how do you cook chicken breast?

Question

how do you cook chicken breast?

Answer 1

Dredge the chicken in a bit of flour, then melt 1 tbsp butter and 1 tbsp cooking oil to the point of fragrance (over medium heat). Add chicken and cook covered for 10-15 minutes depending on thickness, turning once or twice. Then, remove from heat, leave covered and let stand 10 minutes. This makes the chicken kind of puff up nicely--you can eat as is (maybe drizzled with a little of the drippings from the pan; or serve with a sauce, or chill and use for chicken salad. This is from the Joy of Cooking, and is pretty foolproof.

Answer 2

Here's a recipe if you like chicken curry, it serves 4 but you can obviously just reduce the ingredients if you want less. It's hard work but well worth it!

Spicy Chicken Curry With Green Peppers Recipe

Difficulty Level:Moderate
Serves: 4

Ingredients:
3 chicken breasts, cut into bite sized pieces
1 onion, finely sliced
1 green pepper, deseeded and cut into bite size pieces
1 clove of garlic, finely sliced
5 tomatoes, roughly chopped
5 cloves
1” fresh ginger, grated
½ tsp black pepper corns
5 cardamom pods
1 tsp turmeric
1 tsp cumin
1 tsp coriander seeds bashed in a pestle and mortar
1 stick of cinnamon
2 red chillies, finely chopped
2 bay leaves
2 tbsp olive oil
pinch of salt
450 ml water


Method:
In a large pan or wok, heat the oil and once hot add the cloves, bay leaves, cardamom and black pepper corns. Cook until they start to darken, at which point add the chilli, garlic, ginger and onion. Stir fry for 2 min, lower the heat and place a lid on the pan, and cook for 3-4 min until the onions have softened.

Add the chicken pieces and stir fry until they start to become golden. Add the pepper and continue to stir fry for a further 2 min. Add the tomatoes stir before adding the water. Place the lid on the pan and cook over a gentle simmer for 10 min until the chicken is tender.

Serve with basmati rice and Naan bread.

Answer 3

I use my steamer most of the time. It makes them very tender and delicious. Fill the steamer base and let it go until it finishes. There is also broth left over that can be used in different ways.

I have also used the microwave but it does have a tendency to dry them out a bit and make the edges tough. Cook 2 - 3 breasts in a ceramic oven dish covered with a plate on no more than 1/2 power for around 20 minutes.

This is from a frozen state for both methods.

Make sure you check them to make sure they are done.

There are lots of other ways but steaming is my absolute favorite in my Rival steamer.

Season the frozen chicken after you place them in the steamer or ceramic dish while still frozen. I use paprika, parsley, garlic salt, and course pepper. Often, after they are done, I add a slice of provolone cheese to the top and let it melt.

Answer 4

There are many different recipes and ways you can cook chicken breasts. The Italians prepare chicken parmagiano with marianera sauce and cheese on top of the chicken breasts. You can also make Chicken curry with the breasts and cut them in smaller chunks or Chicken cordon bleu with a filling of swiss cheese and ham then bread the chicken and bake for 30 minutes in a 350 degree oven. You serve this with a bechammel sauce.

Here's my own recipe for Chicken Curry

Mary's Chicken Curry

4 chicken breasts, cut in quarters
1 onion
2 heads of garlic, crushed
4 large potatoes, quartered
2 tablespoons curry powder (mixed with a few
drops of warter to make a paste)
1 tablelspoon ginger
2 tablespoons olive oil
1 cup water
1 tablespoon flour
1 or two tablespoons water:

Note: Stir 2 tablespoons flour into 2 tablespoons or more of water and stir to form a paste. This will be added to the sauce in the pan to slightly thicken it.


Wash the chicken and sprinkle with salt. Set aside.
In a large saucepan pour the oil and sautee the onion
and garlic until translucent. Add ginger and curry paste.

Brown the chicken in the onion/garlic/spice mixture until brown.
When the chicken is brown, add the potatoes and the water. Let is come to a boil and then simmer for twenty minutes until the potatoes are fork tender. Add a bayleaf and let simmer some more. When the potatoes are fork tender pour the roux into the sauce. Stir until sauce slightly thickens.

Serve over rice.

