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Old 11th May 2011, 12:57   #1
Drake5
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Cooking idiot. How to cook chicken fillet?

I'm trying to eat a lot of protein lately so I bought some plain chicken fillets, however I don't know what the best method to cook it is. I've never cooked one before and I'm a self confessed cooking idiot.

I always worry that I haven't cooked meat correctly so I often stay away from it!

From what I understand I'd place the fillet on a baking tray, lightly cover the tray in water, but I don't know what gas mark to cook it on and for how long?

Could one of you culinary geniuses please help an idiot out?

Thanks.
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Old 11th May 2011, 13:06   #2
Ahleckz
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Do you just want the chicken, and nothing else? You don't want to make it into a curry or anything like that?

If so, rub the breasts with a little bit of olive oil. Add a wee bit of salt and pepper to taste. Then place on a tray, under a medium-hot grill for around 5 minutes each side depending on the thickness of the breast.
To check if it's cooked, cut into it and look for the juices. If they run clear then it's cooked. Generally speaking, as long as your meat is reasonably fresh (which it should be if you're buying from a supermarket), and stored properly (in the fridge) then you'll struggle to get food poisoning.

If I were you, I'd make it into a curry or something more interesting. Not sure how many fitness folk come into here, so if you're trying to tailor your diet to your training it may be worth asking in SA as well.

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Old 11th May 2011, 13:17   #3
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Wow! Just bosh it in a frying pan, cut it in half lengthways if it's thick, it will cook quicker. Buy some rubs (herb aisle in supermarket) to make it more interesting.

Some stuff you could do:

Breaded chicken

Cut the breast in half lengthways, then hammer each half out so they're about 0.5-1cm thick. Dip in flour, then a beaten egg, then breadcrumbs (stale, or lightly toast some bread and blend it). Season, and fry in oil for a few minutes each side.

Stuffed chicken breast

Cut a slit lengthways down the breast, but not all the way through. Try to make it in to a pocket. Stuff with a slice of cheese (chedder, brie, anything you fancy really) and wrape the whole thing back up in a couple of rashers of streaky bacon. Bake in preheated oven (180c) for 15-20 mins or so.
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Old 11th May 2011, 13:27   #4
Drake5
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Thanks for the help guys, I will be eating it as part of a meal with some veg. I can just about work the steamer. I'm going to go with the Grill method. Hopefully it works out!
Last edited by Drake5; 11th May 2011 at 13:34.
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Old 11th May 2011, 13:37   #5
HeadlessChicken
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At least do something other than just grill / fry, otherwise it's be naff! I always think chicken breasts need moisture. TBH I rarely use breasts (unless roasting one whole of course!).

Next time maybe think about getting some thighs instead. They are:

a) Cheaper
b) Keep moisture better
c) Have a bunch load more flavour

Tou can put a few of these in a small oven dish, with some chopped toms / herbs / seasoning and roast for 25 - 30 mins for a bunch of flavour!

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Old 11th May 2011, 13:44   #6
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If I just want something quick what I usually do is cut it into chunks, in a bowl, with some crushed garlic, smoke paprika, and soy sauce, then stir fried with some veg.

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Old 11th May 2011, 13:46   #7
vanandjuanunited
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Poach them
Stick it in a pot of boiling water for 20 mins
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Old 11th May 2011, 13:53   #8
icecold
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why on earth would you poach them?

Easiest method:
Chop up, fry in some butter until the pieces get some colour. Eat.
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Old 11th May 2011, 14:07   #9
Drake5
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Any advice on how I'd go about cooking it in the oven? Such as gas marks/time etc?

Cheers
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Old 11th May 2011, 14:11   #10
vanandjuanunited
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Quote:
Originally Posted by icecold View Post
why on earth would you poach them?

Easiest method:
Chop up, fry in some butter until the pieces get some colour. Eat.
Cos the op asked how to cook chicken

Poaching is one method
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Old 11th May 2011, 14:19   #11
HeadlessChicken
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Quote:
Originally Posted by Tom_D View Post
Any advice on how I'd go about cooking it in the oven? Such as gas marks/time etc?

Cheers
I wouldn't be over enthused about roasting a fillet, if it's not cooked in sauce or other liquid it'll be horribly dry.

But, if you should so wish, probably 20 - 25 mins @ 190 will suffice.

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Old 11th May 2011, 14:23   #12
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Tom D, you should try making this. I made it the other week and it was fantastic. I served it with a rocket salad (out of a bag).

http://www.nigella.com/recipes/view/...-potatoes-5160

You don't need to have the Chorizo if you don't want to, as I guess it might be quite fatty. It's very easy to make, can do everything in the one dish. Just substitute the amounts until you're happy. Chicken thighs are very cheap.

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Old 11th May 2011, 15:21   #13
regulus
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Cut onion in fine pieces and fry with olive oil until golden brown.

