On 3/11/2013 6:19 PM, Cheryl wrote:
> On 3/10/2013 10:13 AM, jmcquown wrote:
>> On 3/10/2013 9:57 AM, A Moose in Love wrote:
>>> On Mar 9, 5:39 pm, "cshenk" > wrote:
>>>> Before you get all gaga, we are not white meat chicken eaters. I just
>>>> hit a coupon and sale right to get 2.5 lbs of this at 40cents a lb.
>>>>
>>>> The norm in my house is to feed that part to the dogs and the dogs give
>>>> us forlorn looks because they didnt get the good parts.
>>>>
>>>> Ok, it's bland, has little flavor, cooked too fast it's like sawdust.
>>>>
>>>> Now what? I want some flavor to it. We have about 2 hours max before
>>>> i do 'somrthing nasty to it' and try to make a meal of it.
>>>>
>>>
>>> Stuff breast with some nice ham and swiss cheese. Top with a shroom
>>> sauce.
>>
>> Ah, I'd forgotten about chicken cordon bleu! Moot point now since she's
>> already cooked them.
>>
>> Jill
>
> I don't know why so many people turn their nose up at B/S chicken
> breast. I've never thought of it as flavorless or dry, even just
> roasted by itself.
>
My guess is they tend to overcook them. Me, I just prefer chicken
thighs. For soups and stews I buy the leg quarters.

Jill