This is what Angela likes. She gets them in restaurants and usually likes
them. One place says they marinate them in olive oil and lemon juice. This
is a Greek/Italian place.

I don't know what the other places do. I don't see any seasonings on them.
I do sometimes see grill marks.

How can I cook them so she will eat them? We don't own a grill and don't
want one. Was given one of the first Foreman grills and hated it. Took
forever to cook and was a bitch to clean.

I have tried using a big deep skillet. I have tried the crock pot. Have
not tried baking. Would prefer not to bake but if that's what it takes,
I'll do it. The only seasonings I've used were salt, pepper, parsley and
lemon. She says she doesn't like the lemon. Have used olive oil and/or
chicken broth.

No matter what I do, she says the chicken comes out dry. It tastes okay to
me, but then I don't like chicken and if I'm going to eat it, I want it dry.

What am I doing wrong?

Thanks!

Oh yeah, and we can't use butter or any dairy.

Julie Bove wrote:
> This is what Angela likes. She gets them in restaurants and usually likes
> them. One place says they marinate them in olive oil and lemon juice. This
> is a Greek/Italian place.
>
> I don't know what the other places do. I don't see any seasonings on them.
> I do sometimes see grill marks.
>
> How can I cook them so she will eat them? We don't own a grill and don't
> want one. Was given one of the first Foreman grills and hated it. Took
> forever to cook and was a bitch to clean.
>
> I have tried using a big deep skillet. I have tried the crock pot. Have
> not tried baking. Would prefer not to bake but if that's what it takes,
> I'll do it. The only seasonings I've used were salt, pepper, parsley and
> lemon. She says she doesn't like the lemon. Have used olive oil and/or
> chicken broth.
>
> No matter what I do, she says the chicken comes out dry. It tastes okay to
> me, but then I don't like chicken and if I'm going to eat it, I want it dry.
>
> What am I doing wrong?
>
> Thanks!
>
> Oh yeah, and we can't use butter or any dairy.
>
>
Julie,

If the chicken is dry then you are overcooking it. Try heating a heavy
skillet on medium heat. Put a little olive oil in the skillet to prevent
sticking. Season the chicken breast with whatever she likes. If it's
just salt and pepper, then just use that. Pan sautee the chicken breast
for about 3 to 5 minutes on each side. You can tell it's done if you
stick a fork in it and the juices are clear not pink.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
...
> Julie Bove wrote:
>> This is what Angela likes. She gets them in restaurants and usually
>> likes them. One place says they marinate them in olive oil and lemon
>> juice. This is a Greek/Italian place.
>>
>> I don't know what the other places do. I don't see any seasonings on
>> them. I do sometimes see grill marks.
>>
>> How can I cook them so she will eat them? We don't own a grill and don't
>> want one. Was given one of the first Foreman grills and hated it. Took
>> forever to cook and was a bitch to clean.
>>
>> I have tried using a big deep skillet. I have tried the crock pot. Have
>> not tried baking. Would prefer not to bake but if that's what it takes,
>> I'll do it. The only seasonings I've used were salt, pepper, parsley and
>> lemon. She says she doesn't like the lemon. Have used olive oil and/or
>> chicken broth.
>>
>> No matter what I do, she says the chicken comes out dry. It tastes okay
>> to me, but then I don't like chicken and if I'm going to eat it, I want
>> it dry.
>>
>> What am I doing wrong?
>>
>> Thanks!
>>
>> Oh yeah, and we can't use butter or any dairy.
> Julie,
>
> If the chicken is dry then you are overcooking it. Try heating a heavy
> skillet on medium heat. Put a little olive oil in the skillet to prevent
> sticking. Season the chicken breast with whatever she likes. If it's just
> salt and pepper, then just use that. Pan sautee the chicken breast for
> about 3 to 5 minutes on each side. You can tell it's done if you stick a
> fork in it and the juices are clear not pink.

Oh heavens! I was cooking it for at least a half an hour. Thanks.

Julie Bove wrote:

> Maybe I'll try that. I cut it up for her anyway. I know she should
> be able to cut her own food at age 11. Oddly she loves prepping the
> veggies and such when we are cooking and can wield a sharp knife
> then, but when it comes to cutting up a piece of cooked meat, she
> claims she can't.

