I roast mine (discovered this way by watching Ina Garten, the Barefoot Contessa, on Food Network. It always leads to moist chicken!
I use boneless/skinless chicken breasts. Brush with a little bit of olive oil on both sides and sprinkle with salt and pepper. Put it on a roasting pan and cover with foil. Bake in a 350 oven for about 25 minutes or so. That's it! It's very moist, slices wonderfully for sandwiches, etc. Good luck!
Chicken breast usually gets dry when it's cooked too long (particularly when you're cooking a whole chicken). Try using a thermometer when you cook to measure internal temperature - that will ensure you aren't cooking it too long.
And as Pookie suggested, poaching is a great method for cooking chicken breast. You can use nearly anything for a poaching liquid - I like to use chicken stock (or just add a cube of bouillon, and some roughly chopped celery, carrots, and onion and a bay leaf to the cooking water. This is all pretty flexible - whatever you want to add to your liquid works as long as you think it will add some nice flavor to your chicken!
Fitness Minutes: (88,955)
2/9/11 1:47 P
I like poaching chicken.
Gently boiling seasoned water, bite sized chunks of chicken and only take a few minutes to cook through... juicy and tasty!
2/9/11 12:13 P
Brining chicken is the best way to keep it moist while cooking. Depending on what pieces you're cooking, a brine can take anywhere from 4 to 24 hours.
Here's an easy brine that I do for boneless/skinless chicken breasts:
1 gallon cold water 1/2 cup kosher salt 2 Tbs black pepper corns (whole or roughly cracked) 2 Tbs Brown Sugar
Mix well to disolve all ingredients, and add 4-6 chicken breasts and refrigerate for 4 hours. More than 4 hours can cause the chicken the get stringy and meeley.
After 4 hours, rinse chicken well with cold water and pat dry with paper towels.
Lightly salt and pepper to taste.
Grill over high heat for 5 mins per side (could need 6 mins if they're thick), until internal temp reaches 165.
Let rest for about 5-10 mins and enjoy!
I usually make this 2x per week. It's one of our favorite dinners.
Fitness Minutes: (2,124)
85 2/9/11 11:24 A
Each time I make chicken it dries out. HOw do I make chicken that i could slice up and put in a sandwich that isn't dry or gets the old smell the next day? What do i season it with?
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