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How To Cook Moist & Tender Chicken Breasts Every Time
Cooking Lessons from The Kitchn
Boneless skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally prefer more succulent boneless, skinless thighs. But for lunch and dinner favorites like chicken Caesar salad and chicken pasta, sliced juicy chicken breasts can't be beat. They're a great staple for quick lunches, too.
Fortunately I have one method that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time.
A Method That Requires Trust!
This method takes trust; you can't check the chicken breasts or watch them cooking. The method isn't searing, sautéing, broiling, frying, or baking; it heats the chicken breasts quickly on the stovetop then lets them essentially poach from the inside out in their juices in a covered pan.
So you can't peek, and you have to trust us. But I promise that if you follow this method exactly you won't be disappointed. I learned this cooking method from an old edition of Joy of Cooking, which gives this method its special label: Cockaigne, reserved for only their personal favorite and best recipes.
Seasoning the Chicken
This method alone makes plain, simple chicken breasts — a blank slate to be used on top of salads, rice dishes, and tacos. But you can season the breasts any way you like; make them spicy, or flavor them with fresh herbs.
You don't need to brine or marinate the chicken, but a quick brine does make them even juicier! Watch the video below for instructions on how to make a super quick 15-minute brine. (If you use a brine, make sure to pat the chicken very dry before proceeding with the cooking method below.)
More Chicken Cooking Lessons
Tester's Notes
Since we originally published this a few years ago, I've been surprised at the number of people who have written or commented to say they really love it. It's truly reliable!
There have been questions about it too — for instance, do you adjust the cooking time if the chicken breasts are extra big?
I don't; I find that this works across a spectrum of size and weight, provided the breasts are separated into individual halves and they are flattened to even thickness during the prep.
I also originally published this very close to Joy of Cooking's method, which calls for you to dredge the breasts in flour. I've found this is unnecessary, and also undesirable for those who eat gluten-free. I've adjusted the method below to not include flour — just salt and pepper. But you are free to tweak and adjust; there are some great suggestions in the comments for dredging in alternative flours like chickpea, and seasoning with all kinds of spices or herbs.
This is truly just a blank slate method; it makes nicely cooked and juicy chicken breast for topping salads and other dishes. I usually make about one pound of chicken breasts at a time, which gives me enough chicken for a few days of salads and lunches. But if you want to turn it into a meal on its own, get creative! No matter how you season them, you'll have juicy, tender chicken breasts. — Faith, September 2014
How To Cook Moist & Tender Chicken Breasts Every Time
What You Need
1 to 4 boneless skinless chicken breasts, of similar size
Salt and freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both
Heavy Mason jar or wide drinking glass
Wide (10-inch) sauté pan with lid
Tongs or spatula
- Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife.
- Season the chicken breasts: Lightly salt and pepper the chicken breasts.
- Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
- Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
- Flip the chicken breasts: Then flip each chicken breast over.
- Turn the heat down to low: Turn the heat to low.
- Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
- Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
- Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator.
Recipe Notes
- Dredge in Seasoned Flour: You can also dredge the chicken breasts in flour before cooking. Season the flour with spices or fresh herbs and make sure the chicken is golden on one side before you flip it over. This will give your chicken a very subtle crust.
- Quick Brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. Watch the video above to see how this is done.
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Updated from post originally published February 2011.
Per serving, based on 2 servings. (% daily value)
(Image credits: Leela Cyd)
142 Comments
I always get great, moist boneless skinless chicken breasts with a grill pan and a yogurt-mustard-herb marinade.
But for my day-to-day cooking, I, too, have defected to thighs. Can't beat 'em.
prolix - that marinade sounds great!
I can't relate to the "foodie" aversion to chicken. I realize that it's not the most elegant or versatile protein, however.
I usually get the best results with chicken by grilling/bbqing or baking. Pan-frying is more difficult, for me, at least.
I've always loved breaded and baked chicken, I usually mix mustard with egg to coat, and mix bread crumbs with lots of herbs and chopped almonds.
I do something similar with chicken breasts - quickly searing and covering the dish seems to work perfectly!
I would love to hear your tips on cooking chicken thighs. I grew up on BSCBs, so I'm not used to working with the thighs, and I find them so frustrating to cut up! Any time I've done a stir-fry or other dish where they need to be in bite-size pieces, I've ended up standing there for 45 minutes cutting out the nasty bits, and swearing never to buy them again. Any ideas?
