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!
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.
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.
- The original comment has been removed
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
- 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)
- Butterfly and pound gently until1/4 in
- Choose fillings (eg sundried tomatoes & goat cheese)
- Brown and then bake at 350 for 10-15 minutes
- Breaded and baked as in Parm
Let me know if you want specifics and happy eating.