How To Cook Boneless Skinless Chicken Breasts Food

HOW TO COOK BONELESS SKINLESS CHICKEN BREASTS

Steps:

• Preheat the oven and prepare the dish. Turn on the oven to 400 °F (204 °C). Get out a baking dish and a sheet of parchment paper. Rub the inside and bottom of the dish with 1 tablespoon of butter or oil. You should also coat one side of the parchment paper with butter or oil. Set the dish and paper aside.
• Season the chicken and place it in the dish. Take a paper towel and pat two boneless, skinless chicken breasts dry. Spread a little of the butter or oil over the chicken, if you like. Sprinkle some salt and pepper over the chicken breasts and set them into the prepared dish. The chicken shouldn't touch. You can use your favorite seasoning to add extra flavor. Spices that are often used to season chicken include chili powder, cumin, garlic, and onion. Adding dried herbs like rosemary and thyme can help improve the flavor element of chicken. You can bake as many chicken breasts as you need with this method. Ensure that they'll fit in the pan without touching.
• Press the buttered parchment on the chicken. Place the buttered side of the parchment paper directly onto the seasoned chicken breasts. Push the sides of the paper down into the pan and around the meat. You should try to completely cover the chicken so it doesn't dry out as it bakes.
• Bake the chicken for 20 minutes. Put the dish of chicken in the preheated oven. Set it on the middle rack so it cooks evenly.
• Check the temperature and bake the chicken for 10 to 20 more minutes. Insert an instant-read thermometer into the thickest part of a chicken breast to check the temperature. If it reads at least 165 °F (74 °C), you can take it out of the oven. If it hasn't, cook the chicken for 10 to 20 more minutes until it reaches temperature.
• Serve or store the chicken. Remove the chicken from the oven and peel off the parchment paper. You can serve the cooked chicken breasts, slice them to use in a recipe, or store them in an airtight container in the refrigerator. You can store the cooked chicken breasts for up to one week.

BAKED STUFFED BONELESS CHICKEN BREASTS

Steps:

• Preheat the oven to 350°F.
• Rinse and pat dry the chicken breasts.
• Trim any fat around the edges.
• If you wish, remove the white tendon running through the tenderloins.
• Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
• Season with salt and ground black pepper.
• Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
• Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
• Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
• Stir in the chicken stock.
• The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
• Do not over moisten.
• Taste and adjust the seasonings.
• Lightly oil a 13 x 9-inch baking pan.
• Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
• Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
• Lay the packets seam side down in the pan and brush with olive oil.
• Season with Salt and ground black pepper to taste.
• Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
• Serve immediately.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

COOKING BONELESS SKINLESS CHICKEN BREAST

Steps:

• Trim excess fat from boneless skinless chicken breast and place in large sauce pan.
• Cover with water and bring to a boil.
• Let water boil for 2-3 minutes and turn off burner.
• Cover with lid for 1 minute and remove cover.
• Let chicken sit in hot water for 20 minutes (with fire OFF).
• After 20 minutes chicken will be done and ready use.
• Allow to cool until chicken can be handled and cut-up as needed for recipe.
• I use this chicken for my chicken spaghetti, chicken enchiladas, poppyseed chicken, and salads. (or any recipe that calls for cooked chicken).