Friday, February 1, 2008

Susan's Cooking School

Welcome to Susan's Cooking School!


Anonymous said...

Ive made the chicken salad but I cooked the chicken breasts in a skillet and they browned too much. Whats the best way to cook store-bought chicken breasts and should I think them so they cook easier?

Susan's Cooking School said...

Are you using boneless, skinless breasts? If so, you can simmer them in a covered skillet, in enough water to go half way up the depth of the chicken. Turn when the meat looks 1/2 way done. Check often, to avoid over-cooking. The chicken is done when it is no longer pink inside. This method will prevent browning.

If using bone-in breasts with the skin on: Bake in the oven (skin side up) at 375 F in a shallow pan until the meat is no longer pink inside. Depending on the size of the breast, this may take 45-60 minutes. The meat will stay white under the skin.

Good luck!

Anonymous said...

Thank you!!!