I hate cutting up meat. I hate the messiness of it as I can't stand to have
anything on my hands etc. Anything sticky for example drives me crazy til I
can wash my hands. I often buy chicken cut into bite sized stir fry to avoid
cutting up a breast.

"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>
>> Maybe I'll try that. I cut it up for her anyway. I know she should
>> be able to cut her own food at age 11. Oddly she loves prepping the
>> veggies and such when we are cooking and can wield a sharp knife
>> then, but when it comes to cutting up a piece of cooked meat, she
>> claims she can't.
>
> I hate cutting up meat. I hate the messiness of it as I can't stand to
> have anything on my hands etc. Anything sticky for example drives me crazy
> til I can wash my hands. I often buy chicken cut into bite sized stir fry
> to avoid cutting up a breast.

I put it on a paper plate and use kitchen scissors. But I too have bought
the meat cut into strips.

"Julie Bove" > wrote in message
...
> This is what Angela likes. She gets them in restaurants and usually likes
> them. One place says they marinate them in olive oil and lemon juice.
> This is a Greek/Italian place.
>
> I don't know what the other places do. I don't see any seasonings on
> them. I do sometimes see grill marks.
>
> How can I cook them so she will eat them? We don't own a grill and don't
> want one. Was given one of the first Foreman grills and hated it. Took
> forever to cook and was a bitch to clean.
>
> I have tried using a big deep skillet. I have tried the crock pot. Have
> not tried baking. Would prefer not to bake but if that's what it takes,
> I'll do it. The only seasonings I've used were salt, pepper, parsley and
> lemon. She says she doesn't like the lemon. Have used olive oil and/or
> chicken broth.
>
> No matter what I do, she says the chicken comes out dry. It tastes okay
> to me, but then I don't like chicken and if I'm going to eat it, I want it
> dry.
>
> What am I doing wrong?
>
> Thanks!
>
> Oh yeah, and we can't use butter or any dairy.


Chicken breast is quite dry on its own, but if you overcook it even a
little, it will be like eating compressed sawdust. I cook it several
different ways. One you could try is to marinate it in Teriyaki sauce,
then fry it in your pan in olive oil. Do not overfry it, or it will be too
dry again.

I used to do something really great with chicken breasts. I would cut them
into smallish chunks, marinate them in teriyaki and plum wine and sprinkle
Paul Prudhomme's Magic seasoning on them too, while they marinate.

Get a pan hot, put olive oil in it, and fry the nuggets till they were just
cooked with a golden brown color on the outside. Not to overcook, of
course, or the same problem will arise.

Too bad you didn't like the Forman Grill, because that would work fine.

Another tip is that chicken breasts can be too thick. I slice them
Laterally (flat wise) very carefully in order for them to be thinner. They
cook quicker that way. Another tip is to cut them into nuggets, as I
said.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

"Julie Bove" > wrote in message
...
>
> "Janet Wilder" > wrote in message
> ...
>> Julie Bove wrote:
>>> This is what Angela likes. She gets them in restaurants and usually
>>> likes them. One place says they marinate them in olive oil and lemon
>>> juice. This is a Greek/Italian place.
>>>
>>> I don't know what the other places do. I don't see any seasonings on
>>> them. I do sometimes see grill marks.
>>>
>>> How can I cook them so she will eat them? We don't own a grill and
>>> don't want one. Was given one of the first Foreman grills and hated it.
>>> Took forever to cook and was a bitch to clean.
>>>
>>> I have tried using a big deep skillet. I have tried the crock pot.
>>> Have not tried baking. Would prefer not to bake but if that's what it
>>> takes, I'll do it. The only seasonings I've used were salt, pepper,
>>> parsley and lemon. She says she doesn't like the lemon. Have used
>>> olive oil and/or chicken broth.
>>>
>>> No matter what I do, she says the chicken comes out dry. It tastes okay
>>> to me, but then I don't like chicken and if I'm going to eat it, I want
>>> it dry.
>>>
>>> What am I doing wrong?
>>>
>>> Thanks!
>>>
>>> Oh yeah, and we can't use butter or any dairy.
>> Julie,
>>
>> If the chicken is dry then you are overcooking it. Try heating a heavy
>> skillet on medium heat. Put a little olive oil in the skillet to prevent
>> sticking. Season the chicken breast with whatever she likes. If it's just
>> salt and pepper, then just use that. Pan sautee the chicken breast for
>> about 3 to 5 minutes on each side. You can tell it's done if you stick a
>> fork in it and the juices are clear not pink.
>
> Oh heavens! I was cooking it for at least a half an hour. Thanks.


