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There's 1 thing I can't cook
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"Wrap in foil, with a rasher of Bacon wrapped around it, in the oven for an hour.
Her  "
this or grate some lemon/orange rind in the centre and wrap in proscuito ham (poss wrong spelling)
or mozzarella, good quality black pudding..
not sure I would have it in for an hour though..? |
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Fry it, Ive started doing this recently and its the shit.
Put it in a carrier bag and flatten it like you do with a steak sometimes. really beat it up.
Chop some Thyme and put it in a small bowl. add some chopped Rosemary too if you can be arsed.
Add to that bowl S+P and give the mix a mix with your fingers, go on, really give it a whiz around.
Massage Olive Oil over the flatened breats, then add the mix to both sides.
Dry frying pan, boiling hot, drop the chicken in, it'll sizzle like mad. If you have some sprinkle some grated Parmesan cheese on it, 3-4 mins then turn it over.
Because you battered it at the start its not the same cooking time as a fat ol breast, youve broken the fibres so they cook better.
Turn the chicken over, Parmesan this side too. You can add chopped garlic at this stage, it wont go black and bitter due to the remaining cooking time.
After 4 minutes, remove and put on a chopping block, drizzle with Olive Oil. Chop with one hand, use the other to keep it in place, slide a egg flipper underneath and transfer to your plate. The breast should keep its shape while already being carved/cut.
Fucking nice that is and not very difficult to do, less than 10 mins cooking time. |
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By (user no longer on site)
over a year ago
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Season with salt and pepper, add a slice of lemon or lime, wrap in foil. Bake in oven at 180 for around 40 mins. The juices can't escape so if you over cook on time or heat it will usually still be moist. |
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By (user no longer on site)
over a year ago
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"Wrap in foil, with a rasher of Bacon wrapped around it, in the oven for an hour.
Her
This. Helps keep the moisture in.
I would probably give it longer than an hour though. x"
It possibly depends on the type of oven. X
Her |
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By (user no longer on site) OP
over a year ago
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"I get skinless, boneless chicken breasts. I just wrap them in foil, and roast them at 180 for 40mins. Perfect. "
I wrap them in foil but they alwYs come out dry as a bone  I do cook them too long sometimes as I'm afraid they won't be cooked! |
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By (user no longer on site) OP
over a year ago
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"Wrap in foil, with a rasher of Bacon wrapped around it, in the oven for an hour.
Her 1 hour for a chicken breast? yes, but that's in my oven "
mines not an expensive oven but I will try it thanks |
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By (user no longer on site)
over a year ago
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"Wrap in foil, with a rasher of Bacon wrapped around it, in the oven for an hour.
Her 1 hour for a chicken breast? yes, but that's in my oven mines not an expensive oven but I will try it thanks"
your welcome
Her |
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By (user no longer on site) OP
over a year ago
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"Dip it in flour, then in plain yoghurt, then in seasoned breadcrumbs (smoked paprika, oregano, cumin, turmeric).
Shake off the excess cook in oven 200-220 for 25 - 30 mins "
 I will try this too! I have 4 to cook! |
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It depends on size but I usually cook it for 40 mins....another recipe is lemon chicken that's really nice also also batter a chicken breast until it's thin get some breadcrumbs add some parsley and a rind of a lemon dip the chicken breast in egg then bread crumb and fry in a bit of olive oil and butter...until golden brown then squeeze some lemon juice over the top and serve with salad |
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By (user no longer on site) OP
over a year ago
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"Fry it, Ive started doing this recently and its the shit.
Put it in a carrier bag and flatten it like you do with a steak sometimes. really beat it up.
Chop some Thyme and put it in a small bowl. add some chopped Rosemary too if you can be arsed.
Add to that bowl S+P and give the mix a mix with your fingers, go on, really give it a whiz around.
Massage Olive Oil over the flatened breats, then add the mix to both sides.
Dry frying pan, boiling hot, drop the chicken in, it'll sizzle like mad. If you have some sprinkle some grated Parmesan cheese on it, 3-4 mins then turn it over.
Because you battered it at the start its not the same cooking time as a fat ol breast, youve broken the fibres so they cook better.
Turn the chicken over, Parmesan this side too. You can add chopped garlic at this stage, it wont go black and bitter due to the remaining cooking time.
After 4 minutes, remove and put on a chopping block, drizzle with Olive Oil. Chop with one hand, use the other to keep it in place, slide a egg flipper underneath and transfer to your plate. The breast should keep its shape while already being carved/cut.
