DELICIOUS Baked/Boiled Chicken Breasts
10-22-2010, 07:31 AM
#1
FitDay Member
Thread Starter
Join Date: Oct 2010
Location: St. Louis, MO
Posts: 3
DELICIOUS Baked/Boiled Chicken Breasts
When a recipe calls for shredded, diced or just plain ol' chicken breasts, I use this recipe:
1 bag of boneless Skinless Chicken breasts
1 can of Low Sodium Chicken Broth
Garlic powder
Mrs. Dash (your fav flavor. I use the original mainly)
13x9 Casserole Dish
Aluminium Foil
Preheat oven to 400 degrees
pour chicken broth into the casserole dish
place chicken breasts flat in the dish
add seasonings to your liking
cover with foil
bake for 1 hour
The breasts are tender and juicy! You can create a gravy from the broth, use the broth for soup bases, etc.
1 bag of boneless Skinless Chicken breasts
1 can of Low Sodium Chicken Broth
Garlic powder
Mrs. Dash (your fav flavor. I use the original mainly)
13x9 Casserole Dish
Aluminium Foil
Preheat oven to 400 degrees
pour chicken broth into the casserole dish
place chicken breasts flat in the dish
add seasonings to your liking
cover with foil
bake for 1 hour
The breasts are tender and juicy! You can create a gravy from the broth, use the broth for soup bases, etc.
10-23-2010, 06:25 AM
#2
Super Moderator
Join Date: Jan 2010
Posts: 2,225
A similar method to get a very tender juicy breast is to cook them (poach) in chicken broth. Bring the broth to a boil, seasoned with cut vegetables if you want more flavor of vegetables, then add the thawed skinned and boneless chicken, any part of the chicken - breast, thigh, legs, wings, etc. - and turn off the heat. After a few minutes, heat the chicken and broth on low heat so it barely simmers.
After maybe twenty minutes, take a piece of chicken out and cut into it. See what the center looks like. It can be barely pink in the center, surrounded by white, and come out of the broth. Then do a quick saute in butter if you want some fatty flavor.
After maybe twenty minutes, take a piece of chicken out and cut into it. See what the center looks like. It can be barely pink in the center, surrounded by white, and come out of the broth. Then do a quick saute in butter if you want some fatty flavor.
10-23-2010, 06:44 AM
#3
Super Moderator
Join Date: Jan 2010
Posts: 4,083
Along the same lines...if you are needing it for a Mexican/Southwestern recipe, put the breasts in a slow cooker, dump a jar of salsa or picante sauce over them, add whatever spices you like (cumin, chili powder, red pepper, etc.), some onions and/or garlic if you choose, and cook on low 8 hours or so. The meat is so tender it shreds with a spoon and the flavor is amazing. You can use it on nachos, in tortillas, in tacos, or on salads.
11-15-2010, 08:08 PM
#4
FitDay Member
Join Date: Nov 2010
Posts: 19
When a recipe calls for shredded, diced or just plain ol' chicken breasts, I use this recipe:
1 bag of boneless Skinless Chicken breasts
1 can of Low Sodium Chicken Broth
Garlic powder
Mrs. Dash (your fav flavor. I use the original mainly)
13x9 Casserole Dish
Aluminium Foil
Preheat oven to 400 degrees
pour chicken broth into the casserole dish
place chicken breasts flat in the dish
add seasonings to your liking
cover with foil
bake for 1 hour
The breasts are tender and juicy! You can create a gravy from the broth, use the broth for soup bases, etc.
1 bag of boneless Skinless Chicken breasts
1 can of Low Sodium Chicken Broth
Garlic powder
Mrs. Dash (your fav flavor. I use the original mainly)
13x9 Casserole Dish
Aluminium Foil
Preheat oven to 400 degrees
pour chicken broth into the casserole dish
place chicken breasts flat in the dish
add seasonings to your liking
cover with foil
bake for 1 hour
The breasts are tender and juicy! You can create a gravy from the broth, use the broth for soup bases, etc.
Do you cook the chicken breasts from frozen, or do you defrost them first?
11-15-2010, 10:58 PM
#5
FitDay Member
Join Date: Mar 2010
Location: Michigan
Posts: 3,742
Along the same lines...if you are needing it for a Mexican/Southwestern recipe, put the breasts in a slow cooker, dump a jar of salsa or picante sauce over them, add whatever spices you like (cumin, chili powder, red pepper, etc.), some onions and/or garlic if you choose, and cook on low 8 hours or so. The meat is so tender it shreds with a spoon and the flavor is amazing. You can use it on nachos, in tortillas, in tacos, or on salads.
11-16-2010, 01:58 AM
#6
Super Moderator
Join Date: Jan 2010
Posts: 4,083
Along the same lines...if you are needing it for a Mexican/Southwestern recipe, put the breasts in a slow cooker, dump a jar of salsa or picante sauce over them, add whatever spices you like (cumin, chili powder, red pepper, etc.), some onions and/or garlic if you choose, and cook on low 8 hours or so. The meat is so tender it shreds with a spoon and the flavor is amazing. You can use it on nachos, in tortillas, in tacos, or on salads.
Did this with a pork tenderloin the other night, using homemade bbq sauce instead of the salsa and spices...it came out equally awesome.
