And if so how long do you do it for? I hate making my chicken in the pan sauteeing as I am a freak who thinks it is never done. So I always bake them. Just curious if you could boil them? I am cooking dumb at times so if I gave you a good laugh no problem
You could, but they might get tough. I sometimes boil whole breasts before grilling them cause that way they are done on the inside without burning on the outside. I use all sorts of seasoning in the water - onion, herbs, garlic.......
I used to boil chicken breasts when I started SB Diet and they plump up more than if you were to fry or bake them but I found them quite bland. Now I spray a small nonstick frypan, heat it up, put the (seasoned) chicken breast in there, brown both sides, turn it down to low and put a lid on the frypan to sort of bake and sort of steam it. They are really tasty and quick to cook. This is a really quick and easy meal to serve with a salad.
To ensure you have them cooked enough, either cut through the fattest section and check to make sure it is not pink at all. Or use a thermometer to check the temp. A temperature chart should come with your thermometer.
I boil chicken breasts for salads--a cookbook I have has you do it this way:
Place chicken breasts in a dutch oven or large kettle filled 3/4 of the way with water. Splash in some dry white wine or sherry and add some chopped onion, celery leaves, parsley, cut carrots (don't use in Phase 1), salt, pepper, and a clove or two of garlic. Heat on Medium High until boiling, then remove from heat and allow to cool. The water actually continues to cook the chicken after you remove it from the heat.
I don't cook the whole chicken breast. I usually pound it out really thin and slice it into reasonable portions and saute it or cut it into strips for stir-fry.
I do boil it if I am making something cold like chicken salad or wine chicken, something that adds more spices/seasonings.
I boil in chicken broth and other herbs when making chicken soup! But that's the only time.
Try pounding really fat chicken breasts with a meat mallot to ensure they are the same size all around. That way, the more even they are, the more even they will cook!
I tend to overcook mine, for that reason alone (I am afraid of eating raw chicken!).
Put frozen chicken breats in the crockpot in the morning with enough chicken stock to barely cover (add any other spices as posts above suggest that you like) and they will be wonderful jucy and done when you come home at night. Love that crockpot!
I agree with chick on the beach. I have never boiled chicken, but have eaten lots of it when living in Asia - it seems to be popular there, or maybe they are concerned about cooking enough. I find them bland and tasteless.
Like Jenn, I boil my chicken breasts in broth! (Campbell's fatfree chicken broth in the cardboard container. 25% less salt.) It's much tastier than using water. The broth can then be reused in another recipe...
Great idea, PArsp. I will do some later this week. I consider them poached, not boiled!
Um, ellis ... home-made chicken stock has more control over salt.
I, like the other ladies, only boil for soups, but I'm sure if you boiled them in a small amount of broth, as well as garlic, onion, and maybe a bit of rosemary you'd come up with something great!
Ruth, you are right, but making the darn stuff takes forever...and I actually like cooking! I know the stuff in a can is bland and full of salt, but it is so much easier...
Oh, RUTH!! For cryin' out loud, darling, there is NO damned way I'm making home made chicken broth!! Those days are OVER for me!!
Has anyone else tried the (Frankenfood) Campbell's in the box/container? It's really good! And easy to pour! You can keep it in the fridge once you've opened it. 25% less salt, too!
Anybody boil their boneless skinless chicken?
I know the stuff in a can is bland and full of salt, but it is so much easier...
For cryin' out loud, darling, there is NO damned way I'm making home made chicken broth!! Those days are OVER for me!! 
