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Old 12-29-2008, 07:50 PM   #1
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What's the secret to not drying out your BS chicken breasts?!

Whenever we cook boneless skinless chicken breasts, it's so hard to have it come out moist. They always tend to be dried out. Is there some secret that I don't know about? If so, please share! What are your tried and true methods of keeping your chicken breasts moist and tender? Baking temp? Baking time? Cooking method (i.e. boiling, baking, etc.)? Marinade?

TIA!
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Old 12-29-2008, 08:15 PM   #2
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I think the biggest thing is to not overcook the skinless breasts. As soon as the center is not pink, they're done! They can bake in as little as 15 minutes in a 350 degree oven. They're also good on the George Foreman Grill, cooked about 3 to 5 minutes. Use any grill seasoning (Montreal Chicken) to taste before cooking.

When I'm using them as an ingredient, I cook them in a 1 qt. crockpot. I just put in the chicken and seasonings and cook for about 3 to 6 hours. (You can add some chicken broth if you want, but if you don't it will create it's own.) They come out very moist and tender. To me, the texture is almost like Boston Market Chicken. I keep these cooked, in the freezer to make chicken salad, soup, chicken pot pie and anything else that calls for roast chicken.

And... if you're doing Atkins, you no longer have to eat boneless skinless breasts. I know old low-fat habits are hard to break, but you can eat the less expensive, split chicken breasts with skin & bone. The skin keeps them moister when they cook. (If you don't want the fat, you can also cook them this way, then throw the skin away.)
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Old 12-29-2008, 10:03 PM   #3
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Quote:
Originally Posted by JoniBGoode View Post
When I'm using them as an ingredient, I cook them in a 1 qt. crockpot. I just put in the chicken and seasonings and cook for about 3 to 6 hours. (You can add some chicken broth if you want, but if you don't it will create it's own.) They come out very moist and tender. To me, the texture is almost like Boston Market Chicken. I keep these cooked, in the freezer to make chicken salad, soup, chicken pot pie and anything else that calls for roast chicken.
Crockpot chicken sounds wonderful! Bet it comes out so juicy. IA about baking your chicken until just pink!
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Old 12-29-2008, 10:07 PM   #4
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I brown them in a pan at high heat, then set them aside, thoroughly undercooked.

Then I bring them back into the heat, and cook fully.

Somehow that resting time between the browning and the cooking prevents the chicken from getting tough and mealy.

Of course, the option is to get chicken with the skin on and eat like God meant for us to.
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Old 12-29-2008, 11:25 PM   #5
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I cook them on a george foreman grill and use a silicone basting brush with virgin coconut oil on it - the thing to know is it takes way less time than you think to cook. Right after it turns slightly pink in the center it is done 30-60 seconds after that.
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Old 12-30-2008, 11:26 AM   #6
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I Crock-Pot mine, but first add a *chunk* of coconut oil. It makes boneless/skinless turkey or chicken so danged moist...yum!!! I have some in the Crock-Pot right now You can throw some in the pot in the morning with the CO and a few spices and off to work you go. Dinner is ready and waiting when you walk in the door.
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Old 12-30-2008, 11:27 AM   #7
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I hate breasts. I always eat thighs! So tender and juicy!
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Old 12-30-2008, 01:16 PM   #8
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I steam mine with some Mrs. Dash seasoning. I don't have a steamer, I just make a tent with foil and cook for 16 min. at 425 degrees. Comes out really moist.
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Old 12-30-2008, 01:27 PM   #9
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I use mine in pressure cooker recipes. DH even comments on how it's the only time BSCB come out moist and not dry.
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Old 12-30-2008, 02:35 PM   #10
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You might find it helpful to get one of those meat thermometers. Then you can easily test and know exactly when the chicken is done, without cutting it up to look
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Old 12-30-2008, 04:04 PM   #11
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Wow!! Lauren and Scorpg agree with me!! Thanks, guys! I guess I have arrived on LC Friends. I feel special!

Proof that sometimes it pays to get to the thread early!

I'm going to have to try the coconut oil, steaming and meat thermometer, too!

Last edited by JoniBGoode; 12-30-2008 at 04:06 PM..
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Old 12-31-2008, 12:42 PM   #12
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Thanks for all the input guys - I will do some experimenting.

I'm not a thigh person and I can't stand eating chicken "off the bone" so I will stick with boneless and I'm not much of a skin person either so I think boneless skinless will be with me awhile.

We do have a meat thermometer so I'll probably try that.

Thanks again!
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