Someone once told me never to put salt on any kind of meat prior to cooking -- because it leaches out the juices from the meat. Not sure if this is true or not, but I salt after cooking. Also, for cooking multiple boneless chicken breasts, I pound them so they are all even thicknesses -- this way, there aren't thinner ones overcooking in the pan while the thicker ones get done.
I don't know why, but I get the best results on my panini grill. The chicken is never dry and has plenty of flavor. I just throw a couple frozen (yep) boneless, skinless slabs from the bag on the pre-heated grill and turn once. I also let them set for about 4-5 minutes. I do add a bit of cayenne, a squeeze of lime and some red Hawaiian sea salt just before the turn, but that's about it.
Usually the method of cooking that I use doesnt matter but I do like to grill my breast and to advoid it from getting dried out I rub the chicken and cover it with kosher salt and let it set and absorb, which generally takes and hour or two depending on thickness, rinse and season and throw it on the grill. Always comes out juicy and tasty.
a simple and foolproof way to make BSCBs that come out supremely juicy every time: bake for 30 minutes at 350 degrees.
I always defrost and marinate or season with herbs before baking. But I assure you the chicken comes out perfect.
I did a gluten free casein free version of Faith's "Moist and Tender" recipe above with rice flour, garbanzo bean flour, cumin, cayenne pepper, s&p and grapeseed oil. It was really good and had a light crispiness... and yes, the chicken was juicy.
Tried this methid last night to prepare some chicken breasts for Chicken Marsala, delicious and not a bit dry!!!
I made this last night, and it was wonderful. Where have you been all my life? Thank-you.
turned out amazing!
i cook chicken wrapped in parchment paper with herbs. it's always moist, succulent and delicious. just stick it in the oven, and when it's done there's no clean up.
How big are the chicken breasts to begin with? These look small compared to what I get at the supermarket. They're often a pound apiece and *quite* thick.
The cook-in-the-oven trick, however works every time for me.
Simplest ever: Saute breasts in olive oil for 3 minutes, turn and pop into a 400 degree oven for 12 minutes. Done.
Use whatever seasoning you like... It's just a super fast, super easy method for perfect BSCBs.
I marinate chicken in either plain yogurt or buttermilk. Overnight is great, 8 hours is fine, even an hour is better than nothing. And it doesn't taste like yogurt or buttermilk. Then season and cook as usual.
Interesting, I'll have to try this.
What I think is key to the above is flattening them to a manageable and even thickness. The breasts sold nowadays can be so large and as a result can take forever to cook increasing the risk that they'll dry out.
I discovered this post a month or two ago and decided to try it, even though I was skeptical because I've never had good luck with chicken breasts. But it really does work perfectly! Plus the pan-side of the chicken gets this wonderful caramelized glaze from the flour, buter, and oil. I think I've used this technique every week since then.
I haven't had a problem with dry chicken breasts, but I'll try this method all the same. What I would really like is some help with pork chops (especially the super-thick ones from Costco). I'm about to give up on them. Anyone have a fool-proof recipe for that?
@ robyn: I think the theory behind salting meat prior to cooking is that yes, it leaches out some juice, but then juice + seasonings get sucked back in later in the cooking process, flavoring the meat.
GenMoore, I think the really thick pork chops need the oven. The thin ones are okay in a skillet, but thicker ones are tough to perfect without the slow steady indirect heat.
Thanks to kari-anne for the tip about mixing mustard with egg then covering the chicken with breadcrumbs and herbs. Sounds great! I'd never thought of mixing mustard with the egg to coat the chicken.
Brine for a few hours with salt, honey, lemon, thyme, garlic, peppercorns, parsley, bay leaves and then sous vide it for 1 hour at 140-145 degrees, and you will get the moistest, tastiest chicken possible. Chicken any other way (oven, pan, grill) needs to hit an internal 165 degrees (USDA recommended) to be safe and will almost always result in dry chicken.
On the size of the meat: I think that one reason this method is so successful is that it is basically poaching or steaming the chicken in its own juices. So I haven't found that they are suddenly underdone when I use bigger cuts. It works perfectly every time - regardless of the size. That's one reason I like it so much; you don't have to adjust or check them while they're cooking.
I love doing my BSCBs in the slow cooker. I pretty much cover the bottom of the cooker with coarse sea salt, place the breast on top in a single layer. Sprinkle with more salt and add pepper. Cover with water (about 4 cups in my cooker) and cook for 7 hours on low. You'll get very tender chicken and you haven't added any oil. And it's shredded chicken, which I love, and use for salads, sandwiches, tacos, etc. for the week. You could also probably use the liquid remaining in the cooker as a broth, but it might be a bit salty.
