I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.

Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?

Thanks,

TJ

TJ

"Tommy Joe" > wrote in message
...
I am not a fan of cold cuts. I like using less processed meats for cold
sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my
question is simple. How long would you cook 2 pounds of boneless chicken
breasts in the oven, and at what temperature. I don't care about
marinating. I want to cook the meat then use it over the next 5 or 6 days
for making chicken breast sandwiches on a plate surrounded by sliced
cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I
don't have a thermometer. I know this is simple stuff, but I have been
using the stove top for many years, using the oven rarely, and even then
only for broiling. For any forthcoming answers, thanks in advance.

Oh, one final question. I would prefer turkey breast for this, but believe
it or not, fresh turkey breast is not as easy to find as it once was. So my
final question is this: Once the meat has been fridged and cooled and it's
time for cutting each day, how would you recommend I cut it? I was thinking
for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat
lengthwise, with the uneasy sides propped up. I want the cut pieces to be
large, not a bunch of thin ones. Question #3: Did I just make this more
complicated than it needs to be?

Thanks,

TJ

TJ

---

I don't bake mine in the oven. I do them in a skillet with just a touch of
olive oil to prevent sticking. Season on both sides with some McCormick's
Montreal chicken seasoning. This is how my daughter likes them. Cook no
more than 20 minutes total for thick breasts. Flip halfway though. Thinner
cuts take less time. You could even buy the cutlets as they would work well
on a sandwich.

My daughter loves chicken this way so much that I usually do about 12 pieces
and put extras in the freezer. Obviously they won't all fit into my skillet
at once so I have to do batches.

Can't help you with the turkey. I tried cooking a turkey breast one time
and one time only and it wasn't very tasty.

On 7/6/2014 5:56 AM, Tommy Joe wrote:
> I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
>
> Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?
>
> Thanks,
>
> TJ
>
> TJ
>

I'd do them at 350 for 40 minutes or so. Cut one to see if it is pink
inside. Don't go too long or they will dry out.

Another option is to slice them and pan fry them if you want thick slices.

wrote:
>
> Those boneless chicken cuts seem to have zero flavour, so you
> need to introduce some.

Not true at all. If you cook a boneless chicken breast *JUST* until
done, it has a very nice subtle, but distinct, flavor. You can achieve
that in a microwave too if you do it slowly and carefully. Do not
overcook it.

I microwaved one last week to make a chicken sandwich. It was hard not
to eat all the chicken (with salt) before I even used it for a
sandwich.

G.

On Sun, 6 Jul 2014 02:56:28 -0700 (PDT), Tommy Joe
> wrote:

>I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
>
>Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?
>
>Thanks,
>
>TJ
>
>TJ

Your post is too slovenly for a reply, so sorry.

In my opinion, baking boneless and skinless chicken breasts without marinating or some other form or added moisture is just begging to have dry, tasteless, chicken. I'm not saying it's impossible to get it just right, but it will take some practice and a thermometer would help. An instant read thermometer is cheap enough and most grocery stores seem to have them.

If you have a shallow pan, and a rack to keep the breasts off the bottom, you could maybe add a cup or less of chicken stock to the pan and bake them on the rack to keep the moisture level up. Would probably be a bit more forgiving.

As for slicing, try it a couple different ways, it will be obvious very quickly.

Bill Ranck
Blacksburg, VA

" wrote:
>
> In my opinion, baking boneless and skinless chicken breasts without marinating or some other form or added moisture is just begging to have dry, tasteless, chicken.

You've just overcooked it. And only an extra minute or less can ruin
it.
Perfectly cooked, it's moist and has a great subtle flavor. With a
little salt, you will be in chicken heaven.

On Sunday, July 6, 2014 9:34:33 AM UTC-4, Gary wrote:
> " wrote:
> > In my opinion, baking boneless and skinless chicken breasts without marinating or some other form or added moisture is just begging to have dry, tasteless, chicken.

> You've just overcooked it. And only an extra minute or less can ruin
> it.

Exactly my point. It's way too easy to overcook doing them in the oven, especially for someone who's never done it before, and does not have a thermometer.

Bill Ranck
Blacksburg, VA

On Sun, 6 Jul 2014 04:16:09 -0700, "Julie Bove"
> wrote:

>
> "Tommy Joe" > wrote in message
> ...