Too long! Only till it is quickly browned on both sides, and still moist
inside. Only just till the pink is gone and the juice coming out of it is
clear.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

"Evelyn" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>> This is what Angela likes. She gets them in restaurants and usually
>> likes them. One place says they marinate them in olive oil and lemon
>> juice. This is a Greek/Italian place.
>>
>> I don't know what the other places do. I don't see any seasonings on
>> them. I do sometimes see grill marks.
>>
>> How can I cook them so she will eat them? We don't own a grill and don't
>> want one. Was given one of the first Foreman grills and hated it. Took
>> forever to cook and was a bitch to clean.
>>
>> I have tried using a big deep skillet. I have tried the crock pot. Have
>> not tried baking. Would prefer not to bake but if that's what it takes,
>> I'll do it. The only seasonings I've used were salt, pepper, parsley and
>> lemon. She says she doesn't like the lemon. Have used olive oil and/or
>> chicken broth.
>>
>> No matter what I do, she says the chicken comes out dry. It tastes okay
>> to me, but then I don't like chicken and if I'm going to eat it, I want
>> it dry.
>>
>> What am I doing wrong?
>>
>> Thanks!
>>
>> Oh yeah, and we can't use butter or any dairy.
>
>
> Chicken breast is quite dry on its own, but if you overcook it even a
> little, it will be like eating compressed sawdust. I cook it several
> different ways. One you could try is to marinate it in Teriyaki sauce,
> then fry it in your pan in olive oil. Do not overfry it, or it will be
> too dry again.
>
Can't use teriyaki sauce because it contains soy, and sometimes wheat.

> I used to do something really great with chicken breasts. I would cut
> them into smallish chunks, marinate them in teriyaki and plum wine and
> sprinkle Paul Prudhomme's Magic seasoning on them too, while they
> marinate.

I tried that seasoning for my husband years ago. He hated it. I doubt that
Angela would like it either. She likes her food plain.
>
> Get a pan hot, put olive oil in it, and fry the nuggets till they were
> just cooked with a golden brown color on the outside. Not to overcook,
> of course, or the same problem will arise.
>
> Too bad you didn't like the Forman Grill, because that would work fine.

The one I had didn't work at all. Took forever to cook and I could never
get it fully clean. And here, I have no place to store it nor countertop to
use it on.
>
> Another tip is that chicken breasts can be too thick. I slice them
> Laterally (flat wise) very carefully in order for them to be thinner.
> They cook quicker that way. Another tip is to cut them into nuggets, as
> I said.

Okay. Thanks!

"Evelyn" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Janet Wilder" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>> This is what Angela likes. She gets them in restaurants and usually
>>>> likes them. One place says they marinate them in olive oil and lemon
>>>> juice. This is a Greek/Italian place.
>>>>
>>>> I don't know what the other places do. I don't see any seasonings on
>>>> them. I do sometimes see grill marks.
>>>>
>>>> How can I cook them so she will eat them? We don't own a grill and
>>>> don't want one. Was given one of the first Foreman grills and hated
>>>> it. Took forever to cook and was a bitch to clean.
>>>>
>>>> I have tried using a big deep skillet. I have tried the crock pot.
>>>> Have not tried baking. Would prefer not to bake but if that's what it
>>>> takes, I'll do it. The only seasonings I've used were salt, pepper,
>>>> parsley and lemon. She says she doesn't like the lemon. Have used
>>>> olive oil and/or chicken broth.
>>>>
>>>> No matter what I do, she says the chicken comes out dry. It tastes
>>>> okay to me, but then I don't like chicken and if I'm going to eat it, I
>>>> want it dry.
>>>>
>>>> What am I doing wrong?
>>>>
>>>> Thanks!
>>>>
>>>> Oh yeah, and we can't use butter or any dairy.
>>> Julie,
>>>
>>> If the chicken is dry then you are overcooking it. Try heating a heavy
>>> skillet on medium heat. Put a little olive oil in the skillet to prevent
>>> sticking. Season the chicken breast with whatever she likes. If it's
>>> just salt and pepper, then just use that. Pan sautee the chicken breast
>>> for about 3 to 5 minutes on each side. You can tell it's done if you
>>> stick a fork in it and the juices are clear not pink.
>>
>> Oh heavens! I was cooking it for at least a half an hour. Thanks.
>
>
> Too long! Only till it is quickly browned on both sides, and still moist
> inside. Only just till the pink is gone and the juice coming out of it
> is clear.