My grandmother's recipe, and the EASIEST I've ever seen for shredded chicken for salad, enchiladas, soup, whatev:
Take a whole chicken. Put it in a stock pot. Cover with water. Bring to a boil, boil for about 5 mins. (Here's where I check to make sure the temp is above 145). Then the secret: COOL IN THE WATER. Let it sit until cool enough to handle.
The chicken will fall away from the bone (an easy way to learn how to take apart a chicken if you've never done a raw one) and even the breast meat is exceedingly juicy.
@KathryninDC: I use your Grandma's method all the time. It's terrific!
@fi_burke: thanks! :D
I have never done this, but I find just using fresh chicken does the trick. I cook mine in a pan with a bit of olive oil, s&p on both sides. I brown the chicken and just make sure not to cook them for too long, let them rest.
I've taken to poaching my chicken breasts in well-seasoned water and chicken broth (sometimes I add a splash of wine). They come out moist and flavorful and the house smells like chicken soup. I poach several breasts at a time and then freeze them for later use.
The temperature method works perfect for any chicken dish you can dream up. Just invest in a good thermometer with alarm and remove from heat when the chicken hits 155. Let it sit (seriously, don't cut it open) for 10 minutes. Perfectly cooked every time, no guesswork or trust involved.
I usually do chicken breast in small pieces, marinating them and coating them with cornstarch. To me, cornstarch is more refined so it gives a crisp outside and retains the juice better.
I have no doubt that this would be ABSOLUTELY DELICIOUS... but I'm not sure it is as much to do with preserving the natural juices of the chicken as the salt and butter, which will make anything taste fantastic.
I always had a problem with chicken until I decided to try making it with buttermilk. Like a previous poster stated, marinate the chicken in the buttermilk and cook it in the oven. It's tender, juicy and delicious. Best of all, it's foolproof.
I made this tonight and got a big thumbs up from my husband and stepdaughter. The chicken was beautifully tender and moist. I drizzled a bit of reduced soy sauce and maple syrup and it was great. Thank you for the recipe!
BSCB's are a staple for me... I cook them (individually, or two at a time, if small) defrosted in the microwave, in a pan with an inch or so of water with a couple dashes of poultry seasoning, a dash of garlic herb seasoning, a squeeze of fresh lemon. Time: 4 minutes one side, turn breast, 4 minutes on second side, check for doneness, cook an extra 2.5 to 3 minutes if necessary. Remove from water, let sit for 3-4 minutes before slicing. Tender and juicy every time.
I would expect it to be bland since you'll use the chicken for salads, pasta or sandwiches. The dressings/sauces you use with those will already have all the spices/flavours you want.
@jettsam, yes this isn't a full-fledged recipe per se; it's more of a cooking method. Here's a really good recipe that uses this method:
- Pretty Easy Double Coconut Chicken Breasts at not martha
@jettsam: The slimy layer sounds like the skillet and/or oil wasn't hot enough. If it's not hot enough, the flour coating doesn't have time to cook and harden before it soaks up the oil and it gets all soggy and nasty.
I'm single, so I buy BSCBs in bulk and freeze them individually in a heavy-duty baggie. Before popping them in the freezer, I had a marinade. I make each one different--mustard in one, balsamic vinegar in another, garlic dredge in a third, etc. They marinate as they freeze and as they thaw. I take one out in the morning and pop it in the fridge. By dinner, it's still frozen, but soft enough to cut into neat slices. Sear the slices on both sides in a medium heat pan, then steam on low till cooked through (similar to the method in this post). Takes all of ten minutes from fridge to plate. Result: a moist and super favourful BSCB every time.
@TravelingRae - That sounds amazing! What a great idea. I, too, buy in bulk, since it's about 80% cheaper to do so. I will definitely try a different marinade for different bags next time.
I always worry, though, about starting with frozen BSCBs - my thawing trick (adapted from Alton Brown) is to fill my sink with cold water and submerge the frozen bagged BSCBs with various heavy cans/mugs. They're completely thawed (but still refrigerator cold) in less than an hour!
I'm sorry, but it's actually not true that this timing works on larger cuts. Unless I suddenly started doing this wrong, the last time I tried this on larger BCBS, they were terribly underdone.
YUM! I made this last night for myself and three others, and everyone thought it was delicious! I never imagined that baked chicken breasts could come out moist and juicy.
