How to cook my marinated chicken?

You can pan saute your marinated chicken but do wipe off the marinade first** so that the chicken's surface will be dry enough to brown nicely (rather than mostly steaming from the remaining moisture of the marinade). When white-meat chicken (or fish, etc) turns out dry, it's because it's cooked too long and the muscle fibers squeeze up which pushes the moisture out. The usual way to pan saute is to brown the meat quickly at high heat, then turn down the heat, and perhaps even cover, to do the rest of the cooking--or some people like to "finish it in the oven" at medium to low heat for just a few minutes. Then remove from the heat and cover lightly for 5 min while the meat "rests" so the juices will stay in. Using a meat thermometer helps a lot until you really learn how many minutes, in a particular pan, with a particular cut and thickness of chicken, etc., etc. If you pan saute, you can cook a whole breast, or you can make the breast all the same thickness by pounding it or butterflying it. Or you could cut in chunks first but that's done less often except for dishes where the chicken will be used in a sauce or stew, etc, and it will be harder to brown that way. Here is one video lesson on pan sauteing chicken breast: http://rouxbe.com/cooking-school/lessons/170-pan-frying (takes a short while to load... also wait after each segment and next segment will start playing automatically) And here are ways to create "moist" chicken breasts using various cooking methods, etc: http://answers.yahoo.com/question/index?qid=20090614115430AAzxP84 (my answer) ....and this BA from someone else: http://answers.yahoo.com/question/index?qid=20070613101454AASJEZH And much more info on cooking chicken in various ways, marinating it, etc: http://answers.yahoo.com/question/index;_ylt=Am6ECGtNzHbCm0rv6AHm8_Dsy6IX;_ylv=3?qid=20090905111233AAZIv9W (my answer here and in the rest) http://answers.yahoo.com/question/index?qid=20111226094817AAKPAEJ http://answers.yahoo.com/question/index?qid=20100321171715AA5TSOh http://answers.yahoo.com/question/index?qid=20111122073237AAROT9Z http://answers.yahoo.com/question/index?qid=20090923224902AA0VdNo http://answers.yahoo.com/question/index?qid=20110510134650AAWTsYz http://answers.yahoo.com/question/index?qid=20110303065956AAX33bv ** I usually boil the marinade for at least 2 minutes to kill anything that needs killing, then pour the "sauce" over my chicken (whole, or sliced diagonally). .

Just leave it whole and saute it in olive oil and butter that you let getting pretty hot, so you get a nice sear. It won't be dry if you leave it whole and don't over-cook it.

Pan fry it with oil and half a stick of butter... Mine never gets dry when I add the butter... Do keep it whole until done because it may be really tough if you go ahead and cut it up