Okay. Thanks! I guess I got scared because I once served chicken to my
husband using some recipe that involved Campbell's soup and broccoli. This
was years ago. He claimed I was trying to kill him because the chicken was
underdone. I remember cooking it for 20 minutes so now I always go for
longer.

"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>
>> Maybe I'll try that. I cut it up for her anyway. I know she should
>> be able to cut her own food at age 11. Oddly she loves prepping the
>> veggies and such when we are cooking and can wield a sharp knife
>> then, but when it comes to cutting up a piece of cooked meat, she
>> claims she can't.
>
> I hate cutting up meat. I hate the messiness of it as I can't stand to
> have anything on my hands etc. Anything sticky for example drives me crazy
> til I can wash my hands. I often buy chicken cut into bite sized stir fry
> to avoid cutting up a breast.
>
>
I have found that if you have to cut up a breast to make sure it is
partially frozen...it cuts easier, and less messy. I hate my hands messy
too...am washing them constantly when in the kitchen cooking

"Jacquie" > wrote in message
m...
>
> "Ozgirl" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>> Maybe I'll try that. I cut it up for her anyway. I know she should
>>> be able to cut her own food at age 11. Oddly she loves prepping the
>>> veggies and such when we are cooking and can wield a sharp knife
>>> then, but when it comes to cutting up a piece of cooked meat, she
>>> claims she can't.
>>
>> I hate cutting up meat. I hate the messiness of it as I can't stand to
>> have anything on my hands etc. Anything sticky for example drives me
>> crazy til I can wash my hands. I often buy chicken cut into bite sized
>> stir fry to avoid cutting up a breast.
>>
>>
> I have found that if you have to cut up a breast to make sure it is
> partially frozen...it cuts easier, and less messy. I hate my hands messy
> too...am washing them constantly when in the kitchen cooking


Yes, partially frozen makes a big difference in how easy it cuts!

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

Jacquie wrote:
> "Ozgirl" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>> Maybe I'll try that. I cut it up for her anyway. I know she should
>>> be able to cut her own food at age 11. Oddly she loves prepping the
>>> veggies and such when we are cooking and can wield a sharp knife
>>> then, but when it comes to cutting up a piece of cooked meat, she
>>> claims she can't.
>>
>> I hate cutting up meat. I hate the messiness of it as I can't stand
>> to have anything on my hands etc. Anything sticky for example drives
>> me crazy til I can wash my hands. I often buy chicken cut into bite
>> sized stir fry to avoid cutting up a breast.
>>
>>
> I have found that if you have to cut up a breast to make sure it is
> partially frozen...it cuts easier, and less messy. I hate my hands
> messy too...am washing them constantly when in the kitchen cooking

Yes it is way easier, if one remembers to catch it at the right moment of
defrosting

"Ozgirl" > wrote in message
...
> Jacquie wrote:
>> "Ozgirl" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>
>>>> Maybe I'll try that. I cut it up for her anyway. I know she should
>>>> be able to cut her own food at age 11. Oddly she loves prepping the
>>>> veggies and such when we are cooking and can wield a sharp knife
>>>> then, but when it comes to cutting up a piece of cooked meat, she
>>>> claims she can't.
>>>
>>> I hate cutting up meat. I hate the messiness of it as I can't stand
>>> to have anything on my hands etc. Anything sticky for example drives
>>> me crazy til I can wash my hands. I often buy chicken cut into bite
>>> sized stir fry to avoid cutting up a breast.
>>>
>>>
>> I have found that if you have to cut up a breast to make sure it is
>> partially frozen...it cuts easier, and less messy. I hate my hands
>> messy too...am washing them constantly when in the kitchen cooking
>
> Yes it is way easier, if one remembers to catch it at the right moment of
> defrosting

Which I never do!

I used to make Chinese Tomato Beef and it used steak. It had to be
partially frozen to thin slice it. So nice that now you can get this stuff
already cut for ya.