I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Thanks

Tom

On Mon, 16 Jun 2008 13:45:02 -0700 (PDT), "
wrote:

I would like to use chicken breast for making spagetti, but breast
always is so dry.

The breast is dry because you cooked it too long. Try a cooking it a
shorter time or switch to dark meat.

I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Nix the vinegar.... go with finely chopped fresh rosemary and garlic,
use just enough olive oil to coat the chicken.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

wrote on Mon, 16 Jun 2008 13:45:02 -0700 (PDT):



was wondering what would be a good marinate to
make it (chicken breast) more moist?

Thanks

Did you see the recent discussion of marinades for meat and the article
in the Washington Post ?

http://www.washingtonpost.com/wp-dyn...061000614.html

The Myth About Marinades
A Flavor Bath, In a Flash
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

On Jun 16, 1:45*pm, "
wrote:
I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of *oil to vinegar?

Thanks

Tom

As mentioned here before, I use whatever Italian dressing you have on
hand, doctored up with extra herbs & garlic. It is also good with pork
chops...

wrote:
I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Thanks

Tom

I would do a chicken cacciatore - the chicken slow cooks in a tomato base
with herbs, garlic and whatever else you want to toss in. I usually add
crushed tomatoes, olive oil, tomato paste, red wine, mushrooms, garlic,
onion, a bay leaf, oregano, and basil to my sauce. I cook it down just
until the chicken starts to pull a bit and then layer the chicken and the
tomato sauce over whatever type of cooked pasta you like. Give it a healthy
dose of parmesan and you're ready to serve.

No need to marinate; the chicken takes on the flavors of the sauce. I don't
know if this was the idea you had or if you were thinking more of a chicken
marsala. You weren't really specific as to what final recipe you were going
for.

kili

sf . wrote in :

On Mon, 16 Jun 2008 13:45:02 -0700 (PDT), "
wrote:

I would like to use chicken breast for making spagetti, but breast
always is so dry.

The breast is dry because you cooked it too long. Try a cooking it a
shorter time or switch to dark meat.

I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Nix the vinegar.... go with finely chopped fresh rosemary and garlic,
use just enough olive oil to coat the chicken.



poach the chicken, cut into strips and add to this.

@@@@@ Now You're Cooking! Export Format

Pastorio's Half-Assed ******* Sauce

pasta, sauces/dips

1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley
fresh ground black pepper

Use some milk. Real milk. Or some skim crap (my how often that shows up
in
culinary discourse) with butter in it. The start of a cream coating for
the
pasta.

For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk,
three tablespoons butter and a garlic clove (mashed and very finely
minced)
heated until the butter melts and it comes to a boil. Stir to distribute
the butter and to poach the garlic. Reduce to about 1/3 cup - the
reduction
will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt
it, nor would a couple tablespoons bacon fat.

Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese
and some fresh, flat leaf parsley. A good grating of black pepper. When
the
pasta is done, drain it. Dump the milk reduction into the bowl with the
egg and whisk furiously to mix it all together. Dump the pasta in and
toss
quickly to full coat. Serve immediately. More cheese at table.

Description: 'This is a half-assed approximation of a French Sauce Batard
(q.v.) that itself is enormously flexible.'

- - - - - - - - - - - - - - - - - - -

NOTES : This is a satisfying, creamy dish that can be extended by
dropping
in some cooked, chopped bacon for a fake Carbonara or some veggies for a
fake primavera or some leftover lobster, truffles and caviar if the queen
pops in suddenly unannounced. It's a good base for adding lots of
different
things either as extenders or as flavorings. Or both.


** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

wrote:
I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Thanks

Tom

I think the best way to cook dry meats such as chicken white meat is to
cook them in a sauce.

On Jun 16, 3:35*pm, hahabogus wrote:
sf . wrote :





On Mon, 16 Jun 2008 13:45:02 -0700 (PDT), "
wrote:

I would like to use chicken breast for making spagetti, but breast
always is so dry.

The breast is dry because you cooked it too long. *Try a cooking it a
shorter time or switch to dark meat.

I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of *oil to vinegar?

Nix the vinegar.... go with finely chopped fresh rosemary and garlic,
use just enough olive oil to coat the chicken.

poach the chicken, cut into strips and add to this.

@@@@@ Now You're Cooking! Export Format

Pastorio's Half-Assed ******* Sauce

pasta, sauces/dips

1/2 cup milk
3 tablespoons butter
1 clove garlic
* more *butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
* flat leaf parsley
* fresh ground black pepper

Use some milk. Real milk. Or some skim crap (my how often that shows up
in
culinary discourse) with butter in it. The start of a cream coating for
the
pasta.

For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk,
three tablespoons butter and a garlic clove (mashed and very finely
minced)
heated until the butter melts and it comes to a boil. Stir to distribute
the butter and to poach the garlic. Reduce to about 1/3 cup - the
reduction
will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt
it, nor would a couple tablespoons bacon fat.

Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese
and some fresh, flat leaf parsley. A good grating of black pepper. When
the
pasta is done, drain it. Dump the milk reduction into the bowl with the
egg and whisk furiously to mix it all together. Dump the pasta in and
toss
quickly to full coat. Serve immediately. More cheese at table.

Description: 'This is a half-assed approximation of a French Sauce Batard
(q.v.) that itself is enormously flexible.'

