cooking chicken help?

Georgia Dees: In today's come-as-you-are culinary scene, you'll find omnivores, vegetarians, vegans, meat-eaters who don't eat beef, and "vegetarians" who eat fish; what you almost never find is someone who eats everything except chicken.There's probably good reason for that. Versatile, mild, affordable, healthy and utterly available, chicken is something of a standby in modern cooking. It is, in fact, the most popular protein source in American homes, beating out beef for "most common meat on the dinner table."Chicken has another thing going for it, too, that may help further explain its popularity: You can cook it pretty quickly. Not all cooking methods will get it done in a jiffy, though. Here, five ways to get a chicken dinner on the table in 30 minutes or less, beginning with one you probably know quite well: oven-baking.With a small tweak in the meat, baking can take less than 25 minutes .....Show more

Jamika Gregorio: I've never had chewy chicken breasts, but! it's probably undercooked. If it's cooked too much it becomes dry. Is it a little pink on the inside or does the colour seem off? It should be pure white and the juices should run clear when cooked properly.

Karie Mavle: Sounds like over cooking. The best way to cook chicken breasts and to be certain to cook is properly is to use a thermometer. It should be 165 degrees and no more to be properly cooked.A great way to buy yourself some insurance is to brine chicken breasts before cooking them. Its best to search for a good recipe. It usually is a combination of water, salt... either kosher or table salt and some aromatics. Brown sugar, garlic, herbs... letting the chicken soak for an hour or so before cooking helps with the moisture and tenderness of the chicken and allows you to slightly over cook it and not have dry chicken. Just in case you walk away from the dish, or miss checking the temp and it cooks a little to long.One big problem is that a lot of the super! market chicken is now "enhanced" with a salt water and other c! hemical solution. If you purchase this chicken... you dont need and a brine wont work. Its be pre-brined but with chemicals and not natural ingredients. Its best to buy good chicken and do your own brine.Its also better to buy chicken breasts with the bones still attached. This is a bit more protection from over cooking. Many people still feel that chicken needs to be way over cooked to be safe. But thats not the truth. Done is done. It doesnt need to have the texture of cardboard to be fully cooked....Show more

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Tricia Dossous: Chicken has always been one of my favorite foods.No matter what the time of year, there's a great way to cook chicken. Summer? Chicken on the barbecue, skewered, marinated in teriyaki sauce. And that first roast chicken in the fall with mashed potatoes, peas, and carrots always feels like an extra special treat. The expansio! n of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation....Show more

Rayford Latz: Sounds like you're microwaving it:) .... You might be cooking it too high, too quickly. Try putting the chicken in a zip-lock baggie with some Lawry's marinade (please don't use Italian dressing - it's terrible); and let the chicken set for a few hours, or even overnight. Put on a sprayed foil-lined pan at 375 for about 45 min - turning it over several times during baking.

Arleen Bussing: If it's dry and chewy, not pink in the middle, then you're over cooking it.