A Quick, Satisfying Fix for Weeknight Chicken

[elleng]

'When it comes to boneless, skinless chicken breasts, there are few problems that a good pounding can’t fix.

For years I thought I inherently disliked boneless chicken breasts, but I realize now that it wasn’t the chicken’s fault. It was mine for not taking enough care to properly prepare the breasts.

Proper cooking begins with a proper pounding — that is, hitting the meat with a mallet, a rolling pin or a big heavy frying pan until it compacts into a cutlet.

The point isn’t so much punishment as it is a corrective measure. Boneless, skinless chicken breasts have two major strikes against them: unevenness of form and leanness of flesh. Fixing the shape helps ensure the meat’s juiciness.'>>>

https://www.nytimes.com/2017/07/28/dining/chicken-breast-recipe-flatten-cutlet.html?

Grilled Chicken Breasts With Spicy Cucumbers

https://cooking.nytimes.com/recipes/1018867-grilled-chicken-breasts-with-spicy-cucumbers

[Solly Mack]

1. K&R

[Laffy Kat]

2. Gonna bookmark this. Looks informative and yummers.

We eat a lot of chicken.

[AJT]

3. Looks good, thanks.

[hibbing]

4. I've doing this for a while

Especially now that I have pans that don't have lids. Since it is just me and the breasts are so big to begin with, I cut them in half the wack them. Then I wrap them up and freeze them. Makes for a quick dinner and can season them however or grill pan them and make whatever, tacos, burritos, pasta etc.

Darn, the cucumber recipe is locked and I don't want to register, those look funky.

Peace

[elleng]

5. Voila:

FOR THE SAUCE:
⅓ cup packed fresh cilantro leaves
⅓ cup packed fresh parsley leaves
3 tablespoons extra-virgin olive oil
2 to 3 jalapeños, seeded and chopped
2 garlic cloves, finely grated or minced
½ teaspoon fine sea salt, more to taste
1 teaspoon fresh lime juice, more to taste
3 Persian cucumbers, thinly sliced (about 2 1/4 cups)

Meanwhile, prepare the sauce: In a blender, combine cilantro, parsley, oil, jalapeños, garlic, salt and lime juice. Blend until smooth, adding 1 or 2 tablespoons water if necessary to blend. Taste and add more salt and/or lime juice if needed.
Heat the grill to medium-high or heat up the broiler or a grill pan. Grill or broil until chicken is lightly browned at the edges and just cooked through, 2 to 4 minutes per side.

In a medium bowl, toss cucumbers in a bowl with a pinch of salt. Let sit for 5 minutes. Right before serving, toss cucumbers with sauce and serve alongside chicken, drizzling chicken with any leftover sauce from the bottom of the cucumber bowl, and a little olive oil.

[hibbing]

6. Thanks, that does sound interesting! n/t

[pansypoo53219]

7. pfft. i have an easier recipe. slice into pieces. buy some good seasons italian dressing packs.

fry chicken in a cast iron skillet in BUTTER, sprinkle w/ italian dressing dry. both sides.

[longship]

8. Also, add some dark meat.

Chicken breasts? Dry, stringy, and nearly tasteless. So by all means add lots of spices so it has a semblance of flavor.

I just do not understand people's fixation on fowl breast meat. Possibly it is because there is a lot more of it, so that it is marketed that it is somehow better. And people believe the marketing.

Sorry.

My best.

[elleng]

9. ALWAYS!

Posted this because seemed easy, but I NEVER buy chix breasts, ALWAYS thighs (and drumsticks when necessary.)

[longship]

10. Drumsticks are both fun and tasty.

Plus, they are the perfect finger food.

What's not to like about drumsticks? I suppose that the answer is that there are only two of them per chicken. I suspect that this is the basis for the (dun, dun, DUNNNN!) global dry, stringy, tasteless chicken breast meat conspiracy.

And yes, thighs are best, but no way near as fun as drumsticks, as every kid in the universe understands.

[VermontKevin]

11. Try buying kosher breasts. They've been brined. Or brine the breasts yourself.

Butterfly the breasts, pound them uniform, and saute them briefly. I always take the pan off the heat about a minute before I think they are done and let the chicken rest for a minute to finish cooking.

I never put a boneless skinless breasts in the oven. Only saute.

I always serve my chicken on a warmed plate.

If you are roasting a chicken, spatchcocking will promote an even roast. I would only roast a chicken breast if it was on the bone with skin.

I used to hate boneless skinless but if you take a bit of time it can be delicious.