I am going to cook some chicken breast tonight.Since I have a bitch of time keeping it tender and juicy, I was wondering if someone could reccomend a recipe and cook time and temp.Thanks
Martini Man, Some people brine their poultry/pork to make sure it stays moist. Salt is the basic ingredient in the brine solution. Someone will chime in a better recipe for the brining solution. Good luck, Tom
Martini Man,I would mix up the following brine:1 quart of water 3 tablespoons of Morton's kosher salt (OR 4 tablespoons of Diamond Crystal, OR 1-3/4 tablespoons of fine grain non-iodized salt) 2 tablespoons of brown sugar Warm 1/2 of the water, add the salt and sugar, dissolve, add the rest of the water. Add some ice to cool it down. pour into a big zipper bag, add chicken pieces for 1 hour. Rinse, season and cook until the internal is 160°.~thirdeye~
Martini Man, If you are doing a boneless breast here is a recipe on the Hellmann's mayonnaise jar that does well on the Egg.Parmesan crusted chicken1/2 cup mayo 1/4 cup Parmesan cheese grated 4 skinless and boneless chicken breast halves 4 tsp. Italian seasoned bread crumbscombine mayo and cheese and rub on chicken sprinkle bread crumbs and bake at 425/450 I prefer a little higher temp than the 425 that they recommend.It helps with the browning. Cook on a raised grid and cook 10 minutes one side turn over and cook 10 minutes on the second side Pull it when the breast is 160A slight spin off is to use Ranch dressing instead of mayo Enjoy breasts