Chop two chicken breasts into small pieces chuck it into the pan. Lightly salt it. I add a pinch of basil too. Wait until chicken is nicely whitened and add sauce of choice. I add a light BBQ sauce.

Eat with rice.

15min meal and soooo good. Impossible to screw it up.
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Old 11th May 2011, 15:50   #14
Jimbeam3678
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To roast foil , chicken on foil, salt pepper and herbs of your taste with a little olive oil wrap up in a parcel cook on gas mark 7 for 25 mins, to qoute the rude obnoxious git roast Chicken DONE!
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Old 11th May 2011, 16:32   #15
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Normally i'd marinate it in some olive oil and some other stuff, then bung it in the grill plan. Google it, there's a million recipes out there.

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Old 11th May 2011, 17:49   #16
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I find the best way to cook a chicken breast is to fry it. You'll get pretty bored of eating plain chicken though so I suggest getting familiar with a spice cupboard to pack some flavour into it.
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Old 11th May 2011, 17:56   #17
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back the the original question

Gas mark 5 for 30 mins

Please read the FAQ regarding signatures
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Old 11th May 2011, 19:55   #18
satchef1
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Get to a cooking shop, buy a meat thermometer. The best way to cure fear of undercooking meat is to make sure you never undercook it. If you think it's done then stick the probe in the centre of the piece of meat (and again near the bone if there's one in there) and check it's over 65'C and that the juices are running clear. At 65'C it's cooked.

Mine cost me something like 4. For the money it's well worth it and will really reduce the stress of trying the tips above.
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Old 11th May 2011, 22:08   #19
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Simple, but effective. Just pat some paprika onto it half an hour before you cook it. Then shallow fry it in olive oil.

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Old 11th May 2011, 22:22   #20
jellybeard999
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Simple ideas;

Cut a pocket and add some herbs, garlic and butter
As above, but with cheese
Rub with lemon juice and black pepper
Marinade in yoghurt and spices - tandoori, tikka sort of idea http://www.free-recipe.co.uk/83407-y...arinade-recipe
Rub with cajun/barbeque spices http://bbq.about.com/od/rubrecipes/r/bln0224a.htm
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Old 11th May 2011, 23:14   #21
fewfe3
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Making a Chiken Kiev is my next project. not sure quite how to do it yet but think it would be intresting to say the least.

Another thing i am going to do is a chicken breast stuffed with philidelphia with chilli wraped in bacon. (not tried philli with chilli), but apparantely its a good combo
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Old 12th May 2011, 00:08   #22
Raymond Lin
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boil it, then dice it, put it in a jar of curry

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Old 12th May 2011, 00:34   #23
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Wrap your breasts in an air tight foil parcel with a little olive oil, salt, pepper and some kind of herb (or even a little indian or thai curry paste). Roast in a hot oven (200C ish) for 20-25mins. Once your parcel making skills get good you can easily cook 3-4days chicken in a single batch and store the cooked meat in the fridge in an airtight container or knotted sandwich bag.

While your chicken is cooking boil up some brown rice, cook for 25-30mins. When cooked wash in cold water (so it will last without giving you the runs) and store in the fridge. If you've got a good sized pan you can make 3-4days worth.

Do this twice a week and you've got lunch/snacks sorted with minimal effort. Add some finely sliced raw veg or steam some greens to help balance the nutrients. It might be fairly dull but it saves time and you know you have food available, which makes it easier to avoid temptations

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Old 12th May 2011, 00:36   #24
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bbq.


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Old 12th May 2011, 18:13   #25
icecold
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Quote:
Originally Posted by vanandjuanunited View Post
Cos the op asked how to cook chicken

Poaching is one method
Not one that I'd like to eat though!
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Old 13th May 2011, 14:10   #26
V-Spec
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Griddling chicken is my fave way of cooking it,

Take, 2x chicken breasts, brush on olive oil, rock salt and some Cajun seasoning on both sides.

Griddle on good heat for between 4 and 8 mins depending on heat/thickness, serve with new potatoes and some greenery.


Another way I like it:

Take a chicken breast, cut halfway into the centre of it with a sharp knife, then line inside of the cut with several pieces of pepperami, then stuff with grated mozzerella, brush on olive oil and rock salt, then oven bake for 20 mins and 190.
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Old 13th May 2011, 14:16   #27
randal
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I'm a foil fan, except I substitute salt/pepper/olive oil for Nandos. Only doing this recently as I have a litre of the stuff to get through.

If you're the smartest person in the room, you're in the wrong room.
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Old 13th May 2011, 15:02   #28
ThieveryCorp
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Don't roast chicken breasts in the oven. It becomes really dry. To be honest, I always prefer chicken on the bone for cooking, with the exception for stir frys.

What should go here?
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Old 13th May 2011, 16:08   #29
randal
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True, but the joy of foil is it keeps the moisture in.

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