Fucking nice that is and not very difficult to do, less than 10 mins cooking time."
will also try |
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By (user no longer on site)
over a year ago
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"I get skinless, boneless chicken breasts. I just wrap them in foil, and roast them at 180 for 40mins. Perfect. I wrap them in foil but they alwYs come out dry as a bone I do cook them too long sometimes as I'm afraid they won't be cooked! "
chicken breasts tend to be dry ,, thigh fillets are much better for currys or stir frying lot more moist , |
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By (user no longer on site) OP
over a year ago
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"Get a chicken breast cut a small slit making a pocket place some soft cheese and a bit of sundried tomato and basil....then wrap in pancetta and cook in oven for 40 minutes "
I can't wait to taste you're food cheeky! |
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"Wrap in foil, with a rasher of Bacon wrapped around it, in the oven for an hour.
Her 1 hour for a chicken breast? "
My thoughts too, a reasonable size chicken great will cook in the oven in about 25-30 mins at approx 180-200, any longer and it will dry start to out
Before wrapping the bacon around it, crumble a small amount of feta cheese into a mix of dried herbs and crushed garlic, stuff the breast, then use smoked bacon as the wrap - cover the tin with foil, then for the last 5 mins, remove the foil so the bacon gets a light crisp to it.
That usually goes down well in my house. |
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By (user no longer on site) OP
over a year ago
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"I get skinless, boneless chicken breasts. I just wrap them in foil, and roast them at 180 for 40mins. Perfect. I wrap them in foil but they alwYs come out dry as a bone I do cook them too long sometimes as I'm afraid they won't be cooked!
chicken breasts tend to be dry ,, thigh fillets are much better for currys or stir frying lot more moist , "
I cooked the last lot to have with salads but so dry it was awful |
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By (user no longer on site) OP
over a year ago
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"Wrap in foil, with a rasher of Bacon wrapped around it, in the oven for an hour.
Her 1 hour for a chicken breast?
My thoughts too, a reasonable size chicken great will cook in the oven in about 25-30 mins at approx 180-200, any longer and it will dry start to out
Before wrapping the bacon around it, crumble a small amount of feta cheese into a mix of dried herbs and crushed garlic, stuff the breast, then use smoked bacon as the wrap - cover the tin with foil, then for the last 5 mins, remove the foil so the bacon gets a light crisp to it.
That usually goes down well in my house."
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By (user no longer on site)
over a year ago
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An hour?? For a chicken breast? I cook a whole chicken in about an hour!!
I'm with the 25 min crew on this. Marinade for extra juiciness. No need for foil. |
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"Wrap in foil, with a rasher of Bacon wrapped around it, in the oven for an hour.
Her
This. Helps keep the moisture in.
I would probably give it longer than an hour though. xIt possibly depends on the type of oven. X
Her"
Possibly, I think I'm just paranoid though. 
Same as a whole chicken, I'll wrap in in tin foil, put it in the oven and then refuse to touch it for 2.5hrs. |
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By *xpresMan
over a year ago
Elland |
"Get a chicken breast cut a small slit making a pocket place some soft cheese and a bit of sundried tomato and basil....then wrap in pancetta and cook in oven for 40 minutes "
sounds delicious |
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Chicken breast can only need a few minutes for cooking, as it's fairly thin and heats up quickly. If you over cook it then it will start drying up. Seal it, to start with, and then consider adding some of the stuff others have recommended, though if you're cooking in a pan you could also add a little water.
How you serve it will also affect it - make a great sauce to accompany it and cook and prepare to serve it last, so it doesn't have time to start drying.
You could always cut a little off it first, and use that to experiment with it, checking how dry it is after being cooked, before doing the rest. |
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In the past i used good quality chicken breasts and found they did go dry when cooking then by chance had to use asda smartprice breasts and found they stayed moist cooking the same way  found out later it is due to asda injecting water to plump them up but they cook much better so cheaper sometimes works out best |
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"Get a chicken breast cut a small slit making a pocket place some soft cheese and a bit of sundried tomato and basil....then wrap in pancetta and cook in oven for 40 minutes
sounds delicious "
I love cooking so people always get fed well around me |
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By *xpresMan
over a year ago
Elland |
"Get a chicken breast cut a small slit making a pocket place some soft cheese and a bit of sundried tomato and basil....then wrap in pancetta and cook in oven for 40 minutes
sounds delicious
I love cooking so people always get fed well around me "
i love good food |
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"In the past i used good quality chicken breasts and found they did go dry when cooking then by chance had to use asda smartprice breasts and found they stayed moist cooking the same way found out later it is due to asda injecting water to plump them up but they cook much better so cheaper sometimes works out best "
true, just depends if one is happy paying the price of chicken for water.. |
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By (user no longer on site)
over a year ago
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Ive had the best results by browing the chicken off. Full chicken in the oven on high for 15 mins till browned...or chicken breast legs in a pan and browned all over.......
