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(sorry for highjacking this thread, but I have a question: are Joe Foreman grills all they are cracked up to be?
My brother has one that he doesn't want. If I pay him $10 for it, will I use it or is it just a fad thing that gets put away in a cupboard to collect dust after using it a few times like he did?
Not I. But I'm pretty sure the next step is to fry them somehow, and so incorporate a lot of fat into the recipe That always helps. When something's breaded, and then cooked, that cooking is almost always some kind of frying. I don't have anything against it at all, as long as the oil used is one of the healthier ones, but it's no longer low-fat.
In which case they're better off with a boneless thigh which doesn't need frying to taste good.
I don't follow the recipe exactly, just throw in whatever spices you want into the salt water mixture.
George nailed it. I also like oven fried chicken breasts. Google "oven fried chicken breast" and you will find many recipes. I just looked, and one of the recipes was for honey brined chicken breasts. It sounds interesting...
Another simple idea is to cut up your chicken breasts into chucks/strips, stir-fry them in a little coconut oil and then add lots of delicious veggies like red and green bell pepper, onion, kale, yellow squash, etc.... maybe some shiitake, oyster, etc mushrooms... in this way, you can vary up your meal quite a bit by what you add to your stir-fry. You could turn this into curry easily too. Very healthy, very tasty, and takes less than 30 minutes including prep and cooking time. Great left-overs for the next day's lunch too.
Apologies if this link has been posted already; I haven't read the entire thread. 50 different ways to cook chicken. Super easy and lots of variety here: 50 Ways To Cook Chicken | Women's Health Magazine
I've posted in a few other places (mostly the diet/weight loss forum) but my #1 go-to use for chicken breast is salad. Here's a couple of ideas for it:
1. I always use field greens/spring mix as the base salad.
2. Usually add halved cherry or grape tomatoes, chunked beefsteaks alternately.
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Scampi style:
chunk the chicken breasts, set aside. In a single fry pan, heat:
a few splashes olive oil, a pat of butter, a thinly-sliced shallot, sliced mundane white button mushrooms.
Once the shallots turn translucent, toss the chicken into the pan. Stir-fry it for awhile then add:
a couple capsful of sherry (or cooking sherry), squeeze a 1/4 lemon into the pan, add some red pepper flakes, and mince 2 cloves of garlic in the pan. Stir another minute, add a few generous pinches of dried parsley.
Pour the whole thing over the salad base, stir, add some crusty croutons and parmasean cheese, toss, eat.
Anon-Chick Style:
Use baked chicken breasts, OR chunk and stir-fry with just a little olive oil. No seasonings necessary yet.
In the base salad, add some gorgonzola cheese crumbled up and some glazed pecans.
In a pudding cup (or plastic container if you plan on keeping it for a few days), mix olive oil, balsamic vinegar, dried oregano, cracked black pepper, a dash of salt, and a clove (or two) of garlic. Wisk well.
Put the chicken on the base salad, pour the balsamic dressing over the whole thing, toss, eat.
Yes, you are eating cold salad with hot chicken. It's part of the experience and it's delicious.
(sorry for highjacking this thread, but I have a question: are Joe Foreman grills all they are cracked up to be?
My brother has one that he doesn't want. If I pay him $10 for it, will I use it or is it just a fad thing that gets put away in a cupboard to collect dust after using it a few times like he did?
I used mine until it broke. I never bought another one, but now that I think about it...
It cooked things fast because both sides were cooking at the same time, easy to clean, no stick. I used it mainly to cook salmon.
If I make saute'd chicken or stir fry I always cut the chicken into bite sized pieces and sprinkle the chicken with cornstarch. It makes the chicken taste moist and buttery. The trick is to not over cook chicken.
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That always helps. When something's breaded, and then cooked, that cooking is almost always some kind of frying. I don't have anything against it at all, as long as the oil used is one of the healthier ones, but it's no longer low-fat.