> I want to cook the meat then use it over the next 5 or 6 days
> for making chicken breast sandwiches on a plate surrounded by sliced
> cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I
> don't have a thermometer. I know this is simple stuff, but I have been
> using the stove top for many years, using the oven rarely, and even then
> only for broiling. For any forthcoming answers, thanks in advance.
>
> Oh, one final question. I would prefer turkey breast for this, but believe
> it or not, fresh turkey breast is not as easy to find as it once was. So my
> final question is this: Once the meat has been fridged and cooled and it's
> time for cutting each day, how would you recommend I cut it? I was thinking
> for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat
> lengthwise, with the uneasy sides propped up. I want the cut pieces to be
> large, not a bunch of thin ones. Question #3: Did I just make this more
> complicated than it needs to be?
>
> Thanks,
>
> ---
>
> I don't bake mine in the oven. I do them in a skillet with just a touch of
> olive oil to prevent sticking. Season on both sides with some McCormick's
> Montreal chicken seasoning. This is how my daughter likes them. Cook no
> more than 20 minutes total for thick breasts. Flip halfway though. Thinner
> cuts take less time. You could even buy the cutlets as they would work well
> on a sandwich.
>
Agree about sautéing them. Don't over cook because they will continue
to cook outside the pan. When ready to eat, "cut across the grain,
not with it". Use a sharp knife and cut them as thick as he wants.

Yes, he made it more complicated than it actually is. For real
convenience, buy a grocery store rotisserie chicken. Eat the dark
meat for dinner and slice the white meat for sandwiches.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 6 Jul 2014 06:24:10 -0700 (PDT), "
> wrote:

> An instant read thermometer is cheap enough and most grocery stores seem to have them.

Bingo.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 6 Jul 2014 02:56:28 -0700 (PDT), Tommy Joe
> wrote:

>I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
>
>Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?
>
>Thanks,
>
>TJ
>
>TJ
I know you said boneless, skinless but I deliberately buy bone in,
skin on. They are cheaper (significantly so), they cook up better,
are more moist and taste better. I use Ina Garten's method.
http://www.foodnetwork.com/recipes/i...es-recipe.html
or
http://tinyurl.com/qjz2ypn
The link is for her chicken salad, but does contain her method for
chicken breasts. I like home-cooked chicken for sandwiches and this
is the way I cook them. Turkey breast is tougher to do, IMO. It is
an irregular shaped piece of meat that will cook unevenly. I guess I
would cook it in the oven in a closed vessel at a low temperature to
retain moisture.
Janet US

On Sunday, July 6, 2014 2:56:28 AM UTC-7, Tommy Joe wrote:
> I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating.. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
>

I would skip the oven for this, and continue to use the stovetop. Unless
you wanted to baste the chicken automatically by wrapping it in bacon,
it will be dry dry dry.

For similar purposes, we poach skinless breasts. Lay them flat in a stockpot,
just cover with water, add a little salt and any herbs or spices you like,
bring to a boil, then simmer for about ten minutes.

They always end up moist and delicious.

Here is a good sounding set of instructions:

http://www.thekitchn.com/how-to-poach-chicken-28367

On 7/5/2014 11:56 PM, Tommy Joe wrote:
> I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
>
> Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?
>
> Thanks,
>
> TJ
>
> TJ
>

I agree with the other posters that roasting a chicken breast would not
be recommended. Just poach the breasts and you'll have a fine basis for
sandwiches. You can also make this fantastic dish that's popular here.

http://umami-quest.weebly.com/the-qu...ginger-chicken

Tommy Joe" wrote:
>
>I want to cook the meat then use it over the next 5 or 6 days
>for making chicken breast sandwiches.

Skinless/boneless chicken breasts don't bake well, they'll turn out
dry and tough. I would slice each into cutlets, season and quickly
saute. You can dust with seasoned flour or apply a light breading.
Slice as thick or thin as you like:
http://i59.tinypic.com/e7hqoh.jpg
Great in sandwiches, especially chicken parm:
http://i62.tinypic.com/10dtv6g.jpg
Can even freeze after cooking.

ranck.t wrote:
>
>An instant read thermometer is cheap enough and most grocery stores seem to have them.

For skinless/boneless chick tiddys... that's like cooking with
training wheels.