Then i put them in my slow cooker.
If its a whole chicken i put greaseproof under the chicken and hanging over the edge (to lift chicken out)
It falls apart and any portion just falls off the bone.
Normally in on low for 6 hours (ive even left on low over night.) yumyum and less fat in cooking. |
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Get some chicken breast get some tex mex seasoned flour it's usually in the Jamaican food section...coat chicken in egg then in seasoned flour...then spray with some fry light and place in oven until golden brown...it's nice and spicy |
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By (user no longer on site) OP
over a year ago
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"Get some chicken breast get some tex mex seasoned flour it's usually in the Jamaican food section...coat chicken in egg then in seasoned flour...then spray with some fry light and place in oven until golden brown...it's nice and spicy "
I shall try |
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By (user no longer on site) OP
over a year ago
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits "
sounds lush |
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By (user no longer on site) OP
over a year ago
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits "
how about cocktails?? |
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits "
Had a brie and red pepper cheesecake in a restaurant yesterday, it was bloody lovely! |
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits
Had a brie and red pepper cheesecake in a restaurant yesterday, it was bloody lovely!"
I'll be doing something like that for my Halloween party |
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits how about cocktails??"
Pink grapefruit margarita and a witches brew |
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits
Had a brie and red pepper cheesecake in a restaurant yesterday, it was bloody lovely!
I'll be doing something like that for my Halloween party "
Chuck us a recipe will you please, can't find a decent one anywhere! X |
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits
Had a brie and red pepper cheesecake in a restaurant yesterday, it was bloody lovely!
I'll be doing something like that for my Halloween party
Chuck us a recipe will you please, can't find a decent one anywhere! X"
I will do |
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By (user no longer on site) OP
over a year ago
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits how about cocktails??
Pink grapefruit margarita and a witches brew "
|
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"I've got a recipe for low fat KFC are cooking any fab finger foods at you're Halloween party cheeky I can't wait to try them if you are!! X
I'm doing my savoury cheesecake and other bits
Had a brie and red pepper cheesecake in a restaurant yesterday, it was bloody lovely!
I'll be doing something like that for my Halloween party
Chuck us a recipe will you please, can't find a decent one anywhere! X
I will do "
You're a darling x |
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By (user no longer on site)
over a year ago
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Marinade in buttermilk for a few hours before cooking. Brush with oil both sides, grill on medium for eighteen to twenty minutes turning once half through.
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By (user no longer on site)
over a year ago
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You can get some packs which different flavors. I use the Mediterranean chicken in a bag. You chop up some peppers and add some broccoli throw it in the bag your provided with and cock for 45mins. The chicken is moist and tender and tastes super. |
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By (user no longer on site)
over a year ago
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Get your hands oily and rub the breats firmly working all of the juice into them. (You have no idea how many questions that sentence answers in this forum).
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By (user no longer on site)
over a year ago
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"You can get some packs which different flavors. I use the Mediterranean chicken in a bag. You chop up some peppers and add some broccoli throw it in the bag your provided with and cock for 45mins. The chicken is moist and tender and tastes super. "
Wont having the "cock" interfere with the cooking process ?  |
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By (user no longer on site)
over a year ago
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I stuff chicken breasts with mature cheddar and green pesto then wrap them in a couple of rashers of smoked bacon (the thicker the bacon the better). Place on a baking sheet and cover with foil and cook for 40-45mins at 180c.
I serve it with a homemade tomato and basil sauce. |
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By (user no longer on site)
over a year ago
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Many top restaurants use the simple trick of sealing the breast in foil and then boiling it in a pan of water. Obviously, if you are going to do more with it later, only boil for 5 minutes. Guaranteed tender and moist chicken. |
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By (user no longer on site) OP
over a year ago
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"I stuff chicken breasts with mature cheddar and green pesto then wrap them in a couple of rashers of smoked bacon (the thicker the bacon the better). Place on a baking sheet and cover with foil and cook for 40-45mins at 180c.
I serve it with a homemade tomato and basil sauce."
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