I buy marinated chicken breasts, and slice them in half very thin. I find that broiling them really keeps them moist and tender. I use a meat thermameter to check internal temperature. Being thin, it doesn't take long at all to broil. Serve this with a nice salad, veggie if you like, and a glass of milk, and you have a meal. I know the salad would have veggies, but sometimes I really find it hard to get three servings a day.
Fitness Minutes: (0) Posts: 1,792 2/19/07 2:39 P
I do cut my cooking time by a little...if it is 4 hours on high, I give it 3 1/2 (cause I can't stand dried out meats!), 8 hours on low and I go for about 7...but that is ONLY if I have completely cut the recipe in half.
"I'm in repair. I'm not together but I'm getting there " ~John Mayer
I cook for just my daughter and I as my Husband travels during the week. I always end up just cooking 3 breasts instead of 6 or I even use breast for whole chicken recipes. I think with mine I add so much liquid that don't dry out. I always add wine or soup or both. I find they come out very tender and still keep cooking time as directions...........I am not sure but the liquid really helps even broth or terriyaki......
Not sure if this helps, will be interested in what other people's suggestions are. Jackie
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Fitness Minutes: (0) Posts: 2,372 2/19/07 12:29 P
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