Thank you very much for your suggestion. I will be following it from now on whenever I cook baked chicken breasts. And consider what I just told you to be a big compliment -- two of the people I regularly make dinner for are VERY picky eaters, and they ALWAYS look for a reason to complain if something doesn't turn out exactly right. Well, I can happily report that I wasn't complained at!
Eureka ! Searched for this recipe for hours - its the best ever for Frozen Boneless Chicken Breasts... I am over 83 , have been cooking since I was 12 , and I tried this again tonight , with a slight Senior moment when I could not recall if I left it again covered after the first ten minute break !
However , once again it was tender , moist and very tasty - we all enjoyed it very much with Basami Rice , fresh peas and Beet pickles - (for color you know Thanks so much , I am new on here - looks like a great site . dwilly
Wow. Thank you for posting this recipe. I am absolutely terrible at cooking meat and I made this last night and it turned out perfectly! I think I typically ruin things like this: "Is it done yet? Is it done yet? I don't think it's done yet." Proceed to overcook and have rubbery/ inedible chicken leather.
I have tried this a couple of times. tonight being the second time and it was wonderful again so I HAD to post a message! if you are a horrible cook like myself try this it will be one of the things you can make right everytime!!!!
I'm anxious to try this out, but here's a question that I'm not sure has been posed... I have an electric stovetop, so turning the heat down on the element doesn't cut the heat as quickly as a gas stove. Have electric stove users had any issues with the decrease in heat, or am I just overthinking? :)
@ekf99: I'm also using an electric stove, and this method works very well. If you're concerned about the heat not coming down quickly enough, just move the pan (after you've covered it) onto an unused hotplate for a couple of minutes while you wait for the "live" hob to cool down. Then follow the rest of the method as outlined.
As well as using this method, I brined the chicken breast beforehand - i.e. covered the meat in cold salted water for an hour or so. before cooking.
@robyn: Salting "just before" searing helps get a good crust. If you salt it and let it sit, that, I believe, is when problems happen.
Absolutely wonderful! I have to say, I'm a very experienced cook and baker at 45 years old with two grown daughters. I eat alot of chicken. I really love a poached chicken breast in water and cumin for tostadas. I cook chicken strips and Chicken Piccata. I've been looking for a tender, moist chicken that I can put on salads like at the grocery store salad buffet. Oh MY GOSH--this is wonderful!!! SO JUICY! I used parsely and tarragon for herbs--to die for chicken!!!! Thought about throwing some rice in with the drippings with a little lemon and white wine too--YUMMY! =)
Dear Faith,
As with many of your posts here, this one is especially helpful to me. I was a vegetarian for many years, and therefore, a nervous cooker of meaty things. I lost a lot of weight this year, and I eat a lot of BSCB to maintain. I'm terrible at cooking them; I'm looking forward to trying this method. And isn't Joy of Cooking still the best? Thank you for teaching me so much this year.
Dwilly (June 23, 2011) -- did you thaw the frozen Chicken breast before using this recipe?
Faith -- do you use an electric or gas stove for this recipe?
Related question -- I am looking for how Mexican restaurants prepare chicken that is stringy, moist and very well done. We especially like how LaPinata makes their Chicken Chimichanga.
Tried this today. Used a little 'essence' and dried herbs in the flour and they came out perfect.
Next time I am thinking of using a little lime/chili rub in the flour for a different spin.
Thanks for the tip!
I'll try your method. I usually put mine in aluminum foil with some olive oil, a sprig of rosemary, some lemon juice, and some garlic and then seal the foil and bake it for awhile (usually no more than 20 minutes are needed if you do it on a high temp). Comes out juicy every time!
Can I do the same thing with chicken cutlets? Or are they too thin?
I generally do not like chicken breasts or white meat because I find it dry and boring, but I'm trying to be more healthy so I decided to give this a try. I made the recipe exactly as written - I threw in some chopped fresh thyme - and it was incredible. I am truly amazed. I will definitely add this to my weekly staples. Quick, easy and delicious.
I'm going to echo Breezie - sous vide, for me! My household was skeptical, but I bought one to use simply because I was tired of overcooking/overcooked, and undercooking/undercooked meat (chicken especially). Yes, it's an investment, but I truly use it daily (and yes, on more than one dish a week!).
Thanks, Faith! I followed your instructions and accompanied the chicken with a roasted red pepper sauce. It was lovely and will surely become a staple.
