Rebecca Gordon’s Cooking Class: Lesson No. 7 Chicken Breasts

Boneless-Skinless-Chicken-Breasts-How-To-Butterfly-Chicken-Breasts-Rebecca-Gordons-Cooking-Class-Buttermilk-Lipstick-Publisher-Cooking-Baking-Tutorials-Southern-EntertainingRebecca Gordon’s Cooking Class

Cooking Skills

Lesson No. 7
Chicken Breasts

The Objective: Today’s lesson focuses on chicken breasts & the valuable role they play in a variety of cooking applications ranging from main dish dinner solutions & homemade soups to appetizers & sandwiches. You may have recently picked up several packages of boneless, skinless chicken breasts & placed them in the freezer for storage as they may hold for several months until needed. Learn how to make the most of chicken breasts for use in everyday meal solutions.

How To Make Chicken Parmesan The Basics. Vermicelli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern HostessThe Overview

Boneless, skinless chicken breasts are an economical protein that offer so many meal solutions. If packages have been frozen, place them on a half sheet pan in the refrigerator to thaw 24 to 36 hours. Use these highlighted cooking methods as a guide to get them ready for number of applications.

The Profile

Boneless, skinless chicken breasts do need a bit of trimming before they are ready for use. Sometimes there are bone fragments that have been left behind, so it’s important that they are removed. Place a damp kitchen towel on the counter & top with a cutting board. Disposable gloves may be used when handling raw chicken to reduce the spread of contaminates, however they are not necessary if good sanitation practices are followed. Personally, I adhere to both methods. Use a paring knife to trim any fat away & discard. On the far right piece of chicken in the photo, you will notice a notch at the top to the left side. Run your finger along this groove in particular to be certain there are not any bone fragments remaining. If there are, use the paring knife to remove.

Sautéing

Chicken breasts tend to be quite large when packaged for purchase. In order to streamline cooking & grilling times which will in turn retain a pleasing texture since overcooking will be avoided, they may be butterflied to create two more reasonably-sized portions. Slice each chicken breast in half horizontally to butterfly them to create approximately {1/2-inch} thick pieces. When this method is used, two large chicken breasts are all that is needed in order to prepare many main dish recipes designed to feed four people. 

Frying 

Frying still remains to be one of our favorite ways to enjoy chicken. I think it’s one of the easiest & most straightforward cooking methods available however many people tend to shy away from it. I don’t use any expensive devices in order to do so either. They will simply take up valuable space in your kitchen & require additional cleaning. A Dutch oven & a good thermometer, such as a candy thermometer, is all you need. The main point to know is that liquids create spattering so removing as much excess batter or dredging mixture will minimize this as well as keep burned crumbs at bay. Cut & fry the trimmed chicken according to specific recipe instructions.  

In order to truly make the most of frying, plan to cook several items over a weeks time before discarding the used oil. This will maximize the ingredient investment & gradually season the oil after each use. Begin with items such as beignets & potato chips then move on to more heavily breaded items such as okra, green tomatoes, onion rings & fried chicken. Once the hot oil has cooled, pour it through a fine wire mesh strainer into a clean, dry Dutch oven after each frying use, then cover it with a lid until you’re ready to cook with again. Add additional fresh oil, as necessary, according to specific recipe instructions. 

Grilling

Grilling boneless, skinless & butterflied chicken breasts is so straightforward & will register 165 degrees in about 15 minutes. The key is to season them well & turn the chicken only once during grilling. Many may be added to the grate at one time, then stored in the refrigerator after cooking for use later. Chill cooked chicken breasts up to 5 days, covered, or freeze up to one month.

Boiling 

Boiling chicken breasts is certainly a viable cooking option in order to create homemade shredded or chopped, cooked chicken that may be used in soups, appetizers, chicken salad & main dish casseroles. Place the trimmed chicken breasts in a Dutch oven with a fair amount of salt & pepper, cover with a few inches of water & bring them to a boil over Medium-High heat. Reduce the heat to a simmer & cook until the chicken registers 165 degrees. If the chicken breasts have been butterflied, this will take approximately 15 minutes.

A Special Note

Buttermilk Lipstick is filled with a wealth of culinary & entertaining knowledge, comprehensive information & photos that guide you through each step of the process & recipes tested in a home kitchen setting just like yours by a food professional with over 20 years of experience & expertise. Whether you have questions regarding how to cook long grain rice, roast a whole chicken or bake a batch of croissants, just know I’m here to guide you through the process. I cook, bake & consume everything you’ll find here. I want this to be an interactive e-learning experience, so please leave your questions or comments below or on my facebook page so that I may respond to your needs & so we may discuss topics together. 
 
The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK

{helpful advice}

How To Cook With Chicken Breasts Everyday

Chicken breasts may be used numerous ways to create delicious meals your family will love. Although many of the recipes featured focus on traditional boneless, skinless family packs available for your convenience from the corner market, substitutions may easily be made in recipes such as Classic Buffalo Chicken DipBuffalo Chicken Popper Dip & Buffalo Chicken Crostini when appetizers are in order or when soups including Lemon-Orzo Chicken Soup & Fresh Lime Chicken & Barley Soup are planned. Learn how to make some of your favorite recipes by following the links to each tutorial.

How To Make Chicken Parmesan The Basics. Vermicelli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostessrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick    28 Ways To Cook With Chicken Breasts Everyday

From main dish entrees to southern fried goodness & sandwiches, chicken breasts offer quality meal solutions. Look to these essentials to provide just what your family needs.

The Recipe Applications

 Classic Chicken Parmesan

Chicken & Greens Fettuccine Alfredo

Chicken Marsala

Chicken Piccata

Grilled Rosemary-Dijon Chicken Skewers

Lemon-Oregano Chicken Kabobs

Peach-Jezebel Chicken Kabobs

Smoky Bourbon & Coke Chicken Kabobs

Fried Chicken Mini’s

Honey-Chipotle Fried Chicken Biscuits

Pecan-Peach Jezebel Fried Chicken Biscuits

Rosemary Chicken & Mushroom Sandwiches

Chicken & Sausage Gumbo

Southern-Entertaining-Southern-Hostess-Rebecca-Gordon-Buttermilk-Lipstick-Publisher-Culinary-Entertaining-Tutorials-Cooking-Lessons-Baking-Lessons-E-LearningRebecca Gordon’s Cooking Class Lessons

The Gift Of Culinary Skills & Knowledge

Lesson No. 1: The Appendix

Lesson No. 2: Eggs

Lesson No. 3: Flour

Lesson No. 4: Rice

Lesson No. 5: Aromatic Vegetables

Lesson No. 6: Legumes

The Tune
“With You Anywhere You Are” Doris Day

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Rebecca Gordon

Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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