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Post by snappinsami on Aug 3, 2014 21:50:37 GMT
How do you cook them? The recipe I'm making for dinner assumes the chicken is already cooked, and I'm baffled. They're boneless/skinless thin sliced breasts.
Thanks!
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Post by lucyg on Aug 3, 2014 21:56:45 GMT
Throw them in a pot, cover with water, cook on the stove for about 30 minutes. You can add seasonings or veggies if you like for added flavor ... a slice of onion, a bay leaf, whatever. Then strain the cooking water and use it to cook rice or noodles (if you like ... not required). Or you can put them in a microwave-safe dish with a little water, cover and cook in microwave till cooked through. Not sure how long it takes because I always do it on the stovetop. Or when you grill or sauté chicken breasts for dinner, cook some extra to save for a recipe later in the week, or store in freezer. Or roast a whole chicken or buy a rotisserie chicken, and pull all the meat off. Eat some fresh, cook with the rest.
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Post by airforcemomof1 on Aug 3, 2014 22:00:08 GMT
Throw them in a pot, cover with water, cook on the stove for about 30 minutes. You can add seasonings or veggies if you like for a added flavor ... a slice of onion, a bay leaf, whatever. Then strain the cooking water and use it to cook rice or noodles. Or you can put them in a microwave-safe dish with a little water, cover and cook in microwave till cooked through. Not sure how long it takes because I always do it on the stovetop. Or when you grill or sauté chicken breasts for dinner, cook some extra to save for a recipe later in the week, or store in freezer. Or roast a whole chicken or buy a rotisserie chicken, and pull all the meat off. Eat some fresh, cook with the rest. I agree with all of the above except I've never tried the microwave.
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Post by jenjie on Aug 3, 2014 22:05:11 GMT
I would grill them or cook them in the crock pot, depending on the season and purpose. Chicken in the crock pot shreds nicely.
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Post by Princess Amy on Aug 3, 2014 22:05:31 GMT
If, and this is a BIG if, I plan ahead, I cook them in the crockpot. I've used Tyson frozen, grilled chicken breasts in a pinch (you know, cause I don't plan ahead)
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Post by disneypal on Aug 3, 2014 22:06:38 GMT
I usually cook the chicken in the crockpot
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Post by mom2jnk on Aug 3, 2014 22:10:25 GMT
Either poach them on the stovetop or cook on low in the crockpot in chicken broth, seasoned with salt and pepper. Then I add spices to the broth, dependent upon the recipe. I add cumin or southwestern seasoning if the chicken is going into a Mexican recipe. Otherwise, general poultry seasoning if used in a milder dish. Cook low and slow.
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Post by lucyg on Aug 3, 2014 22:21:06 GMT
Throw them in a pot, cover with water, cook on the stove for about 30 minutes. You can add seasonings or veggies if you like for a added flavor ... a slice of onion, a bay leaf, whatever. Then strain the cooking water and use it to cook rice or noodles. Or you can put them in a microwave-safe dish with a little water, cover and cook in microwave till cooked through. Not sure how long it takes because I always do it on the stovetop. Or when you grill or sauté chicken breasts for dinner, cook some extra to save for a recipe later in the week, or store in freezer. Or roast a whole chicken or buy a rotisserie chicken, and pull all the meat off. Eat some fresh, cook with the rest. I agree with all of the above except I've never tried the microwave. My mom does them in the microwave (being even kitchen-lazier than I am), which is the only reason I know about microwaving them. but ohhhhh! I forgot about the crockpot! Good method for those who think ahead.
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plapple
Shy Member
Posts: 23
Jul 29, 2014 22:40:29 GMT
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Post by plapple on Aug 3, 2014 23:07:16 GMT
Crockpot Boiled on the stove with seasoned water Baked Pressure cooker
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Post by ntsf on Aug 3, 2014 23:07:52 GMT
microwave..still in glass pan, cover with wax paper..cook 3 minutes one side, flip, cook 2 minutes or so other side. or I poach in water in fry pan on stove..15 min...all done.
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Post by Suziee2 on Aug 3, 2014 23:12:41 GMT
Rotisserie chicken will work, too.
I usually do the stove top method because it is easiest for me. Water, salt, pepper, onion and maybe some spices.
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schizo319
Pearl Clutcher
Posts: 3,030
Jun 28, 2014 0:26:58 GMT
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Post by schizo319 on Aug 3, 2014 23:15:25 GMT
I usually poach them on the stovetop with some herbs like ntsf and mom2jnk mentioned above. Also, when I'm cooking diced chicken for a recipe, I season it with salt/pepper only, then cook and freeze half of it, then use the other half for my recipe so there's always an extra bag of chopped cooked chicken to add to soups, casseroles, stirfry, etc.
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Post by KikiPea on Aug 3, 2014 23:21:21 GMT
We just bake 'em.
