I have been overhauling my whole diet. Not that I was eating ba but I
could become a pre-Type II diabetic (or) a diabetic if I am not
careful. (Family history of aunts and uncles.)
I want to have as low calorie and fat as possible in my recipe using
Presto 01282 8-Quart Aluminum Pressure Cooker and Canner.

There is a little booklet with recipes that comes with the pressure
cooker but a quick look the other day tells me that it's more wokr
than I like in gettignt he ingredient. I am looking for a simple
recipe that would give soft (not grilled textured) chicken breast that
is flavorful and can be used in a salad that would be made with spring
mix, strawberries, walnut, etc. and vinergarette dressing.

Sharing a well tried recipe or two is appreciated.

Time

> wrote in message
ups.com...
>I have been overhauling my whole diet. Not that I was eating ba but I
> could become a pre-Type II diabetic (or) a diabetic if I am not
> careful. (Family history of aunts and uncles.)
> I want to have as low calorie and fat as possible in my recipe using
> Presto 01282 8-Quart Aluminum Pressure Cooker and Canner.
>
> There is a little booklet with recipes that comes with the pressure
> cooker but a quick look the other day tells me that it's more wokr
> than I like in gettignt he ingredient. I am looking for a simple
> recipe that would give soft (not grilled textured) chicken breast that
> is flavorful and can be used in a salad that would be made with spring
> mix, strawberries, walnut, etc. and vinergarette dressing.
>
> Sharing a well tried recipe or two is appreciated.
>
> Time
>

A pressure cooker would be the worst possible way to achieve the results you
want. If you're talking about BONELESS chicken breasts, they can be cooked
in a matter of minutes. It would take longer than that to get the pressure
cooker up to temperature, and clean it afterward.

My ex used to put chicken breasts in the steamer if she wanted to cook with
absolutely no fats, and then use the meat in salads afterward. It worked
nicely. Nobody can tell you how long to cook them because chicken breasts
vary in size. For a really large one, I'd start with 10 minutes, and then
check the inside for doneness.

In article . com>,
wrote:

> I have been overhauling my whole diet. Not that I was eating ba but I
> could become a pre-Type II diabetic (or) a diabetic if I am not
> careful. (Family history of aunts and uncles.)
> I want to have as low calorie and fat as possible in my recipe using
> Presto 01282 8-Quart Aluminum Pressure Cooker and Canner.
>
> There is a little booklet with recipes that comes with the pressure
> cooker but a quick look the other day tells me that it's more wokr
> than I like in gettignt he ingredient. I am looking for a simple
> recipe that would give soft (not grilled textured) chicken breast that
> is flavorful and can be used in a salad that would be made with spring
> mix, strawberries, walnut, etc. and vinergarette dressing.
>
> Sharing a well tried recipe or two is appreciated.
>
> Time

As much as I love my pressure cooker, there is no reason to use it for
chicken breasts.

Skillet fried or braised, outdoor grilled, indoor baking or broiling are
better ways to cook chicken breasts for salads or as an entree'.

Pressure cooking chicken makes stew or soup for the most part.

Try this:

4 whole split breasts (complete with skin and bones)
Place in a roasting pan, sprinkle with your choice of herbs and
seasonings (I'd use salt free lemon pepper, a bit of garlic and onion
powder, tarragon if you have it and/or dried basil and fresh minced
rosemary, salt to taste).

Roast for 30 to 45 minutes at 375. Check for doneness by splitting some
of the meat with a fork and making sure it's no longer pink at the bone
and the juice runs clear. Shorter time is better.

Remove from the oven, chill in the refrigerator.

Remove skin and discard if you are cutting fat.
Remove bones and slice the meat thin using a cutting board and a good
sharp knife.

Layer over fresh lettuce leaves of your choice, some sliced tomato and a
light addition of sliced black olives. Add other raw veggies as desired.
Other good salad ingredients include thinly sliced raw zucchini,
broccoli and cauliflower floret, a bit of parsley, thinly sliced red
cabbage, thinly sliced onions if you like them (I personally do not care
for raw onions), cucumber, snow peas, etc. Get creative. There are few
rules where salads are concerned. :-)

Dress with your choice of fat free dressings or make your own.
A mix of fresh squeezed lemon juice and some soy sauce makes a nice fat
free salad dressing with the addition of some McCormick brand mixed
Italian herbs/spices.

