wilkes

a baking bag is one of the best things to make meat moist....any kind of meat. if you have a 6 quart pressure cooker..(sauce pan type) you can cook meat in no time and it is great. i put texas pete on my chicken and it always comes out tender.

I don't know how this would go over pasta, but I bake mine smothered in Ken's Country French dressing....tastes kinda like the Chicken Montery that the Bonanza steakhouses up north sell. ****, I got my redneck guy loving it!

In my opinion, for juicy chicken, bake in the oven. 350 degrees for an hour and a hlaf, turning half way through cook time. Sprinkle on both sides-salt, pepper, italian seasoning, oregano, or italian dressing. you can always broil it at the end of baking to brown. Oh, cover it while baking. If you like BBQ chicken, do everything above and sub italian with BBQ sauce. It WILL be juicy and tender.

I like to saute my chicken for fettucine Alfredo. Use a frying pan on medium heat, drizzle a liitle olive oil or veg oil to start with. Then I use about 2 tablespoons soy sauce, 2 tablespoons honey if u have it (pancake syrup works too!), 2 tablespoons lemon juice, some minced garlic or garlic powder, a little Italian Seasonings ( I also put a bit of basil and oregano if u have that too), a bit of cayenne pepper. You adjust the spices to your taste! This sautes well and forms a glaze on the chicken that tastes great with any type Italian pasta dish including Fettucine Alfredo!

If I'm making a chicken salad, I like to marinate the chicken breast in a rich Italian salad dressing of your choice for about an hour or so and as cooking the chicken, continue to baste it with the marinate sauce. Usually gives you a nice moist chicken instead of the dry taste.

marinate them in dale's seasoning(low sodium) its by the steak sauce @ the grocery store

fetticini alfredo

What type of pasta are you pairing with your chicken? We might be able to suggest more if we have more info.... LOL. I mean there is a big difference in some mac-N-cheese versus fettucini alfredo or something along those Italian lines.

You can put them in a baking dish with a can of cream of chicken soup poured over them. It makes them taste like chicken dumplings without the bread. Would be good over your pasta.

You can dip them in Italion dressing and then roll them in bread crumbs and bake them in the oven....they are really good!

Put it in a cooking bag- like a turkey bag. I made some the other night- i put taco seasoning in the bag with it. OH MY GOSH- it was so good and juicy!

Ok, you wonderful cooks out there, I need some help!! I have some boneless, skinless chicken breast that I want to cook to put on top of some pasta. Most of the time my chicken is dry. What is the best way to cook some moist and juicy chicken?