I have problems eating chicken, it's just too dry, but I have some boneless skinless chicken breast that I need to use up.

Do you guys have any ideas on how to cook them up so they will be moist?

I have problems eating chicken, it's just too dry, but I have some boneless skinless chicken breast that I need to use up.

Do you guys have any ideas on how to cook them up so they will be moist?

I eat chicken almost daily. I usually pour a couple of cans of cream of chicken soup (or cream of mushroom/celery) over the boneless/skinless breasts, cover and bake for about 45 mins.

Another thing I just tried: I put 4 of the FROZEN chicken breasts in a crock pot. Filled the crockpot 1/2 way with water and poured some marsala wine in. I put a packet of seasoning in that was actually italian herbs for a pork roast. Let it cook all day. It was moist and flavorful.

Boil the chicken, chop it up finely, add fat-free mayo and relish for chicken salad. If you tolerate fruit, add a chopped apple and some curry powder to put a twist on the chicken salad.

That would be perfect for this......

It's a simple recipe my daughter brought home from work one day. Cut into strips and stir fry the chicken and put in warm wraps. Add pieces of tomatoes and ranch dressing and roll up! On my pre op I couldn't eat the wrap so I used lettuce to roll it up in! You can add seasoning to chicken and cook like you like it. I would add water to steam it.

Texas two-step chicken

1 1/2 cup picante sauce

3 tablespoons packed light brown sugar ( I use splenda or the brown-sugar splenda blend)

1 tablespoon Dijon-style mustard

4 skinless, boneless chicken breast halves

Mix picante sauce, sugar and mustard. Place chicken breasts in a 2-quart shallow baking dish. Pour mixture over chicken. Bake at 400 degrees F for 20 minutes or until chicken is done.

Tangy-Ranch Chicken

2/3 cup Ranch dressing ( I used Ranch dressing mix, dry)

1/3 cup FRENCH'S® Classic Yellow® Mustard

3 tbsp. brown sugar (splenda or brownsugar/ splenda blend)

4 to 6 (5 oz.) boneless skinless chicken breasts

Directions:

MIX salad dressing, mustard and sugar. Pour 1/2 cup sauce into serving bowl.

COAT chicken with remaining sauce in 3-qt. greased baking dish.

BAKE chicken at 350°F for 25 min. until cooked. Serve with reserved sauce.

I thought this was too sweet when I made it the first time, next time I will cut back on the splenda.

With both of these, try baking with tin foil covering the pans .. this will help make the chicken more moist & tender.

I always boil my chicken, it leaves it very moist, then i will add something to it like last night I grilled up some onions and put a little taco bell sauce (you can buy it in the glass jars and has no calories) on it with the chicken. That with a side of veggies and you are good to go. I also like to dip it in plain mustard or just eat it plain.

I sauté chic breasts then dump some pasta sauce and simmer till cooked thru. Easy and keeps it moist. I also have put them in my crockpot with a combo of BBQ sauce and ff Italian dressing and simmer all day then shred it. If I bake them I will spray with olive oil and don't overbake. Near the end of cooking I will smear with BBQ and melt a slice of provolone on top with maybe some thin sliced ham.

Another thing to do is go to www.sparkrecipe.com you will find a ton of recipes on there. I crock pot all the time. We also started voting on dishes...it had to healthy, easy to make and taste good to a 3 yr old all the way to his grand parents (70 yr old).

Take care!!

I found the best way to keep chicken moist is to first just brown it in a skillet and then stick in the oven (350) for 10-15 minutes!

I make lighter version of chicken parm all the time. I put bread crumbs on my husbands but not mine. Some light or low sugar pasta sauce and low fat cheese. Just make sure to season your chicken really well! salt, pepper, garlic/onion poweder, yum!

I'm still on the pureed phase, so you may not be interested, but my hubby made me this tortilla-less chicken enchilada. Very yummy. He had his with enchiladas.

Ingredients

boneless skinless chicken breast, cooked and shredded

1/3 cup red enchilada sauce

2 ounces Kraft 2% Lowfat Graded Cheddar Cheese

1 Tablespoon non-fat sour cream

Directions

1.) Place chicken in a small bowl and add sauce. Top with shredded cheese.

2.) Microwave until cheese is melted and bubbly. Top with sour cream and enjoy!

Author's note: LOTS OF PROTEIN, VERY LOW FAT, FILLING!

Boil the chicken to where it is so tender it will shred with a fork, then season with white pepper and i use chopped green chilies in a can from the taco section in the store. I then top this on salads or eat alone. Really yummy and nutritious. White Pepper is a great seasoning, i use it on lots of things. Happy Eating!

Monica