What's a good recipe for chicken breast to make it tender?

Question

Usually it turns to be so dry!!

Answer 1

Chicken breasts become dry when they are overcooked. Marinate them and cook them until they are done but don't overdo it because they dry out quickly. If you cook them on the stove top, put a few tsp of oil in the pan and brown them on each side, then cover the pan until they are done. By covering the pan the steam helps the chicken stay tender by keeping the moisture in the pan and in the meat.

Answer 2

The answer you're looking for isn't in how you cook the chicken, it's in what chicken you buy. Buy kosher chicken and roast it, bake it, broil it, or boil it. No matter how you cook it, you can count on its being the tenderest chicken you've ever eaten. It's available fresh from any kosher butcher or frozen in any of a number of supermarkets where it's marketed under the names "Empire" and "Best". You'll find it more expensive than many non-kosher brands but, once you try it, I'm sure you'll agree that it's worth it. It not only has a better texture and taste but its also free of antibiotics and other chemicals. I never use anything else. If you like your chicken roasted, try my favorite recipe: coat with margarine (I prefer Fleishman's pareve) and sprinkle liberally with garlic powder and onion powder and moderately with Lawry's seasoned salt. Add a small amount of water to your roasting pan, place it in a 450 degree oven, and immediately turn the temperature down to 350. Baste every 20 minutes or so, adding water to the pan as necessary, and remove it from the oven when it's done well enough to suit your taste. I prefer it well done, so I roast for up to 2 hours. I also recommend convection cooking, if you have the capability. Serve and enjoy -- the chicken and the rave reviews!

Answer 3

Kiev is a good recipe because the breast is:

stuffed with ham and cheese;
wrapped in buttered breadcrumbs or pastry.

A good barbecue recipe which I have devised (on the exotic side) is to skin chicken breasts (or buy them skinned), prick with a fork and marinate in 1/4 cup coconut cream, 1 chopped fresh birds eye chile, 1 chopped clove of garlic, the juice of one lime, a tablespoon of chopped fresh coriander (cilantro), ground salt and pepper and if you can get them, some kaffir lime leaves. Leave to marinate overnight in the fridge, then wrap the breasts in banana leaves or tin foil. You can also do this recipe in the oven.

Basically, whenever you wrap a chicken breast (in anything from a thick sauce to pastry to a thin slice of proscuitto), it will be more tender. Chicken - especially white meat - is quick to dry out unless well wrapped. In india, chicken breasts are tenderized (as you would tenderize a thick cut of beef), then "wrapped" in a thick sauce made with tandoori spices. In Mexico, chicken breasts are "wrapped" in thick mole sauce. Anything that is wrapped in vegetable matter - banana leaf, leek, cabbage - absorbs the liquid from the wrapping. If you wrap chicken in ham or bacon, it will absorb some of the fat. Wrapping in pastry creates "steam pockets" so while the pastry cooks dry, the ingredients will remain moist. Either way, it will be much more tender than if you had not wrapped it.

Answer 4

If you're grilling boneless chicken breasts, there's a cookout calculator at charcoalbob.com that will tell you how long to cook it per side based on the thickness, type of grill, etc.

Ours always turn out flavorful and juicy when using a marinade as suggested in previous answers, a rub or with just a little salt and fresh ground pepper.

Answer 5

Cook the chicken breast in a large can of cream of mushroom soup. You can bake it at 375 or cook it on the stove top in a large pan like you would use for rice. If you do it on the stove you know it is done when you can cut it with a spoon and it is not pink in the middle. It stays so juicy that way and tastes great. Plus it is quick and really easy.
Good luck.

Answer 6

Butterfly it or pound it out with a meat tenderizer (use saran wrap on top and bottom of chicken), but be careful not to pound too thin, then make a marsala or chicken with white wine. marinading also tenderizes to an extent. In the future pick the smallest breasts- bigger isn't always better.

Answer 7

STUFFED GRILLED CHICKEN BREASTS

6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.

Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.

Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.

If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.

Answer 8

Bake chicken breasts in a small pan covered in a can full of Campbells cream of chicken soup. Sprinkle lemon pepper over the top. Cover and bake about 45 mins- 1 hr. It's great with mashed potatoes because of the sauce left in the pan.

Answer 9

This recipe is rapid, undemanding and delicious. Spray a 9x13 pan with cooking spray (like PAM). Lay the hen tenders interior the pan and pour a small jar of salsa over the tenders. Bake at 350 ranges for 30 minutes. Dinner is served!

Answer 10

This one won't be! Take your defrosted chicken breast and hammer them with a plate edge (not a meat tenderizer, it will destroy it!) Dip them in olive oil and rub them with a little salt, pepper and Italian seasoning. Back in a shallow pan with just a little water in the bottom for 30 minutes. Stick a fork into the middle of each breast, and if you see pink, bake for a little longer. They will be so juicy and tender!!!

Enjoy!