I know I know....this is sacreligous...but in times of a quick chicken breast or burger its a must in an apt with no grill.... What is the best way to keep the chicken from completely drying out?
I don't close mine, it keeps from crushing and burning it. Its the same as cooking it on a griddle, and you have to flip it.
Basement apartment dweller in DC, so I feel your pain. Marinate boneless skinless chicken breasts in this for a couple of hours and then dust with garlic powder and pepper before throwing them on the Foreman grill. Serve with refried beans, spanish rice, pico, guac or whatever else you'd like.
I got one of the new latest greatest ones for Christmas I'm trying to sell on craigslist if anyone is interested. I already have a griddle for the stovetop, that I hardly use.
If Mrs. Rox comes up with one more "appliance" for the kitchen, I swear I'm gonna... well, do nothing. I had a list of crap in our kitchen but decided to throw out another thread for that topic. Oh, & I don't blame you for having a Foreman, although I wonder if a person couldn't get the same effect by merely tilting a frying pan?
the ONLY thing i use a foreman for is quesadillas. it crisps up the tortillas quite well. i never have been able/wanted to cook anything worth a damn on it tho, dont wanna risk a good piece of meat.
If you're doing chicken breasts just make sure you put them under coid water to defrost (if frozen). In college I used to Foreman all the time and it cooks up breasts really well if you season evenly.
I use the big foreman indoor/outdoor electric grill with the dome cover all the time. It's awesome, which is why central market uses them for all of their demos.
