MICROWAVED CHICKEN BREASTS
Rely on your microwave to prepare cubed cooked for a variety of recipes in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 1
Steps:
- Arrange chicken, thickest parts to outside edges in glass pie plate, 10x1 1/2 or 9x1 1/4 inches (sides of chicken will touch).
- Cover dish with plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Microwave on Medium (50%) 14 to 16 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut and temperature reaches 170°. Let stand 5 minutes.
- Cool slightly; cut into desired size of pieces.
Nutrition Facts : Calories 265, Carbohydrate 0 g, Cholesterol 135 mg, Fiber 0 g, Protein 50 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 125 mg
FROZEN CHICKEN BREASTS IN MICROWAVE
How I cook frozen breasts without defrosting them. I normally don't think two days in advance to thaw them :-) The time will differ slightly based on the thickness of your breasts and the wattage of your microwave. IQF = individually quick frozen.
Provided by Random Rachel
Categories Chicken Breast
Time 20m
Yield 2 lbs cooked breast, 1 1/2 cups broth
Number Of Ingredients 2
Steps:
- Layer frozen breasts in a round pie or casserole dish. (Try to fit as many on the bottom as possible.) Add enough water to cover the top layer at least half way. Cover with tight fitting lid, or saran wrap.
- Microwave on high for 10 minutes. Let them sit for about 3 minutes, and then check on them (watch out for the steam, I always burn myself.)
- Remove the cooked breasts from the bottom to a separate dish, recover the remaining breasts and cook for an additional 3-4 minutes depending on the thickness.
- Use in whatever recipe as you desire - the water turns into a decent broth.
- Update: I decided to try this with some frozen, skin on and bone in thighs. It was a terrible mistake - the bones apparently make the cooking time considerably longer (upwards of 45 minutes.) I would recommend just sticking with boneless skinless :-).
Nutrition Facts : Calories 517.6, Fat 11.8, SaturatedFat 2.6, Cholesterol 290.6, Sodium 526.9, Protein 96.4
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
HERB ROASTED CHICKEN (CONVECTION-MICROWAVE)
From the Sharp Carousel Convection Microwave Cookbook. Developed for convection microwave ovens between 700 & 1050 watts.
Provided by Tinkerbell
Categories Whole Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cream together margarine, garlic, Parmesan, sage, thyme & basil.
- Turn chicken breast side up and gently work your fingers under the skin at the openings on each side of the breast.
- Continue into thighs and legs and make the skin as smooth as possible.
- Using fingers, spread herb mixture evenly under the skin.
- Place chicken, breast side up on broiling trivet.
- Bake 9 to 13 minutes PER POUND on High Mix setting or until chicken next to bone is no longer pink.
BAKED CHICKEN BREASTS (MICROWAVE)
Number Of Ingredients 11
Steps:
- Rinse and dry 6 chicken breast halves with paper towels. In a 2-quart dish, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic powder, salt and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand, covered, in refrigerator overnight, or at least 8 hours. Carefully remove coated chicken from sour cream mixture. Roll in crumbs, coating evenly. Arrange single layer in an 8-inch square shallow baking dish. Micromelt margarine in a 1-cup measure on HIGH 1 minute and drizzle over chicken. Microwave on HIGH 10 minutes or until chicken is tender. Editor's Extra: A superb dish even if you don't let it marinate a long time.
Nutrition Facts : Nutritional Facts Serves
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HOW TO COOK CHICKEN IN THE MICROWAVE - OVERSTOCK.COM
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Estimated Reading Time 2 mins
- Combine all ingredients in a casserole dish. Make sure to use only boneless, skinless chicken, as the bones would lengthen the cooking time by quite a bit.
- Cover the dish and cook on high for 4 minutes. Each microwave cooks at a different temperature, so you may have to monitor even the best microwave oven to ensure that the chicken cooks evenly.
- Remove the dish from the microwave and uncover. Be careful during microwave oven cooking that you don’t touch the dish with your bare hands, as it can be very hot.
- Cook chicken another 5 minutes and remove from the microwave. Check to see if the chicken is cooked all the way through. Use a meat thermometer to check the temperature; the meat should be at least 160 degrees Fahrenheit and no longer pink.
- If the chicken is not done, continue cooking at 1-minute intervals until it is done. If the chicken is done, remove it from the microwave and let it sit for 2 minutes before serving.
- Refrigerate any leftovers immediately after eating. Eat the refrigerated leftover chicken within a couple of days. Chicken cooked in a microwave is excellent for salads and casseroles.
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