is cooked all the way through and not burned.
If you are worried about food poisioning, invest in a meat thermometer. They are not very expensive. When the baking time is up, pick the thickest part of the meat and insert the thermometer into about the center. If memory serves correctly, 160 is safe. I'm sure that info can be found somewhere online.
