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"If you are afraid of your future, you don't have a present."
--James Petersen
"God grant me the courage not to give up what I think is
right, even though I think it is hopeless."
--Admiral Chester W. Nimitz
||208.205.113.135||reg|| Z||000002||Iron God||07-27-2000||09:58 AM||irongod@hushmail.com||It's probably sliced too thin, try getting a whole breast and "butter fly" it. Also don't over cook it.
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Nam Et Ipsa Scientia Potestas Est!
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Z||000003||Snow White||07-27-2000||10:20 AM||nanu2554@musclemail.com||Try the following marinade, it keeps it nice and moist & the taste is wonderful:
Olive oil (just a splash), water, garlic, lemon pepper. spoon on marinade frequently.
SW
The best is to leave the breasts in the marinade overnight. ||199.43.32.22||reg||
Z||000004||JayeLynn||07-27-2000||10:36 AM||greyvulf@hotmail.com||You need to lower the temp on the grill by closing the vents a little. Then, You need to be sure to pull them off the grill as soon as they are no longer pink in the middle so that you don't entirely cook all of the juices out. Boneless is better.
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Feel Free to Underestimate me
||129.80.22.140||reg||
Z||000005||missgalaxy||07-27-2000||10:56 AM||missgalaxy@hushmail.com||Get a George Foreman Grill.
||24.92.209.24||reg||
Z||000006||skydancer||07-27-2000||11:14 AM||skydancer43@hotmail.com||Generally if your chicken is dry you are overcooking it...low heat about 8m per side is what cooks mine well.
Olive oil spray works well...you can also poach your chicken in a pan of boiling water for a change...keeps it moist that way.
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Patience is a bitter plant, but it has sweet fruit.
||216.244.31.124||reg|| Z||000007||WarLobo||07-27-2000||11:31 AM||warlobo@operamail.com||Get the biggest boneless chicken boobs you can. Soak in stuff over night. Pre-heat grill for five min on highest setting. Slap boobs on grill (still keep grill on highest setting) Sear one side for like a min or untill golden brown with dark grill lines. Flip boobs and repeat sear process. Flip again, only this time set grill to low and "bake" for 4 min. Flip and "bake" for another two and then cut one boob open to check - or use temp probe and get thermal reading.
Eat boobs, then sleep, grow big.
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Late
Lobo||12.10.120.15||reg||
Z||000008||LeanChick||07-27-2000||01:16 PM||||I just throw them on the grill, cook on high for 3mins per side then switch to low and cover for the remaining time. Perfect every time.||205.188.193.29||reg||
Z||000009||faith||07-28-2000||12:11 AM||laryn7@hotmail.com||I must say that no matter what you do, the way our diet works- chicken will always be nasty and dry unless you cook it in a bunch of oil and butter, or fried unfortunatly thats not on our diet plan! CHICKEN SUCKS, DIETING SUCKS!!!!!!||206.180.128.36||reg||
Z||000010||Cocktails||07-28-2000||12:25 AM||||Marinate the chicken in lemon juice and tequila. Sounds weird but produces the moistest, low fat breasts. I grill indoors on my T Fal grill. They stay nice and moist. Serve with fresh salsa made from chopped tomatoes, garlic cloves, green peppers,hot peppers ((to taste), onions, tomillos if you can get them and the real secret, a head of fresh cilantro. Chop that up and throw it in the mix. The salsa has no fat, very low calories and can be eaten on everything. I like it on scrambled eggs too!||204.60.52.162||reg||
Z||000011||tnheygirl||07-28-2000||12:45 AM||tnheygirl@hushmail.com||I second the George Foreman Grill Wonderful and it cooks fish well also||63.14.135.198||reg||
Z||000012||fitness-for-life !!||07-28-2000||07:07 AM||gibbsc@polaroid.com|| Temple,
Chicken does not have to be dry. Try cooking it on the stove. Use a little grated garlic, low sodium soy sauce, vinegar, & water. Now simmer until the chicken is almost completely cooked. Now use a second fry pan on high and sear both sides for 45 to 60 seconds.
To decrease cook time cut the chicken lengthwise so it isn't to thick. ( great for sanwiches that way )
Chicken will be nice and moist||137.252.9.17||reg|| Z||000013||FitnessChick||07-28-2000||04:29 PM||fitnesschick@hushmail.com||get the normal thick cut ones, not the thin sliced.....cook it on medium heat, but closer to low....constantly turn it so it doesnt end up all crispy....||209.236.135.249||reg|| Z||000014||dirtyratt||07-28-2000||04:59 PM||twodirtyrats@hotmail.com||i agree with the forman grill. works wonders with out butters or oils. marinate in some fat free italian dressing or try garlic herb if you don't mind garlic. yum, made me hungry for chicken. dr||166.62.191.222||reg|| Z||000015||BuffBlondie||08-02-2000||12:28 PM||buffchick2@aol.com||Ditto on the amazing George Foreman grill - it ROCKS! I have started wrapping my chicken breasts up in aluminum foil, with some seasonings and a little salsa, and grilling them that way - it's AWESOME! They aren't dry at all, and taste great!
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If you do what you've always done, you'll end up with what you've always gotten!||205.188.198.42||reg||
Z||000016||SassyS||08-03-2000||05:50 PM||latexss@yahoo.com||Saw the topic title "Chicken Breasts" and I thought you all were making fun of my boobs.||207.86.230.96||reg||