Salting meat a few minutes before searing brings more protein to the surface, and that's where the crust develops when you sear it. The biggest mistake people make is not letting food rest long enough before cutting into it. When meat first comes out of the oven, or off of the grill etc. The juices are active and hot. When you cut into a HOT piece of meat, the juices boil right out onto the plate, making the meat dry as sawdust. If you search how long you should let meat rest before cutting it, you will get a lot of good information. Seriouseats.com has a food lab, and they do an excellent job of breaking it down and even explain some of the science behind it.
The link titled "see more "How To" posts" is broken...please fix this so I can get my "How To" fix....thanks!
I've been using only this method since 2007 when I first saw this post. It's great every time. Thanks AT!
i *just* made these or dinner and they were really really great. next time i'll add more spice to it.
Well, I haven't seen this idea, which could be the laziness champion. I use a George Foreman grill which is the bachelor's friend. I just take the defrosted breasts, wash them off and get most of the water off, and sprinkle both flat sides with some garlic powder and pepper. Throw them on George, preheated, for about 4 minutes of net cook time, and they are done. If the breasts are thick, like 3/4 inch to one inch, maybe another minute and a half. If the breasts are really, really thick, then butterfly them and make sure to use a very short cook time on the halves. When they are this thick, you HAVE to butterfly them or you'll not be able to get the insides white. Unplug George when done!
I've never had a problem with overcooking, that is, unless I have treated the thin breasts like they were thick. If you blast a half-inch thick piece of chicken for 6 minutes as if it was a Dolly Parton, it will definitely turn into leather. I am not sure that both the upper and lower grills of George are the same temperature, and indeed, this could depend upon the age and condition of one's George. So I usually flip them over (as well as anything else I cook in George) halfway through.
Faith, I don't think this was addressed-- do the breasts need to rest with this method, or does the time in the pan after removing from heat suffice for resting time? I'm definitely looking forward to trying this method!
I've given up on boneless chicken and buy the Smart Chicken with skin and ribs. A little rub of olive oil, salt & pepper and roast until juices run clear. I save the rib bones and freeze for stock.
Sounds fab.I do somewhat similar chicken paillards from a Moroccan cookbook that uses a compound butter {preserved lemons and roasted cumin powder with olive oil}. The flavours are excellent and I was just commenting to the hub the other day that the flour dusting seals the moisture in beautifully. What you do next for the 10 minutes and further in this recipe has me intrigued. MUST try than in future. Thank you!
I've been cooking my chicken like this for years; I borrowed the technique from a good chicken piccata recipe after discovering how moist and tender the chicken turned out. I've since switched to a Paleo diet, so now I dip the chicken in a bit of egg wash, then in some ground almonds with a little paprika and S&P mixed in The real key, though, is to make sure you cook them in plenty of fat; I like equal parts olive oil and butter, and at least a tablespoon of each.
@GENMOORE I do those thick bone in chops, and have success with searing them on both sides on the stove, then put them in a 400 degree oven for 20 minutes. What I love about this is, you can sear, oh 8 hours or so in advance then refrigerate. When you are ready to cook them off, take them out of the fridge while you preheat the oven, then cook for the 20 minutes to finish.
hi there
I wasn't successful when I tried this recipe and I'm not sure why
So I have a few questions:
1- Does it make a difference if you only use oil and not butter- I never have butter in my fridge as it's not something that I use often
2- Why is the flour necessary?
I'm asking that question because I find that the flour did not provide a crispy coat. Let me explain. I noticed the golden skin color when I fried it for the 1st minute but then when I put the lid on and removed it I found the skin to be "slippery" and the coating was "detached" from the chicken, I'm not sure how else to explain it and I don't know if someone can tell me what I did wrong as I followed the steps to the T.
keep forgetting about this recipe so I'm trying it right this minute. looking forward to chicken sandwiches!
I get moist chicken every time, and while I don't cook it exactly like this (I don't use a lid) I truly believe the flour is key. I always, always, coat in flower first and quickly pan sear - then either finish in the pan, oven, or sauce depending on what I'm making.
I made it yesterday and for the first time it was wonderful! Thanks!
I'm not sure what I did wrong, but mine was tough and covered in a gross, soggy flour-y film. Maybe my burner was too hot or I didn't "brown" them enough before putting the lid on?