- - - - - - - - - - - - - - - - - - -

NOTES : This is a satisfying, creamy dish that can be extended by
dropping
in some cooked, chopped bacon for a fake Carbonara or some veggies for a
fake primavera or some leftover lobster, truffles and caviar if the queen
pops in suddenly unannounced. It's a good base for adding lots of
different
things either as extenders or as flavorings. Or both.

** Exported from Now You're Cooking! v5.83 **

--

The house of the burning beet-Alan- Hide quoted text -

- Show quoted text -

Nice base recipe- thanks for posting it!

On Jun 16, 1:45*pm, "
wrote:
I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of *oil to vinegar?

If you identify chicken breast as always dry, then you are always
overcooking it. Marinating won't help that. Whatever you cooking
method is -- sauteeing, grilling, poaching, whatever -- cook until the
breast firms to the touch but before it's rock solid. Of course it
helps if you keep the skin and bones on when you cook the breast;
remove them before finishing and serving if you must. You have
several good ideas in the thread already, just pick one and try it but
don't overcook the chicken. -aem

wrote in message
...
I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Thanks

Tom
=============
If you use bone-in with skin chicken breasts, they won't be dry. Brown them
first in oil on both sides in a Dutch Oven pan, and then add your sauce to
the pan with the chicken breasts, cover the pan and simmer on low for about
2 hours, turning the chicken over every once in awhile and checking on the
sauce so to be sure that it doesn't burn. You might have to add a tiny bit
of water after an hour. The chicken starts to fall of the bone when cooked.
The sauce comes out delicious and the chicken tender. Remove the bones from
the sauce before serving.
I usually sauté a chopped pepper and chopped onion to add to the sauce.

hahabogus wrote:
sf . wrote in :

On Mon, 16 Jun 2008 13:45:02 -0700 (PDT), "
wrote:

I would like to use chicken breast for making spagetti, but breast
always is so dry.

The breast is dry because you cooked it too long. Try a cooking it a
shorter time or switch to dark meat.

I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic,
and maybe some herbs such as basil or oregeno (sp). What might be
some good ratios of oil to vinegar?

Nix the vinegar.... go with finely chopped fresh rosemary and garlic,
use just enough olive oil to coat the chicken.



poach the chicken, cut into strips and add to this.

@@@@@ Now You're Cooking! Export Format

Pastorio's Half-Assed ******* Sauce

pasta, sauces/dips

1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley
fresh ground black pepper

Use some milk. Real milk. Or some skim crap (my how often that shows
up in
culinary discourse) with butter in it. The start of a cream coating
for the
pasta.

For a pound of pasta, let's build a hypothetical dressing. 1/2 cup
milk, three tablespoons butter and a garlic clove (mashed and very
finely minced)
heated until the butter melts and it comes to a boil. Stir to
distribute the butter and to poach the garlic. Reduce to about 1/3
cup - the reduction
will thicken a bit and have a richer mouthfeel. More butter wouldn't
hurt it, nor would a couple tablespoons bacon fat.

Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan
cheese and some fresh, flat leaf parsley. A good grating of black
pepper. When the
pasta is done, drain it. Dump the milk reduction into the bowl with
the egg and whisk furiously to mix it all together. Dump the pasta in
and toss
quickly to full coat. Serve immediately. More cheese at table.

Description: 'This is a half-assed approximation of a French Sauce
Batard (q.v.) that itself is enormously flexible.'

- - - - - - - - - - - - - - - - - - -

NOTES : This is a satisfying, creamy dish that can be extended by
dropping
in some cooked, chopped bacon for a fake Carbonara or some veggies
for a fake primavera or some leftover lobster, truffles and caviar if
the queen pops in suddenly unannounced. It's a good base for adding
lots of different
things either as extenders or as flavorings. Or both.


** Exported from Now You're Cooking! v5.83 **

The only other thing I would add would be a touch of nutmeg; the rest sounds
good.

kili

wrote in message
...
I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Thanks

Tom

Tom, if the breasts are dry, you're overcooking them. Try poaching in broth, and then
shredding before adding to the spaghetti. They make penne like this at Oregano's in
AZ, and it's delicious. So much so, in fact, that we starting making it here at home


kimberly

wrote in message
...
I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Thanks

Tom

Here is a simple, delicious recipe if you want to do this in a slow cooker.
Even white meat comes out juicy and not dry at all. Amounts are not exact
because I made it up to use up some chicken and spinach in the fridge but
didn't have time to do more with it.

Raw chicken breast, boneless and left whole
Jar of your favorite spaghetti sauce, or your homemade if you have some
Bag or two of spinach leaves (no need for baby spinach for this, so save
your pennies)

Pour half of the jar of sauce into the slow cooker
Place raw chicken over the sauce
Stuff all of the spinach into the slow cooker over the chicken and pour
remaining sauce over the whole mess.

Let cook on high for 4 hours or low for 8 hours (8 on low is what I did) and
serve over pasta or rice. Spinach will shrink and become part of the sauce.
Season and/or cover with cheese of your choice, like some parmigiano
reggiano sprinkled generously.

On Mon, 16 Jun 2008 13:45:02 -0700 (PDT), "
wrote:

I would like to use chicken breast for making spagetti, but breast
always is so dry. I was wondering what would be a good marinate to
make it more moist. I figured maybe olive oil, vinegar and garlic, and
maybe some herbs such as basil or oregeno (sp). What might be some
good ratios of oil to vinegar?

Thanks

Tom

Use boneless, skinless thighs instead.