what can i do to a chicken breast to make it taste better?

Question

that is low calorie, because I am watching my calories now. I just dont like them plain, it tastes so yuck to me!!!

Answer 1

I agree with marinating it in Italian dressing - if you want to give it a little hickory or mesquite flavor - try a little salt, pepper and a little liquid smoke. You'll be amazed how much better your chicken will taste. The directions on the bottle say to mix the smoke with water but you can mix it with the Italian dressing too if you like - GL

Answer 2

Citrus juice, spices and herbs all add no calories and can really jazz up a chicken breast. Try cooking your boneless, skinless breasts in a saute pan with non-fat stock. Add lemon juice, oregano (fresh or dry) and black pepper! Mmmmm!

THE most important thing to make those chicken breasts delicious is DON'T overcook them. Modern farming laws mean that the need to cook meat, especially chicken and pork, until med well or more is gone. If you pull a chicken breast out of a saute pan and cut the thickest part you should see the very center of the perfectly cooked breast is a little darker than the surrounding meat. Now, that is NOT cooked enough, BUT in the time it takes to put the breasts on a serving platter and carry them to the table the temperature will continue to rise and the breast will be a solid color and safe to eat all the way through. You will find MUCH more juice and flavor just by being careful not to overcook the meat.

Answer 3

Chicken (and pork and seafood) benefit from some sort of flavor enhancement. I prefer to 'brine' these meats before cooking. By soaking for 30 min to an hour in a solution of water, salt and sugar, you impart the flavor enhancement of salt plus additional moistness from the water. If I am grilling I prefer a flavored marinade, the Italian dressing mentioned above is one, a soy or teriaki mix (soy, juice, honey, fresh garlic, fresh ginger), or any number of jarred marinades.

Cooking could also be an issue. Grilling (on a charcol grill, not GFs) is really best to me. But roasting gives it a nice flavor as well. Pan-searing adds a bit more fat but you can keep that low as well. The most important thing is to not overcook it. Just cook it through, no more. If you have too, move it away from direct heat so the outside is not overdone.

Finally, make a sauce to go with it, expecially if you pan sear it. (Grilled chix is great on it's own to me.) Add some garlic, onions, chicken broth (Swanson's is best), and any herbs that you like.
Experiment!

Look in cookbooks, or on Food Network's website for other recipe ideas.

Answer 4

CHICKEN TIKKA
Ingredients
1 kg chicken breast pieces and drumsticks
2 tbsps fresh lime juice
1 tsp ginger, chopped
1 clove garlic, crushed
1 tsp chilli powder
1 tsp red Kashmiri chilli powder
1 tsp black pepper powder
2 tbsps vegetable oil
1 1/2 tsp salt

Method

Put all the ingredients except the chicken pieces in a bowl and mix well. Make small cuts in the chicken pieces and add to the marinade. Mix well so that the chicken gets properly coated with it. Cover and leave in a cool place or refrigerator for six hours
Thread the chicken pieces onto skewers and cook over heated charcoal for 10 to 15 minutes.

Answer 5

I just did this the other night and it was low cal, quick and delicious! 4 chicken breasts pounded to about an inch thick, rinse in cold water, sprinkle Mrs Dash's seasonings all over (no salt in it but has parsley, garlic, pepper, rosemary,etc.), sprinkle Panko crumbs and pat into chicken, lightly spray olive oil (just a bit) on both sides; pop into a 325 degree oven for 10 min., turn, 10 min on other side and an additional 5 minutes at 450 to brown crumbs...moist and yummy!

Answer 6

s Sugar
¼ ts Grated fresh lime peel
2 ts Lime juice
4 Boneless, skinless chicken
Breast halves
Combine soy sauce, sugar, lime peel and juice; pour over chicken in large plastic food storage bag 30 minutes, turning bag over occasionally. Broil chicken 7 minutes on each side,l or until no longer pink in center.

Answer 7

Marinate it in a local italian dressing or fat free italian dressing
i usually let it marinade for like 4 hours or so

Answer 8

Yeah, let it marinate for a few hours. At least it won't taste that dry.

Answer 9

grill it on a george forman or light pan fry add to tomato sauce and add mozzerella and serve over pasta
or make it into a kebab with tomatoes and onion or
make it with veges and turn it into a stir fry and serve over rice

Answer 10

Low fat sour cream, lemon juice, garlic and parm. cheese spread on and baked!

It is absolutely fabulous!!