Sunday outdoor cooking

Outdoor barbecues are the best, especially if they’re the easy, do-it-on-sunday kind of type. This spectacular chicken barbecue recipe with tomatoes, mozzarella and lots of dressing and pasta will convert even the meatiest burger diehards.

Chicken Breast is classified as the “light meat” part of the chicken, containing less fat and connective tissue. This makes the Chicken breast one of the most tender parts of the Chicken, requiring less cooking time.

Chicken Breast is well suited to both moist heat and dry heat cooking methods, which include frying, grilling, stewing and roasting. Care should be taken not to overcook Chicken Breast, as it can become tough.

The chicken breast is usually oblong and almond shaped. Uncooked it will be a soft and fresh pink and cooked, the meat itself is a rich creamy white.

You can always turn the chicken breasts from the barbeque into a fresh summer salad. To start, rinse chicken breasts and pat dry. Brush with oil and season with salt and pepper to taste. Place chicken breasts in center of cooking grate. Grill 10 to 12 minutes or until tender and no longer pink inside, turning once halfway through cooking time. This recipe yields 4 servings. Content adapted from Foodista.

Tasty variations: Grilled chicken breasts can be sliced and served on top of a tossed green salad with a light vinaigrette dressing. Grilled chicken breasts make delicious sandwiches. Place grilled breast on a bun and top with lettuce and sliced tomato or a grilled red pepper half. Serve with your favorite dressing. For a quick salad, cube grilled chicken breasts, combine with chopped walnuts, celery, apple cubes, and mayonnaise.

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