I bit the bullet and bought Carla’s book and I have 0 regrets. Her recipes are so simple for such big payout, and I absolutely love her “spin it” ideas. Such a great way to inspire creativity and resourcefulness in the kitchen!
I’ve been convinced to buy immediately😂I’m always hesitant to buy cookbooks cause I have so many and get worried I won’t use new ones, but I need these recipes 🙌🏼 should’ve bought forever ago!
This recipe is a bodybuilders dream!!! Got so sick of basic chicken breast, this is the best way to prepare without the heaviness of breading. Thank you Carla!! I’m adding crumbled feta at the end to mine with fresh oregano instead of chive. 😍
I have made this three times since I bought the cookbook. SO FREAKIN’ GOOD. The kiddos love it. It’s easy. It’s delicious. It’s healthy. Make it today. Make it now. 🐓🍅
I CAN COOK A CHICKEN BREAST NOW. I cannot express how this video has fundamentally changed my life. I never learned how to cook growing up, so the pandemic was…grim in terms of food. I knew I was doing everything wrong when it came to chicken, but I never knew how easy it was to fix. I made the best chicken I have ever made in my life tonight. I am going to buy this cookbook immediately. 🎉🎉🎉
I just loved your "Your kid came home and told you a ridiculous story...." comment about how this recipe would save you. Oh my gosh. If I had had this recipe when my kids were growing up, and I had to listen to all of those totally bogus stories, I'd be a different person now. Cooking soothes my soul every single day. When my kids were home, it was more survival, get it on the table, feed the savages before they destroy something, mode. Thank you Carla. BTW, my now adult kids, 39 year old woman and 35 year old man, are awesome cooks. Both of them have turned into creative, happy, intuitive chefs. If only I'd known this 30 years ago, I might have fewer grey hairs.
Currently on a strict diet to build muscle but love indulging in these videos. This one has completely transformed my boring grilled chicken into something that actually tastes amazing!
1:44 "if you don't have a meat mallet..." Love the suggestions. I know you can't recommend this, because it's probably not completely safe, but my step mom used to flatten the meat with an empty champagne bottle. It's heavy, it's thick glass, worked well for her, hehe.
This is exactly the way I've been cooking chicken breast for years now (smashed to equal thickness, exactly 6 minutes on one side, a minute or two on the other) and everyone that's tried it has been amazed. The biggest compliment I've gotten is "This tastes like meat!" I can absolutely vouch for this recipe, it's legit!
I got Carla’s cookbook for my birthday and hadn’t tried this recipe yet but was so inspired by this video! I’m new to cooking, and I have to say that this was hands down the best thing I have ever made without exaggeration. It tastes like it came from a restaurant!! Go make this chicken!!
SO GOOD. As soon as I saw this video I sent it to my partner and we made it that night (yesterday). So easy, so so delicious, will be making again and again. Thank you!!
I only knew that brining your chicken is the only way to season your chicken since that's what i saw my mom doing, i also think that without brine and just sprinkle pepper and salt on the meat wouldn't do anything but today i tried this method and i love it. I dont use brine, pepper and salt rubbed all over the meat. My sister saw what i did and she said it will be flavorless but she ended up loving it. I also get the meat to brown just like yours, it's so tasty, not too dry, it's salty and pepperry enough.
This could be one of my favourite dishes of all time. Honestly. I almost always have everything in it on hand, it's fast, it's easy, and it actually makes me like chicken breast (I'm a thigh guy). Carla, I don't know how you came up with this cooking method for bl/sl breast but it's a complete game changer. Amazing.
This dinner was awesome and so simple! I absolutely hate cherry tomatoes, but this recipe solved the issue for me and for the first time in my life I felt like I could enjoy their wonder 😍 the issue for me is one of texture and the way they pop in your mouth. But the way they get cooked down a bit in this recipe, and then you use a spoon to encourage them to pre-burst in the pan took care of that problem, and also allowed their sweet juices to thicken and flavor the pan sauce. Also appreciate this video's recommendation of polenta as a base to really make this meal feel complete. I didn't see that in the recipe book, so had skipped this recipe until I saw the suggestion in this video.
Truly brilliant, I can't tell you how much sense this cooking method made to me as you were explaining it and yet it's never occurred to me before. THIS is how I'm cooking my next chicken breast.
Ugh the chicken breast memories... We'd get them frozen in a big bag, and they'd always be at least a little bit freezer burnt. And then also would cook just a little bit when we'd try to thaw them in the microwave. And then definitely over cooked... Unsurprisingly, now that my mum's not struggling to keep three little kids alive while working full-time without any extra child care, she's actually an amazing cook. But I'm vegetarian now, so can't speak to if her chicken breast technique has improved. But sending her this recipe for sure!
