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General hCG Diet Information: How to Cook Chicken Breast so It Doesn't Dry Out?


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    • hCGDietAuthormrazkm
    • TimeJun 8th 2010
     # 1permalink
    ok so everytime I grill the chicken it dries out. What are some ideas to marinate it in and cook?
    • hCGDietAuthorbouscher
    • TimeJun 8th 2010
     # 2permalink
    I've actually been using my George Foreman grill and depending on the thickness of the cut...I only leave it on 3-4 minutes max. Not sure what you could use for a marinade other than vinegar?!
    • hCGDietAuthortreebear
    • TimeJun 8th 2010
     # 3permalink
    I actually started baking my chicken because of that. I dip it in the allowed tblspn of ff milk coat it in crushed melba toast and cook it at 400 degrees for about 20-30 minutes (guessing because I always make 6 pieces at a time for the family and for myself to save for a later date) It comes our really good. You can also boil it in sf chicken stock.
    • hCGDietAuthorsk8rgrrl
    • TimeJun 8th 2010
     # 4permalink
    Would Bragg's Liquid Aminos be good for this or is that better for red meat? I bought a bottle, but never used it.
    • hCGDietAuthorRobbi
    • TimeJun 8th 2010
     # 5permalink
    I also use the George Foreman. A time or two I've place the chicken in foil with a little bit of water and then baked in the oven. I made the foil loose but sealed so it sort of steamed as it cooked. It worked - wasn't dry at all!

    ~Robbi
    • hCGDietAuthorCalliope
    • TimeJun 8th 2010
     # 6permalink
    I don't have a GF grill, but I want one!

    I usually broil for about 3-5 minutes per side for chicken breasts. They always come out super juicy.
    • hCGDietAuthorsk8rgrrl
    • TimeJun 8th 2010
     # 7permalink
    I use the George Foreman, too. Love it!
  8.  # 8permalink
    I love to marinade my chicken in lemon juice and then add spices. I do a southwest marinade by adding garlic powder, chili powder, cumin, and a bit of oregano. I also like doing an Italian marinade by adding garlic, basil, oregano, rosemary, etc. Then you can either cook it on the grill (just until done) or cook in a cast iron skillet or non-stick skillet on the stove top. Also, I take a saucepan and put in about 3/4 or 1 inch of water. To the water I add salt and a bunch of seasonings like garlic and curry powder or garlic and a salt free seasoning blend. Bring it to a simmer and then add your chicken pieces. Cover and cook for a few minutes on one side, flip, and finish. I usually try to do several pieces of chicken at once when I have a flavorful water mix going and then I bag up the extra portions and freeze for easy meals later on. Hope that helps! :)
  9.  # 9permalink
    I boil my chicken and it's always moist. I then cut it into chunks or even shred it a bit. I add a mock gravy which consists of homemade chicken broth and my wasa/melba toast (finely ground) and spices. It has a great 'comfort' food taste. It's quickly become a favorite :)
  10.  # 10permalink
    Germany,

    That sounds so good, think Im going for that tom. for lunch. What veggie do you have with it? Or dont you?

    ~Terri~
    R1P1 - 180.5
    R1P2VLCD1- 176
    R1P2VLCD2 - 174
    R1P2VLCD3 - 173
    R1P2VLCD4 - 172

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