Recepie says, Two cold cooked seasoned chicken breasts how should I cook it?

C

Camille. G

New member
Im making an Alfrado chicken pasta dish and you make the sauce and I guess you add the chicken after, Should I just broil the chicken? and how much water, and how long should it be broiled for just the two chicken breasts?
Or if backing it is better? how longs?
Thnx
Cammile
 
Everyone has their own method of cooking the chicken.
Here is mine:
If it is boned and skinless, cut the chicken into bite sized pieces. Put one tbsp oil in a non-stick frying pan and fry it.. As the chicken cooks season it with a sprinkle of salt, pepper and garlic powder and just fry for about 5-10 minutes until slightly browned. Do not overcook.
 
Baking dries out the chicken breasts. Take a deep frying pan, add 1 inch of water, place the breasts in the water, cover and steam on med heat for approx. 20 mins. Check the inside of the chicken, make sure there is no pink flesh in the middle of the breasts. Dump the water, add 1 tbsp of olive oil, brown both sides of the breasts lightly, do not let them burn. If you are adding the meat to your alfredo sauce, its best to add the cooked chicken when it is still warm. Just slice into bite sized pieces before adding it to the sauce
 
The best way to cook them is to either roast them in the oven, of grill them either on a regular BBQ or on a grill pan on the top of your stove.I love the way grilled chicken looks when compared to creamy white alfredo sauce. It looks like you really put a lot of time an effort into it.

Broiling does not use water. Broiling is placing under direct heat in the oven. Like a grill turned upside down.

Poaching requires water. Never poach. Its a waste of flavor and time.
when you boil chicken in water you leach all the flavor into the water and then you toss the water out, getting ride of all the flavor.

Turn your oven on to 350 degrees. preheat until temp is reached.

lay your chicken out on a heat safe tray or baking sheet. Rub each with a little veggie oil. Just a touch. A teaspoon or so. Then rub each with salt and pepper.

Place in the oven and cook about 10-12 minutes. The ideal method is to have a thermometer and be able to test the chicken. Its done when the temp of 165 degrees. No more. No less. Dried chicken comes from over cooking. When done properly, oven roasted chicken is the best. the heat produces a deeper, richer flavor. Without loss by boiling the meat.

When done, take the chicken out of the oven. Let rest till cool enough to handle, then slice into thin strips and then you are set to add them to your sauce.

Grilling is the same step: pat the breasts dry with paper towels. Rub in a bit of oil. season with salt and pepper. toss on a preheated grill. Cook about the same time. Turning the breast on the grill to get the great grill marks.

cook until temp reaches, 165 degrees. Remove. cool. slice.


Chicken is an incredible meat. Moist and tender. If, you dont over cook it. Your very best bet is to buy a thermometer and keep it handy. You will never have dried chicken again if you use it properly. That goes for pork and beef as well.


times will change a bit with the sizes of the chicken breasts and the accuracy of your oven. So its vital to know what the temp is and not guess. Then once you get good with that. You can change things up a bit. With the salt and pepper, try a touch of powdered rosemary to the chicken. Or a pinch of garlic powder. You can really change and enhance the flavor with just a little change in the recipe.


so: NEVER, ever poach. Its just a waste of flavor.
Buy yourself a thermometer.
cook chicken only till its done. 165 degrees. No more, no less
enjoy
 
I find the best way is to skin the chicken and grill in the oven.
5-6 minutes per side should be long enough, 6''-8" from the preheated top element.
 
I'd bake it. Keep a bowl of water in the oven to help stop the chicken drying out.
Don't oil the tray you cook it on, just rub oil over the chicken piece so it bakes not fries, we do this with all meat even pan fried and BBQ.
You could even rub a little garlic over it if you like, it would go nicely with the alfredo pasta.
I bake two breast for 20-25 minutes, keep an eye on them to ensure they aren't over cooking.
I tenderise them first to even out the size, you don't want it pink in spots and dry in other areas.
 
I'd bake it. Keep a bowl of water in the oven to help stop the chicken drying out.
Don't oil the tray you cook it on, just rub oil over the chicken piece so it bakes not fries, we do this with all meat even pan fried and BBQ.
You could even rub a little garlic over it if you like, it would go nicely with the alfredo pasta.
I bake two breast for 20-25 minutes, keep an eye on them to ensure they aren't over cooking.
I tenderise them first to even out the size, you don't want it pink in spots and dry in other areas.
 
I'd bake it. Keep a bowl of water in the oven to help stop the chicken drying out.
Don't oil the tray you cook it on, just rub oil over the chicken piece so it bakes not fries, we do this with all meat even pan fried and BBQ.
You could even rub a little garlic over it if you like, it would go nicely with the alfredo pasta.
I bake two breast for 20-25 minutes, keep an eye on them to ensure they aren't over cooking.
I tenderise them first to even out the size, you don't want it pink in spots and dry in other areas.
 
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