/ck/ - Food & Cooking

>>5933702
>/fit/ pls

pretty much anything. creole seasoning, mustard and breadcrumbs, garlic rosemary and olive oil, frank's red hot (works better on a grill), etc

brining also works good on things that tend to dry like chicken breast

Do a brine, I usually dissolve 1/4 cup of salt into 1 quart of warm water with cracked black peppercorns, crushed garlic cloves, a couple of bay leaves and some fresh thyme leaves. You can also mix up some olive oil with worcestershire sauce, soy sauce, and chopped onions, then use that mixture to pan sear them.

>>5933702
Indian seasonings work well.
Roll them up in a tortialla with some yogurt based dressing and salad for the ultimate /fit/ meal

Thanks guys. Gonna copy all that shit and go shopping tomorrow to see what i can find

>>5933702
>chicken breasts
That's the most boring meat

Chicken thigh master race

>>5933702
marinate the breasts for few hours
1.chose either greek yogurt, or butter milk, cider, balsamic vinegar or lemon juice
2.add salt and pepper, optional some spices like cumin, fresh garlic, etc
3. before backing you need to sear the breasts on a very high heat pan 1 minute each side
4. cover in foil and bake with some dill and little olive oil
pretty good

I do a mix of cumin, paprika, salt, pepper, garlic and onion (or garlic and onion powers if you don't have fresh/can't be bothered chopping stuff). Makes tasty chicken for wraps, salads and sandwiches.
Be careful not to overcook your chicken, breast can get dry pretty quickly.

>>5933702

Marinate the chicken in olive oil, garlic and herbs like rosemary. If you just want to quickly add some flavour garlic/onion power is great, so is seasoning salt.

shashlik mix

chipotle pepper in adobo
cumin
oregano
garlic
red onion
oil

put that in a blender and marinate overnight

>>5933827
>cover in foil and bake

Why? That's just a complicated way of steaming food if you seal it in with foil.

If you're going to be taking the extra time to bake it then at least bake it uncovered so you can brown it.

>>5933702
>spices to put on chicken breasts I'm baking?
Don't waste your spices on a lost cause.

Make Neapolitan roasted chicken roulade.

Butterfly the breast. This means that you make an incision into the breast parallel the cutting board then slice almost all the way to the edge of the tit, open it up and lay it flat so that the unsliced edge bit plus the two two open tit flaps resemble the body and wings of a butterfly, respectively.
>look up videos on "how to butterfly a chicken breast"

Gently pound the 'body' of the butterfly a bit flatter using the smooth side of a meat mallet or a similarly heavy and smooth, blunt instrument.
Gently pound the 'wings' flatter, too.

Place into your blender:
• 2 tsp dry rosemary leaves
• 1 tsp peppercorns
• 1 tsp chili flake
• 2 tsp dry lemon zest
>if you don't have dry lemon zest, wait until later in the recipe for a substitute

Blitz up into a fine-ish powder.
Grate 2 cloves of garlic into paste.
> if you lack dry zest of lemon, grate the zest off 1 lemon as well
Mix the garlic paste (and fresh zest) with the powdered spices, a half tsp of salt and 1-2tbsp of olive oil.
Mix /that/ mixture with just enough breadcrumb to achieve the consistency of wet sand.

Spread the crumb mixture on one side of the flattened breast within 1-2 cm of the edges (a little over a half inch).
Roll up the breast then, using twine, tie it up tightly.
>look up videos on "how to tie a butcher's knot"

Sprinkle the outside with salt then roast in the oven at 180°C/350°F until cooked through. Look up information on cooking times for boneless breast by weight.

Allow to rest a few minutes before slicing and serving.

Enjoy delicious, deceptively simple roast chicken breast. Works well with turkey breast, too, because of how fuckhuge turkey breast is. I like to buy whole, bone-in/skin-on turkey breast, accordion-butterfly (dunno what else to call the technique) it to make one ginormous flat thingy, stuff with deliciousness, wrap in its own skin then truss & roast. ^_^

Om nom fucking nom, motherfucker.

>>5933702

I love that people buy chicken breasts and then wonder why they're flavorless.

Buy some chicken thighs. You're using chicken with flavor, at least.

If you have the breasts already, try a marinade, something simple like a 1/2 cup each sugar and kosher salt for half an hour. Before you drop the chicken in there, pound it flat with a rolling pin or length of 2" PVC pipe.

Build a HOT double-layer fire on your grill. Put some olive oil on the flattened, marinated chicken, then toss it on the HOT grill for about two minutes a side. Delicious!

>>5934244
if you sear the chicken before baking it it'll be browned.
baking it uncovered will make it dry