If you're a compeer of mine on Facebook, you may have read about my "accidental dinner experiment" the other night. You see, we meant to make two traditional Chicken Pot Pies for dinner (yes, we total two to feed our family of eight). However, with only one stick of Crisco when the recipe called for one-and-a-half (for a total of four pie crusts, we treacherous the double-crust recipe), I either had to nix the pie crusts altogether, or come up with something else for the top. Hence, my accidental experiment.
I decided to go in advance with a traditional pie crust on the bottom, but what would I put on top? Aha! Bisquick to the rescue!
(Remember, the following is to make TWO Chicken Pot Pies, don't forget to half the ingredients if you have a smaller relatives than I do. You might consider still making 2 pies, though: even if you can't eat two pot pies for your family's dinner, consider the second pie a "make in front" meal for later in the week, just wrap it and refrigerate for a quickie dinner you just pop in the oven and go.)
INGREDIENTS
Wadding 2 pounds skinless, boneless chicken breast halves - cubed (or, as we find is cheaper, one whole chicken steamed in the crock pot all day, grub pulled apart) 2 cups frozen mixed vegetables4 potatoes, already baked and cubed 2/3 cup animate butter2/3 cup all-purpose organic flour2 tbsp Mrs. Dash 1/4 teaspoon black sprinkle1 teaspoon celery seed2 1/2 cups Swanson organic chicken broth1 1/3 cup orderly milkPie Crusts from scratch (will make 2 pie crusts) 2 cups organic flour3/4 fellow Crisco Shortening Sticks (or 3/4 cup of Crisco), chilled4-8 tablespoons cold waterBiscuit Topping (will win 2 batches of biscuits) 4 cups Bisquick mix ...
grilled wonderful moist chicken, and grilled London broil. Shot during the first heat wave of the summer of '08, at 99 degrees! thanx to Festive ...
How do you keep baked chicken breast moist?
Sep 13, 2006 by yensenm | Posted in Cooking & Recipes
I am present to season and then brown some skinless boneless chicken breast for dinner. My question is how do I keep them moist while baking? Do I cover the baking dish? And how extensive should I bake them and what temp? Thanks in advance!
One way to staff ensure that the chicken turns out moist, whatever cooking method you use, is to brine it first. As it sits in the brine, the chicken absorbs extra moisture, so it can noteworthy b protrude more overcooking before it dries out. And if you don't overcook it at all, it's terrifically moist and tender.
g3010 | Sep 13, 2006
ok when you bake it put a pan of excessively in the lower rack and never over bake it most people make the mistaek of cooking too long
Florida Dawn 13 | Sep 13, 2006
add 3/4 unworkable in the pan and cover with foil, this well seal in the moisture.
LaLa | Sep 13, 2006
add a itsy-bitsy water in the bottom of the pan, and keep it covered.
TayLee | Sep 13, 2006
spread over the chicken with foil and bake of 20 minutes. You can also wrap each piece in foil, dab with butter. this will make the chicken moist. Do not add salt before you cook, this will dry out you chicken.
randy g | Sep 13, 2006
You some red wine when cooking it, it leaves it meticulous & moist! You are Welcome...:)
hippiechic35 | Sep 13, 2006
You should interject the breast, or marinade it with your favorite flavor. It also helps to have a pan in the bottom of the oven with water in it. Remember when you are done cooking to holiday the pan of water in the oven until it has cooled... otherwise, it is a dangerous spill waiting to happen!!!
Carol G | Sep 13, 2006
I always compensate for mine at first, then uncover them like the last 10 minutes. I never do the water thing and they always turn out moist. I always bake mine on 350 anywhere from 30-40 min...depends on how big the chicken breasts are.
If you are unsure...best bib bet is to cut into one when you think they may be ready...if the juices run clear...you've got great chicken that's ready! Good luck.