Thank You, Thank You, Thank You! I'm just starting to learn how to cook, this recipe to cook chicken was great! I've always tried on my own to make a moist, tasty boneless skinless, but it always turned out dry and pretty gross! I can now say I did it! It felt so great to know how to cook my first protein! I know it may seem like yesterdays news to everyone else but to me it was like winning the lottery! I can cook after all!
There should be more easy recipes.
There is nothing that all the ingredients are in my pantry.
... just did the recipe and delicious! Used rice flour instead of regular flour, used fresh herbs from my "balcony farm" and made a roux with flour/herb mix and coconut milk - Yum!
Secret tips from inside professional kitchens; we don't stove-top cook the chicken. At most, they will be seared to seal in a specific flavour then panned and sent into the oven. Half way through the cook time (10-15 mins, depending on the size of the breasts) a mixture is added. I've tried everything from half white wine, half chicken stock to plain water, and everytime you walk away with chicken that's fully cooked and medium rare. Marinade in whatever you like, the flavour is sealed in during the first half of the oven time.
for moist chicken breast i pick whatever herb my hand rests on from my garden and drop it in a bowl of milk.(wash it off of course :) I then soak my breast for at least 30 mins in this herb infused milk bath and cook it however i planned on cooking it. Yummy
This recipe works perfectly! Thanks so much. I use the "breast tenders" and mix a little Cavender's Greek Spice in the flour and add a little more to the chicken after it's dusted.
It comes out amazingly moist. I've never had chicken breast like it. I cook up a package of breast tenders on Monday and can use the chicken during the week in different dishes.
Thanks again for this recipe!
This method absolutely works! I have been using it now since I saw the original post sometime last year(?) and have success everytime. You do, however, have to smash the chicken down to less that 1-11/2 inch thickness. I just hit it with a hammer a few time. *ahem* I mean a very fancy and expensive meat tenderizer. If I can't get it thin I just add about 5min to the cooking time. I also add lots more spices because I like flavor. I comes out well done and moist. No hoity toity marinades necessary. Just a hammer.
i tried this last night to pair with a greek salad and was AMAZED!!!! Worked perfectly. My hubby was so ecstatic that the chicken wasn't overcooked which is what typically happens when I cook chicken! Hoooray- I've cracked the code!
I just did this last night and it was PERFECT! Omggg never had chicken better. It tasted just like this place Bavarian Inn in Frankenmuth, MI. love love loveeee
what a wonderful recipe!!! I just cooked it! its juicy and tender! full of flavor too. I took 2 breasts and cut each for 2 peaces because they were pretty big. The rest i did according to the receipt. Thank you! i'll definitely keep it under essentials in my cookbook!
I think the easiest way to get moist chicken is to buy skin with bone-in chicken breasts. I massage a little olive oil on the top, sprinkle with salt and pepper and pop into a 350 oven and roast until juices run clear. If I am feeling religious about it, I save the bones in the freezer and bring them out when I make soup/stock.
My husband grimaces whenever I cook chicken, and justifiably so. So today I followed the technique in this article, and the chicken was AMAZING. It was moist and lightly golden brown and so tender. I gave my husband a piece and he said, "hey, that's pretty good!"
Like @kissandrachablis, I frequently poach the chicken. This is especially fast in the microwave. Chop an onion, cover the bottom of the pyrex pan with water, place the chicken on top. Squirt some lemon juice, sprinkle garlic powder or herbs, cover, and zap on half power for 5 minutes. Check for doneness. Rezap for another 3-5 minutes until done.
I also do the brown a little bit on the stove top, then pop into the oven trick. I do about 5 minutes in the pan on the stovetop because I like a nice crispy chicken, and then 15 minutes in the oven at about 400. Perfect every time. I learned this method from a cooking show where they did this with proscuitto-wrapped breasts, but it works perfect without -- you don't *need* the ham..... (but who doesn't love bacon-wrapped chicken?!?!??!)
i think that i'm going to add rosemary from the garden to the dredging flour - and then add some garlic and lemon to the pan with the butter and olive oil... what do you think?
PERFECTLY FOOL PROOF! As tempting as it was to to lift the lid I did not. The chicken was so juicy and melt in my mouth good. I used salt but instead of black pepper I used lemon pepper. I also used some oregano from my spice rack. It was amazing. I had some large chicken breasts so I had to cook two batches. With the second batch I didn't turn the skillet down as much while I was letting the chicken brown, and I liked the color of it better.
I tried this recipe yesterday and it worked perfectly. I'm so pleased -- no more rubber chicken! I added lemon pepper, garlic pepper, and marjoram to the flour.
