Having had tuna every lunchtime for the last 3 weeks it has turned me off it so I am going to do a chicken wrap as an alternative.

Instead of oven cooking it (which is too time consuming) I was wondering if chicken breasts can be microwaved easily without making them rubbery. Anyone do this? and how do you go about it?

Many thanks
Craig

I do mine in a non-stick frying pan, on low/medium heat with a little bit of water. I sprinkle them liberally with seasoning salt first, and let it sit about fifteen minutes, but you can skip this. I cut mine into chunks, but strips would be great too. The whole breast would work, but not as well as small pieces, and would take much longer.

I do mine in a non-stick frying pan, on low/medium heat with a little bit of water. I sprinkle them liberally with seasoning salt first, and let it sit about fifteen minutes, but you can skip this. I cut mine into chunks, but strips would be great too. The whole breast would work, but not as well as small pieces, and would take much longer.

Hmmm...seasoned chicken wraps...that's gotta be too good to be healthy ;)

Seriously though, that sounds like a good method and shouldn't take too long. God bless non-stick frying pans. I already do my omlette for breakfast everyday in one, I'll soon be using it for every meal. lol :D

I do mine in a non-stick frying pan, on low/medium heat with a little bit of water. I sprinkle them liberally with seasoning salt first, and let it sit about fifteen minutes, but you can skip this. I cut mine into chunks, but strips would be great too. The whole breast would work, but not as well as small pieces, and would take much longer.

I do the same thing, cut them into pieces. Ive' tried cooking the whole chicken but 9 out of 10 times i burn the outside so bad i cant eat it, and the inside isnt even cooked.

I think the best thing to do is cook them normally, and freeze them in preportioned bags :) Then, you can nuke them and do what you want :)

Get the George Formen grill, it's awesome. I cook all my meat on there..takes about 10 minutes.I think the best thing to do is cook them normally, and freeze them in preportioned bags :) Then, you can nuke them and do what you want :)

I think the best thing to do is cook them normally, and freeze them in preportioned bags :) Then, you can nuke them and do what you want :)
How long do you keep them frozen once cooked?

i grill my chicken always! i have a george foreman style grill (not the actually one, but a grill twice as powderful...chicken breast in 6mins! :D)

anyways i find using lemon juice and pepper tenders the meat up, for a few of my mixes, i juice 1 lemon, 1-2tsp of curry powder/paprika (dont put in so much that it makes a paste is has to be more of a liquid), put a good amount of pepper in, and throw some herbs in, i bought a "italian herb mix" which has onion, thyme, dried tomato, garlic and a few other things in it, it tastes great!

marantate that for as long as you want, and grill grill grill! not only will it taste great, it gives it a nice colour, i had a curry turkey sandwich today, mixes REALLY well, also i like paprika tons, i get the sweet hungarian paprika, its really good!

Oh, you can easily keep em frozen for 4 months :)

I find it easiest to keep them moist while reheating them if you cut up the meat before throwing it in the freezer.

The great thing, like I said, is you can flavor it how you like it, or you can choose to cook it plain :) Don't forget to throw extra juice from cooking in the baggies to give it that extra moisture :)

I cook chicken wraps quite often. I slice a breast in half (to let it cook through without burning on the edges), fry it in a non-stick pan with a little olive oil (pretty high fat but oh-so good for you) then slice it into strips for the wrap. Tastes fantastic seasoned with basil or mixed herbs.

If you want to grill or pan-sear a boneless chicken breast half, the best thing to do is put it between two pieces of plastic wrap (or in a plastic bag), and pound it out to a uniform thickness (say 1/4 - 1/2 inch).

I use a rolling pin to do this.

The thinner piece cooks through much more quickly, so you don't burn the outside, and the uniformity means it's all done at the same time.

This is especially good if you want to put it on a sandwich.

I did a wrap yesterday by slicing the chicken into thin strips and cooking it in a non-stick frying pan with a little water. It cooked quickly and was tender and moist with zero fat. I put it in a flour tortilla wrap (couldn't find any whole wheat ones) with a little lime pickle for flavor...delicious :drool:

lately i've been putting my chicken fillets in a sieve above a pot of boiling water. Sprinkle them with paprika or whatever takes your fancy, cover and let them cook/steam for 20-25 mins and they are gonna be beautiful! Succlent texture all the way from the outside to the centre, i'm never using oil again! :)