Bone-in chicken breasts
 

Hi all,
I am somewhat of an amateur at cooking (better at grilling) and I was looking for suggestions on how to cook bone-in chicken breasts. I'm really not all that fond of cooking chicken (looks too much like cooking human :lol: ), but my stepmom bought me a big ol' bag of chicken breasts, and hey, I'm not arguing. I was hoping someone could give me some recipes (or links to recipes) that are yummy and where I don't have to touch the RAW chicken too much. I'm a wuss :lol:

Like I said, I'm not terribly proficient in the kitchen (but am learning), and I really don't care for bell peppers. I would appreciate any help you could give me.

Thanks in advance,
Birdgirl

I did some last night. I don't mind handling them, but was feeling a bit lazy. So I did them in the oven, so I didn't have to watch them. I don't really use recipe's for stuff like that, just sort of think what would be nice with them. I did them last night at 200 deg cel (that's a hot oven) They took about 45m to 1 hr (they were defrosted). I put oil in the baking dish, probably enough to cover my hand, just to give you an idea how much. Then I put the chicken in, and sprinkled it with chinese five spice and garlic. Stirred them around a bit and put them in the oven. I probably would have put some ginger in too, but it was all gone.
I use grandma's method of telling when things were cooked. She used a wood stove and taught me that you used your nose. So when I could smell the chicken from across the room, I went and checked it and turned it over.
My theory is to try different ideas. I think you could do something nice with chicken and bacon as a casserole too. Sort of brown them together and then cook with some lighter flavoured vege's, stock and herbs. Experiment that's how you'll learn, and you're not likely to make something that's totally inedible. When you find what works for you, keep the idea and pull it out to impress people. After nearly 30years I've got about 5 fail proof meals that I can impress people with. Of course my family know the truth, that I'm actually not a very good cook :lol:
Well I hope that helps and you enjoy your chicken.
PS: If you cook them all at once, and want to freeze some, it's better if you have some sort of stock to freeze them in. That way they won't dry out in the freezer.

I like cooking everything in the slow cooker. just throw it in, add a few seasonings, a tiny bit of water and let it cook for a few hours on high. it will be falling off the bone when it is done. you don't have to watch it, turn it or bother with it until you are ready to eat it.

Bone-in breasts are terrific grilled. Boneless ones seem to have more flavor. Just use some garlic salt, some liquid smoke, maybe some Atkins BBQ sauce, and throw on the grill. If you let them go the right amount of time (it seems to vary by piece), they'll end up just great and juicy, and it's very easy to fix.

I know I hate handling raw meat as well, in particular chicken.

feels awful! makes me ill.

What I do if i have to handle them - Wear rubber washing up gloves, it wont feel bad.

I only use bone in breasts for grilling or for making chicken salad. When I do chicken salad, I cook the breasts in the crock pot with a little water and seasoning. The meat stays juicy and doesn't dry out, plus I get a great broth out of it.

Hi Brdgrl,

I love chicken breast sprinkled with McCormack Montreal chicken spice (not sure about exact spelling). lemon peppe is another good spice for chicken. I just put the in a baking dish, sprinkle the seasoning on, put them in the over at 375 degree for 45 minutes. I may use foil towards the end if they're getting to crisp. Also love do to the frozen boneless chicken breasts on the george forman grill. You can put the on frozen and 15 minutes later they're done!

I broil my chicken breast with a bit of pepper and garlic and serve with a tablespoon of salsa....

If you can get the new Lawry's Carb Options Teriyaki Marinade, it works great on grilled or broiled chicken breasts. Just place the number of breasts you want to cook in a zip lock with some of the marinade, let it rest for an hour or so in the refrigerator and then grill or broil the breasts. Very simple and tasty.

Thank you everyone for your yummy sounding suggestions.

Italia--the rubber/latex gloves don't leave a funny taste on the food? Sounds like a good idea to me, but I keep wondering if I will get that "tasting latex" sensation

No - not at all. The washing up gloves kind - thick ones

try it :)

My favorite non-labor-intensive way to cook chicken (brests, thighs or drumsticks) is to throw them on a cookie sheet, skin side up, sprinkle liberally with Lawrie's Seasoned Salt, Garlic salt and sometimes paprika, and bake them in a 350 (F) oven until they're done (which will vary depending upon how thick they are, but generally about half an hour to 45 minutes).

I don't use oil on the cookie sheet or handle the chicken at all beyond dumping it out of the wrapping onto the cookie sheet.

We usually bake up at least one cookie sheet of drumsticks once a week, and keep them in a plastic container in the fridge for quick snacks. The thighs and breasts are generally for meals -- but this is good cold, too.

Marie H

I,like mine baked, sprinkled with pepper and grated parmesan cheese The real stuff, not the stuff in the green can :-)

Sprinkle with a local commercial carribean meat seasoning. Whack it under the grill. Dice and stir into a rocket salad. Add Parmesan cheese.

Doh, just saw my error. I should have said that boneless ones seem to have less flavor. When you grill, bone-in is the way to go, it's just juicier and more flavorful. Better yet, if you buy em' with the skin on and it's garlicy, or lemon pepper, with some liquid smoke, and a bit crunchy from the grill...