On the stove?
Ive never made it before, besides frying it in the frying pain :/
frying pain = PAN, heh :)
edited to add that you don't have to add any fat, but i usually use either a marinade or a glaze.
If it's the boneless skinless type, I get tired of it because it's tricky to get it to be moist and tender. It's easy to make it dry and tough.
So when I make boneless, skinless chicken breasts, I like to poach them in something, like... chicken broth and garlic, or fat free italian dressing and a bit of water or salsa, or in marinara sauce, or...whatever. It keeps them juicy and tender. Then, if you don't want a pale white chicken breast, I'd sear it on a very hot grill -- just a minute on each side to get the marks.
One way to help cook the breast evenly is to pound it out first. Put it in a ziplock or cover with some pretty durable plastic wrap then gently pound out the thicker side of the breast so that it thins out to about the same thickness as the thinner part of the breast. With it being all one thickness now it will grill much more evenly, no leathery parts.
I also grill mine, with salt and pepper, heat up the grill so it's pretty hot, I use a stovetop (Lodge) griddle/grill when my grill is buried in snow. In fact, I use that grill ALL the time. Only about 4 or 5 minutes depending on how thick the breast is, then flip and go about 3 minutes. And remember the two most important rules of grilling. HOT HOT grill before placing your food and WALK AWAY once the food is down, don't sit there and move it around and poke at it. It will naturally release from the grill once it is seared with minimal coaxing from you. The only time this is not the case is if you've marinated the breast in something with sugar in it, the sugar causes sticking.
Ok, I'm done, sorry about the novel.
grilled or broiled, brushed w/a little olive oil mixed w/herbs (rosemary, oregano, basil, marjoram are all good) and garlic is my favorite.
But I also use all the same ingredients to make it on the stove in a pan sometimes.
Poaching it in water w/some lemon slices and parsley is good too.
Cut into strips, dip in beaten egg white, and coat with crushed cereal flakes (I like the organic wheat-free ones, i think they are spelt) and some spices (s&p, cayenne or italian herbs, mrs dash, whatever you like). Bake in a 400 oven for about 20 minutes - I am not sure about that time, i just keep checking until they are crispy-looking. Yummo!
I put chicken breast on a good sized piece of foil, cover it with minced garlic and some cut veggies, pour a little chicken broth over it and wrap it up into a package. It'll poach in a 350 degree oven for 10 min. or so. It's so tender, no added fat at all and best of all tasty. I use a meat thermometer to make sure it's cooked all the way through.
Another way is to pound out the chicken breast to a thin, even thickness between wax paper with a rolling pin. It'll pan fry with a little cooking spray really fast without drying out. Chicken breast tends to dry out on the ends when pan frying or oven roasting without pounding it thinner first. You can then dip it in beaten eggs and dredge in flour to make cutlets for chicken parmesan or other recipes. You could skip the egg and flour, too, it's just as good without.
I like to marinate chicken in lemon/lime juice, vinegar, garlic, onion, salt and pepper and then grill it. With some mashed or grilled sweet potatoes. Yummmm! I think I know what I am having for dinner tonight!
these are all really good recipes. I have used something similar at many times. of course, no one has mentioned the basic baked chicken breast.
place a chicken breast (fresh, thawed or frozen; marinated or dry; with or without skin; with or without bone) in a baking pan (aluminum is ok but more difficult to clean; glass or otherwise) sprayed with no-stick spray. season however you like (lemon pepper, spicy, italian, sage and pepper, basil, rosemary and o.j., cumin and garlic, or whatever is in your spice rack). cook in the oven at 350 or 375 until the juices run clear and the thickest part of the breast is white all the way through. (probably about 15 mins if fresh or thawed, about 30-40 if frozen). no need to preheat the oven, just don't open it more than once to check it. that'll save energy/propane.
I put the chicken breast in a pan and almost "fold" aluminum foil around it. It comes out sooo juicy and good. Never dry. I love it.
i just bake it in the oven.
the kind i get is frozen and i put it on a grate and season it with spices.
it's not very juicy but it only has 80 calories per serving.
I like to steam mine with a little fresh garlic. Keeps it really moist and tender...I'm getting hngry just thinking about it :-)
the only part of the chicken i like is the breast. my mom and i usually bake it in the oven for about 40 minutes @ 350 degrees i think. it's not dry, it's quite good.
i also love it when it's grilled on the bbq, but with no sauces or marinades added - just the chicken.
I boil mine