Chicken breast is among the healthiest meats available, lower in cholesterol and fat than many other kinds of meat and versatile enough to be used in an infinite number of recipes. A few cooking hints can help to prevent your chicken breasts from becoming dry, stringy and tough. Add this to my Recipe Box.
Instructions
1. Use dry heat cooking methods to prepare chicken breasts, such as roasting, frying, grilling, sauteing and baking. When using dry heat, cook your chicken on high heat for about 8 to 10 minutes. To ensure that the meat cooks evenly, pound the chicken breasts until all pieces are an even thickness.
2. Cook with moist heat methods, such as poaching, baking in parchment paper, steaming, slow cooking or even microwaving. When cooking chicken breasts with moist heat, it is best to use a lower temperature and cook for about 15 minutes.
3. Keep chicken breast moist and juicy by brining before you cook. To brine chicken breast, place thawed meat in salt water and refrigerator for at least 1 hour.
4. Make sure that your cooked meat is free from bacteria by using a meat thermometer as you cook. Chicken must reach at least 160 degrees Fahrenheit to ensure that all bacteria has been killed; however, do not cook higher than 170 degrees, or you will end up with very dry chicken.
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