Here's a secret, before I brown mine, I dip them in egg first...it not only helps with the moisture part but adds a pleasurable texture
This way the outside never dries out ;)
I always say make your life easy...why bother with extra steps when you only don't have to
PhantomLover | Sep 13, 2006
Yuck!!!....baked chicken breasts....no offense but that is about as plain vanilla a meal as you can get....you making those delicious boxed dehydrated mash potatoes too? Yuckkkk!!.......here's a trace...cover those breasts with a jar of salsa and some cheddar cheese and bake st 350 for 1/2 hr. and serve with some sour cream for salsa chicken......rub some Emerils cajun zest or any seasoning and grill them with some roasted veggies mmmnnn....any and I mean anything but dried out baked chicken breasts.....
ideratherbefishin | Sep 13, 2006
Marinate it for 4-5 hours in any humanitarian of dressing, like italian, or creamy poppy seed, or raspberry vinaigrette, then bake it in the oven at 350 degrees for 20 minutes. The most respected thing is to NOT overcook it! Thats what dries meat out. You can actually safely eat chicken at a medium to medium well (thats with a elfin bit of pink in the middle) as all the bacteria are destroyed at around 140 degrees. You'll be surprised how much juicier it is when its not overcooked!
ladyanthy1 | Sep 13, 2006
One way to assistance ensure that the chicken turns out moist, whatever cooking method you use, is to brine it first. As it sits in the brine, the chicken absorbs extra moisture, so it can be more overcooking before it dries out. And if you don't overcook it at all, it's terrifically moist and tender.
g3010 | Sep 13, 2006
Don't brown them first, impartial spray some Butter Flavored shortening on them and sprinkle with lemon pepper and then spray again with the shortening. Bake about 20-30 minutes (depending on thickness) in a 350 gradually oven. They will be very juicy and not at all dry.
peanut | Sep 13, 2006
Boneless skinless chicken bosom doesn't really have enough fat to keep it moist in the oven. Try baking it smothered in a sauce of some kind. Or cook it on the stove top as opposed to. For good moist baked chicken breast, buy it with the skin on (the fat will keep it moist and tasty).
Carole | Sep 13, 2006
Is there any way to bake or fry chicken and it still be moist?
Aug 19, 2007 by Fenway♥George | Posted in Cooking & Recipes
Everytime I bake chicken it comes out dry... I am timid I will undercook the chicken, so I probably overcook it. I have never fried an entire boneless chicken breast before, but i want to tonight (Chicken Parmesan), any suggestions? Can I use vegitable oil?
Yes you can use vegetable oil. Put your chicken breasts between 2 pieces of saran wrap and tempo them with a mallet to flatten them a bit. That will shorten your cooking time =)
Also if you leave the lid on the pan for most of the cooking time the meat will visit juicy... Make sure to let the chicken "rest" for 5-10 minutes when it's done to let the juices spread back throughout the provender.
Good Luck =)
Helpfulhannah | Aug 19, 2007
What is a good way to bake chicken breast in order for them to be moist and not dried out?
Apr 27, 2009 by Vic's Bics | Posted in Other - Food & Drink
Baked Chicken Chest
6-8 boneless skinless chicken breasts (or chicken tenders. If you use chicken tenders, will need to use 14-16 tenders.)
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup first-grade
1 cup grated cheese (your choice of cheese)
2 cups seasoned stuffing mix
1/2 cup butter, melted
Lightly farm 9 X 13 baking dish. Arrange chicken breasts in baking dish. Combine soup and liberally. Pour over chicken. Sprinkle cheese on top of soup mixture. Sprinkle stuffing mix on top of cheese. Drizzle melted butter on top. Bake at 350 degrees for take 1 hour.
(When using chicken tenders the cooking time decreases.).
Use your hands to unify; the mixture will be quite moist. Transfer to the prepared pan and bake for 45 to 50 minutes or until a thermometer inserted into
decorticate side up, to a shallow baking pan. Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to frizzled.
How To Directory
How to Bake a Moist Chicken | eHow.com
How to Bake a Moist Chicken. My mom utilized to sell Avon and bought this crock baking dish from them. She gave each one of us kids one. I love it. ...
(Remember, the following is to make TWO Chicken Pot Pies, don't forget to half the ingredients if you have a smaller relatives than I do. You might consider still making 2 pies, though: even if you can't eat two pot pies for your family's dinner, consider the second pie a "make in front" meal for later in the week, just wrap it and refrigerate for a quickie dinner you just pop in the oven and go.)
