Does anyone else have problems with chicken??? It seems every time I try to eat a (1/4) of a chicken breast, I end up hurting....

Yes, chicken breast is one of the hardest things on my stomach. Beef, pork - no problem. Plain ole grilled or canned chicken breast - and Frankensleeve is mad!

Yes' date=' chicken breast is one of the hardest things on my stomach. Beef, pork - no problem. Plain ole grilled or canned chicken breast - and Frankensleeve is mad![/quote']

Thx!! I thought I was losing my mind!!

Does anyone else have problems with chicken??? It seems every time I try to eat a (1/4) of a chicken breast, I end up hurting....

Yeah, chicken isn't a favorite for my tummy. If it's even a tiny bit dry, it's inevitably coming back up. I've given up on reheated chicken as leftovers the next day. I just can't seem reheat it in a way that doesn't dry it out. It complicates things as chicken is about the only Protein my kid will eat. I've found myself frequently cooking two separate meals...chicken for him and seafood for me.

~Kat

That's exactly my problem too. Use to love chicken so fam loves it.... Seafood (esp. Shrimp) has been a life saver for me......

I've heard a lot of sleevers say that chicken is tough on their sleeves. One idea (although it may be waaaay too hot to do this at the moment) is to cook it in broth, in a slow-cooker. That way it's super-moist and may be a little easier to digest.

I'm not able to have chicken yet, but my NUT wrote on my paper dark meat beside it. I really don't care for dark meat, but I guess I will cross that bridge when I get there.

Sent from my iPhone using VST

That's exactly my problem too. Use to love chicken so fam loves it.... Seafood (esp. Shrimp) has been a life saver for me......

Here too! I can eat more of it than I can anything else and it's packed with Protein, so it's a winner all the way around for me.

~Kat

Another way to cook chicken is by braising it. Slow cooking it in a dutch oven on the stove top, or once it comes to a boil, you can cover it and finish cooking in the oven.

The meat will be incredibly tasty, soft, and moist. It falls off of the bones!

Maybe this would help.

Eew, I will stay clear of chicken for a very long time! I was in pain for almost 2 days & it wasn't even 2oz!

Seafood & cheese are now my go to food!

Another way to cook chicken is by braising it. Slow cooking it in a dutch oven on the stove top, or once it comes to a boil, you can cover it and finish cooking in the oven.

The meat will be incredibly tasty, soft, and moist. It falls off of the bones!

Maybe this would help.

CorvetteGirl, how much liquid do you need to braise chicken? If there's too much, I'd be boiling it, right? LOL

CorvetteGirl, how much liquid do you need to braise chicken? If there's too much, I'd be boiling it, right? LOL

This is just a rough recipe, but you can add or leave out anything you like. Brown cut up chicken pieces (seasoned on each side with salt and pepper) in a little bit of olive oil on both sides and remove from dutch oven or large heavy bottomed pan). About 5 minutes on each side. To the pan add one cup each of chopped onions, carrots, and celery. Add salt and pepper as desired.....do try to add some salt in order to make the onions "sweat". When the veggies start to soften, add a couple of cloves of minced garlic and stir for about 30 sec until the garlic becomes fragrant. Add the chicken back to the pot and then add enough liquid to the pot to cover halfway over the meat. I like to add chicken stock, a generous splash or two of white wine, and a bouquet garni of fresh herbs. ( I tie together a couple of sprigs of rosemary, and about 6 sprigs each of thyme and parsley with kitchen twine).You can add a couple of tablespoons of tomato paste to give it even more depth of flavor if desired.

When the liquid comes to a boil, reduce the heat and cover simmering gently for another 1 1/2 hours, or cover and put in a preheated 325 oven for same amount of time. Halfway through the cooking time, turn the chicken pieces over, and 30 minutes before it's done, remove the lid so that the sauce can reduce a little bit.

If you are cooking for the family you can add some baby yellow or red potatoes about 45 minutes before cooking time is up. Good on rice or noodles also. Freezes and saves like a dream.

The meat will be very soft and flavorful, even if you use chicken breast it will be soft and moist. You can use boneless chicken but I always use bone-in chicken. meats that are bone-in will give the braising liquid much more flavor.

Enjoy!

I buy those rotisserie chickens from HEB and eat the white meat without the skin. They are so moist and tender. Dry chicken just balls up and makes me hurt. Also had some that was slow smoked and it was juicy. I used to soak my chicken in buttermilk overnight before I fried it. I was thinking about doing that and then wrapping it in foil and baking. Maybe I can find some sort of stuff to coat it in that is healthy.

I buy those rotisserie chickens from HEB and eat the white meat without the skin. They are so moist and tender. Dry chicken just balls up and makes me hurt. Also had some that was slow smoked and it was juicy. I used to soak my chicken in buttermilk overnight before I fried it. I was thinking about doing that and then wrapping it in foil and baking. Maybe I can find some sort of stuff to coat it in that is healthy.

Try coating with panko breadcrumbs or crushed corn flakes then bake as usual..comes out nice and crunchy

I haven't tried this, but coating in Fiber One Cereal sounds good:

http://www.hungry-girl.com/newsletters/raw/725

Sleevers would like eat less than the recipe's serving.