how do you pack your chicken to go

[cenzo78]

Unfortunately I have to pack about 4 meals with me when I leave the house every morning. Ive been using the canned chicken breast for months now and want to cook up some tenderloins, cut em up, and put them in a to-go container. Im afraid that theyre going to get dried out. Any secrets to keeping it moist? Ive heard wrapping them in a wet paper towel, anything else?

:chicken:

 

[MMX2]

I do it every morning. Wet paper towels work well.

 

[cenzo78]

what do you season it with, some kinda mrs dash seasoning?

 

[MrPerfect]

i baking chicken at a high temp makes the outside alittle harder and keeps the inside moist....
i season with italian spices, salt, pepper

and stay away from that can chicken crap... LOADED with sodium

 

[big in vegas]

I just always had precooked chicken breast that comes frozen and then I throw it in the fridge to thaw it out. It's always pretty much moist. I've heard wet paper towels work well, but I've never tried it.

 

[cenzo78]

i baking chicken at a high temp makes the outside alittle harder and keeps the inside moist....
i season with italian spices, salt, pepper

and stay away from that can chicken crap... LOADED with sodium

I get the Hormel No Salt added. 70mg

 

[MMX2]

what do you season it with, some kinda mrs dash seasoning?

Mrs Dash no salt works for me.

 

[big in vegas]

I always used mustard or hot sauve, a little sodium, but not that much. I always used sparingly

 

[cenzo78]

when I make tenderloins or chicken breast I always use the Mrs Dash Chicken seasoning and a little onion powder. If im eating it at home sometimes ill throw one slice of red fat provolone on top and let it melt for added flavor.

 

[big in vegas]

when I make tenderloins or chicken breast I always use the Mrs Dash Chicken seasoning and a little onion powder. If im eating it at home sometimes ill throw one slice of red fat provolone on top and let it melt for added flavor.

That sounds pretty damn good lol.

 

[petrobond5150]

1-16oz container with 1 tablespoon hot english mustard