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Looking for a fast way to cook chicken breasts...

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Originally posted by: Jeff7181
Originally posted by: loki8481
cut it into cubes and stir fry or saute it.
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There's an option... throw in a bag of frozen veggies with it... I suppose I could even cut it before freezing to reduce prep time, right? I love sweet & sour type dishes but they have quite a bit of sugar in them usually and substituting with Splenda or some crap like that is not an option for me. Hmmm...
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when I'm in a rush, I'll just season it with some paprika, cayenne pepper, and salt. doesn't take more than a couple minutes and it'll last for a few days.

not sure I'd cut it before freezing, but if you want to save time, just you scissors to slice it.
 
just bake a whole frozen bag of chicken breasts and freeze half. stick it in the microwave with some salsa and you're set. only really have to cook the first day.

Or you can pick up a slow cooker. dump the chicken in there with some crap and it should be ready when you get home? Maybe cream of mushroom and fried onions and can of green beans? I've never used a slow cooker myself.
 
Originally posted by: Jeff7181
Originally posted by: JLee
What is your definition of "quick"?
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15 minutes from freezer to fork would be nice
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Frozen chicken breast + Forman Grill = awesome chicken in less than 15 minutes. I slap totally frozen breasts on mine and I think 8 minutes later they're done. Very tender and juicy too.
 
Cut into appropriate slices, dredge in seasoned flour, pan fry in cast iron skillet. Done and it's God damn tasty.
 
Originally posted by: Jeff7181
Originally posted by: Howard
Bread and deep fry
Pan fry
Grill

A brine may be your answer
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Good suggestions, but I think what I'd save in cooking time with frying I'd give up in clean-up time. Grilling isn't an option because I don't have a grill right now and I'm not willing to buy one. I have a George Foreman style grill, but it doesn't have removable grilling surfaces so clean-up is a pain.

I thought of boiling it... but boiled chicken breast is... meh. Very plain... I'd need something to put on it afterward and most of the things I can think of usually involve basting while cooking or applying before cooking and that's not really possible when boiling.
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My suggestion would be to plan out your meals a little better. Take it out of the freeze on Monday and stick it in the fridge and it should be defrosted enough by Tuesday that you can have it ready to go via frying in about 10-15 minutes.

 
Originally posted by: Jeff7181
Originally posted by: Howard
Bread and deep fry
Pan fry
Grill

A brine may be your answer
Click to expand...

Good suggestions, but I think what I'd save in cooking time with frying I'd give up in clean-up time. Grilling isn't an option because I don't have a grill right now and I'm not willing to buy one. I have a George Foreman style grill, but it doesn't have removable grilling surfaces so clean-up is a pain.

I thought of boiling it... but boiled chicken breast is... meh. Very plain... I'd need something to put on it afterward and most of the things I can think of usually involve basting while cooking or applying before cooking and that's not really possible when boiling.
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Depending on the size of the cuts, I often throw frozen breasts pretty much straight from the freezer right into a skillet with rice and any other veggies and herbs I might want to add.

Usually use lots of crushed garlic and olive oil in the pan to brown the rice before adding the rest and the water. Or instead of water, chicken broth. The rice will take approximately 15 minutes to cook and the chicken is always done by then as long as it isn't incredibly thick cuts (obviously a whole chicken wouldn't work)
 
Easy solution.

Most grocery stores sell boneless, skinless chicken breast, some times even pre-flavored in the frozen meats section. Usually by companies like Tyson.

You can slap that frozen breast straight onto a cool George Foreman grill and then turn it own so it heats with the frozen chicken in it.

Takes about 10 mins.

I used to do this all the time when I was a bachelor.
 
Cook it before you go to work, then heat it when you come home. You can make a fairly quick version of tandoori chicken or curry, then rewarm it. Don't be a slacker 😛
 
I broil 12 minutes on a side on low with the rack down a little way from the burner. On high you get burnt outsides and undercooked insides.

I find that broiling keeps more of the marinade/spice rub on the chicken rather than it being washed off by what ever juices run out.
 
Originally posted by: Born2bwire
Cut into appropriate slices, dredge in seasoned flour, pan fry in cast iron skillet. Done and it's God damn tasty.
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I'll add to that method.

Pound it to 1/2" thickness or slice it.
Salt, Pepper, Add 2 slices of bacon to 1 side. Dredge in AP flour

Pan fry in olive oil or butter, bacon side down first.

Bacony goodness
 
Originally posted by: Howard
A brine may be your answer
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This. I was never able to get good results with chicken until soaking the thawed cuts in a salt-water solution for a few hours before cooking. I haven't tried doing any whole-roasters though, usually just buy those at costco's precooked for less than it'd cost me to do it myself.

 
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