Chook Me!

what is the best way to cook a boneless, skinkess chicken breast for chicken alfredo?

I have been craving chicken fettuccine alfredo forever, but I didn't know we had any chicken, and I looked yesterday and found the chicken steaks from market day. It is a boneless, skinless chicken breast, and I don't know how to cook it.

Public Comments

1. Cook it the way you like it. I like it like this: 8 skinless, boneless chicken breast halves cut into about 3 strips each 1 bunch of cilantro (I hate it too but it really works here) 6 jalapenos 2 lemons 2 limes 1 large onion chopped As much fresh pressed garlic as you like 16 oz. plain yogurt 2 tablespoons of your favorite vinegar (I like aged balsamic) Cayenne pepper to your liking At least a tablespoon of curry powder, more if you like Zest and squeeze lemons and limes on to meat, coat well and allow to stand. Rough chop the cilantro and place in a sealable bowl or plastic container. Add seeded and finely chopped jalapenos. Add garlic & onion. Add vinegar, cayenne, curry, yogurt and mix well. Add chicken to marinade, ensure all pieces are coated and seal at least overnight or up to 3 days in the refrigerator. Barbequed or broiled it's good.
2. Cut it up into chunks, saute in some olive oil or butter and add salt and pepper or seasoning salt or lemon pepper seasoning, cook until there is no more pink in the middle.
3. Sounds delicious so here's how I do mine: I marinate my Chicken for about an hour in some Balsamic Vinaigrette. Then, I pan sear the chicken for about 2 minutes on each side on medium high heat in a little bit of Olive Oil and butter. (small amounts of each) Then, I finish them off in the oven for that extra tender, juicy flavor! Let it rest for about 5 minutes, then slice them for your Fett. Alfredo! I also make a couple extra pieces of chicken for the next day, trust me, it will be used!!!!!!! Happy Cooking to you and enjoy your dinner!
4. Cut your chicken into slices and pan fry them in 2 T olive oil, with a little garlic until done. Set aside and make your alfredo sauce. I make my alfredo sauce with heavy cream, locatelli romano, regiano parmesan, fresh minced garlic and butter, salt and pepper. after the sauce is finished I place the chicken on the cooked pasta and pour the sauce over the chicken.
5. cut the chicken breast up in to pieces, sautéed with garlic, oil and some salt and pepper....add a bit of red pepper flakes.... Serve over the alfredo, or mix together to get the spiciness form the red pepper flakes... yummmmmmoooooooooo