How to cook chicken: Oh the many ways!

Chicken is the #1 source of quick and easy protein without the nasty protein shake aftertaste or the toughness of red meats. If you are looking to pack on a few pounds of lean and strong muscle in a short amount of time, try eating a couple chicken breasts a day (3) and watch the muscle hug your bones! Here are a few ways to cook chicken:

NOTE: Chicken must reach an internal temperature of 165º to eliminate all bird flu, and other viruses.

Poaching
To poach boneless, skinless chicken breasts, place them in a large skillet and add 1-2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can also poach in the oven. Place chicken in a single layer in a roasting pan. You can add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 160 degrees F.

Microwave
It can be risky cooking chicken in the microwave oven because the oven cooks unevenly. The same piece of chicken can be several different temperatures at the same time! If you have healthy people over the age of 5 in your household, this is an easy method for microwaving chicken. Place boneless, skinless chicken breasts in a glass dish with the thin side of the breasts in the center. Pour 3/4 cup cup buttermilk over the chicken, sprinkle with herbs and spices of your choice, cover plate with plastic wrap, and cook on high for 3 minutes. Check the chicken, then cook for 2 minutes longer. Rearrange the chicken using tongs, cover again, and microwave for 3-5 minutes longer until internal temp is 160 degrees F. Discard buttermilk mixture.

Crockpot
The crockpot is a wonderful way to cook chicken as long as it isn’t overcooked. For fresh chicken breasts, stack the chicken in the crockpot, add 1/2 cup water or chicken broth, cover, and cook on low for 5-6 hours, rearranging once during cooking time. For frozen chicken breasts, arrange in crockpot, add 1/2 cup chicken broth or water, cover, and cook on low for 8-9 hours, rearranging once during cooking time.

Steaming
Nancy H. wrote me about steaming chicken breasts she sprinkles with Mrs. Dash. She says that steaming boneless skinless breasts on the bottom rack of a steamer for 20 minutes for thawed and 30 minutes from frozen produces a juicy result.

Sauteeing
This dry heat method is quick and easy. If you pound the breasts thin, they will cook for about 2-3 minutes a side over high heat. Unpounded breasts take a bit longer to cook; about 4-5 minutes per side. Coat a skillet with olive oil, heat over high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.

Pressure cooker
This is a moist heat method of cooking. Add thawed chicken breasts to the cooker, add sliced onions and lemons for flavor along with 1/2 cup water, cover and lock the cooker, and bring the pressure up to high. Cook for 12 minutes, release pressure, and check internal temperature. You can cover, bring pressure back up, and cook for 2-3 minutes longer if necessary.