Kitchen

[Ilovetea]

My sister marinades boneless chicken breasts in Italian dressing for 3 or 4 hours and then put each individual breast in aluminum foil with more dressing and vegetables and puts them on the grill outside. You can cut it with a spoon. I usually go the Ina Garten route. 

[millieshops]

My favorite cut of the chicken!

I do mine quite close to Ina Garten's.  The only differene is that I make a bed of my old onion and celery (leaves and stalks) and put the chicken on that so it doesn't rest totally in the fat.  I discard those veggies and all except one bite of the seasoned crispy skin.

[Sweetbay magnolia]

Slow cook in covered stoneware in your oven (I love with shoyu and hoisin and pears).  I mean for enough hours that the meat is falling off the bone.  You would be better served to do a few more at a time and then saving leftovers for lettuce wraps, salads, etc, a rice dish, whatever.

Water chestnuts for crispness, bean sprouts, snow peas - yum.  Add those as toppings.  Maybe just steam the peas lightly.

Bok choi, mushrooms - fresh summer squash.  Yum.

I do boneless all the time this way and it is nice.  Sometimes add a sweet wine for flavor and moistness during cooking.  Sometimes add vidalias.  A nice pepper or three . . . 

Add fresh herbs!  Parsley, mint, lovage - some of my faves.

[house_cat]

Wow! It's a good thing my DH loves chicken, because there are a lot of ideas here to try out. Thank you!

@momtochloe

Is the air fryer different from a convection oven?  My oven has a convection feature.  I've always thought it was the same thing.  Maybe not?

@Citrine1

I do remember comiserating with you. I did the Whole 30 diet for 6 mos last year in hopes of isolating my food triggers, but it wasn't very enlightening.  I do know that sugar is a trigger for me, as well as nightshade veggies like tomatoes and eggplant... and chocolate, for sure... and pretty much everything else in the world that's yummy.  Sigh.

I've signed up to start receiving the new migraine med that is in the form of a monthly injectable.  Unfortunately, the company has been inundated with requests and the backlog is long.

[momtochloe]

@house_cat  my toaster oven has a convection feature but those air fryers are a bit more shall we say intense so you get a better sear on the outside of whatever protein you plunk in there.  I have made many pieces of chicken in both but now I prefer the air fryer as the snap of the skin is very close to deep fried.

I don't want to talk you into anything that you would not use on a regular basis so maybe take a look at the presentations tomorrow to get a better idea of what they can do especially if you are cooking for one or two people.

[house_cat]

Thank you, @momtochloe - I'll be sure to watch.

[LonestarBabs]

Place in covered baking dish (I use my old Corningware blue flower pieces with glass lids) and slather with bottled Italian salad dressing (I use Kraft Zesty Italian). Put one pat of butter on top ot each chicken breast. Cover. Bake at  350.

[KaySD]

1.  Squeeze a bit of fresh lemon juice on them and let sit on the counter for 10-15 minutes. Salt lightly. Broil skin side down (I use a bit of nonstick foil). Turn skin side up and broil that side. Timing depends on the size and thickness, but in the range of 12-18 minutes. 

2. If they're smallish and not too thick, they do great in my air fryer with nothing on them at all. I use perforated parchment under them and do them skin side down first, then turn.

[Citrine1]

Hoping this new drug works for you @house_cat.  You've really been through it with these headaches and trying to find some relief.  

[Flika13]

Sous Vide!!   The texture of chicken breasts and pork chops is amazing. So easy and no cleanup.