How Long Do You Grill Boneless Chicken Breasts

Boneless Skinless Chicken Breast are the most expensive cuts of the chicken, but are worth it for many people because of the relative ease of prepping, cooking, and eating. Skinless chicken breast are also low in fat and high in protein. Care must be taken when cooking or the meat can become very dry in a short time.

Directions:

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1. Make sure that the chicken has been rinsed completely before cooking, unless the chicken is soaking in a marinade. Pounding the chicken breast will make it uniform in thickness and easier to cook.

2. Pre-heat the grill on med-high to high and lay the chicken breast on the grill. A hotter temperature will cook faster and sear in the juice if grilled correctly.

3. Grill for approx. 4-5 minutes checking frequently to insure the chicken is not burning. The chicken is ready to turn when the bottom side has clear sear marks and the top still is pink.

4. Grill the chicken for another 4-5 minutes or until done cooking. Firmly touch the chicken at the thickest point to see if done. If overcooked the chicken will feel hard without any give. If undercooked it will feel a little squishy. If cooked right it should have a little spring back.

5. If you are unsure if the chicken is cooked enough you can make a small cut into the thickest part of the chicken. If the center is still translucent then it needs more cook time. The chicken will continue cooking after it is taken off the grill. This is when most people overcook, because they remove the chicken too late from the grill. Once it has cooked completely through it will start drying very fast. Most cooks will remove the chicken just before the center is cooked. Be careful with this in that you do not leave the center raw.

6. Remove from grill and serve. Now is a great time to add your favorite sauce. You can apply the sauce during cooking to make a tasty glaze if you want.

Safe Internal Temperature: 165 degrees

Tips:

* Chicken sticks very easy to a hot clean grill. To minimize sticking, lay the side of the chicken that had skin on the grill first. This will also insure much better sear marks. You can also lightly coat the outside of the chicken with oil or spray oil. Some people even use oil on the grill bars before placing on the chicken.

* Grilling the chicken too long on one side before turning will dry the chicken. Signs of grilling too long on one side are the raw topside turns white and the edges curl up.

How Long Do You Grill Boneless Chicken Breasts

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Easy Oven - Fried Chicken Breasts

Normally this oven-fried chicken recipe calls for bone-in chicken. After much research, I have concluded that you can easily substitute 4 boneless, skinless, chicken breasts and reduce the cooking time to 25 minutes. I thought this was a wonderful idea. In this hectic day and age, working folks need to save all the time they can. The following chicken breast recipe is so very fast and unbelievably delicious when it is finished. I hope you will enjoy the recipe and the wonderful time savings!

Easy Oven-Fried Chicken Breasts

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Makes Serves 4

1 (5-ounce) box plain Melba toast, broken into 1-inch pieces 2 tablespoons vegetable oil 3 large egg whites 1 tablespoon Dijon mustard 2 teaspoons minced fresh thyme leaves 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper 4 boneless, skinless, chicken breasts (10 to 12 ounces each) Salt and ground black pepper Nonstick cooking spray

1. Adjust an oven rack to the upper-middle position and heat the oven to 450 *F. Cover a baking sheet with foil and place a wire rack on top. Pulse the melba toast in a food processor into coarse crumbs, about 12 1-second pulses. Spread the crumbs in a shallow dish and toss with oil.

2. Whisk the egg whites, mustard, thyme, garlic powder, and cayenne together in a separate shallow dish.

3. Pat the chicken breast dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dip into the egg whites mixture, allowing the excess to drop off. Coat with the Melba crumbs, pressing gently so that the crumbs adhere. Lay the chicken breast on the prepared wire rack and lightly coat the tops with nonstick cooking spray.

4. Bake until the coating is golden and the thickest part of the chicken breast registers 160 to 165*F on an instant-read thermometer, about 40 minutes. Serve immediately.

Calories: 460; Fat: 11g; Saturated Fat: 1.5g; Cholesterol: 130mg; Carbohydrates: 28g; Protein: 59g; Fiber: 2g; Sodium: 720mg;

This fabulous and easy oven-fried chicken breasts recipe is sure to be a hit at any family dinner table or party gathering. Be sure to visit our web site for more easy chicken recipes and other wonderful food creation ideas and practical cooking tips.

Easy Oven - Fried Chicken Breasts

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How to Pound Chicken Breasts Like a Pro

Chicken breasts can be chopped up or cooked whole. They can also be pounded thinly or sliced thinly, for dishes like chicken piccata or various stuffed, grilled chicken recipes. There is no need to both slice and pound the chicken, since you can pound it as thinly as you need it.

Before you start, you will need either a meat mallet with a smooth side or a flat-bottomed frying pan. A wooden rolling pin is another option. Do not use a spiky meat mallet because these are for tenderizing beef and will tear right through your chicken or leave it looking ragged.

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Spray some oil on to the meat so the mallet slides on it, then begin to pound in the center. Bring down the mallet and let it slide off one side, rather than just crash into the center of the chicken breast.

Put the chicken between two sheets of wax paper or saran wrap before you begin, if you like, to minimize mess. Saran wrap is perhaps the better option because wax paper can tear. Put a little water between each sheet of saran wrap and the chicken, and then you will find the mallet slides more easily.

You can either turn the meat between each blow or let the meat mallet slip off in a slightly different direction each time you hit it, in order for the chicken to have an even thickness. Keep pounding it until it is a quarter of an inch thick all over.

Beef, turkey, pork and most other meats can be pounded in the same way. Remember that this is not a test of strength. The goal is not to see how hard you can hit the meat but to get it uniformly thin and not tear it.

Ideas for Flattened Boneless Chicken

Roll a flattened chicken breast around a filling and wrap bacon around it for a classic dish. You might need to use toothpicks to secure the filling and the bacon, so remember to remove them before serving the stuffed chicken recipe. This is especially good if you grill it, because of the smoky flavor you will get.

You can flatten chicken and slice it into strips for making stir fries. Alternative you can roll a flattened chicken breast in flour and pan fry or broil it for a couple of minutes or until it is done. Flattened chicken breasts cook very fast.

Recipe for Pounded Pork Tenderloin

What you will need:

• 2 tablespoons soy sauce
• 2 lbs pork tenderloin or boneless chicken
• 2 tablespoons white sugar
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

How to make it:

Pound the pork or chicken with the smooth side of a meat mallet to tenderize it. Stir together the soy sauce, sugar, salt and pepper and marinate the meat in this mixture for two hours.

Heat the oil in a skillet over a moderate heat, and then pan fry the meat for a minute or until it is cooked through. You will find that pounded meat cooks much faster than thicker meat, which means that pounded recipes like this one are fantastic if you are in a rush.

How to Pound Chicken Breasts Like a Pro

Flattened chicken breasts can be used for delicious grilled chicken recipes or sauteed chicken recipes. You can slice the chicken or stuff it. Perhaps you fancy chicken for dinner tonight, in which case what about making a mouthwatering recipe for chicken parmesan?

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.