What's the best way to tenderize chicken breast?

Answer 1

you can purchase a tenderizer it look like a hammer with four sides it is used for tenderizing meat and flatting out meat for different dishes......it you use one of these with the breasts under some plastic and pound with the diamond edges it will look like it has been swissed i guarantee it will be tender when prepared...

Answer 2

Chicken Breasts with Mustard Sauce, or Petti di Pollo in Salsa di Senape: The most common use for mustard in Italy is probably to make mostarda, the pungent fruit in syrup whose zing is such a perfect complement to boiled meats in the winter. However, one does occasionally come across other recipes that call for mustard, and this summery one caught my eye. To serve 4 you'll need:
INGREDIENTS:
2 small chicken breasts (about a pound, or 500 g, in all), halved and butterflied
1 tablespoon mustard, mild or strong as you prefer
1 tablespoon vinegar, ideally white wine
2 tablespoons olive oil
A small bunch of parsley, minced
Salt and pepper to taste
PREPARATION:
Whisk the olive oil, mustard, and vinegar to make a homogenous sauce and stir the parsley into it. Lightly pound the chicken to spread the slices, season them with salt and pepper, and grill them over the coals or on a cast-iron grill for 3-5 minutes or until done, turning them once midway through. Serve them hot with their sauce.

Answer 3

After washing the chicken breast, I marinate with extra virgin olive oil, and season to taste(a little salt, pepper, onion powder and garlic powder). Sometimes, I place tomato slices on top while baking. Then I bake them for about an hour at 350 degrees. They are nice and juicy after this.

You can do this for frying them as well, minus the tomato slices.

Hope this helps.

Answer 4

Soak them in milk with the juice of half a lemon. Leave them overnight in the refrigerator. Season, cover in bread crumbs and deep fry.

Cut them in thick strips, marinate them in lemon juice overnight in the refrigerator; add a rosemary sprig for flavor. Season and grill.

Both ways, they are juicy and tender, melting in the mouth.

Answer 5

Milk. Soak it in milk for 20-30 min prior to cooking it -- super tender after that!

Answer 6

The best thing I have found is to cook slowly....and really watch...as soon as the meat is done remove from the heat....chicken is just like any meat...overcooking can make the meat really tough and dry.

Answer 7

Wrap them in plastic wrap . Then pound them with a "serrated " mallet ,until flat ..

Answer 8

marinate at least one hour, preferably overnite. use your fav spices, but be sure to use sprite.

Answer 9

stick it with a fork or knife