On Sunday, July 6, 2014 5:56:28 AM UTC-4, Tommy Joe wrote:
> I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating.. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
>
>
>
> Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?
>
>
>
> Thanks,
>
>
>
> TJ
>
>
>
> TJ

I'd just do a whole fryer, skin on, in a 350 oven for about so many minutes per pound ( look at mins per pound on the package.) Oil your rack and pan first so that cleanup isn't a fearsome nightmare.
This is an easy frugal to yield all sorts of meat. I sprinkle some tarragon in the cavity, and insert some garlic gloves.

"Kalmia" > wrote in message
...
On Sunday, July 6, 2014 5:56:28 AM UTC-4, Tommy Joe wrote:
> I am not a fan of cold cuts. I like using less processed meats for cold
> sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my
> question is simple. How long would you cook 2 pounds of boneless chicken
> breasts in the oven, and at what temperature. I don't care about
> marinating. I want to cook the meat then use it over the next 5 or 6 days
> for making chicken breast sandwiches on a plate surrounded by sliced
> cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I
> don't have a thermometer. I know this is simple stuff, but I have been
> using the stove top for many years, using the oven rarely, and even then
> only for broiling. For any forthcoming answers, thanks in advance.
>
>
>
> Oh, one final question. I would prefer turkey breast for this, but
> believe it or not, fresh turkey breast is not as easy to find as it once
> was. So my final question is this: Once the meat has been fridged and
> cooled and it's time for cutting each day, how would you recommend I cut
> it? I was thinking for sandwiches, cumbersome as it sounds, it might be
> nicer to slice the meat lengthwise, with the uneasy sides propped up. I
> want the cut pieces to be large, not a bunch of thin ones. Question #3:
> Did I just make this more complicated than it needs to be?
>
>
>
> Thanks,
>
>
>
> TJ
>
>
>
> TJ

I'd just do a whole fryer, skin on, in a 350 oven for about so many minutes
per pound ( look at mins per pound on the package.) Oil your rack and pan
first so that cleanup isn't a fearsome nightmare.
This is an easy frugal to yield all sorts of meat. I sprinkle some
tarragon in the cavity, and insert some garlic gloves.

--------

I'd just make a steak sandwich.

Kalmia wrote:
>
>I'd just do a whole fryer, skin on, in a 350 oven.
>Oil your rack.

I'd be happy to oil your rack.

On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
> wrote:

>On Sunday, July 6, 2014 5:56:28 AM UTC-4, Tommy Joe wrote:
>> I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
>>
>>
>>
>> Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?
>>
>>
>>
>> Thanks,
>>
>>
>>
>> TJ
>>
>>
>>
>> TJ
>
>I'd just do a whole fryer, skin on, in a 350 oven for about so many minutes per pound ( look at mins per pound on the package.) Oil your rack and pan first so that cleanup isn't a fearsome nightmare.
> This is an easy frugal to yield all sorts of meat. I sprinkle some tarragon in the cavity, and insert some garlic gloves.

Absolutely. Whole chicken yields a lot of good uses, plus it sells
around here for about $1 per pound and boneless, skinless sells for
over $3. I've never used garlic gloves; I'll try them on my next
chicken ;o)
Janet US

On 7/6/2014 5:40 PM, Janet Bostwick wrote:
> On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
> > wrote:

>> I'd just do a whole fryer, skin on, in a 350 oven for about
>> so many minutes per pound ( look at mins per pound on the package.)
>> l your rack and pan first so that cleanup isn't a fearsome nightmare.
>> This is an easy frugal to yield all sorts of meat. I sprinkle some
>> tarragon in the cavity, and insert some garlic gloves.
>
> Absolutely. Whole chicken yields a lot of good uses, plus it sells
> around here for about $1 per pound and boneless, skinless sells for
> over $3. I've never used garlic gloves; I'll try them on my next
> chicken ;o)

You absolutely can't beat garlic gloves. I'd like to get
my hands on those today.

nancy

On Sun, 06 Jul 2014 17:48:07 -0400, Nancy Young
> wrote:

