Smothered grilled chicken

[Joel Merrill]

We ate in a nice restaurant in Des Moines a couple weeks ago and I had smothered grilled chicken. It was delicious and it didn't look hard to make so I tried it.

Chop up a green pepper and half an onion and saute' it in butter with a cup of sliced mushrooms. Then grill some skinless chicken breasts. I used my George Foremen grill. Then put the chicken breasts, one on each dinner plate, for how ever many you are serving. Sprinkle the breasts very lightly with poultry seasoning and spoon the saute'ed vegetables over it. Then bury it in shredded swiss cheese and microwave each plate until the cheese melts, about 20 seconds. Serve with rice and a green vegetable, Delicious!

Joel :fav18

[Barbara Moulton]

Looks good Joel.

When I cook skinless chicken breasts it always seems to me that they get very dry.

Maybe all the melted cheese would detract from this :-)

[Gary Swartzlander]

Looks good Joel.

When I cook skinless chicken breasts it always seems to me that they get very dry.

Maybe all the melted cheese would detract from this :-)

Cooking skinless chicken breast is very tricky. It's easy to over cook and loose all the juice. I've had good results with the Foreman grill, but basically it's just learning when it's cooked just enough.

The nice thing about the Foreman grill is that it cooks from both sides at the same time, so when you've learned the timing on meats, it's pretty consistant.

[Hans Deventer]

I like chicken when baked in a Romertopf. You don't add any butter or the like, just put the chicken in and slowly increase the heat in the oven. Delicious!

[Cindi Hammons]

Yes, I have something similar to that and it works wonders! Another way to cook extremely juicy and tender skinless chicken breasts is in a crockpot.

[Joel Merrill]

Looks good Joel.

When I cook skinless chicken breasts it always seems to me that they get very dry.

Maybe all the melted cheese would detract from this :-)

Yep, it is drier than with the skin on but I have to watch my fat intake. Like Gary said, you have to be careful not to over cook it. It cooks very fast in a George foreman grill. I usually cut skinless chicken up and use it in a stir fry.

Joel

[Charlene Clevenger]

When using the George Foreman grill, I find it's best to cook the chicken most of the way, then unplug it and leave it for a few more minutes. Otherwise it may burn on the outside just as the inside is cooked through.

Cooking skinless chicken breast is very tricky. It's easy to over cook and loose all the juice. I've had good results with the Foreman grill, but basically it's just learning when it's cooked just enough.

The nice thing about the Foreman grill is that it cooks from both sides at the same time, so when you've learned the timing on meats, it's pretty consistant.

[Joel Merrill]

I made some more tonight. I'm thinking about trying this with salmon. What do you think?

Joel :fav03

[Belinda Y. Edwards]

When using the George Foreman grill, I find it's best to cook the chicken most of the way, then unplug it and leave it for a few more minutes. Otherwise it may burn on the outside just as the inside is cooked through.

This is a reason that frying chicken gets tricky. For those of the south who do it on a regular basis - it is no big deal, but for those of us who don't do it regularly - it becomes tricky.

[Joel Merrill]

This is a reason that frying chicken gets tricky. For those of the south who do it on a regular basis - it is no big deal, but for those of us who don't do it regularly - it becomes tricky.

I don't see what is so tricky about it. If it is still pink in the middle, it is not done. When it is white all the way through, it is done. You just have to remember that chicken cooks much faster than red meat and turns white instead of brown.

Joel :fav03