How do you prepare boneless, skinless chicken breasts?

[M2d]

pound breasts until 1/4-1/8 inch thick.
dice some bacon (~1/2 slice per breast). fry until crispy. saute spinach with bacon.

remove spinach/bacon from pan to a mixing bowl. mix in grated parmesan.

place a dollop (not too much, but not too little) of the mixture on the center of each breast. roll and close with toothpicks. bake at 375 for about 15 minutes.

make a sauce if you want. butter, rosemary, oregano, whatever. with some white wine.

[slamdunkpro]

For a twist use Feta instead of parmesan

[B Dids]

I'm trying to eat less red meat, just to help with unfatting myself, so I'm working with chicken breasts a lot.

Beyond any thing specific, here's a few things I like to do.

1- grill them, and then tent them afterwords (cover them in tinfoil and let them rest for about 5-10 minutes). This lets them cook a little more, so you don't have to dry them out as much, and you'll get moister, better meat.

2- make sure to trim all the fat off the breasts and get them ready to cook. They're usually in weird sizes and shapes and the more you can help them be uniform, the easier they are to approach.

3- I prefer grilling (even in just a grill pan on the stove) for most things, tends to involve less oil. I also tend to grill them pretty plain and season after their cooked. (for instance, a peanut sauce or something).

[Tailgunner]

Fajitas!!

[Ulysses]

George Foreman Grill.

[jakethebake]

I prefer the boneless, skinless chicken thighs myself. The dark meat tastes better and they're cheaper.

[Slow Play Ray]

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I prefer the boneless, skinless chicken thighs myself. The dark meat tastes better and they're cheaper.

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definitely - but they're much, much fattier, hence missing the main point of eating a boneless skinless breast entirely.

[jakethebake]

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I prefer the boneless, skinless chicken thighs myself. The dark meat tastes better and they're cheaper.

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definitely - but they're much, much fattier, hence missing the main point of eating a boneless skinless breast entirely.

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I eat what I like.

[ChicagoTroy]

Brining them before cooking is an excellent idea if you are going to reheat them.

[2+2 wannabe]

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I'm big fan of marinating them in lemon pepper and baking or grilling.

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This is pretty much the only way I do them - and I eat chicken once every 2 days