> On 7/6/2014 5:40 PM, Janet Bostwick wrote:
> > On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
> > > wrote:
>
> >> I'd just do a whole fryer, skin on, in a 350 oven for about
> >> so many minutes per pound ( look at mins per pound on the package.)
> >> l your rack and pan first so that cleanup isn't a fearsome nightmare.
> >> This is an easy frugal to yield all sorts of meat. I sprinkle some
> >> tarragon in the cavity, and insert some garlic gloves.
> >
> > Absolutely. Whole chicken yields a lot of good uses, plus it sells
> > around here for about $1 per pound and boneless, skinless sells for
> > over $3. I've never used garlic gloves; I'll try them on my next
> > chicken ;o)
>
> You absolutely can't beat garlic gloves. I'd like to get
> my hands on those today.
>
You don't keep a head or two of garlic on hand at all times? I am
that way with onions too.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Nancy Young" > wrote in message
...
> On 7/6/2014 5:40 PM, Janet Bostwick wrote:
>> On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
>> > wrote:
>
>>> I'd just do a whole fryer, skin on, in a 350 oven for about
> >> so many minutes per pound ( look at mins per pound on the package.)
> >> l your rack and pan first so that cleanup isn't a fearsome nightmare.
>>> This is an easy frugal to yield all sorts of meat. I sprinkle some
> >> tarragon in the cavity, and insert some garlic gloves.
>>
>> Absolutely. Whole chicken yields a lot of good uses, plus it sells
>> around here for about $1 per pound and boneless, skinless sells for
>> over $3. I've never used garlic gloves; I'll try them on my next
>> chicken ;o)
>
> You absolutely can't beat garlic gloves. I'd like to get
> my hands on those today.

lol you are baddddddddddddddd ))

--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> " wrote:
>>
>> In my opinion, baking boneless and skinless chicken breasts without
>> marinating or some other form or added moisture is just begging to have
>> dry, tasteless, chicken.
>
> You've just overcooked it. And only an extra minute or less can ruin
> it.
> Perfectly cooked, it's moist and has a great subtle flavor. With a
> little salt, you will be in chicken heaven.

People here cured me of the overcooking. My mom always massively overcooked
all of her meat. Apparently both of my parents were fearful of being
sickened by food so this is why she did it. I just thought that meat was
supposed to be that way. Yes, we went out to eat a lot but I tended to
order things that were not meat. Because any time that I got juicy meat I
thought there was something wrong with it. Why? It wasn't like what I got
at home.

I still can't bring myself to eat juicy meat. So mostly I just don't eat
much meat.

"sf" > wrote in message
...
> On Sun, 6 Jul 2014 04:16:09 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Tommy Joe" > wrote in message
>> ...
>
>> I want to cook the meat then use it over the next 5 or 6 days
>> for making chicken breast sandwiches on a plate surrounded by sliced
>> cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I
>> don't have a thermometer. I know this is simple stuff, but I have been
>> using the stove top for many years, using the oven rarely, and even then
>> only for broiling. For any forthcoming answers, thanks in advance.
>>
>> Oh, one final question. I would prefer turkey breast for this, but
>> believe
>> it or not, fresh turkey breast is not as easy to find as it once was. So
>> my
>> final question is this: Once the meat has been fridged and cooled and
>> it's
>> time for cutting each day, how would you recommend I cut it? I was
>> thinking
>> for sandwiches, cumbersome as it sounds, it might be nicer to slice the
>> meat
>> lengthwise, with the uneasy sides propped up. I want the cut pieces to
>> be
>> large, not a bunch of thin ones. Question #3: Did I just make this more
>> complicated than it needs to be?
>>
>> Thanks,
>>
>> ---
>>
>> I don't bake mine in the oven. I do them in a skillet with just a touch
>> of
>> olive oil to prevent sticking. Season on both sides with some
>> McCormick's
>> Montreal chicken seasoning. This is how my daughter likes them. Cook no
>> more than 20 minutes total for thick breasts. Flip halfway though.
>> Thinner
>> cuts take less time. You could even buy the cutlets as they would work
>> well
>> on a sandwich.
>>
> Agree about sautéing them. Don't over cook because they will continue
> to cook outside the pan. When ready to eat, "cut across the grain,
> not with it". Use a sharp knife and cut them as thick as he wants.
>
> Yes, he made it more complicated than it actually is. For real
> convenience, buy a grocery store rotisserie chicken. Eat the dark
> meat for dinner and slice the white meat for sandwiches.

