I need a good recipe for pork chops or chicken breast!?

I want some good recipes for chicken or pork that won't dry out the meat!! My husband is very picky %26amp; won't eat anything mixed together with it, we grill it %26amp; it is still dry. Maybe i'm cooking it too long but I'm afraid of salmonella...How long should they be cooked? I'd like to bake, fry or grill...thanksI need a good recipe for pork chops or chicken breast!?
you could always use a bit of italian dressing and then place it on the grill, to give it some flavor. It sounds as if you may be leaving the chicken on the grill for too long. If you have thin chicken breasts, it wont take more than 6 minutes for it to cook on each side. If it is thick, then it would be about 9 minutes, each side. Make sure you immediately remove chicken from the heat, or all of the moisture from your chicken will DRY UP. (Yes, I too was a victim of this. LOL)





Cover with foil or serve immediately. YUM!I need a good recipe for pork chops or chicken breast!?
Chicken Cordon Bleu





6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream











Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
when you grill chicken, grill it to and inside temp of 160 degrees, take off immediately, and let sit before you eat. Same with pork chops. Also, your hubby will have to get used to something on that meat, because many different sauces help make it moist. Also, do you marinade before you cook? It would help with the meats tenderness and moisture level.Usually, you should marinade for about 2 hours, just to let the meat soak up the marinade.





As for some recipes, visit http://www.recipezaar.com for a whole bunch of great homemade recipes. I go there regularly, and I haven't eaten anything that isn't good there.
I've been using cooking bags for a lot of my recipes. I just follow the recipes that come with the package.


I've also ';discovered'; a seasoning packet that I use for any type of poultry or meat---it's Sazon' by Goya, it really adds a nice flavor to any dish. You can get it in the International aisle of any grocery store and it's very inexpensive.
Make easy chicken parm.. just pound out a few chicken breasts... dip in egg or milk and then in seasoned bread crumbs.. fry lightly, top with spaghetti sauce, and some mozz or provolone cheese. then bake just long enough to melt the cheese. You can eat it plain or put it on top of spaghetti.. YUMMY..





You can do bbq pork chops in the crock pot.. just add the bbq sauce and let it cook on low 6-8 hours.. they will fall apart..





Another thing is to let the meat rest after you cook it.. if you cut it too quickly, you let out the moisture and it dries out.. let it sit about 5 minutes.. then serve..
Buy a Meat thermometer. Get one from the grilling section at the hardware store. Not a big honker, just a small one about 1'; across the dial is fine and easy to work with.


For you chicken breasts (boneless?) cook on the grill to 160 F and remove and cover 3-5 minutes. Then serve. they WILL be done and not dried out.





You can do the chops the same way.
Shake and Bake! (Try the Herb encrusted) Follow the directions on the box for porkchops. You would not think so, but they are the most tender and juicy porkchops I have ever had! Just bake away and follow the directions! Oh, and it's really good to use apple sauce as a dipping sauce. Yummy!
Coat with with italian bread crumbs and pan fry with some oil. If they are thin it should only take a few minutes on eat side. Dont flip it until it's ready to be flipped. And when you take it out, dont cut into it yet. Let it rest for about 5 minutes.
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