How does everyone cook their boneless skinless chicken breast where it is still moist and juicy? Bake, George foreman grill etc? Tips and tricks would be awesome!

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How does everyone cook their boneless skinless chicken breast where it is still moist and juicy? Bake, George foreman grill etc? Tips and tricks would be awesome!

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I have gone to boneless, skinless thighs, it seemed like no matter how I prepared breast meat I had trouble getting it down. The dark meat is juicier & goes down much better. Just my experience.

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Oven, start cooking when they are still half frozen. 350 for 30 min or so. Juiciest chicken ever!

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I cut it up into chunks, add the spices I want, and cook in a pan with a little bit of extra virgin olive oil.

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Cook on medium or medium low in a fry pan with water and a drizzle of olive oil till the water drills down and the chicken breast Browns a little then flip over add a little water and do the other side the same way. Check for done with meat thermometer or just slice halfway through the fattest part of the meat and see if it’s pink as soon as it’s not pink take it off before it dries out. Should be moist and juicy. You can season as you cook as well sometimes I make it spicy. I forgot to tell you cook it with a cover on it

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It doesn’t matter how it is cooked, the reason it dries out is because most people over cook it…Use a meat thermometer and cook it to 165 degrees and immediatly remove it from the heat source and it will be amazing Everytime.

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