While convenient perhaps, those things usually have stuff in them that a lot
of people don't want to eat. Like soybean oil.

"sf" > wrote in message
...
> On Sun, 06 Jul 2014 17:48:07 -0400, Nancy Young
> > wrote:
>
>> On 7/6/2014 5:40 PM, Janet Bostwick wrote:
>> > On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
>> > > wrote:
>>
>> >> I'd just do a whole fryer, skin on, in a 350 oven for about
>> >> so many minutes per pound ( look at mins per pound on the package.)
>> >> l your rack and pan first so that cleanup isn't a fearsome nightmare.
>> >> This is an easy frugal to yield all sorts of meat. I sprinkle some
>> >> tarragon in the cavity, and insert some garlic gloves.
>> >
>> > Absolutely. Whole chicken yields a lot of good uses, plus it sells
>> > around here for about $1 per pound and boneless, skinless sells for
>> > over $3. I've never used garlic gloves; I'll try them on my next
>> > chicken ;o)
>>
>> You absolutely can't beat garlic gloves. I'd like to get
>> my hands on those today.
>>
> You don't keep a head or two of garlic on hand at all times? I am
> that way with onions too.
>
I rarely have real garlic. I have some now only because husband asked for
it. Otherwise I buy it as needed.

SF, Julie...........

Trouble with crashing browser, ancient equipment, can't respond to everyone but will read all when I am able and respond to those that demand direct response. I thank everyone...........TJ


You are correct. I always make it more complicated than it needs to be - that is my talent. I am a genius. But I'm not top of the line. Top of the line geniuses take complicated things and make them simple. I take simple things and make them complicated. It's a talent either way. And a curse.

OK, two responses so far - both for sauteing. I understand. I can go with that. In fact, not long after I posted the question I began thinking about just boiling the chicken and making chicken salad. I don't over do it. I use only mayo and some plain yogurt to spread it further. Maybe some celery.

I'm not really a sandwich person. I prefer eating from a plate with bread or roll in hand. So while I see 20 some responses here - for which I am grateful - thank you one and all - I think after all that I will make chicken salad.

I will read each post and take all suggestions and info into account, as another aspect of being a genius is having the ability to learn and even more so the ability to admit that at times he doesn't know something. Thanks people.

TJ

sf wrote:

> Yes, he made it more complicated than it actually is. For real
convenience, buy a grocery store rotisserie chicken. Eat the dark meat for dinner and slice the white meat for sandwiches.



Rotesserie, I love the method. But my experiences with store bought cooked birds is not good. Edible but not to my liking for sandwiches. I actually prefer a dry meat, which I suppose is why I mentioned turkey. For sandwiches. The rotisseries I got were all bought at good markets but they were kind of sogged out and old. They sit around a long time. They also infuse them with too much solution. It's not a health thing with me, I really don't like boneless chicken breasts infused with salt solution, it has the same texture as the processed crap you get in the deli section. Again, thanks for the response. I think rotisserie is great, I just don't think most places do it right. Not by my standards.

TJ

wrote:

> I would tend to cook it in a pan, poaching it in white wine with some
>
> herbs. Those boneless chicken cuts seem to have zero flavour, so you
>
> need to introduce some. Cook very slowly and gently.


Thanks. I agree, they are sort of tasteless. But I am a prepper, not a chef. I sling things together, it's my method. So, a simple sandwich of dry sliced chicken or turkey with a slice of swiss cheese and some mayo and mustard is great surrounded on a plate with sliced avacado, tomato, cucumber, and blanched cold brocoli flowerets or any cold veggie of choice. Along the side I throw some sauce made from half a clove of crushed garlic, plain yogurt, dried mint, and a small bit of cold water. I am not one who believes that cooking everything together is necessary to making a great stew.

TJ

On Sunday, July 6, 2014 8:48:11 AM UTC-4, Gary wrote:
> wrote:
>
> >
>
> > Those boneless chicken cuts seem to have zero flavour, so you
>
> > need to introduce some.
>
>
>
> Not true at all. If you cook a boneless chicken breast *JUST* until
>
> done, it has a very nice subtle, but distinct, flavor. You can achieve
>
> that in a microwave too if you do it slowly and carefully. Do not
>
> overcook it.
>
>
>
> I microwaved one last week to make a chicken sandwich. It was hard not
>
> to eat all the chicken (with salt) before I even used it for a
>
> sandwich.


