Posts: 1
From:Brampton, Ont. Canada
Registered: Oct 2008

posted October 05, 2008 12:43 AM               

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I always cook boneless skinless chicken breasts, but they often look white & unappetizing. How can I get them to brown up a bit without overcooking? Thanks Genevra

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Posts: 1025
From:Portland, Oregon
Registered: Jun 99

posted October 05, 2008 01:40 AM            

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Good question Genevra. The easiest option would be to change to skin-on chicken breasts. Keeping with boneless, you can do it a few different ways...

-You can give it color on the char-grill

-You can pan-sear it over medium-high heat. Butter would give it more color than oil, and for even more color you can lightly coat the chicken with seasoned flour (salt & white pepper).

-Finally of course you can bread and deep fry it, but I don't think that's what you're looking for :-)

For flavors sake I usually marinate the chicken and serve it with a sauce as well.

All these methods don't require you to fully-cook the chicken if you don't want to. You can also finish the chicken in the oven if you're cooking for alot of people, have a busy dinner rush that you don't have time at the last minute, or so that it doesn't get too much color.

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Posts: 249
From:Wasaga Beach, Ontario, Canada
Registered: May 2003

posted October 06, 2008 07:19 AM               

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Hi Genevra
When I buy boneless and skinless breasts from Sysco or from one of our other meat suppliers, I often go to a local supermarket and get them to give me the chicken skins that they have cut from the chicken breasts in the store. You can stuff the breasts and instead of breading them or tying them up, just wrap them in the chicken skins. They stick like glue and hold the breast together. Works great on turkey as well. We used to cut the turkey breasts into strips to stuff, but there is not enough skin to keep them moist. Try wrapping these in chicken skins as well. Not only does it improve the flavor but adds a nice color and aroma as well. Hope this helps
God Bless
Bryguy
By the way, they usually do not charge for the skins. I do not think that I have ever paid for them.

[This message has been edited by Bryguy (edited October 06, 2008).]

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Posts: 1361
From:Rocky Mount, North Carolina, USA
Registered: May 2003

posted October 08, 2008 10:23 PM            

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Color on chicken breasts is something I do alot and also many others do also... concure with what Chef Ira shared...The product can be the easiest and most healthy way to eat chicken breast. I season them in different ways depending on my mood...for instance we love anything oriental..so often times rubbing or brushing on a little soy, and or Teriyaki, and or sesame oil does a great job adding a liitle color and flavor...I like Balsamic vinegar..a little brushe don does a good job and like the others I mentioned a little goes a long way to color without overpowering the meat. Sometimes I will just throw them in the oven...seasonng with a little salt and pepper...and prepare a sauce, or "topping" such as Peppers and onions, Salsa, or even Garlic, mustard, and cream...I especially like saving that little bit of Marinara, or spaghetti sauce leftover and freezing it...saving it for a really easy and quick Chicken Parmesan...topp it put a little parmesan during the last 4-5 minutes of baking and Viola! HaHa..once again the small amounts add much to the color but do not overpower the chicken ..I will share what I did last night...I cooked some pasta...cut the chicken breasts into medallions ( about 1/4 inch slices along the narrow or breadth of the breast)...that makes them cook ever so quick...suateed in extra virgin olive oil with peppers and onions, and garlic added a few peas and tossed it all together with the Pasta...low fat, Carbs under control, and a very flavorful dish...
God Bless and keep asking those great questions! I'm hungry for more bonelss skinless chicken breast recipes!

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Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7

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Posts: 132
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004

posted October 19, 2008 04:35 PM               

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For color/browning skinless boneless chicken breast in the oven without drying it out we use a light coat of butter on the breast and a season mix heavy with paprika...works quite well for us and you don't have to worry about an overwhelming taste if you just use the paprika...

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