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The Kitchen Table

Any Chicken (cooking) experts here?

15 years ago

DH likes rotisserie chicken since its so tender, but I hate the waste since all we eat is the breast meat. Is there a way to get chicken extra tender without frying it, or adding lots of liquids?

I don't have a rotisserie so I can't even cook it that way.

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Comments (4)

sheilajoyce_gw
15 years ago
The secret is to avoid overcooking and drying out the breasts. Leave the skin and bone on and put in a shallow dish in the microwave with Saran Wrap covering the dish. Cook it only until the thickest part of the chicken, when poked, feels firm and not mushy. You can season it or baste it with something if you like before cooking.
patti43
15 years ago
I bake chicken breasts sometimes. Sheilajoyce is right about overcooking it. Having the ribs on the back side do help keep it moist, but I take the skin off, rub them with olive oil and dredge them in panko or bread crumbs and bake at 350 about 30 minutes--depending on the size. The ones we've been getting lately have been huge. You can season the meat or the crumbs in whatever you like.

If you don't want breading you can wrap them in bacon, put a can of cream of chicken soup thinned with a cup of sour cream on top, COVER with foil and bake at 275 for 3 hours. Cooking it low and slow will guarantee fall apart delicious chicken. And the sauce is great over rice.
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glenda_al
15 years ago
Ina Garten's gets great reviews on her baked chicken breast.

2 chicken breasts, bone-in and skin on
2 teaspoons olive oil
salt, to taste
pepper, to taste

1 Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
2 Rub olive oil on breasts, sprinkle with salt and pepper.
3 Bake at 350Ã¯Â¿Â½ for 45 minutes.
4 Cool, then chop or slice to use in your recipes.
lkgrace345
15 years ago
Brining before cooking helps. Also, you can pan fry seasoned breasts in olive oil on a low heat. Once they are lightly browned, cover them with a lid until they are done.

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