HOW (AND WHEN) TO POUND CHICKEN BREAST: THE EASIEST, SMARTEST …
|1 1/2 pounds boneless, skinless chicken breasts (about 4)|
- Trim the chicken. Trim any membranes or fat from the breasts with a knife.
- Place the chicken in a bag. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible.
- Pound the chicken thin. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
SaturatedFatContent 0.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0 g, SugarContent 0 g, ServingSize Serves 6, ProteinContent 25.5 g, FatContent 3.0 g, Calories 136 cal, SodiumContent 51.0 mg, FiberContent 0 g, CholesterolContent 0 mg
HOW TO MARINATE CHICKEN | KITCHN
Provided by: Meghan Splawn
Categories: Main dish,Dinner,Poultry dish
Total time: 1380S
Prep time: 900S
Cook time: 480S
|1 cup olive oil|
|1 cup freshly squeezed lemon juice|
|1/2 cup water|
|3 cloves garlic, peeled and smashed|
|2 teaspoons honey|
|2 teaspoons kosher salt|
|1 teaspoon freshly ground black pepper|
|4 pounds bone-in chicken thighs or drumsticks, or boneless, skinless chicken breasts (about 8 pieces)|
- Make the marinade. Place the olive oil, lemon juice, water, garlic, honey, salt, and pepper in a gallon zip-top bag and stir to combine. If using drumsticks or thighs, place in the marinade.
- Pound any chicken breasts. If using chicken breasts, place 1 or 2 in another gallon zip-top bag. Press out extra air, seal the bag, and use the flat side of a meat mallet or rolling pin to pound the thickest part of the breast so that it is the same thickness as the rest of the breast.
- Marinate the chicken. Add the chicken breasts to the bag of marinade. Seal the bag and massage the chicken to coat in the marinade. Place on a rimmed baking sheet and position it so that the bag sits flat. Refrigerate at least 1 hour or up to overnight.
- Remove the chicken from the marinade and pat dry. Remove the chicken from the marinade and pat dry with paper towels. Place on the baking sheet for easy transport to the grill.
- Grill the chicken. Heat an outdoor grill for both high direct and indirect heat. Scrape any debris from the grill grates and oil well. Place the chicken on the grill over direct heat, cover, and cook for 3 minutes. Flip the chicken, cover, and cook for 3 minutes more. Move the chicken to indirect heat and cook, covered, until the thickest piece registers 165°F on a instant-read thermometer, 12 to 15 minutes. Transfer to a clean serving platter.
SaturatedFatContent 18.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.2 g, SugarContent 3.0 g, ServingSize Serves 6, ProteinContent 50.2 g, FatContent 86.3 g, Calories 1005 cal, SodiumContent 874.4 mg, FiberContent 0.3 g, CholesterolContent 0 mg
EASY AND ELEGANT PORK TENDERLOIN RECIPE | ALLRECIPES
Provided by: Susan Burget
Categories: Pork Tenderloin
Total time: 55 minutes
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 6 servings
|2 cups Italian seasoned bread crumbs|
|½ cup olive oil|
|2 pounds pork tenderloin|
- Preheat oven to 425 degrees F (220 degrees C).
- Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
- Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
Calories 437.4 calories, CarbohydrateContent 26.7 g, CholesterolContent 65.3 mg, FatContent 23.5 g, FiberContent 1.3 g, ProteinContent 28.6 g, SaturatedFatContent 3.7 g, SodiumContent 624.7 mg, SugarContent 1.3 g