Currently have over 15 Chicken Breasts. Have just been making cutlets with them and need to switch it up.. THANK YOU CARLA!!! Looks amazing. Would be so good with Rice or Couscous.
It's funny - as a Brit, I constantly see Americans talking about how dry and bland chicken breast is, and that's almost never matched my own experience. I don't know if maybe the way chickens are reared is different over there, but I've never had problems cooking chicken breast so that it's moist and juicy. I've even had no problem baking it - albeit it's a bit more tricky, and ideally requires brining and a temperature probe. So anyway I'm always glad to see more recipes using it, and this one looks yummy - just super weird to me how folks apparently hate it.
just made this and it's soooo good! this method of cooking the chicken breast really makes for a tender and juicy interior, and the sauce with the tomatoes and vinegar is just yummy! so simple to make but so so so flavorful, thanks, Carla!
even thought chicken breast is not as tasty as other parts of the chicken, it is healthy, cheap , and everywhere, so this recipe is really practical for me, i also appreciate that this recipe does not require white wine to deglaze cuz i dont have that expensive thing in my kitchen all the time.
I’ve made this a couple of times to use up frozen chicken breast and I have to say it is really good. Super speedy but doesn’t compromise on being delicious
I’m not the biggest fan of whole pieces of tomatoes in general but this looks sooo good! I also bought the book and already lending it to my oldest sister for cooking inspo❤
I’m far from a chicken boobs guy, but I am Cuban, so I use it for “Pollo a la Plancha Encebollado” and this seems like an Italian vibe on a similar dish. So... I’m in.
This looks great and saw it drop the other day, but for some reason, never got to view it then. Anyway, I think a lot of the issues with chicken breasts, and the same for any other poultry white meat is it's easy to overcook it and it would have, I think been helpful for those that may not be well versed in cooking to say when to pull the meat temp wise as 160F, let it rest and it should be at 165F after say, 5 minutes or so of resting, will allow it to retain its juices and not be dry and tasteless. Still, I agree, dark meat for the win, but the breast can be fine in many respects. I rather like the semi gaminess of the dark meat myself. Love tomatoes so this is a great recipe to have in one's back pocket for a weeknight meal.
You do food so awesome. OhmaGAH! Next book title: "That Sounds So Awesome," or, "You Cook So Aweseome." AND, at least a chapter called "As the Shallot Cooks."
Learning to pound bazooms flat has been a game changer is any recipe with chicken boobs. Started doing it with grilled chicken and now I do it for pretty much every recipe.
I bit the bullet and bought Carla’s book and I have 0 regrets. Her recipes are so simple for such big payout, and I absolutely love her “spin it” ideas. Such a great way to inspire creativity and resourcefulness in the kitchen!
I will talk about it ad nauseam to anyone who will listen. It’s absolutely worth every penny.
im about to buy it too
I’ve been convinced to buy immediately😂I’m always hesitant to buy cookbooks cause I have so many and get worried I won’t use new ones, but I need these recipes 🙌🏼 should’ve bought forever ago!
Carla is the most practical chef on TH-cam. And I can't wait to try this tomorrow for dinner!
This recipe is a bodybuilders dream!!! Got so sick of basic chicken breast, this is the best way to prepare without the heaviness of breading. Thank you Carla!! I’m adding crumbled feta at the end to mine with fresh oregano instead of chive. 😍
I have made this three times since I bought the cookbook. SO FREAKIN’ GOOD. The kiddos love it. It’s easy. It’s delicious. It’s healthy. Make it today. Make it now. 🐓🍅
I CAN COOK A CHICKEN BREAST NOW. I cannot express how this video has fundamentally changed my life. I never learned how to cook growing up, so the pandemic was…grim in terms of food. I knew I was doing everything wrong when it came to chicken, but I never knew how easy it was to fix. I made the best chicken I have ever made in my life tonight. I am going to buy this cookbook immediately. 🎉🎉🎉
I just loved your "Your kid came home and told you a ridiculous story...." comment about how this recipe would save you. Oh my gosh. If I had had this recipe when my kids were growing up, and I had to listen to all of those totally bogus stories, I'd be a different person now. Cooking soothes my soul every single day. When my kids were home, it was more survival, get it on the table, feed the savages before they destroy something, mode. Thank you Carla. BTW, my now adult kids, 39 year old woman and 35 year old man, are awesome cooks. Both of them have turned into creative, happy, intuitive chefs. If only I'd known this 30 years ago, I might have fewer grey hairs.
Currently on a strict diet to build muscle but love indulging in these videos.
This one has completely transformed my boring grilled chicken into something that actually tastes amazing!
