Boneless Skinless Breast...

Whats for dinner

How should i cook these Bonless skinless chichen breast. They are pretty thin....????

BENTE

ok after reading thirdeye's post i think i made a mistake and should have had something that should be thrown on the egg and not listen to my stopmach so here is a diffrent idea:



Chicken, Breasts, Parmesan Crusted

SyraQ, here's one from JSlot's wife (or mother - not really sure)


INGREDIENTS:
1-2 lb boneless skinless chicken breasts
3 eggs
2 cups all-purpose flour
2 cups fresh grated parmesan
Italian Seasoning to taste
Olive oil



Procedure
1 Butterfly the chicken breasts. You want pieces that are no more than ½” thick and fairly uniform.
2 Beat the eggs in pie plate or other suitable dish and add Italian seasoning to taste.
3 Mix 1 cup of flour and 1 cup of parmesan in a pie plate. If you are cooking more than 3 or 4 pieces, you may have to add more flour and parmesan to the pie plate, hence the extra cup of each.
4 Dip breast pieces in egg mixture and dredge in flour/parmesan mixture.
5 Pan fry in olive oil until crust carmelizes nicely on the first side. Flip the chicken and repeat on the other side. At this point, the chicken should be done, but if it’s not, you can stick it in a 350° oven to finish it off.


Recipe Type
Main Dish, Poultry

Recipe Source
Author: Author: Recipe by Mary Slotterback

Source: BGE Forum, Wise One, 05/31/07






sorry for the confusion

thirdeye

Boneless and skinless breasts are most likely the hardest pieces to cook as they have less protection from drying out. I would say grilling over a medium hot fire is my favorite method. Cook them until they are 155* which should allow them to rise to the recommended 165* while they are resting. To maximise flavor and to retain as much moisture as possible there are a a couple of ways to go.

Marinating is an option, and something easy like Italian dressing (the oil & vinegar style) will work well. The downside of using a marinade on such thin pieces is that it can hide the flavor of the chicken. To long of a marinade time, especially one with citrus juice can actually cook the meat to some degree, so be careful if you go this way.

Brining is my favorite option. It actually adds moisture to the breast (via the osmosis action) and allows your seasonings, rub or finishing sauce to still stand out. Here is the recipe I use. On pieces like you have 20 or 30 minutes of brine time should be fine. Rinse the chicken following brining and rest it in the fridge for 30 minutes prior to cooking.

FLAVOR BRINE FOR CHICKEN
1 Quart Water
3 tablespoons of coarse sea salt or kosher salt
1 tablespoon sugar
1/4 cup cider vinegar or apple juice
splash of soy sauce
splash of Tabasco
sprinkle of rub (Jim Goode's BBQ Beef Rub is a good choice here because it is a low salt rub) or just use pepper, or garlic powder or chile powder. What ever you like.

The vinegar, soy and tabasco are optional ingredients which provide a nice flavor for chicken. Feel free to make substitutions.

The last option is basting while cooking. A jazzed up chicken broth with a splash of oil added will work good. Or you can fall back on some Italian dressing, thinned with water or beer.

thirdeye

BENTE,

What type of pressure cooker are you using? I've always heard that pressure frying with oil took special equipment and was a no-no with home cookers.

I have three pressure cookers and love broasted and pressure fried chicken in restaurants, just never tried it at home.....

BENTE

me neither but i seen that recepie and was actuaslly craving a chick-fil-a chicken sandwitch.. i have seen the ones at kfc and think that is the same ones they use at chick-fil-a .. i don't think that the pressure frying would be a good idea i mean by the time you get the pressure in there and back down your chicken is going to be toast

tjv

I like boneless breasts with bob gibson's white sauce. Cook raised grid, 375 with favorite rub then dipped in sauce.

As a follow up to the woo2 question below, this cook was on the large woo2.





[/url]http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27428,00.html[url][/url]

thirdeye

me neither but i seen that recepie and was actuaslly craving a chick-fil-a chicken sandwitch.. i have seen the ones at kfc and think that is the same ones they use at chick-fil-a .. i don't think that the pressure frying would be a good idea i mean by the time you get the pressure in there and back down your chicken is going to be toast

I would have to agree. Here is a page from a pressure cooking site that lays out some of the problems with oil under pressure in home pressure cookers.

http://missvickie.com/howto/fry/frying.html

BENTE

that is a lot of ood info... i had wondered why i could not use my pressure cooker to pressure fry now i know it is the gasket!!!!!! thanks for the info



although i did edit my original post thanks for keeping me in check

Unknown

who that bob gibson chicken looks great! any one have the recepie?

tjv

bob gibson white sauce recipe from food network website:

1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1/2 teaspoon lemon juice
2 tablespoons apple cider

Combine all ingredients in bowl and mix well. Better if you give it a day or two to blend. I substitute apple cider vinegar for apple cider and vinegar

Boneless, skinless with favorite rub. With rub just note sugar content as it can burn at cooking temps. Brown or sear chicken early in cook close to lump, then finish on raised grid. Add smoke if you like. Be prepared to cut chicken in half to remove thin end as it will finish before fat end. About half way through cook, start adding sauce to chicken, dip or brush. dome temp about 375 for cook

Grandpas Grub

There is a guy who is at our State Fair selling pressure cookers which are used specifically for frying chicken. The chicken tastes fantastic.

I tried to find the manual/cookbook this morning but it is hiding from me. I do some more searching and when I find it I will post.

GG

cookingdude555

Grandpas Grub wrote:

There is a guy who is at our State Fair selling pressure cookers which are used specifically for frying chicken. The chicken tastes fantastic.

I tried to find the manual/cookbook this morning but it is hiding from me. I do some more searching and when I find it I will post.

GG

GG, I know I am bringing up a really old post, but I am in Utah like you, so I assume you are talking about the fair in north salt lake next month? I would be interested in this if you have that info. Thanks.