You should check the following links below. They are filled with lots of interesting recepies for Chicken breasts to whet your appetite:

Answer 5

Trim the fat, and the center (if you have a full breast) Season with salt and pepper, then coat with flour. Shake off excess flour. Heat the oven to 350f. Heat a suitable sized oven proof skillet, or saute pan on medium high heat. Add enough vegetable oil to lightly coat the bottom of the pan. Add chicken to the pan and cook on one side for about 3-5 minutes, until it turns a light brown. Flip and finish in the oven for about 10 minutes. the times all vary depending on size of the breast and actual heat of your oven and range. Chicken is fully cooked at 165f. Meat will cook up to 10f more after being removed from the oven, so you should pull it out at 155f, and let it rest for a few minutes.

Answer 6

i like to make it teriyaki style just cut up the chicken breast into cubes or w/e u want strips work fine and then mix bout 1/3 cup teriyaki sauce and 1/4 cup orange juice in a plastic container throw ur chicken in there n let it marinade for bout 40 mins to get a good flavor make sure u add a lil pinch of salt and pepper to it! then just heat some butter in a skillet and cook it for bout 15 mins chicken breast doesnt usually take too long. its really good with white rice too just mix a lil garlic salt and butter into the rice so its not too dry also try it in a salad its so good!

Answer 7

I put it on a frying pan, instead of oil, I add light butter (not too much) and I let the seasoned chicken breast to cook on low temperature. Then I pour a little mustard on both sides, while it still cooking. It's delicious.

Answer 8

Try sprinkling a little char grilled chicken spice, or any other seasoning on them and cook them gently in the microwave for a few min, not too long or they dry out, but enough to cook through or even better, how about wrapping them in bacon and then cooking in the microwave, the bacon keeps them moist and adds a lovely flavour, good luck

Answer 9

there are a large variety of ways to cook it but a few favorites of mine are. poke chicken breast with a fork and place into a ziploc bag with 1 bottle of italian salad dressing. let sit in fridge for 2-4 hours...edges may turn white, you can cut them off if you'd like but they taste fine. place on a lightly sprayed cookie sheet and cook for 30 minutes, 15 minutes on both sides, at 350 degrees.

another is to marinade it in soy, wocestershire, and liquid smoke for a few hours and grill or broil. if you're going to broil you are going to want to flip them every 5 minutes and switch them every 15 from the back to the front and continue to rotate until they are done. the bed way to see if a chicken is done is when you poke it the juice will run clear, if there's a light color to it cook for another 5-10 minutes.

Answer 10

DIP IN FLOUR THAN EGG AND THEN BREAD CRUMB AND FRY ON MEDIUM HIGH HEAT ONTILL GOLDEN FLIP AND REPET
\BE SURE THEY ARE 160 DEGREES TO BE PERFECTLILY DONE


OR TRY THIS ONE FOR A LITTLE MORE WORK

Quick & Easy Chicken Cutlets

2 large boneless, skinless chicken breasts or 8 prepared chicken cutlets
salt and black pepper as desired
1 large egg
olive oil
1 cup fine cracker or dry bread crumbs
1 cup shredded low-fat mozzarella cheese, or 8 slices of cheese
1/4 cup grated Parmesan cheese

To prepare chicken cutlets, but chicken breasts into halves down the middle. Place each half on a cutting board. Hold down with the flat of your palm. With a very sharp chef's knife, or boning or fillet knife, cut into two fillets or cutlets. You'll be able to feel the knife and if careful, will have no change of cutting yourself. Continue until you have 8 cutlets.

Place each cutlet between two pieces of wax paper or plastic wrap. Whack it until it is uniformly thin, perhaps 3/8". You can use a wooden rolling pin, a heavy skillet or the side of a heavy cleaver - whatever works.

Lay out cutlets, sprinkle with salt and pepper. Beat egg in a shallow bowl. Sprinkle a large plate with a little of the crumbs. Dip each cutlet in the egg, shake off excess, then dip into crumbs, pressing a bit to be sure it's completely covered. Lay out on plate.

Heat a little olive oil over medium heat until it shimmers. Preheat broiler. When skillet is hot, sauté cutlets (in a single layer) until slightly browned. Turn and lightly brown other side.

Place on a cookie sheet. Sprinkle each cutlet with mozzarella or place a slice of cheese on each one; if any hangs off, trim it and add to the center. Sprinkle lightly with Parmesan. Place on a lower rack under broiler just until the cheese melts.