Well drained canned tuna is also another good protein source in salads,
as is chilled cooked lean beef or pork. Just trim all the fat off if
that is what you are after.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> > wrote in message
> ups.com...
> >I have been overhauling my whole diet. Not that I was eating ba but I
> > could become a pre-Type II diabetic (or) a diabetic if I am not
> > careful. (Family history of aunts and uncles.)
> > I want to have as low calorie and fat as possible in my recipe using
> > Presto 01282 8-Quart Aluminum Pressure Cooker and Canner.
> >
> > There is a little booklet with recipes that comes with the pressure
> > cooker but a quick look the other day tells me that it's more wokr
> > than I like in gettignt he ingredient. I am looking for a simple
> > recipe that would give soft (not grilled textured) chicken breast that
> > is flavorful and can be used in a salad that would be made with spring
> > mix, strawberries, walnut, etc. and vinergarette dressing.
> >
> > Sharing a well tried recipe or two is appreciated.
> >
> > Time
> >
>
> A pressure cooker would be the worst possible way to achieve the results you
> want. If you're talking about BONELESS chicken breasts, they can be cooked
> in a matter of minutes. It would take longer than that to get the pressure
> cooker up to temperature, and clean it afterward.
>
> My ex used to put chicken breasts in the steamer if she wanted to cook with
> absolutely no fats, and then use the meat in salads afterward. It worked
> nicely. Nobody can tell you how long to cook them because chicken breasts
> vary in size. For a really large one, I'd start with 10 minutes, and then
> check the inside for doneness.

Poaching works too, but we rarely cook it that way.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
wrote:

> than I like in gettignt he ingredient. I am looking for a simple
> recipe that would give soft (not grilled textured) chicken breast that
> is flavorful and can be used in a salad that would be made with spring
> mix, strawberries, walnut, etc. and vinergarette dressing.
>
> Sharing a well tried recipe or two is appreciated.
>
> Time

A nice way to do chicken for such a purpose is to poach it. I do it
like this: Cover boneless, skinless chicken breasts with chicken broth
(however you want to make it), bring it to a boil, then *remove it from
the heat source and let it stand, covered, for 20-30 minutes.* It's
moist. Just use a saucepan, not your pressure cooker with gasket and
gauge in place.

The pressure cooker is at its best, IMO, for that which requires long
cooking. This isn't a pressure cooker method.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

> wrote in message
ups.com...
>I have been overhauling my whole diet. Not that I was eating ba but I
> could become a pre-Type II diabetic (or) a diabetic if I am not
> careful. (Family history of aunts and uncles.)
> I want to have as low calorie and fat as possible in my recipe using
> Presto 01282 8-Quart Aluminum Pressure Cooker and Canner.
>
> There is a little booklet with recipes that comes with the pressure
> cooker but a quick look the other day tells me that it's more wokr
> than I like in gettignt he ingredient. I am looking for a simple
> recipe that would give soft (not grilled textured) chicken breast that
> is flavorful and can be used in a salad that would be made with spring
> mix, strawberries, walnut, etc. and vinergarette dressing.
>
> Sharing a well tried recipe or two is appreciated.
>
> Time
>
As long as you don't fill a pressure cooker more than 2/3 full and pay
attention to time requirements for various cuts of meat and different kinds
of produce, you can use any recipe idea you want. However, pressure cooking
is really meant for items that would generally take a long time to cook and
I don't think it is suited to chicken breasts. There are pressure cooker
cookbooks available, you might look there for ideas.
Janet

On Aug 27, 7:00 am, "pavane" > wrote:
> > wrote in message
>
> ups.com...
>
>
>
>
>
> >I have been overhauling my whole diet. Not that I was eating ba but I
> > could become a pre-Type II diabetic (or) a diabetic if I am not
> > careful. (Family history of aunts and uncles.)
> > I want to have as low calorie and fat as possible in my recipe using
> > Presto 01282 8-Quart Aluminum Pressure Cooker and Canner.
>
> > There is a little booklet with recipes that comes with the pressure
> > cooker but a quick look the other day tells me that it's more wokr
> > than I like in gettignt he ingredient. I am looking for a simple
> > recipe that would give soft (not grilled textured) chicken breast that
> > is flavorful and can be used in a salad that would be made with spring
> > mix, strawberries, walnut, etc. and vinergarette dressing.
>
> > Sharing a well tried recipe or two is appreciated.
>
> > Time
>
> There are a lot of diabetic foods resources on the Internet.
> Among the ones you might look at for information are
> alt.food.diabetic , an occasionally active newsgroup for diabetics,
> and dLife,http://www.dlife.com/dLife/do/recipe/RecipeMain,
> which has quite a few decent recipes and ideas, and sends
> out an informative email. Of course, Google will return scads
> of information on any specific query.
>
> And as to the pressure cooker, I have had a couple and never
> found them worth the work. But that is strictly a personal
> cooking quirk, some people love them.
>
> pavane- Hide quoted text -
>
> - Show quoted text -

I don't need to go *diabetic* route altogther yet. Just that I notcie
that depending on what I eat, I feel different. As much as I like Thai
food, it goes with rice and so I can eat as much as I like. I don't
need to avoid fat altogether but I don't really like rich food unless
it's gourment made by a chef or those who knows *cooking*.

Thanks everyone for the ideas.