Chicken Breasts - Little help please!

[LaurenMarie]

Hi All

I am in the process of revamping my diet based on some good advice by Tatyana & Thandie, If I am considering an Anavar cycle I want to make sure I am doing the best I can in all other areas to get the best results,

So here's my question,
I am going to aim to get more chicken breast into my diet but don't know how best to cook it so its not dry the following day, do you guys grill, oven bake or George forman etc??. I want to avoid buying the supermarket pre cooked ones if I can help it.

Thank you!!!!!

 

[SouthernLord]

I'm so lazy when it comes to cooking.

I buy all my chicken breast boneless and skinless from my local meat market. I cut it into cubes and typically season it in Chef Paul Prudhomme’s Salmon Magic Seasoning and pan fry it in my fancy $90 non-stick frying pan I then weigh and pre-portion 6oz servings in tupperware containers for later use. It is never dry and I think cubbing it might be the key.

You should probably also look into buying a copy of Needto's Cookbook. He has a ton of great chicken recipes listed.

 

[Tatyana]

I just made a huge pot of chicken leek stew.

I boiled the chicken in stock before I added it to all the veggies: swede/rutabaga, celery, leeks, parsnips, carrots.

Baking chicken in tomatoe passata or lemon and pepper is great.

I also have a cast iron pan that puts those gorgeous grilled lines across my chicken.

I think if you get it into containers quite quickly after cooking it keeps it's moisture (like when you wrap a roast chicken or beef in aluminium foil when it is done while cooling).

 

[LaurenMarie]

I will give it a go!

You answered something else for me too which was how do I get the portion size right,

Thanks

 

[LaurenMarie]

I just made a huge pot of chicken leek stew.

I boiled the chicken in stock before I added it to all the veggies: swede/rutabaga, celery, leeks, parsnips, carrots.

Baking chicken in tomatoe passata or lemon and pepper is great.

I also have a cast iron pan that puts those gorgeous grilled lines across my chicken.

I think if you get it into containers quite quickly after cooking it keeps it's moisture (like when you wrap a roast chicken or beef in aluminium foil when it is done while cooling).

That makes sense, I will get cooking, I didnt want to cook a whole chicken as there would be so much waste, plus the skin might be too much temptation!

 

[Tatyana]

As you are in England...

Asda's does these great (and cheap) turkey breasts.

They also do the best tuna I have found, their own special range, yellowfin tuna steaks in spring water in a foil packet.

It is like a tuna steak, not the cat food in the tin.

I make tuna patties with Masala or Morroccan flavourings with these, they are so easy, you can eat them hot or cold, they freeze well too.

All it is is the tuna mixed in with egg whites (or some whole eggs), add spice, salt and pepper to flavour, cook in a non-stick pan till golden brown on both sides.

Dead easy, I do them in 60 g patties, I think it is around 70-100 kcals per patty.

If you are ever caught short, you can always get a healthy option in Marks and Sparks, just try and avoid their dressings as they do contain sugar. I love they leave them separate.

 

[LaurenMarie]

As you are in England...

Asda's does these great (and cheap) turkey breasts.

They also do the best tuna I have found, their own special range, yellowfin tuna steaks in spring water in a foil packet.

It is like a tuna steak, not the cat food in the tin.

I make tuna patties with Masala or Morroccan flavourings with these, they are so easy, you can eat them hot or cold, they freeze well too.

All it is is the tuna mixed in with egg whites (or some whole eggs), add spice, salt and pepper to flavour, cook in a non-stick pan till golden brown on both sides.

Dead easy, I do them in 60 g patties, I think it is around 70-100 kcals per patty.

If you are ever caught short, you can always get a healthy option in Marks and Sparks, just try and avoid their dressings as they do contain sugar. I love they leave them separate.

Thanks Tatyana I will give them a try too, the patties sound like they'd be ideal to take to work.

I'm off to shop for a cooler bag now!

 

[slat1]

I used to cook on Sunday's and Wednesday's with a Forman grill. I would use a FoodSaver to store my chicken etc. It worked great!