ADVERTISEMENT
Brined Chicken Breasts
rec.food.cooking (2001)
Try brining the breasts. This is for boned, skinned breasts. Dissolve 1/4 cup table salt and 1/2 cup sugar in 1 quart of water and soak the breasts in this for 30 minutes. Dry with paper towels and cook quickly over high heat. Do not overcook - that's the prime cause of dryness. - Peter Aitken
------------
Dissolve a quarter-cup each of sea (or Kosher) salt and brown sugar in one quart of water and let the chicken breasts soak in that for 2-4 hours before cooking. I think you'll like the result. - David Wright
rec.food.cooking (2001)
Try brining the breasts. This is for boned, skinned breasts. Dissolve 1/4 cup table salt and 1/2 cup sugar in 1 quart of water and soak the breasts in this for 30 minutes. Dry with paper towels and cook quickly over high heat. Do not overcook - that's the prime cause of dryness. - Peter Aitken
------------
Dissolve a quarter-cup each of sea (or Kosher) salt and brown sugar in one quart of water and let the chicken breasts soak in that for 2-4 hours before cooking. I think you'll like the result. - David Wright
MsgID: 3113124
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Main Dishes (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Main Dishes (30)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (31)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Marie Callender's Chicken Pot Pie (and pie crust) (copycat recipe - repost)
- PF Changs Honey Chicken (repost)
- Commander's Palace Crispy Roast Duck with Roasted Vegetables and Orange Brandy Sauce
- Chicken Breasts with Currants and Rosemary Sauce
- Chicken with Lemon Sauce (using chicken breasts, ReaLemon recipe)
- Busy Day El Rancho Chicken (using cooked chicken)
- Cheesecake Factory Chicken Madeira (copycat recipe) (repost)
- Katie's Lemon Chicken (Katie Couric)
- Chicken with Honey, Lemon and Oregano
- Caribbean Jerk Chicken Breasts with Red Beans and Rice (baked or grilled in foil packets)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!