Fast and Flavorful Chicken Breasts — Three Ways
BROILING OR GRILLING CHICKEN BREASTS
1. Select skinless, boneless chicken breast halves (about 1/4 pound each)
or skinless bone-in chicken breast halves (about 1/2 pound each). If the
chicken is frozen, place it in the refrigerator the night before you plan
to use it or for at least 12 hours. Cut and discard fat from chicken with
kitchen scissors or knife.
Rinse chicken under cold water, and pat dry with paper towels.
2a. To Broil: You may need to move the oven rack so it is 5 to 7 inches
below the broiler. Brush the rack of broiler pan with vegetable oil, or
spray it with cooking spray. Set the oven control to broil.
2b. To Grill: Brush the grill rack with vegetable oil, or spray it with
cooking spray. Prepare the coals or a gas grill for direct heat. Heat to
medium heat, which will take about 40 minutes for charcoal or about 10
minutes for a gas grill.
3a. To Broil: Place the chicken breast on the rack in a broiler pan.
3b. To Grill: Place the chicken breast on the grill 4 to 6 inches from
heat.
4. Broil or Grill uncovered for the time listed in the chart, turning
frequently with tongs. If desired, brush the chicken breasts with prepared
barbecue or teriyaki sauce from your supermarket during the last 15 to 20
minutes for bone-in chicken or the last 10 minutes for boneless chicken.
TIMETABLE FOR BROILING AND GRILLING CHICKEN BREASTS
CUT OF APPROXIMATE APPROXIMATE
CHICKEN BROILING TIME GRILLING TIME
DONENESS
______________________________________________________________________
Breast Halves 25 to 35 minutes, 20 to 25 minutes
Cooked until juice
(bone in) turning once
of chicken is no longer
(7 to 9 inches from heat)
pink when centers of
thickest pieces are cut
______________________________________________________________________
Breast Halves 15 to 20 minutes, 15 to 20 minutes
Cooked until juice
(boneless) turning once
of chicken is no longer
(4 to 6 inches from heat)
pink when centers of
thickest pieces are cut
______________________________________________________________________
PANFRYING CHICKEN BREASTS
1. Select skinless, boneless chicken breast halves (about 1/4 pound each)
or skinless, bone-in chicken breast halves (about 1/2 pound each). If the
chicken is frozen, place it in the refrigerator the night before you plan
to use it or for at least 12 hours. Cut and discard fat from chicken with
kitchen scissors or knife. Rinse chicken under cold water, and pat dry
with paper towels.
2. Heat 1 teaspoon vegetable oil in a 8-inch nonstick skillet over medium
heat 1 to 2 minutes. If you are preparing 3 to 4 chicken breast halves,
use a 10- or 12-inch skillet. Add the chicken.
3. Cook 8 to 10 minutes, turning chicken over once with tongs, until
outside of chicken is golden brown and the juice is no longer pink when
you cut into the center of the thickest piece. Larger chicken breast
halves may take 2 to 3 minutes longer. If desired, sprinkle with salt,
pepper and paprika.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Tip
For more flavor, chicken breasts can be marinated before broiling,
grilling or panfrying. A wide array of marinades are available in
your supermarket, or you may wish to make your own. Allow about
1/4 to 1/2 cup marinade for each 1 to 2 pounds of chicken.
Marinate chicken covered in the refrigerator for 15 minutes to 2
hours.
Comments
Got something to say?