Tender Chicken Breasts Everytime

No one likes DRY chicken breasts but how do you prepare them so they turn out moist and tender every time?  I'll share the two methods that I use for guaranteed tender boneless skinless and bone-in skin on chicken breasts.  You can dice or shred the breasts and use it in your favorite chicken enchiladas, chicken salad, chicken pot pie, chicken soup, and more.  For BONELESS SKINLESS chicken breasts, place two breasts on a large piece of foil, rub them with a little

oil, season with salt and pepper, seal up the sides of foil and pop them into a 350 oven for 30-35 minutes.  Wait a few minutes and then open up the foil packet and be sure the juices are clear. For BONE IN SKIN ON chicken breasts, you do exactly the same as above but without the foil.  Just place the breasts on a baking sheet, skin side up, and bake them in a 350 oven for 35-40 minutes or until their juices run clear when pierced with a small sharp knife or when a meat thermometer reads 165 degrees.

Tender Bone-In Skin On Chicken Breasts
Author: Chef Bonnie
The skin on the top and bone on the bottom of the chicken breast makes this super moist!
Ingredients
  • 1-2 boneless skinless chicken breasts
  • 2 tsp olive oil
  • salt
  • pepper
Instructions
  1. Set oven to 350 degrees.
  2. Place chicken breasts on baking sheet.
  3. Rub each breast with 1 tsp olive oil.
  4. Sprinkle with salt and pepper.
  5. Place skin side up and bake in the oven for 35-40 minutes or until meat thermometer reads 165 degrees.

Refreshing Iced Coffee

I love the taste of iced coffee.  The key to making good iced coffee at home is to start out with cold coffee.  So, the first thing I do every morning is brew up a large cup of Tulleys and set it on the counter while I continue getting ready.  (If I'm in a hurry, I pour the brewed coffee in a baking dish for more surface area.  It'll cool faster.)  When the coffee is somewhat cool, I fill up my tumbler halfway with ice, give a squeeze of agave nectar and some soy cream and stir!  The soy cream gives the coffee a terrific 'nutty' flavor but of course you can use milk or half and half.  You can also substitute agave nectar with sugar.  Enjoy!

Refreshing Iced Coffee
Recipe Type: Beverage
Author: Chef Bonnie
Ingredients
  • 1 1/2 - 2 Cups brewed coffee
  • ice cubes
  • soy milk
  • agave nectar
Instructions
  1. Brew coffee and set aside to cool.
  2. When coffee has cooled, pour over ice.
  3. Add soy milk (I like about 2-3 Tablespoons)
  4. Add agave nectar (about 1 Tablespoon)
  5. Stir and enjoy!

 

Egg Substitute in Vegan Baking

I've been doing a lot of vegan and gluten free baking lately.  Instead of using an egg, I use 1 tablespoon of flax powder mixed with 3 tablespoons of water.  It results in a thick and creamy liquid that simulates an egg in baking.  If you have flax meal or flax seeds, put some in a coffee grinder to grind it into a powder.  Remember, one egg = one tablespoon of flax powder mixed with three tablespoon of water!