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Topic History of: Chicken Breast
Max. showing the last 6 posts - (Last post first)
Author Message
Martini Man thirdeye,
This looks like a must try. Thanks
Martini Man Darnoc,
That does sound tasty. I will try that next time I cook.
HD Fatboy thirdeye,

I'm with you, nothing protects the moisture in a chicken breast like a brine.
Darnoc 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 chicken

1/2 cup mayo
1/4 cup Parmesan cheese grated
4 skinless and boneless chicken breast halves
4 tsp. Italian seasoned bread crumbs

combine 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 160

A slight spin off is to use Ranch dressing instead of mayo
Enjoy


breasts
thirdeye 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~
Bajatom 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