Moist chicken....

[Mr Roper]

Can you recommend how to best achieve a really juicy chicken breast?? I don't cook breast often as I tend to overcook it.



I'm doing chicken stuffed with brie, wrapped in streaky bacon. (Dinner date )

Fanks

[Chapppers]

oil & foil & 35mins.

[Simpo Two]

Mr Roper said:

I'm doing chicken stuffed with brie, wrapped in streaky bacon.

Language Timothy, it's called 'pancetta' now!

[sherman]

Chapppers said:

oil & foil & 35mins.

This

Wrap the chicken breast quite tightly in the foil so that it looks like a christmas cracker.

[Mr Roper]

Simpo Two said:

Language Timothy, it's called 'pancetta' now!

Says streaky bacon on the pack

[21TonyK]

I'd stuff the breast, wrap in bacon then roll up in cling. Poach for 10-15 minutes and finish in a hot pan with butter until browned. That way the chicken will cook evenly without overcooking which is easy to do in an oven if you are trying to get crispy bacon.

[Mr Roper]

sherman said:

Chapppers said:

oil & foil & 35mins.

This

Wrap the chicken breast quite tightly in the foil so that it looks like a christmas cracker.

Excellent...cheers!

Is it best to sear it in a pan after to crisp the bacon...oooops...pancetta or back in the oven uncovered?

[Mr Roper]

21TonyK said:

I'd stuff the breast, wrap in bacon then roll up in cling. Poach for 10-15 minutes and finish in a hot pan with butter until browned. That way the chicken will cook evenly without overcooking which is easy to do in an oven if you are trying to get crispy bacon.

Right, this is the way I'm going.

I will take pics

I'm very much a steak and chips guy so I'm looking forward to tonights mission to impress ha I'm serving it with seasoned roasted crushed new potatoes and a fresh leaf salad.

Will I need a sauce? I was thinking of a liberal drizzle of garlic butter over the chicken...too rich?

[sherman]

Mr Roper said:

Excellent...cheers!

Is it best to sear it in a pan after to crisp the bacon...oooops...pancetta or back in the oven uncovered?

The bacon should crisp quite well in the foil but searing it in the pan to give it a bit of extra colour could be a good idea.

[Frankeh]

If the foil is tightly wrapped it should sear the bacon, but you'd have been best off using pancetta for that.

[Mr Roper]

Frankeh said:

If the foil is tightly wrapped it should sear the bacon, but you'd have been best off using pancetta for that.

The bacon I'm using is farm shop cured bacon.....very little traces of meat, mainly just lovely fat. Bought this as an aid to keeping it moisty

[jmorgan]

Started to use a saute pan with the lid on and a cup of water after searing the chicken. Chuck in a few shallots etc and 15 mins and a breast is done through and moist with the steam.

[21TonyK]

Mr Roper said:

Right, this is the way I'm going.

I will take pics

I'm very much a steak and chips guy so I'm looking forward to tonights mission to impress ha I'm serving it with seasoned roasted crushed new potatoes and a fresh leaf salad.

Will I need a sauce? I was thinking of a liberal drizzle of garlic butter over the chicken...too rich?

Chop in some fresh parsley as well and pour over the pots and chicken. Sounds good. You can always poach and chill the chicken ahead if you want. Then just flash up in a pan when you are ready to eat.

[Lefty]

21TonyK said:

I'd stuff the breast, wrap in bacon then roll up in cling. Poach for 10-15 minutes and finish in a hot pan with butter until browned. That way the chicken will cook evenly without overcooking which is easy to do in an oven if you are trying to get crispy bacon.

I only discovered this a few weeks ago and it's idiot-proof.

[Frankeh]

Heh. I'm going to have this for dinner tonight now.
Or something very similar.

[Mr Roper]

Ok, the chicken is stuffed and wrapped, looks great rolled tight in cling film...very resturanty. Pots are part boiled ready for crushing later. Ive also added some vine cherry tomatoes which I'll put in the oven later...I think a bit of sweetness will be good.

Oh and the salad dressing is honey and mustard.

Wine is chilling, glasses are polished, table is set.


Took no time at all to prepare.....so far I'm quite chuffed.

[Soovy]

Why not just do steak and chips.

She'll love it.

[Mr Roper]

Soovy said:

Why not just do steak and chips.

She'll love it.

Bit late now

Besides I had ribeye the other night,

[Frankeh]

Mines wrapped and ready as well. I've done it in foil and it'll be going in the oven.
If my plan (Wrapped tightly and a few layers to retain heat+sear) then I'll be chuffed.

No camera so we can't compare.

[Lefty]

Mr Roper said:

Ok, the chicken is stuffed and wrapped, looks great rolled tight in cling film...very resturanty. Pots are part boiled ready for crushing later. Ive also added some vine cherry tomatoes which I'll put in the oven later...I think a bit of sweetness will be good.

Oh and the salad dressing is honey and mustard.

Wine is chilling, glasses are polished, table is set.


Took no time at all to prepare.....so far I'm quite chuffed.

Stamina wk?