File :-(, x, )
Anonymous
Hey /fit/.. I've got this huge pack of boneless skinless chicken breasts and I'm looking for the best way to cook them. I'm a recovering vegetarian and looking for a way to incorporate lean meats into my diet again. Thing is I've forgotten how to cook them. Also any suggestions welcome
tl;dr
Healthy way to cook this chicken and more meat to eat.

inb4 g2/ck/ ... We all know those fat fags are going to need triple bypasses in a few weeks anyway.
>> Anonymous
     File :-(, x)
Since I basically live off boneless/skinless chicken breasts, I would suggest grilling them. Stove top grill or one outside, but for practical use find a stove top one (pic related).

Season the shit out of it, too.
>> Anonymous
Grill or broil it with some Mrs. Dash or some light salt and pepper.
>> Anonymous
temperatures? length of time?
>> Anonymous
brine the chicken first (makes the chicken juicy and not taste like a rubber piece of shit), then cook it on a stove top in a pan. easy shit. also always make sure you cooked the chicken all the way through (no pink meat/juices left). you can get some serious diarrhea or even worse
>> Anonymous
>>303114

You'll figure it out and slide into you're own routine.

But make sure it is fully cooked. Low temperature for most of the cooking time. Sear it if you like it crispier. You can do this in the beginning or at the end, it's up to you.
>> Anonymous
>>303114

On my stove, I heat the grill pan (Le Creuset) for about 5 minutes on heat mark 7 (electric). I pound the chicken to an even thickness and marinate in whatever I have on hand (no sugar, though . . . will stick like a bitch). Grill total of 7-8 minutes.
>> Anonymous
>>303169
>>303160
>>303082

Awesome. Thanks.
>> Anonymous
that chick is hot (inb4 go back to /s/)
>> faggot !kzxLmJyzX.
>>I'm a recovering vegetarian

:)
>> Anonymous
     File :-(, x)
The fat comes off the meat, and goes directly into my mouth.
>> Anonymous
fish is also good. you should consider being a pescatarian :)
>> Anonymous
>>303114

just grill them til they "look tasty". Somewhat golden.

if you like your meat raw, use a high temperature. By the time they "look tasty" the "core" meat will still be somewhat raw.
If you like the opposite, use a middle temperature, so that the heat has time to travel inside

Also use some spices for major tasty win. Plus they are healthy as hell. You can also grill them with some oil if its too dry.
>> Anonymous
I broil mine as per the instructions on the package.

I've found that if I cook them frozen and DO NOT open the stove regularly to check them, they're much more moist and tender due to all the moisture being trapped in the oven. 400 degrees for about an hour (or until lightly browned)

It should be noted that I outright dislike grilled chicken. You can presumably get it juicy and tender on a grill, but I can't say I've ever had a tender piece of grilled chicken that wasn't over an inch thick (which my store-bought breasts almost never are).
>> Anonymous
Fish is a good thing to go with. Tilapia is my favorite and there's some wierd pink catfish that's supposed to be like tilapia, but I can't think of the name of it.

Salmon is freakin' delicious and I have to be careful how much I cook or I'll eat it all. Get the slabs of it with the skin still on.

Shrimp are good also if you like sea bugs.
>> Anonymous
>>304615

ew... raw chicken. :(