Boneless Chicken Makes Cooking Easy

Chicken is already a very versatile food, but when you can get boneless chicken, your options progress greatly. Boneless chicken can be used in casseroles, soups, or stir-fries. It can be cooked in large pieces and glazed, stuffed or grilled. They cook quickly and taste great. Boneless chicken is one of the best ingredients to all the time have on hand in your freezer or refrigerator.

How many of us come home from work and comprehend we do not know what to make for dinner? Boneless chicken will come straight through in these situations every time. Plainly take some out of the freezer. You can whether thaw it in the microwave or just dump it in the frying pan to thaw while it cooks. Add a few veggies and a sauce and you can pour it over fresh pasta for a quick, easy, nutritious dinner.

Meat Casseroles

Boneless Breasts and Thighs

The most favorite kinds of boneless chicken you can find in the grocery store comprise chicken breasts and thighs. These two meaty options will see you straight through many meals with tasty results. Chicken breasts are the most favorite choice for many families. They can be used in approximately any recipe, from stroganoff to appetizers. Chicken breasts are a good choice because the meat is firm, versatile and plays well with other ingredients.

Chicken thighs, however, can often be found for less cost than chicken breasts. If you are on a budget, this can make a big contrast to your grocery bill. Boneless chicken thighs can be used for most of the same recipes as chicken breasts. The meat does not tend to dry out. When you use chicken thighs in a dish that has a sauce, they seem to soak up some of the flavors of the sauce to a larger extent than breasts do. This can make a big contrast if you are making an Asian dish, for example, where you may be marinating the meat in a sauce for a short time before cooking. The marinade seems to seep into every cell in the thigh meat, making them juicy, tender and a great increasing to your dish.

Boneless Versatility

Boneless chicken can be ready in many separate ways. It can be fried, sautéed, fricasseed, grilled, baked, slow-cooked, stewed, poached, or broiled. With this versatile ingredient, you are miniature only by your imagination. Got leftover boneless chicken? Add the cooked chicken to a salad or a casserole.

Boneless chicken is also bright to the children in your family. Cut chicken breasts into strips and roll them in some breading. Slip them in the deep fryer for a few minutes and you can make homemade chicken strips or nuggets. They will taste best and be a healthier alternative to those found at the colse to fast food restaurants. Your children will thank you for giving them a fun meal, and you'll be happy they are eating something nutritious and asking for more.

Be sure to add boneless chicken to your monthly shopping list. Having some on hand can save you on a night you just are not sure what you want to cook, and it is easy to satisfy the most finicky palate in your house using this easy ingredient.

Boneless Chicken Makes Cooking Easy

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The Many Ways to Cook Boneless Skinless Chicken Breast

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: "What is wrong with that? That makes them healthy right?" Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

Meat Casseroles

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup of Freshly Chopped Basil
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 - 15 Kalamata Olives Pitted and Chopped
8 - 10 Sun Dried Tomatoes Cut Into Thin Strips
4 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Freshly Chopped Basil
2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

The Many Ways to Cook Boneless Skinless Chicken Breast

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com: free cooking recipes and tips. Visit today for more quick and delicious chicken breast recipes

See Also : kitchenaid gourmet essentials 2 quart tea kettle

The Many Ways to Cook Boneless Skinless Chicken Breast

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: "What is wrong with that? That makes them healthy right?" Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup of Freshly Chopped Basil
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 - 15 Kalamata Olives Pitted and Chopped
8 - 10 Sun Dried Tomatoes Cut Into Thin Strips
4 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Freshly Chopped Basil
2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com: free cooking recipes and tips. Visit today for more quick and delicious chicken breast recipes

Thanks To : kitchenaid 12 piece cookware set cuisinart chefs classic stainless 14 inch stir fry all clad copper core 10 fry pan

Canning, boneless chicken breast

Many people have the idea of canning intimidated foot. This fear is unfounded, - the canned meat, IMO, one of the easiest things you can, especially with raw-pack method. This video shows you how to use sales and dismissed the meat for my family at a lower price. Are you canning beef, you will see how tender and juicy, pressure canning, offering less (and makes it cheaper) cuts will be surprised. My favorite piece of meat to be able to have steak and roundLondon broil (sale of course). You can also save money, canned meat can also register for some time - the meat is already cooked, whipped a quick pot only lasts for the time to assemble the ingredients and heating. Another advantage of canned meat industry, you can do it anytime of the year, including winter When it's cold and it feels good work in the kitchen on a hot stove to be! :) And if (okay, when) inflation has taken over the chicken breasts with a dollar purchase PfundNow (as I'm straight) and set aside if they are $ 3 per pound, so to say a big return on investment. So do not worry - you will receive your print Canner tinned meat and start this winter. Canning is not just a late summer and autumn activity more if you add canned meat to your repertoire! Here is a site where you can find the survey on your website: www.daftlogic.com And a blog entry I just found with images of canned chicken if you want to copythe ...

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