Everything About World Cuisines

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut poultry can be grilled, sauteed, roasted, boiled, fried and baked. There is a downside though this cut of meat, are rather low in fat. You may ask: “What is wrong with that? That makes them sound right?” Yes, they are a healthier way of eating, but for its low fat content, are low in moisture and makes them more susceptible to cooking. Nothing is less appetizing than a dry piece of meat cooked. There are two ways to make sure your chicken is not overcooked. The first form is the most successful in my opinion, is to use an instant read thermometer. I own a small electronic thermometer handy with a voice alert feature. It is very accurate and never let me down. The other method for checking doneness is by pricking the flesh with a fork. If the juices run clear, then it’s done. I think the first option is much safer, but can be the judge. There are literally hundreds of recipes and methods for the combination of chicken breast to cook, too many to cover in this article, so I’ll discuss two popular methods. One of the easiest and tastiest ways to marinate and grill them. Below is a great marinade recipe: grilled chicken breast HERBAL CITRUS marinade ingredients: 4 boneless chicken breasts without skin 1 / 4 cup Extra Virgin Olive Oil 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 / 3 cup chopped fresh parsley 1 / 3 cup chopped fresh basil 1 clove garlic, minced 1 teaspoon salt 1 / 4 teaspoon freshly Cracked Pepper Black INSTRUCTIONS: Step 1: Mix all accept the chicken breasts in a large bowl. Step 2: Add the chicken in the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get your grill very hot and oil grates to prevent chicken from sticking. Step 4: Grill the chicken about 4 minutes per side or until done. Another great way to cook the chicken breasts are baking in foil in the oven. The paper helps keep the meat moist and comfortable while cooking. What you put into the film is limited only by your imagination, but to make things easier, I’ve included a recipe below. CHICKEN dried tomatoes and Kalamata olives INGREDIENTS: 4 skinless chicken breasts or 10-15 Kalamata olives, chopped 8-10 dried tomatoes cut into thin strips 4 tablespoons extra virgin olive oil 2 tablespoons minced fresh basil 2 tablespoons freshly chopped parsley Salt and pepper to taste Directions: Step 1: Preheat oven to 450 degrees F. Step 2: In a bowl, combine olives, tomatoes, basil, parsley, olive oil, salt and pepper. Step 3: Cut 8 squares of aluminum foil (Cut them large, about 18 inches square) Step 4: Take two squares of aluminum foil and place one above the other. Step 5: Grease the foil with olive oil Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture in Step 7: aluminum foil loosely times over the chicken to form a tent and seal tightly Step 8: Repeat this process for remaining chicken breasts Step 9: Place the chicken breasts wrapped in a baking sheet and place in preheated oven Step 10: Bake approximately 20 minutes or until done. To check doneness, cut a slit in the sheet to allow steam to escape and then carefully unfold the foil. Check doneness with an instant read thermometer. The internal temperature should read 160 degrees F. Step 11: Let the chicken stand for about five minutes before serving.