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Boneless, Skinless Chicken Breast

Generally, I avoid cooking it like the plague. No matter what I do, it's just not that good. It is, however, good for me, and I probably ought to cook with it more than chicken thighs or even skin on, bone-in breast.

Does anyone have any suggestions for how to improve this sub-par cut? Perhaps a strong, acidic marinade or a high (or low) heat? Any feedback would be appreciated!

Thanks,
Neil

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  1. It's just not good how?

    Pan seared over medium-low heat 3 minutes each side then finish covered, in a pre-heated 350° for 5 – 6 minutes works for me (check temp with an instant read).

    Put the breast on a warm plate, use the fond with an ounce of wine, water or stock for a quick pan sauce.

    1. Although Chicken Marbella is generally made with skin-on, bone-in parts, it is also very good with bnls sknls bsts. The recipe is all over the internet.

      My speedy variation on a recipe for baked stuffed breasts: slice a bnls sknls bst into thin strips. Slice a strip of bacon crosswise into slices 1/2" or less and sautee till nearly done, then add the chicken and sautee, stirring often, till chicken is done. Stir in 2 Tbsp of flavored cream cheese (chive/onion or garden vegetable) and cook for another minute. This forms a delicious sauce. Serve over potato, rice, or noodles.

      1. The original comment has been removed
        1. The meat isn't sub-prime, it just needs to be treated for the cut it is - lean and sometimes lacking in flavor of a mass produced chicken. It needs a sauce or a stuffing.

          Brine for 20-30 minutes

          Pan fry:
          - Butterfly if fat, dust with flour and pan fry for 2-3 minutes on each side (test using a thermometer - don't overcook).
          - Pan sauces: honey balsamic or a fast piccata (lemon, caper)

          Stuffed:
          - Butterfly and pound gently until1/4 in
          - Choose fillings (eg sundried tomatoes & goat cheese)
          - Brown and then bake at 350 for 10-15 minutes

          Other options:
          - Stirfry
          - Breaded and baked as in Parm

          Let me know if you want specifics and happy eating.

          1 Reply
          1. re: alwayscooking

            I like the pound thin, stuff and bake method. I use tomatoes, cheese, basil, ham, mushrooms - whatever grabs me when I'm shopping.

          2. MMRuth has turned a bunch of us on to this recipe--a great treatment for SB chicken breasts.

            http://chowhound.chow.com/topics/4521...