Chicken Breast Help - JP Fitness Forums

Anubis · 12-05-2005, 05:43 PM

Okay so I buy my breasts frozen.

I've been cooking them at 400 degrees (frozen) for about 45 mins on a pan.

They seem to come out too dry. Am I cooking them correctly?

Does anyone have any tips on cooking them better? Should I wrap them in foil or something?

nyguy · 12-05-2005, 05:46 PM

I would say that the best way to make them juicy is to allow proper thawing, use whatever flavor or marinade you want on them and then cook then full temperature. It's probably getting too dry because it's taking too long to cook so you are dehydrating it. Do you use a gas oven?

Johnka · 12-05-2005, 05:51 PM

Definitely thaw them first. If you cook them frozen, you have to overcook them to prevent the center from being raw.

To cook some nice chooters, line them up on a cookie sheet (thawed), coat them with salt, pepper, garlic powder and lemon juice, and bake at 375-degrees F for 20 minutes, or 30 minutes if you've got some big ones.

Anubis · 12-05-2005, 05:56 PM

I was looking to avoid the whole thawing and marinading process due to a busy schedule

But if I gotta do it than I gotta do it. I was hoping there was a way to make 'em juicier while cooking them frozen.

With that out of the way, can you guys recommend any good marinades?

nyguy · 12-05-2005, 06:04 PM

Anubis, try leaving them on the regular fridge a day before. Chances are that it will still be frozen when you take them out, but it will make it a lot faster. I usually warm up the oven up to 150/200 degrees, turn the oven off and leave it there thawing. Just make sure you TURN THE OVEN OFF while doing it.

Anubis · 12-05-2005, 06:13 PM

I'll take some out tonight and put them in the fridge. I've been making them with a marinara based sauce and swiss cheese melted on top. That's been helping with the dryness.

RacerBill · 12-05-2005, 06:16 PM

You can thaw them very quickly by putting the wrapped frozen chicken in a bowl of cool water. It usually takes one-two hours to thaw an average breast that way, especially if you submerge it.

For marinades, I know we had a thread about that around here someplace. My favorite: lemon juice, olive oil, garlic and rosemary (plus the usual salt & pepper).

RacerBill · 12-05-2005, 06:24 PM

Ah, I found it.

Hey, you started that thread, Anubis. Have you tried all of these and got tired of them by now? [img]tongue.gif[/img]

chicken breast thread

Anubis · 12-05-2005, 06:26 PM

Thanks Bill, that marinade sounds pretty good. I'll have to try it out.

Anubis · 12-05-2005, 06:28 PM

Quote:

Originally posted by RacerBill:
Ah, I found it.

Hey, you started that thread, Anubis. Have you tried all of these and got tired of them by now? [img]tongue.gif[/img]

chicken breast thread

LOL!

I was too lazy to look for that thread. Thanks for finding it for me [img]tongue.gif[/img]

I need to look over those marinades again

emartin10 · 12-05-2005, 07:05 PM

Lay your chicken breasts on a sheet of aluminum foil on the counter, and cover them with foil. Foil conducts heat very well and will take the heat from the air - thaws chicken breasts in about 15 or 20 minutes. Try it out, it works really well and is really easy to do.

Anubis · 12-05-2005, 08:20 PM

Great, I never thought about doing that before. I'll have to try that one.

rem1956 · 12-06-2005, 08:09 AM

My solution, guys! I buy them packaged and separate them into individual breast in separate small freezer bags. The night before, when I am putting up my lunch, I take a frozen baggie out, open it and dump in some seasoning or marinade, then put it back in the bottom of the fridge. By lunchtime the next day, it is thawed and seasoned. I then nuke it under a covered plate, to help keep the mositure in. They do not dry out this way. Cooking time is essential though and microwaves vary, so you just need to do the trail and error approach. After a few times, you will get a good feel for the cooking time vs size of breast.

I use several different seasonings. Bar-b-que is always good. So is soy sauce, seseame seeds, pineapple and crushed red pepper. I use the snack packs of fruit. Dump the soy sauce marinated breast on the microwave plate, add the crushed pineapple and nuke. Then top with crushed red pepper.

Also can do the same thing with white cooking wine, raisin packets and snack packs of applesauce.

Or you can try using a little white wine for marinate, then smear the breast with honey just before you nuke it.

And how about ped or green bell peppers and onions. Just top the marinated breast with a handful of sliced vegs and nuke.

Also, pesto and salsa are really great, for a tex-mex flavor. I use a white cooking wine or sherry for marinating overnight, then when I get ready to nuke I top it with salsa, black beans, and maybe some cilantro.

The whole keep is in knowing just how long to nuke, and to keep the breast covered. Breast should always be kept covered when heating them up, unless they are your girlfriends breast, in which case they probably heat up better if thawed and kept uncovered.

And the same concept works great for salmon as well. I buy in large quantities, separate and freeze in 4-6 oz servings. The soy/pineapple I use for chicken is also great with salmon. so is the honey smeared. Speaking of honey smeared and warm breast has got me thinking...going home early today. Need to stop by the store for condoms. ah...focus..salmon and breast..breast...breast...oh God it's happening. Later guys!

obsolete29 · 12-09-2005, 07:57 AM

I love my foreman grill for cooking chicken breast. I usually cook enough for a couple days at a time and it only takes ~8 minutes.

gobbla · 12-09-2005, 11:23 AM

I'm a lazy bastard and will cube the chicken and use whatever seasonings like that. Cooks a lot faster.

Brian A. · 12-09-2005, 11:34 AM

All I have to say is stir fry. Throw some cubed chicken in a wok or big pan with frozen veggies they will thaw while you cook it add some teryaki sauce and maybe some instant brown rice in the micro and you've got a meal. Quick and easy. When I do it I make a ton of it and tupperware it up for the rest of the week.