Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 Thanks Sandi for the tip. I tend to eat the breast without problems. I never liked the dark meat, even presurgery. I have learned to roast it in the cooking bags which help to produce a lot of juice thereby leaving the breast moist. I will venture out and try the can chicken and let you know how it goes. Thanks again. Pam Marsh --- " Sandi H. " wrote: > I find that cooking chicken breast can be too dry, > that's why I like > the canned chicken, it's not as dry as breast meat. > Actually, I > tend to eat dark meat chickent now because the white > meat is often > too dry and too dense. I can barely eat a few bites > of meat if it's > too dry or overcooked. Plus, with the canned > chicken meat you can > easily doctor it the way you want. > > The only exception is the pre-cooked chicken breast > meat packaged by > Schwans. It's not too dry and tastes great, > especially when I let > it thaw marinate in lowfat oriental salad dressing. > Yum! Great on > a salad! > --Sandi > > > > > > Thanks Colleen. I don't like Tuna or mayo either. > I > > thouht about trying the chichen in the can but was > too > > scared to try it. I suppose I can just continue > to > > buy the chicken breast by Farms that are > > individually sealed in packets so you can take > just > > one chicken breast out if you want to. > > > > > Pam Marsh > > > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 Thanks Sandi for the tip. I tend to eat the breast without problems. I never liked the dark meat, even presurgery. I have learned to roast it in the cooking bags which help to produce a lot of juice thereby leaving the breast moist. I will venture out and try the can chicken and let you know how it goes. Thanks again. Pam Marsh --- " Sandi H. " wrote: > I find that cooking chicken breast can be too dry, > that's why I like > the canned chicken, it's not as dry as breast meat. > Actually, I > tend to eat dark meat chickent now because the white > meat is often > too dry and too dense. I can barely eat a few bites > of meat if it's > too dry or overcooked. Plus, with the canned > chicken meat you can > easily doctor it the way you want. > > The only exception is the pre-cooked chicken breast > meat packaged by > Schwans. It's not too dry and tastes great, > especially when I let > it thaw marinate in lowfat oriental salad dressing. > Yum! Great on > a salad! > --Sandi > > > > > > Thanks Colleen. I don't like Tuna or mayo either. > I > > thouht about trying the chichen in the can but was > too > > scared to try it. I suppose I can just continue > to > > buy the chicken breast by Farms that are > > individually sealed in packets so you can take > just > > one chicken breast out if you want to. > > > > > Pam Marsh > > > > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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