Last night I made a big pot chicken cacciatore and instead of cut up whole chicken I used boneless breasts and the chicken came out tough and stringy. Any way to salvage it? I was going to take it to work for lunch this week. ;-(
2006-12-03 05:13:29 · 6 answers · asked by tharnpfeffa 6 in Food & Drink ➔ Cooking & Recipes
you can remove the chicken breasts and slice them in thin pieces against the grain......
next time "pound" out the breasts before cooking in cacciatore or they will be tough again. :))
2006-12-03 05:18:04 · answer #1 · answered by Chef Bob 5 · 2⤊ 0⤋
Bob's a good answer. By "pounding out", he means to use a meat tenderizing hammer to flatten the boneless fillets out, which in the process partially breaks up the chicken meat fibers, making things a little more tender.
Also or instead of, try brining the chicken first. Very easy, look up "brining" on the web - it helps to make the chicken more juicy. Because brining uses salt, be careful about adding salt to the recipe before tasting - don't want to go overboard.
But for now, Bob's suggestion to take your current chicken and cross-cut it in think sections is about the best you can do.
2006-12-03 05:27:02 · answer #2 · answered by mattzcoz 5 · 1⤊ 0⤋
yes u can make chiken and rice or chicken and noodles with the boneless chicken just cut up the chicken and make it w/the rice or noodles it will taste great.
2006-12-03 05:28:32 · answer #3 · answered by imbossy1967 1 · 1⤊ 1⤋
when you re-heat it, cook it in liquid - mushroom soup, etc and it will soften it up. you can then leave it to go cold and use it in sandwiched/salad etc
2006-12-03 05:32:56 · answer #4 · answered by paulamathers 3 · 0⤊ 0⤋
cut into small pieces maybe?
2006-12-03 05:28:11 · answer #5 · answered by jj 3 · 0⤊ 0⤋
Make it into a pot pie :)
2006-12-03 05:17:46 · answer #6 · answered by Beast from the East 5 · 0⤊ 2⤋