Thanks Gary, I love the way you refute all the hard to follow instructions and make me feel better about doing it the simple way. You are a true diplomat. I agree that foods can be made tasty in many different ways. I asked the question about chicken breasts because I haven't cooked in an oven in a long time and my confidence in the basics is lost, kind of like a golfer who may be the greatest on earth but still needs to use a golf coach to hone his game. Once I get the rations down - time and temperature, all that crap - I can take it from there. Thanks Mr. Simple. You da man.

TJ

Brooklyn1 wrote:

> Your post is too slovenly for a reply, so sorry.


I wish you had not responded me. Then I wouldn't have felt guilty about not responding to you. Now, because I am forever harnessed with the annoying curse of being conscientious, I have no choice but to respond, if only to say, "Screw you too, New Yawk.......!"

TJ

Julie Bove wrote: The Philosophy of Julie Bove

> I still can't bring myself to eat juicy meat. So mostly I just don't eat much meat.



Sounds like a life philosophy to me. Good one. Trying too hard to like things is a worthless chore, I think. Your philosophy sums that up nicely.

TJ

On Sunday, July 6, 2014 10:35:42 AM UTC-4, Janet Bostwick wrote:
> On Sun, 6 Jul 2014 02:56:28 -0700 (PDT), Tommy Joe
>
> > wrote:
>
>
>
> >I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
>
> >
>
> >Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?
>
> >
>
> >Thanks,
>
> >
>
> >TJ
>
> >
>
> >TJ
>
> I know you said boneless, skinless but I deliberately buy bone in,
>
> skin on. They are cheaper (significantly so), they cook up better,
>
> are more moist and taste better. I use Ina Garten's method.
>
> http://www.foodnetwork.com/recipes/i...es-recipe.html
>
> or
>
> http://tinyurl.com/qjz2ypn
>
> The link is for her chicken salad, but does contain her method for
>
> chicken breasts. I like home-cooked chicken for sandwiches and this
>
> is the way I cook them. Turkey breast is tougher to do, IMO. It is
>
> an irregular shaped piece of meat that will cook unevenly. I guess I
>
> would cook it in the oven in a closed vessel at a low temperature to
>
> retain moisture.
>
> Janet US


I agree with you about the bone in and skin on as well. That's the way I used to do it decades ago when I used the oven more regularly. I felt that I needed a refresher course, and I got it here. Thanks, I'll check out the link.

TJ

wrote:

> They always end up moist and delicious.
>
>
>
> Here is a good sounding set of instructions:
>
>
>
> http://www.thekitchn.com/how-to-poach-chicken-28367


Thanks. I am now sufficiently overloaded with information. Thank you one an all. I have saved your link to file and will check it out later.

Thanks again,

TJ

On Sun, 6 Jul 2014 15:51:50 -0700, "Julie Bove"
> wrote:

> I rarely have real garlic. I have some now only because husband asked for
> it. Otherwise I buy it as needed.

I always need it, same with onions.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 6 Jul 2014 15:49:07 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > Yes, he made it more complicated than it actually is. For real
> > convenience, buy a grocery store rotisserie chicken. Eat the dark
> > meat for dinner and slice the white meat for sandwiches.
>
> While convenient perhaps, those things usually have stuff in them that a lot
> of people don't want to eat. Like soybean oil.

I don't think the OP cares or else he would be a better cook at this
point.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Pico Rico wrote:

> I'd just make a steak sandwich.


I read every response and yours makes the most sense. If answering my question was a tv game show you would be the winner. We will send you a tee shirt in the mail. It will say, "Da Winnah".

By the way, your joke is not funny. My father died choking on a steak sandwich. That's why I switched to chicken, it goes down easier. Please take other people's suffering into consideration before letting your thoughts fly unhindered. Please consider taking a sensitivity course. If you do that, I promise I will take an anger management course at the same time.