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Deleted
Posts: 0
Oct 7, 2024 14:20:44 GMT
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Post by Deleted on Aug 3, 2014 23:25:20 GMT
This is what I do.
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Post by ihaveonly1l on Aug 3, 2014 23:39:49 GMT
Depending on how the end product of the chicken will be in the final dish. If it is something that needs "firm" outside, I would grill them on the Cuisinart or in a pan. If the chicken will get shredded or mixed in and not be apparent, I would just put them in a pan with a lid and boil them up.
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caro
Drama Llama
Refupea 1130
Posts: 5,222
Jun 26, 2014 14:10:36 GMT
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Post by caro on Aug 3, 2014 23:44:20 GMT
I boil mine on the stove most of the time. My friend told me to add a little baking soda to the water for extra tenderness. Baking soda will cause the water to boil over if not watched carefully but it does make tender chicken.
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Post by coaliesquirrel on Aug 4, 2014 0:21:30 GMT
If it doesn't call for more than one or two, I just used canned chicken breast.
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Deleted
Posts: 0
Oct 7, 2024 14:20:44 GMT
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Post by Deleted on Aug 4, 2014 0:27:32 GMT
I just bake them on a foil lined pan for easy clean-up and because they seem to come out more tender that way. Sprinkle a little seasoning on them, bake 'em for 20 minutes or so and done.
LL
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Post by Pahina722 on Aug 4, 2014 0:27:42 GMT
I generally do a quick pan sauté either whole or chopped in same size pieces I need for the final product. Today, we just threw them in the oven with a bit of seasoning.
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Post by snappinsami on Aug 4, 2014 0:30:04 GMT
I had no idea there were so many ways to do this. LOL! Yes, I'm super lame in the cooking department. DH wound up doing it kinda for me and baked them - a little olive oil in a glass dish, sprinkled with salt, pepper, and Italian seasoning, and then in the oven for 30 minutes (they were thin-sliced beasts). Perfect. Now I'm just hoping the rest of the recipe turns out well!
Thanks all!!!
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Post by Eddie-n-Harley on Aug 4, 2014 0:32:26 GMT
When I make chicken quesadillas, I just buy a fried chicken breast at the deli counter. By the time I get it home, the breading pulls off nicely, and then I pull off the meat. (It peels nicely, like string cheese.) But that's really only enough meat for one or two servings. (Although that is usually all I need.)
I have also used rotisserie chicken (usually for something like chicken pot pie) and canned chicken (for something like dips). And when I make a barbecue chicken pizza later this week, I am going to try it with seasoned chicken strips off the salad bar.
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Post by padresfan619 on Aug 4, 2014 0:35:51 GMT
Grill or bake them depending on the dish and how warm it is.
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Post by cmpeter on Aug 4, 2014 0:55:35 GMT
It depends on the recipe, but I either grill them on the BBQ or poach them.
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Deleted
Posts: 0
Oct 7, 2024 14:20:44 GMT
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Post by Deleted on Aug 4, 2014 0:57:31 GMT
I either use a rotisserie chicken or I sauté the chicken in a skillet.
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Post by Basket1lady on Aug 4, 2014 1:05:10 GMT
I had no idea there were so many ways to do this. LOL! Yes, I'm super lame in the cooking department. DH wound up doing it kinda for me and baked them - a little olive oil in a glass dish, sprinkled with salt, pepper, and Italian seasoning, and then in the oven for 30 minutes (they were thin-sliced beasts). Perfect. Now I'm just hoping the rest of the recipe turns out well! Thanks all!!! This is exactly how I do it, except I use a baking sheet. I do two packages at once and shred half and left half whole. They freeze well and quick starts a lot of recipes.
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Post by vi on Aug 4, 2014 3:50:06 GMT
I usually cook them ahead of time in the crock pot. I've also chopped them up and thrown them in the skillet with a little olive oil and chopped onion and sauteed them. You just cook them until they are white and they cook up surprisingly fast.
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Deleted
Posts: 0
Oct 7, 2024 14:20:44 GMT
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Post by Deleted on Aug 4, 2014 3:53:53 GMT
Another one that usually will cook up a batch in the crock pot
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Post by chaosisapony on Aug 4, 2014 4:07:51 GMT
I will grill or bake them. Quite often I bake a several boneless skinless breasts and freeze them so I have them on hand for any recipes or a quick dinner.
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Post by anniefb on Aug 4, 2014 5:25:06 GMT
I'd poach them on the stove top or do in the crockpot if I plan far enough in advance.
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Deleted
Posts: 0
Oct 7, 2024 14:20:44 GMT
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Post by Deleted on Aug 4, 2014 5:26:59 GMT
I either grill them or roast them and season with salt, pepper and whatever is suitable given what I am making with them.
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