Didn't believe it at first, but this technique worked flawlessly. Thanks a lot.
This is how I make my chicken now and it really is foolproof and comes out juicy every time. Thank you for this recipe!
Is the one minute cook time just for one side, or both?
Very tender, but had the soft texture of steamed meat. Not for me. My foolproof method: marinate breasts, sear in hot frying pan one minute each side. Put in lightly oiled baking pan in 350 oven and bake until meat thermometer reaches 165. don't overcook. That's it! Incredibly simple and deliciously tender.
I just tried this recipe and the chicken came out perfect,not dry and juicy as could be,I love you!!!
Just tried this tonight and the result was amazing. THANK YOU!
This has now proven itself thrice, lol.
I prefer an overnight marinade, but there's always those times when you're in a pinch.
The joys of glass lids, too, eh?
Great advice. Thanks for the great insights in the comments too. It is funny, but I found not peeking at how my chicken is doing a challenge. :) It did come out juicy, so I may never cook breasts the same way again. Helped make chicken meat easier to chew for a nephew with braces too.
It worked perfectly for me...using it in a chicken pot pie tonight...seasoned mine with garlic powder, dill and lemon pepper...my favorite chicken seasoning combo. I've tried every way in the world and this is definitely the easiest. I'm all for walking away and not worrying about checking on the food.
OMG! I don't even comment things plus I had to sign-up to this site just to do this. You're recipe worked like a charm. I switched out the veg. oil and butter for straight coconut oil and did everything the same. Best Chicken Breasts I've Cooked Ever!!!! I cook a lot of chicken and follow a healthy eating lifestyle. I have always cooked and ate dry chicken despite my best efforts. This worked wonders! I would hug you right now if you were in front of me. Thanks so much!
You're awesome!
I've used this method several times and have yet to be disappointed. I've used it with olive oil w/wo butter, coconut oil w/wo butter, and butter alone—they all taste great.
Since I skip dredging in flour and adding fresh herbs, cooking with this method is super-easy, though I do salt and season 30-60 minutes beforehand to fully flavor the chicken. I also check for doneness using a meat thermometer, and it always reaches the correct temperature.
Thanks for sharing!
This works so well! I'm astonished! Seriously! Thank you!!
Thank you so much for this! I hate chicken breast so I was skeptical but my husband brought home some organic chicken breast so I had to try. He was like "wow! this chicken is awesome!" and I agree. :D
Poaching in water with wine and salt is my favorite way to prep BSCB for other recipes (chicken salad, pot pie, stir fry). If I want to make BSCB with a crust on it, I brine the chicken all day in milk and vinegar with lots of kosher salt and bit of sugar. This seems to be the best way to keep the interior moist while I crisp up the outside in skillet or under the broiler. I also brine before grilling.
Tried this method for the first time and it worked great! =) I had never gotten my BSCBs to come out so succulent and moist before...Thanks for this gem of an idea!
I've used this method now at least half a dozen times and it really does work like a charm. I've subbed in a variety of herbs/spices and it works every time.
It really works!!! I was skeptical but after trying it once I was a believer.
The only luxury I allow in the process is to take the meat out to be room temp before grilling. The basic salt and black pepper season the meat well and the thin layer of flour is sufficient in keeping the meat moist and flavor sealed.
I use a silicone pot cover for my cast iron skillet and never once lift it to check the doneness.
If I grilled two breasts in the same skillet, I would tune the gas flame a bit higher to ensure both pieces would be cooked (they were).
Thank you for sharing this tip. Now I can eat delicious and freshly grilled chicken for dinner if I so desired.
Another great method that has become my default... Heat oven to 400° F. Season the chicken with 1/4 tsp each of salt and pepper. Heat 1 tbsp of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side then transfer the chicken to the oven and roast for 8 minutes. You can also get adventurous with spices, rubs, and marinades. Bottom line is that it's very quick and it comes out super moist every time.
thanks so much for posting it ! works great best chicken i ever made:)
This recipe is brilliant. Thank you
Awesome recipe! I and the worst at cooking but I made this....best.....chicken....EVER!
Great recipe chicken came out super tender,sliced breasts to half inch thick and pounded them even and followed recipe to a tee. Great!!!
Depending on how I am cooking the chicken (what recipe) I use this method, or one other. If I know I want a hard sear on the chicken, I start out the same way with the oven pre-heated to 350, sear the chicken on med high heat till nicely browned, turn the chicken over and put immediately in the oven. The second side will be perfectly seared about the time the chicken is done. This method also lets you cheat and look and check the chicken along the way. If it is not quite done pull it out of the oven and put a lid on the pan (careful don't forget the pans hot) and let it sit for 5 - 10 min.
