Cooked Chicken for Recipes (Moist & Flavorful!)

Written by admin on June 3, 2008 – 1:55 pm -

So normally when I need cooked cut up chicken for recipes I either use my quick cooking method or rotisserie chicken. I was watching Barefoot Contessa a while ago, and she insisted that her method was the only true way to make cooked chicken for recipes (she was making chicken salad that day). She said that it was the way she found that guaranteed the chicken ended up moist and flavorful. So, the other day I decided to put this theory to the test! I was making my family’s delicious recipe for chicken salad sandwiches, and instead of using my typical chicken (I usually use the quick cooking method for this one, don’t want the added flavor from the rotisserie chicken to mess up the other flavors!), I decided to try this method. And, lo and behold, what resulted was moist flavorful chicken just as promised! It was delicious in my chicken salad, it really did add just a bit more flavor, which is always a plus! The only downside is that it did take longer than my typical quick cooking method. Which, since I was making a big Sunday dinner (for my mother-in-law, she LOVES my chicken salad sandwiches!), it was worth the little bit of extra time! So, final decision on this one: if I’m making a recipe that I want to be extra special and I have some extra time, this method is for sure the one I’ll use. If I’m making a quicker weeknight meal, back to my quick-cooking chicken method! Anyway, here’s the “recipe” for you:

Barefoot Contessa’s Cooked Chicken for Recipes

2 chicken breasts, bone-in and skin on*
2 tsp olive oil
salt & pepper to taste*

Preheat oven to 350º
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt & pepper.
Bake for 45 minutes.
Cool, then chop or slice to use in your recipes.

Recommendations:

Seasonings: The recipe only calls for salt & pepper, but pretty much any time I’m cooking any type of meat I always season it with salt, pepper, AND garlic powder first, so that’s what I used.
Chicken: I did this with boneless, skinless chicken breasts, just because that’s what I always have on hand, and it still turned out great. But, the boneless skinless cooks faster (and dries out faster!), so it only took about 25-30 minutes to cook. Just make sure you watch the chicken carefully and check it often near the end! (for a quick way to tell if your chicken is done, try this trick)

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