1:44 "if you don't have a meat mallet..." Love the suggestions. I know you can't recommend this, because it's probably not completely safe, but my step mom used to flatten the meat with an empty champagne bottle. It's heavy, it's thick glass, worked well for her, hehe.
love this recipe! i make it a few times a month. i also add capers to the tomato sauce. delicious!
This combines two of my favorite things, crispy chicken and cherry tomatoes 😍 will be making this for sure
This is exactly the way I've been cooking chicken breast for years now (smashed to equal thickness, exactly 6 minutes on one side, a minute or two on the other) and everyone that's tried it has been amazed. The biggest compliment I've gotten is "This tastes like meat!" I can absolutely vouch for this recipe, it's legit!
I got Carla’s cookbook for my birthday and hadn’t tried this recipe yet but was so inspired by this video! I’m new to cooking, and I have to say that this was hands down the best thing I have ever made without exaggeration. It tastes like it came from a restaurant!! Go make this chicken!!
Loving the funny editing in all of your videos. Also love you.
SO GOOD. As soon as I saw this video I sent it to my partner and we made it that night (yesterday). So easy, so so delicious, will be making again and again. Thank you!!
I only knew that brining your chicken is the only way to season your chicken since that's what i saw my mom doing, i also think that without brine and just sprinkle pepper and salt on the meat wouldn't do anything but today i tried this method and i love it. I dont use brine, pepper and salt rubbed all over the meat. My sister saw what i did and she said it will be flavorless but she ended up loving it. I also get the meat to brown just like yours, it's so tasty, not too dry, it's salty and pepperry enough.
This recipe is solid gold. Carla is a blessing to any homecook.
I’ve made this, so awesome and chill and easy.
I made this recipe tonight. Added some butter to the sauce, but holy this was great. Going to buy the book right now
This could be one of my favourite dishes of all time. Honestly. I almost always have everything in it on hand, it's fast, it's easy, and it actually makes me like chicken breast (I'm a thigh guy). Carla, I don't know how you came up with this cooking method for bl/sl breast but it's a complete game changer. Amazing.
This dinner was awesome and so simple! I absolutely hate cherry tomatoes, but this recipe solved the issue for me and for the first time in my life I felt like I could enjoy their wonder 😍 the issue for me is one of texture and the way they pop in your mouth. But the way they get cooked down a bit in this recipe, and then you use a spoon to encourage them to pre-burst in the pan took care of that problem, and also allowed their sweet juices to thicken and flavor the pan sauce. Also appreciate this video's recommendation of polenta as a base to really make this meal feel complete. I didn't see that in the recipe book, so had skipped this recipe until I saw the suggestion in this video.
Truly brilliant, I can't tell you how much sense this cooking method made to me as you were explaining it and yet it's never occurred to me before. THIS is how I'm cooking my next chicken breast.
Ugh the chicken breast memories... We'd get them frozen in a big bag, and they'd always be at least a little bit freezer burnt. And then also would cook just a little bit when we'd try to thaw them in the microwave. And then definitely over cooked... Unsurprisingly, now that my mum's not struggling to keep three little kids alive while working full-time without any extra child care, she's actually an amazing cook. But I'm vegetarian now, so can't speak to if her chicken breast technique has improved. But sending her this recipe for sure!
Currently have over 15 Chicken Breasts. Have just been making cutlets with them and need to switch it up.. THANK YOU CARLA!!! Looks amazing. Would be so good with Rice or Couscous.
Looks delicious. I will be making this for dinner tonight! Thanks 🙏🏽
You are the most practical chef
what I like alot was you sample a large bite, tanks for sharing
I was wondering why my morning was going so well… then I realised I was blessed with a Carla post
It's funny - as a Brit, I constantly see Americans talking about how dry and bland chicken breast is, and that's almost never matched my own experience. I don't know if maybe the way chickens are reared is different over there, but I've never had problems cooking chicken breast so that it's moist and juicy. I've even had no problem baking it - albeit it's a bit more tricky, and ideally requires brining and a temperature probe.
So anyway I'm always glad to see more recipes using it, and this one looks yummy - just super weird to me how folks apparently hate it.
This recipe really added some fresh inspiration to my brain for weeknight meals, thanks Carla!!! You da best
Carla is hilarious! I love this channel. Thanks for the great content.
just made this and it's soooo good! this method of cooking the chicken breast really makes for a tender and juicy interior, and the sauce with the tomatoes and vinegar is just yummy!
so simple to make but so so so flavorful, thanks, Carla!
Wow I didn’t realize Cosmo could transport back to the 80s! Fernando and Cosmo are the same person = confirmed 😂
even thought chicken breast is not as tasty as other parts of the chicken, it is healthy, cheap , and everywhere, so this recipe is really practical for me, i also appreciate that this recipe does not require white wine to deglaze cuz i dont have that expensive thing in my kitchen all the time.
