Oven Grilled Chicken Breasts?

I'd just stick it in the middle of the oven. Who cares what oven you have. It's cooked when it's cooked. Put a knife through it after an hour and a half and it should be fine.

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Oven Grilled Chicken Breast

No, you didn't grill them and that's not a grill. You broiled them in a broiler. A broiler has the heat elements or flame above the food. In a regular free-standing oven, the broiler is below the oven and accessed via a sliding rack. For chicken, you put the rack on the lowest position on the oven's Broil/425 deg. F setting for about 30 minutes, turning frequently for even browning and to prevent burning. Confirm that the center of the meat has reached 165 deg. F., and adjust the cooking time based on how long it takes to reach that temp, because temperature is a more accurate way to determine doneness than cooking time. For better results, use a tenderizing mallet to pound boneless chicken to an even thickness before cooking, so that it will cook evenly. When the meat varies greatly in thickness, then the thin parts will become dry and overcooked while the thickest parts remain uncooked. I also highly recommend that you soak chicken for 1-2 hours in a brine solution of 1/2 gallon water, 1/2 cup table salt, and 1/2 cup sugar. This will greatly improve the flavor, texture, and moistness of the result by binding water to the meat proteins. You can also add a tablespoon of poultry spice to the brine, or whatever spices that work well for chicken that you want to use. Season the chicken on the outside with a sprinkle of kosher salt and poultry spice or fresh ground pepper.

Oh, Teflon girl, broiling is better for chicken than your non-stick grill. Ovens are dry heat, and they don't make chicken rubbery, as anyone who bakes or rotisseries chicken well knows. You can't fool us, honey. You can't cook chicken too quickly. The faster you cook it with direct dry heat, the better it is. A good grill isn't non-stick with teflon - it's a grid above a hard wood flame at about 900 deg. F. Those electric non-stick grills never get hot enough for a good char grilled flavor, and Teflon can't handle high temps above 500 deg. F. Having brown stripes on the meat doesn't make it taste the same as the real thing. Teflon's good for egg pans, that's about it. Silicone is better for baking purposes, with stainless clad and cast iron cookware better for everything else.

Chicken breasts are among the simplest ingredients to cook up, and you won’t make any mistakes in texture if you grill them on top of the stove. Warm moist heat from an oven will turn them rubbery, and broiling them really cooks them too quickly and unevenly. I highly recommend marinating the chicken first, for about 2 hours and no more than 4 hours, in a marinade of your choice. Then when ready to cook them off, use a non-stick grill pan and cook about 6 minutes on each side or until there is no pink in the middle. Yum!

Gail Greco

Editor, Carefree Cooking Magazine at www.teflon.com

You can brine them for extra moisture, but that takes time. Boiling the chicken breasts will dry them out if boiled too long. I've certainly managed that using chicken parts for soup. Just season your chicken breasts with salt, pepper, garlic powder and paprika. Preheat the broiler until hot and then broil the chicken breast for about 3-5 minutes on each side. If they are very thin it may only take 1-2 minutes per side, if very thick it might take longer than 5 minutes. Just keep checking until done to your liking or use a meat thermometer. The recommended internal temperature of cooked chicken breast is 165 degrees. BTW, if the breast are bone-in, broiling time is longer.

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If you have no grill or oven available, what cooking options do you have? You need to let people know what you have to cook with.

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1 egg, slightly beaten

2 t milk

1 C potato flakes or granules

1 envelope cheese-garlic salad dressing mix

4 whole chicken breasts

1/4 C butter

Combine egg and milk; set aside.

Combine potato flakes and dressing mix.

Dip breasts in egg mixture and roll in potato mixture.

Melt butter in shallow baking pan.

Arrange chicken breasts in butter.

Bake at 400° F for 50 minutes.