Chicken Breasts

[Guest guest]

Hello All

Ok, so finally, after 20 years of cooking my own food, I bought a pack

of boneless, skinless chicken breasts. My mom always bought drumsticks

- so that is what I have been eating forever.

Last night a tried cooking some - it was horribly dry and tasteless.

Now I know it was not their poor fault - but what to do??

Can someone please inform me how to cook these things? Also, after

cooking, how long can I keep them in the refrigerator?

Thank you,

Yvette

[Guest guest]

I finally found a way to ensure that the breasts cook evenly.  I used to put the

whole boneless breast in the frying pan, and they often came out dry, since with

the natural shape it goes from about 1/2 inch thick to 2 inches. 

What I do is put  the breast on the cutting board, then cut it in half starting

with the thickest part, as if I'm butterflying it.  In other words, make it half

as thick as before.  Usually I cut the thickest part, then leave the thinner

part intact.  That's a terrible description, but with a little practice you can

have nice cutlets that look like something you get in a restaurant.  And it

cooks very quickly, too.  I figured it out after about 10 hours of prepping

chicken breasts for skewers--I work with a caterer and sometimes get stuck doing

the prep work she hates. : )

Best Regards, beth