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Cooking Boneless Chicken Breast
Chicken breasts can be cooked in a number of ways. They have to be thawed out completely if frozen. Marinades and seasoning can be used. They can also be cooked to perfection. If frozen, they can be thawed out in the refrigerator. They must be cooked within 24 hours after thawing out. This method of thawing them out in the fridge leaves little scope for bacteria to attack. |
If a meat thermometer is used to cook the breasts, the internal temperature has to reach 77 degrees centigrade. If one does not have a thermometer, make sure the cooking juices run clear.
The breasts are ideal for cooking in a butter-oil mixture over high heat in a pan or wok. They can be marinated differently and seasonings used. They can either be kept whole or cut in strips, cubes, plain or coated in egg and breaded. If breaded, they should be left in the fridge for an hour for the bread to harden.
They can be poached as well in chicken broth. They could be opened in two and then stuffed in a number of fillings and garnishes before being poached. They can be closed with toothpicks or by tying. The liquid in which they were poached could be used in soups and sauces.
Chicken breasts can also be braised in beer or wine. A whole range of vegetables may be added. A complete meal may be done in a single casserole. Herbs like rosemary and thyme would increase the flavor. Spices can range from nutmeg, pepper and ginger which greatly enhance the product.
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