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Old 05-01-2014, 02:49 PM
 
Location: where you sip the tea of the breasts of the spinsters of Utica
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Brine or marinate overnight, then bake at a low temperature - about 220f would work, or even a bit lower. They become tender and moist. This is best for doing larger amounts at one time.

You can also go the other direction and cut it up into chunks, then stir-fry at a very high temperature, just briefly until they stop feeling "floppy". Then salt or soy sauce them. Of course you're going to get a few more calories from the oil. (this is also the best way to cook liver).

The problem with cutting out all the fat from a diet is that soon you become ravenously hungry no matter how much you eat, or at least most people do. Fat is one of the things that give us satiation, or a feeling of fullness - and saturated fats are the best for doing that.
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Old 05-01-2014, 02:50 PM
 
Location: San Antonio, TX
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The only thing about brining the chicken is that you have to make sure the ones you buy aren't already injected with a saline solution. Most of the boneless breasts I see in the grocery store are.
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Old 05-01-2014, 02:51 PM
 
Location: Utah
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I have no idea what the caloric impact is, but my favorite way to eat a chicken breast is to marinade it overnight in Wishbone Italian--periodically piercing the breast with a sharp fork so the dressing sinks in, then grilling it on a grill. Yummy & not dry.

If you do re-heat chicken breast in a microwave, add some water to it and reduce heating power.
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Old 05-01-2014, 02:55 PM
 
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You must marinade.

Something acidic (lemon juice, orange juice) some oil, seasoning - right there is your basic marinade which will keep the breast juicy as long as you cook it on a medium heat.

Add in whatever other flavors you like. I have some marinating in the fridge right now in lime juice, olive oil, ketjap manis, soy, garlic, peanut butter

But you could use cumin and chili for Mexican, Oregano for Italian etc.

For those who are wary about sugar salt oil etc - a little bit of these things goes a long way and if you work out the calories, half a cup of marinade will cover about a pound or more of chicken, so each serving will only have a tablespoon or so of extra calorie, which is completely insignificant over a day's eating.
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Old 05-01-2014, 03:01 PM
 
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Do happy chickens make better tasting chickens?
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Old 05-01-2014, 03:09 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Molli View Post
Do happy chickens make better tasting chickens?
Happy chickens are still "kickin'" - not sure they would taste very good. I wonder if "Mike the headless chicken" was happy ?
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Old 05-01-2014, 03:18 PM
 
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Brine that chicken for about 45 minutes.
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Old 05-01-2014, 03:19 PM
 
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bnls chicken breasts are lean and low fat, good for diets,
slice them up thin,,,for stir fry- throw in veggies and a low fat sauce


pound/flatten them out and roll some low fat cheese and a slice of ham.. for like a cordon bleu


i like bnls chicken thighs,,,find a seasoning you like,,,,,i like a montreal type mix,,,more peppery than salty
i will make chicken kabobs on wooden skewers with bnls thighs....
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Old 05-01-2014, 04:10 PM
 
13,010 posts, read 12,445,977 times
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Quote:
Originally Posted by Woof View Post
Brine or marinate overnight, then bake at a low temperature - about 220f would work, or even a bit lower. They become tender and moist. This is best for doing larger amounts at one time.

You can also go the other direction and cut it up into chunks, then stir-fry at a very high temperature, just briefly until they stop feeling "floppy". Then salt or soy sauce them. Of course you're going to get a few more calories from the oil. (this is also the best way to cook liver).

The problem with cutting out all the fat from a diet is that soon you become ravenously hungry no matter how much you eat, or at least most people do. Fat is one of the things that give us satiation, or a feeling of fullness - and saturated fats are the best for doing that.
I was just reading that dairy fat is more conducive with weight loss. I would say the obvious solution would be to introduce some simple cream or sour cream sauces. A little broth, dijon and heavy cream or sour cream can be pretty flavorful
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Old 05-01-2014, 04:15 PM
 
Location: Area 51.5
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Thanks for all these ideas. I just can't force myself to like chicken, other than fried legs.

I buy boneless breasts from Wal-Mart to mix in with my dog's food. She lives high on the hog. Since I buy packages with 7 or 8 huge ones in a package, I've been racking my brain on how to fix an occasional one for myself.

I've come to the conclusion I just don't much care for chicken.

I'll definitely try to marinate one overnight in my Poppy Seed salad dressing. How bad can it be? I might even like it!
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