(Closed) Tough Chicken Breasts – Leftovers

posted 6 years ago in Cooking
Post # 3
5479 posts
Bee Keeper
  • Wedding: August 2012

Stew.  Or chicken chili.

Post # 4
868 posts
Busy bee
  • Wedding: September 2011

Chicken Noodle Soup.  Or you can cut it up REALLY finely and mix in BBQ sauce and do a make shift BBQ pulled chicken sandwich.  If you heat it up at all, add a little salted water to the bottom of the dish and it might help as well.

Post # 5
5296 posts
Bee Keeper
  • Wedding: January 1993

I was going to say soup as well. 

Post # 7
5273 posts
Bee Keeper
  • Wedding: October 2009

Although I havn’t done it – I saw on pinterest that if you have a kitchen aid mixer – you can just throw the cooked breasts in there & it bascially shreads it. I think shreaded chicken would be the best for soup that way you don’t have huge chunks of hard chicken.

Post # 8
3886 posts
Honey bee
  • Wedding: September 2011

Shred it very finely and mix with beans and cheese for burritos or enchiladas. Enchiladas are probably better as you get to drown them in sauces.

It’s the protein in the chicken breast (or beef, or whatever) that makes it toughen as it cooks. Heat a protien and it firms up— chemical reaction basically. So at this point you have already taken the protein to the point where it’s super firm, and if you were to cook it longer, *eventually* the protein would completely break down and it would soften back up again. The problem is that chicken breast has very little fat to moisten the meat, and what little fat is in there has probably already been cooked off. What little might remain will be long gone by the time the protein starts breaking back down.  Which is why you can cook a red meat like brisket, see it toughen up, then see it soften and still have it be moist, but why that approach won’t really work for chicken. You could theoretically cook it longer and it’d soften up but it would be beyond dry and probably really nasty.

So just look for recipes where the meat should be shredded/diced very small and there’s a fair amount of added moisture by way of sauces or fats (cheese, etc).

Post # 9
46240 posts
Honey Beekeeper
  • Wedding: November 1999

Shred it , mix with BBQ sauce and make pulled chicekn buns. You can freeze it in smaller quantities for later use.

Post # 10
1137 posts
Bumble bee
  • Wedding: September 2011

@AnnieAAA:  Kitchen Aid mixers works wonders for shredding chicken. I won’t shred any other way now – totally worth dragging that thing out and having to clean it!

Post # 11
11273 posts
Sugar Beekeeper
  • Wedding: April 2012

soups, stews, shredded in bbq sauce, tacos or burritos, chopped up with some mayo for sandwiches,

Post # 12
10367 posts
Sugar Beekeeper
  • Wedding: September 2010

Could you cook it in the soup for an hour to add moisture, and then shred it and put it back in?

Post # 13
347 posts
Helper bee
  • Wedding: October 2010

Chicken salad sandwiches – just chop the chicken into small pieces.  I like to have lots of other stuff in my chicken salad, so the chicken really isn’t the main ingredient.  Pecans, celery, apples, I’ve even had it with water chestnuts, grapes, and sprouts.  My husband calls it a fruit salad that happens to have chicken in it! 

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