COOKING QUESTION - CHICKEN BREAST

Thanks Ruth!

The trick to not overcooking chicken lies in timing, not so much what you cook it with. Try the old standby method of basically sticking a fork in it, if the juices run clear, it's done.

Thanks Kris!

Especially if you are cooking for one a George Foreman grill is fantastic! I cook all sort of meat like that. If you don't want a sauce but want to put a few in the oven, just simply season as you wish(some ideas would be lemon pepper, salt 'n pepper, italian seasoning, etc) and place in a good size piece of foil. I like to add sliced veggies like yellow squash or zucchini, carrots, onions, mushrooms, etc. Wrap the foil tightly baking at 350 degrees and tttaaa-daaaa you have a complete meal. I also have some very good recipes for the crockpot for chicken.

Thanks Rita! I like the idea of cooking the veggies with it.

Oh...forgot you can also add sliced tomatoes, mushrooms, olives, broccoli...yep, the ideas are endless. But the acid in the tomatoes works great to help make it tender

Good idea - my tomato plants are in full swing, can't use them fast enough!

I marinate them in a mixture that my mother used for years, made of olive oil, lemon juice, soy sauce, dijon mustard, spices, herbs, then grill them (or saute in a pan, or bake in the oven or whatever). The trick is to cook them for the minimal amount of time needed. The olive oil in the mix keeps some moisture inside, I think. Sue O.

That marinade sounds tasty - thanks Sue!

Sometimes I like to put my chx breast in the oven at like 200degrees or so and cover it and let it cook for a couple of hours. Once it's done it just falls apart and is really juicy and tender. Half way thru I add some water and I of course season it. Turns out awesome!! Melissa