Chicken breasts are loved for their texture and versatility in cooking. Make them a part of any dish - Bake, grill, boil or fry. Chicken breasts are quite adaptable and can be used in variety of dishes, ranging from easy, quick, healthy recipes to exotic ones. Chicken breast is the leanest part of the chicken and is therefore healthier. However, chicken with the skin doubles the fat content. Hence, chicken is best skinned before cooking. Lean chicken breast has the least amount of fat, cholesterol and saturated fatty acids. It is a good source of Vitamins A and E.
Cooking chicken breasts
- Chicken breast should be cooked until it reaches an internal temperature of 165 degrees. This will help in avoiding the risk of food borne illness.
- Chicken should be stored in the coldest section of your refrigerator.
- Handle the raw chicken carefully. Do not touch other food items while handling raw chicken and wash your hands thoroughly after you are done.
- Always refrigerate the marinated chicken as it tends to spoil quickly when exposed to heat. Even the cooked chicken should be kept inside the fridge if you are not consuming it immediately.
- Chicken breasts taste great when they are moist and tender. Overcooking may make the chicken breasts dry, tough and stringy.
- While using the dry heat mode such as baking, roasting, grilling, sauteing, cook on a high temperature for a short period. Under moist mode of cooking, longer period of time and low flame ensures the best chicken breasts.
- It usually takes about fifteen minutes to grill the chicken breast. Make sure to flip regularly so that they do not get burned.
- Brining the chicken breasts in salt water solution for an hour before cooking makes the chicken breasts soft and juicy.
Chicken breast recipes
3 cups of sliced chicken breasts
Flavored baked chicken - Simple and quick for a beginner
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp paprika
1 1/2 tsp olive oil
A pinch of ground red pepper
Place the chicken breast pieces in a baking dish. Sprinkle salt, black pepper, paprika and red pepper over the chicken pieces. Pour olive oil evenly on them and toss for few seconds. Bake until browned or cooked through, about 25 to 30 minutes.
Baked chicken nuggets - Great accompaniment
4 whole skinless and boneless chicken breasts cut into inch pieces
1/2 cup breadcrumbs
1/4 cup grated cheese
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon ground white pepper
1/2 cup butter or mayonnaise mixed with 1 teaspoon of corn flour
Coat the chicken pieces with thyme, basil and pepper powder and mix in the cheese. Dip the chicken in the butter mixture (or mayonnaise) and then roll them in the bread crumbs. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes or until they are golden brown.
Quick Chinese chicken - Healthy recipe with vegetables
1 chicken breast, quarter, cut into small pieces
1/2 cup onion, cut length wise
1/2 cup carrots, cut into 1 inch pieces
1/2 cup mushrooms,1/4 cup french beans and bell peppers
1 tablespoon peanut oil
1/2 tsp dry garlic powder and pepper powder
2 tablespoons soy sauce and a 1/2 a tsp chilly sauce.
Heat the oil in a large pan or wok. Sauté all the vegetables along with the chicken in the oil. Keep stirring for about 10 minutes or until the chicken is tender. Sprinkle the garlic and pepper powder over them At the end add the soy sauce and toss well.
Chicken breasts with pasta and zucchini - a complete meal in itself
200 g pasta
5 cups skinned boneless chicken breasts cut into bite size chunks
1/4 tsp garlic powder
1 cup pasta sauce
1/2 cup grated Parmesan cheese
2 zucchini cut into 1 inch pieces
1 tsp olive oil
Coat the chicken pieces with garlic powder and keep aside for 10 minutes. Meanwhile cook pasta in boiling water and add zucchini just two minutes before the pasta is done. Drain the water completely. Take a pan and heat olive oil in it.
Put the chicken pieces and stir fry until chicken becomes tender. Pour the pasta sauce on chicken and cook for two more minutes. This will help the chicken absorb the flavor of the sauce. Add cooked pasta and zucchini and cook for 3 more minutes on a low flame. Sprinkle the grated cheese on top and serve
Tangy Grilled chicken breasts - A feast for your taste buds
2 tsp tomato puree
1 tsp soy sauce
¼ tsp chilly sauce
¼ tsp salt
Pinch of paprika
2 cups of chicken breasts (skinless, bone less) cut into bite size chunks
Take a bowl and mix in the soy sauce, tomato puree, chilly sauce, salt and paprika. Set the grille on a high temperature. Add the chicken to the tomato mixture and coat the pieces well. Let it stay for 10 minutes. Put the chicken on grill for 7 minutes or until they get browned. Make sure to flip the pieces to brown them on the other side as well.
Fried chicken tikka - A spicy snack, Indian style.
4 cups of Boneless skinned chicken breasts cut into small pieces
Oil for deep frying
Garlic paste, one tsp
Ginger paste, one tsp
1 tsp salt
1 tsp curry powder
1 tsp chilly powder
1 tsp turmeric powder
1 cup yogurt
11/2 tsp of corn flour
Mix all the marinating ingredients thoroughly in the small bowl. Dip all the chicken pieces in the paste one by one and arrange them on a flat plate without crowding them. Refrigerate them for about 3 hours. Then deep fry them in hot oil until they turn golden all over.
Chicken casserole with broccoli - An easy week night meal.
2 cups of bone less, skinned chicken breasts, cut into bite size chunks
2 cups of fresh broccoli florets
½ loaf of bread
Cheddar cheese, grated
1 can of chicken soup
½ tsp pepper powder
4 tsp mayonnaise
1 medium size onion
Steam the broccoli until tender and keep them aside. Boil the chicken breast pieces with onion and drain the water completely. Take a baking dish and lay the bottom with bread pieces. Arrange the broccoli florets on top of the bread pieces and then the chicken pieces. Mix the chicken soup, butter and pepper powder together and pour over the chicken breasts. Sprinkle the grated cheese on the top and bake for about 30 minutes.