White, thick, and very affordable. Meet your enemy, the dreaded chicken breast – it is here to destroy you.
There are few things in this world that will bring your dietary dominance to a screeching halt faster than a dry, boring piece of meat. Through sheer willpower alone you might get a few pieces down your throat, but in the end your body knows there are better tasting foods out there, and if you force it to endure the mouth-drying agony of a lamely prepared protein source one more time, it may very well seize up & choose your early demise over such a fate.
Not cool. I’ve seen it happen.
In the past I’ve let entire packages of meat go bad because I couldn’t muster up the mental & physical fortitude to eat more of it. Not only did it make my wallet pissed, but my fridge didn’t smell too lovely either.
So I’m here to do my part and help make sure you get the most out of your meat. In the video below I demonstrate my favorite quick & easy method for creating a juicy, mouth-worthy creation out of pretty much any meat (pork, beef, chicken, turkey – all these cuts work.
Here’s a sample chicken recipe for you to try as a well.
Let me know what you think in the comment section, and if you have any tips that you’ve used to great success please let me and the rest of the Sexification community know. Remember – friends don’t let friends eat dry meat (FDLFEDM).
That.was.awesome! LOL
My favorite way to cook meat is under the broiler in the over. Just set the broiler to high, let it heat up while you prepare the chicken the same exact way you did here, then put it on a middle rack in the oven, shut the door, and let it cook 4-5 min before flipping. The high heat traps in the juices (as long as you don’t overcook it). There is almost no clean-up and you can prepare the side dishes while it cooks. Done, and done. 🙂
Kendra, you have just level my meat prep skills up even more! I’ll let you know how this turns out.
Okay, I admit I only came in here because of the title. But I did not leave disappointed. And now I want some chicken!
Thanks Ann!
The only socially responsible thing for me to do would be to urge you to get up right now, no matter where you are, find you some chicken, and beat the crap out of it.
Rog, you’ve done it again my man
Now every time I beat my meat I’ll be thinking of you!
-J
This is more of an honor than you’ll ever know.
Great video, Rog! Lord knows there’ve been times I’d rather go hungry than face choking down yet another slab of dry meat in an effort to hit my protein macro.
Another tool you can consider adding to your arsenal of meat-improvement tools is this little gizmo right here:
http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K8232.desc.Deni-56Blade-Meat-Tenderizer
It’s easy to use, does not tear the meat, and then if you just cook the meat straight up or decide to fancify it with some marinades or rubs, it will be so much more tender and delish.
As someone who was about to OD on plain ol’ dry meat in my quest to eat enough protein, this is one of my best kitchen investments ever!
Woah…this looks fancy AND effective. Thanks a bunch Kim. I’m gonna order one soon and let you know how it is.
That mustve been one worthy chicken to have received so many fist bumps from The Rog!
It tried to put up a fight, but in the end it didn’t stand a chance.
I particularly liked the double fist jab. Superior meat beating indeed! 😉
It was like that scene in Enter The Dragon when you saw Han fighting Bruce from his perspective with his claw hand!
this is awesome rog, i’ve never tried beating the hell out of my chicken and now i will! sounds like a good quick weeknight dinner method!
i eat tons of chicken and pork without the forethought of marinating, and i never get sick of it; these are my goto preps:
1) (if you aren’t short on time): whole chicken or split breasts tossed in a cast iron dutch oven with a suitable melange of herbs and veggies (i.e. provence style: zucchini/squash, eggplant, onions, tomatoes, capers, bay leaf; autumn-style: sweet potatoes, butternut squash, onions, dried cranberries, dash of maple; straight up fridge leftovers work well too – thyme, carrots, and mushrooms, etc.); if you brown the meat and sautee onions/shallots in the juices on the stovetop, you can put that sucker covered right in the oven and it’ll be super moist and low-fat after about an hour at 400F; makes great leftovers. this is totally sick done with pork tenderloin, sauerkraut, and prunes, too. being covered by veggies and having a lid makes dutch oven meat really moist. (haha).
quicker chicken breast dinners (only about a tsp or two added fat needed):
2) stir-fried thin slices in coconut oil with veggies and thai spices over steamed bok choy
3) cubed shaken with dry mexican spices, stir fried in olive oil with peppers’n’onions, topped with cheese and guac for a wrap-free fajita
I’m just about to head out the door to the gym but I wanted to make sure everyone saw this awesome bomb that you just dropped on us – thanks, Sabs! I’m going to further look into this upon my triumphant return.
Awesome video, Rog! I’ve never taken the time to tenderize my beat before — I certainly have to try next time!
You have got to try Cajun Seasoning:
1 teaspoon paprika,
1 teaspoon dried oregano,
1 teaspoon dried thyme,
1 teaspoon garlic powder,
1⁄4 teaspoon cayenne pepper,
a sprinkling of black pepper and finely ground sea salt.
Off to the grocery store I go to hunt all this down! Thanks, Helen.
I actually bake a whole 6-7 pounds of chicken breasts at a time in the oven at 325 F, about 15 minutes on one side, 12 on the other. Times in your oven may vary but I look for a temp of 148-150 on the meat thermometer. The temp will rise while the breasts are cooling on the stovetop. If you cook chicken breast to 160 or 170, it WILL be dry. The only seasoning I use is salt, pepper, garlic powder and oregano. I put the chicken into a tupperware container in the fridge. Some breasts I leave whole, the rest I cut into small cubes. You can then mix them in with rice, broccoli, top with peanut sauce, etc and just re-heat throughout the week.
Great tip Demetrius, thanks a bunch. I went and picked up a digital thermometer right after reading your comment tonight because I bet I was drying those breasts out for sure. This will let me (and others) do some serious food prep too – you’re the man!
I’ve been beating meats since 1982. Always used my hand and just last year bought one of those mallet thingys. Your meat does look pretty juicy. How long did you cook it for? I think I missed that part. volume turned down low at work. O_O
How do you find it hand vs meat mallet?
…And here I was, thinking I knew it all when it came to beating my meat.
NOW you do!
PhD in Meat Beating.
And concerns you shouldn’t hang on a minute.