Meat killed my paw,

TJ

On Sun, 06 Jul 2014 14:57:34 -0700, sf > wrote:

>On Sun, 06 Jul 2014 17:48:07 -0400, Nancy Young
> wrote:
>
>> On 7/6/2014 5:40 PM, Janet Bostwick wrote:
>> > On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
>> > > wrote:
>>
>> >> I'd just do a whole fryer, skin on, in a 350 oven for about
>> >> so many minutes per pound ( look at mins per pound on the package.)
>> >> l your rack and pan first so that cleanup isn't a fearsome nightmare.
>> >> This is an easy frugal to yield all sorts of meat. I sprinkle some
>> >> tarragon in the cavity, and insert some garlic gloves.
>> >
>> > Absolutely. Whole chicken yields a lot of good uses, plus it sells
>> > around here for about $1 per pound and boneless, skinless sells for
>> > over $3. I've never used garlic gloves; I'll try them on my next
>> > chicken ;o)
>>
>> You absolutely can't beat garlic gloves. I'd like to get
>> my hands on those today.
>>
>You don't keep a head or two of garlic on hand at all times? I am
>that way with onions too.

It was humor. The OP wrote garlic GLOVES instead of CLOVES.
garlic on hand. Currently I have an entire bag of pre-skinned
garlic cloves. I've frozen them and find them handy for when I can't
keep ahead of sprouting cloves. During the cold months of the year I
buy a bag of regular heads at Costco. You gotta have some sort of
garlic in the house, IMO.
Janet US

"Tommy Joe" wrote:
>
>I want to cook the meat then use it
>for making chicken breast sandwiches.
>I would prefer turkey breast for this.

I see I'm not the only guy who prefers big tits. hehe
I enjoy turkey breasts too.
http://www.butterball.com/products/t...-turkey-breast
http://www.jennieo.com/products/113-...-Turkey-Breast
I buy the store brand, no injected seasoning/brine and costs less.

On Sun, 06 Jul 2014 19:06:00 -0600, Janet Bostwick
> wrote:

> On Sun, 06 Jul 2014 14:57:34 -0700, sf > wrote:
>
> >On Sun, 06 Jul 2014 17:48:07 -0400, Nancy Young
> > wrote:
> >
> >> On 7/6/2014 5:40 PM, Janet Bostwick wrote:
> >> > On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
> >> > > wrote:
> >>
> >> >> I'd just do a whole fryer, skin on, in a 350 oven for about
> >> >> so many minutes per pound ( look at mins per pound on the package.)
> >> >> l your rack and pan first so that cleanup isn't a fearsome nightmare.
> >> >> This is an easy frugal to yield all sorts of meat. I sprinkle some
> >> >> tarragon in the cavity, and insert some garlic gloves.
> >> >
> >> > Absolutely. Whole chicken yields a lot of good uses, plus it sells
> >> > around here for about $1 per pound and boneless, skinless sells for
> >> > over $3. I've never used garlic gloves; I'll try them on my next
> >> > chicken ;o)
> >>
> >> You absolutely can't beat garlic gloves. I'd like to get
> >> my hands on those today.
> >>
> >You don't keep a head or two of garlic on hand at all times? I am
> >that way with onions too.
>
> It was humor. The OP wrote garlic GLOVES instead of CLOVES.

Oh, okay. Right now I feel like Mork from Ork: Humor? Har har har.
>
<snip>
> You gotta have some sort of garlic in the house, IMO.

Agree


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sunday, July 6, 2014 2:48:07 PM UTC-7, Nancy Young wrote:
> On 7/6/2014 5:40 PM, Janet Bostwick wrote:
>
> > On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
>
> > > wrote:
>
>
>
> >> I'd just do a whole fryer, skin on, in a 350 oven for about
>
> >> so many minutes per pound ( look at mins per pound on the package.)
>
> >> l your rack and pan first so that cleanup isn't a fearsome nightmare.
>
> >> This is an easy frugal to yield all sorts of meat. I sprinkle some
>
> >> tarragon in the cavity, and insert some garlic gloves.
>
> >
>
> > Absolutely. Whole chicken yields a lot of good uses, plus it sells
>
> > around here for about $1 per pound and boneless, skinless sells for
>
> > over $3. I've never used garlic gloves; I'll try them on my next
>
> > chicken ;o)
>
>
>
> You absolutely can't beat garlic gloves. I'd like to get
>
> my hands on those today.
>
>
>
> nancy



Ahahaha, good catch and wordplay!!!

Nellie