The Many Ways to Cook Boneless Skinless Chicken Breast

The Many Ways to Cook Boneless Skinless Chicken Breast

Boneless skinless chicken bosom is the most famous cut of poultry in the United States and in light of current circumstances: they are low in fat, snappy and simple to plan and to a great degree adaptable. This brilliant cut of poultry can be barbecued, sauteed, seared, poached, singed and prepared. There is a drawback however to this cut of meat: they are fairly low in fat. You might ask: "What isn't right with that? That makes them solid right?" Yes, they are a more beneficial approach to eat, but since they are low in fat, they are likewise low in dampness and that makes them exceptionally powerless to over cooking. Nothing is less inviting than a dry and overcooked bit of meat.

There are two approaches to make certain your chicken isn't overcooked. The primary way, and the most exact as I would like to think, is to utilize a moment read thermometer. I claim a helpful minimal electronic thermometer with a voice ready element. It is to a great degree exact and has never disappointed me. The other technique for checking doneness is by pricking the meat with a fork. On the off chance that the juices run clear, at that point it is finished. I think the main alternative is significantly more secure, however you can be the judge.

There are actually several consolidated formulas and strategies for cooking chicken bosom, unreasonably numerous to cover in this article, so I will discuss two extremely prevalent techniques.

One of the least demanding and most delicious routes is to marinate and barbecue them.

The following is an awesome marinade formula:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

• 4 Boneless Skinless Chicken Breasts
• 1/4 Cup Extra Virgin Olive Oil 
• 2 Tablespoons of Freshly Squeezed Lemon Juice 
• 2 Tablespoons of Freshly Squeezed Orange Juice 
• 1/3 Cup of Freshly Chopped Parsley 
• 1/3 Cup of Freshly Chopped Basil 
• 1 Clove of Garlic Minced 
• 1 Teaspoon of Salt 
• 1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

• 4 Boneless Skinless Chicken Breasts
• 10 - 15 Kalamata Olives Pitted and Chopped 
• 8 - 10 Sun Dried Tomatoes Cut Into Thin Strips 
• 4 Tablespoons of Extra Virgin Olive Oil 
• 2 Tablespoons of Freshly Chopped Basil 
• 2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

Source:  Boneless Skinless Chicken Breast