Chicken breasts are a go-to for many of us. They’re inexpensive, cook fast, and have 25 grams of protein per 3-ounce serving. Bored with them? Try portion-size slices of turkey breast. A large egg has 6.24 grams of protein and just 71 calories. It also has 184 mg ofcholesterol. ...
I used small, boneless and skinless chicken breasts for this recipe. They were about 5-6 ounces each and I think if your chicken breasts are larger, you should cut them into smaller pieces so that the brine has a chance to infuse the chicken before you cook it. Do use 1/4 cup Kosher...
Two great things about grilled chicken breasts are that they’re ridiculously versatile and delicious either warm or cold. Whole breasts make great standalone entrees or killer chicken sandwiches. Sliced, they’re great on a salad, grain bowl, or pizza or added to a hot pasta toss, cold past...
Generally, you want to marinate chicken in the fridge for 4-8 hours or overnight. If you go for longer than 24 hours, things might start getting a little weird. Okay, now that we have the basics underway, these are the most popular methods for cooking chicken breasts: Poaching or Boilin...
1 pound boneless chicken breasts, cut into 1-inch pieces 1 1/2 teaspoons tomato paste 1 cup coconut milk 2 teaspoons kosher salt 1 cup hot water (optional) Directions In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook...
Don’t be intimidated by a turkey. One that’s not huge (in the 10-to-12-pound range) is basically just like a big chicken. Calculate How Much Meet You’ll Need: Factor in 1 1/2 pounds of meat per person. Choose a smaller bird: Smaller birds tend to be more tender; think about...
we all overeat turkey and want leftovers. If that’s the case and if you are like me, you will only it a bit of turkey meat. For example, I eat just enough turkey to leave room for other delicious thanksgiving foods. Then you can easily stretch a 3 pound boneless turkey breast to ...
Big chicken breasts are almost impossible to cook evenly. By the time the inside is cooked through, the outside is overcooked. This can also be true for organic and smaller chicken breasts, which can be a bit lopsided. The answer to this problem is to pound them a bit to make them fl...
However thanks to the brine beforehand, I find that my brined turkey breasts that register at 180°F (which is the recommended temperature for a fully done turkey) are still juicy and delicious. When cooking at 325°F, plan on 13 minutes of cooking time for every pound of empty roasted ...
, you can show them little tricks like figuring out the price-per-pound difference on chicken breasts or cheddar cheese. Let them see you comparison shop, and not just for food. Point out how clothing stores mark down items, so they can get what they want for less if they wait a bit...