🤣🤣🤣😭😭 the husbands family picture🔥🔥🔥💓💓 "the chicken breast years” ....what a funny showw
Just made this last night! So yummy 😁The only down side to making this is the clean up all the splatter oil.
I’ve made this a couple of times to use up frozen chicken breast and I have to say it is really good. Super speedy but doesn’t compromise on being delicious
I’m not the biggest fan of whole pieces of tomatoes in general but this looks sooo good! I also bought the book and already lending it to my oldest sister for cooking inspo❤
This was so delicious! We used chicken thighs and it turned out fantastic. Can't wait to make it again and throughout the summer.
I'll definitely try this recipe the next time I'm in the mood for chicken! looks absolutely delicious and easy to make
Hey, Carla. I love those glazed pottery bowls you used for prep. Where are the my from?! Gorgeous.
Could you use a pressy-downy for this?
I feel like she made this on the pressy downy video!
Wow!! Cosmo looks exactly like your husband in that flashback photo!
I feel like we really got invited completely iside carla's mind on this episode. 😌💜
Simple is best, great recipe! Thanks Carla!
Loving this
This recipe was divine
One of my FAVS from the cookbook!! Unbelievably good
Looks so yum! Will absolutely be trying this one. What would you serve this one with Carla for a hearty dinner?
Made this but sub'd half the amount of chives called for with some torn thai basil. Delicious!
Great vid....not a fan of the Hen Bazooms ...but..I will make this!!! Thank you!
Nice cooking tips
Oh boy! Carla looks sensational!
Looks really delicious! And it's so easy! No excuses for not making this dish.
Yummy! Also I recently discovered that air frying the chicken breast is AMAZING!!
I made this and just had my first bite, and 💥WOW🍗
I just love chicken!! Excited to try
Love this recipe
Delicious! I make a similar sauce for canned salmon on fishy Fridays. Yummy with some crusty bread.
I love how as a child Carla looks like that neighbor who smokes menthols and plays her numbers
Thanks for sharing
Hi Carla - could this be done in a le creuset?
Yo tambien quiero
Love it when the pressy downy makes an appearance!
I spun it by adding Hatch Green Chile to the tomatoes.
I’m far from a chicken boobs guy, but I am Cuban, so I use it for “Pollo a la Plancha Encebollado” and this seems like an Italian vibe on a similar dish. So... I’m in.
Yes!!
You are doing great job
Carla's the best.
What sides would you pair this with?
Good one
How would this be with balsamic vinegar?
what's a nice carb that i can pair with this?
Pearl couscous
This looks great and saw it drop the other day, but for some reason, never got to view it then. Anyway, I think a lot of the issues with chicken breasts, and the same for any other poultry white meat is it's easy to overcook it and it would have, I think been helpful for those that may not be well versed in cooking to say when to pull the meat temp wise as 160F, let it rest and it should be at 165F after say, 5 minutes or so of resting, will allow it to retain its juices and not be dry and tasteless. Still, I agree, dark meat for the win, but the breast can be fine in many respects. I rather like the semi gaminess of the dark meat myself.
Love tomatoes so this is a great recipe to have in one's back pocket for a weeknight meal.
UK loving the great show..
But really baseball bat... 😆
To do tendering the filet 😆 🤣
Can I cook and freeze this
I love this! But also may try with thighs 😅
Nice one
oooh that's one i want to try for my mom, she's still also deep in the "no fat" mood so she has a lot of chicken breast
I shall call them “hen bosoms” from now on.
Lol why you gotta flash the pan 🤣🤣🤣jkjkjk I had to
Can I make breaded pork chops with the sauce?
Why didn't she use the smusher?
Hoping for a delicious meal 👍👌
Good
@0:44 By using Boneless Skinless Chicken thighs instead!
I often worry about Carla getting salt and pepper inside her nails
Nice jobs dear
Omg, Carla, your dad is Bob from Bob's Burgers!
You’re such an icon.
Beautiful watching your channel
coolness
You do food so awesome. OhmaGAH! Next book title: "That Sounds So Awesome," or, "You Cook So Aweseome." AND, at least a chapter called "As the Shallot Cooks."
What happened to the pressie downie?
*slamming fists on table* HEN'S BOSSOM! HEN'S BOSSOM! HEN'S BOSSOM!
Not Hen’s Bosom 😂😂😂😂😂💀
You need to bring back where you help noobs cook without looking!!
imagining carla swinging a bat at a raccoon 😭
Tips
Mmmmmm....gooooodddd
Learning to pound bazooms flat has been a game changer is any recipe with chicken boobs. Started doing it with grilled chicken and now I do it for pretty much every recipe.