What do I do to get boneless chicken breasts nice & tender?

Question

I just wanna add it to like, salads.

Answer 1

Marinate it well and do not over cook it

Answer 2

The problem with chicken breasts is they can get dry. That is why I don't like them very well. However, the best chicken breasts I have ever tasted were sauteed with a heavy press on top. They stayed juicy and tender. Boiling is no good because it takes all the flavor out.

Answer 3

It depends on what you want to do with them for your recipe.Because chicken breasts without the bones and fat lose alot of moisture it is best to cook them fast,as in broil or/and marinate first.One of my favorite ways to cook them is to marinate with fresh herbs,Italian dressing from the store and fresh citrus juice,lemon,lime and /or orange.For at least 2 hours in the frig.Then it only takes about 5 to 7 minutes a side on my much beloved Foreman grill,you can use a b.b.q. or broiler to cook them fast, same time as the Foreman grill .Make sure juices are clear when you test a peice with a knife.To much coking time dries these out so be careful to not over cook.
It's all about fast and hot,sooooo,yes I am from Hollywood....
Dominique

Answer 4

Plain yogurt
marinate the chicken for about an hour and then rinse the yogurt off. i like to add salt and lemon pepper and then bake the chicken. the yogurt breaks down the fibers and the chicken is super tender.

Answer 5

Chicken is always tender unless you overcook it. I cook my boneless chicken breasts in a pan with a little virgin olive oil!

Answer 6

ask the chicken what size of bra it wears, maybe it is wearing one to tight LOL

Seriously, for tender chicken breasts, chicken breasts have a tendcy to dry out if cooked too long, cook it at 375 for 45 minutes in the oven, then check it, as long as it is white inside it's okay to eat.

Answer 7

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

Answer 8

sure pan searing is the desirable. If the hen breast is sparkling and also you do not over practice dinner it, it may come out comfortable. you may as properly upload slightly hen broth once you pan sear to keep it juicy. If the hen breast is thick you've to practice dinner it longer and it would want to dry out. I reduce mine in 0.5 lengthwise so that they are skinny and in straight forward words take a couple of minutes both part. or you should use a meet pounder to pound them slightly thinner than they frequently come, so that they practice dinner right now and do not dry out.

Answer 9

Take them out early in the morning and repeatedly stab them with a fork. Put them in a bowl and fill with white wine, worcestershire sauce and soy sauce. Let soak all day and cook. Only cook until the meat is white.
Give it a try, it's awesome.

Answer 10

Marinade it in Allegro marinade for 24 hours then bake at 350 for an hour.

Answer 11

Marinate it and be careful not to overcook it. I often use steak sauce. Sometimes I'll use a bit of apple cider vinegar, and a lot of herbs and spices.