Thank you! Thank you! Wow, first ever I have not had dried out chicken. Most of the time I bake it with a bunch of stuff to keep it moist. Perfect and easy to do with kids running around (don't check for 10 minutes, yup, I sure can do that!) Perfect.
Oh ! thanks for this - I will be giving it a try and perhaps start opting for chicken breasts again - have been avoid them of late.
Thank you so so so much!!! this is amazing! I'm eating the chicken as we speak and its perfect!! I can't cook so i just followed the recipe word for word and I'm blown away! Now I know what to cook if I have to cook, you've made my night! Thanks again!!
THE BEST! I am the king of dry chicken, usually overcook for fear that it will be raw inside. I tried this recipe (exactly as written) and the result was amazing. I did not cheat and remove lid(but I did use a glass one so I could see what was going on in there, lol). Finally I now know how to make moist chicken! Great method.
Fool proof. This recipe has changed our diet. I use this recipe for everything I am going to do with chicken. No fails in months andd use it now at lest 4 times a month.
Are these instructions intended for a gas stove? I have a electric smooth top stove, which cools much differently (slower) than a gas stove ... so I imagine the timing would be much different??
TrishV, you probably have to try it to know for sure, but I bet the rules as written would work pretty well. Even on a gas stove, the pan and lid is going to hold in a ton of heat - I'm not sure how much cooler the last ten minutes are than the first ten minutes, but I suspect it's not by a lot. I hope it goes well for you!
I just did this and it came out perfect. The one issue is it is less aesthetically pleasing than a properly seared chicken - it was delicious, but my roommates had to be convinced to try it because years of searing chicken (and some experience with my cookings skills, ha) made them think it was undercooked. It wasn't in the slightest, and obviously I don't think the color is anywhere near as important as the taste, but if that's going to bother you then you might want to pair this chicken with a sauce.
Listen up people.....I have a foolproof way of getting my chicken breast moist and tender as ever. I pound the chicken breast and then add simple cows milk and leave it to marinate overnight in fridge. Take out and season as you wish (draining milk first). Whether you fry, grill or bake you will have a tender, moist chicken breast. Also, what people fail to realize is that the longer you cook chicken breast you only end up drying out the moisture from the chicken and then it gets tough. So you just need to cook it enough until liquid runs clear and you have a juicy, tender chicken breast. I grill my breasts in the toaster oven for just 10 minutes and it's the juiciest, tender and flavourful breast you'll find. Also, chicken breast can be flavourless if you do not season it with a little creativity.
AMAZING!!! My chicken came out as promised!!! Tender and juicy!! I'm impressed....
I prefer baking boneless chicken breasts and directly from the freezer. What suggestions do you all have so they come out moist? This goes for grilling too. I am not one who prepares food the night before so that's why I'd just rather do the chicken from freezer to pan! I do not use any recipes that call for pan frying anything. It isn't because of diet. It is because I'm so OCD about having to clean up a messy stove after frying! I use foil for all my baking so not to have to clean up the pan. I am not a good cook, just a somewhat satisfactory one. 58 years old and don't know how my family has not starved all these years! haha Thank you.
I like boneless skinless chicken breast recipe its yummy grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger. "Yum Yum"
Oh my god, my chicken came out exactly that moist and delicious! Thank you
Great idea! I'm definitely going to try this out!
Funny, but I made these just last night. I have the recipe printed from over a year ago. They truly are fool-proof, and best of all my kid eats them right up.
Sometimes I use nothing but Tajin with the flour. Try it...it's really good!
I have my own perfect foolproof chicken method and I'm sticking to it. Pound the breasts fairly thin, dredge in whatever kind of seasoned flour, cornstarch, or breadcrumbs you like, and fry over medium high heat in a few tablespoons of butter and olive oil. About 3 minutes each side, or until they've turned a nice light brown. Never poke with a fork, only use tongs or a spatula. Afterward you can turn up the heat and add some wine and balsamic or lemon juice and reduce with all that lovely butter and chickeniness for a nice sauce.
I prefer chicken on the BBQ. Usually about 4.5 mins on each side on medium-high, with a dash of salt and pepper, then in the final minute a bit of barbeque sauce is thrown on. Nothing better!
The chicken in the photos is visibly dried out. You can see how stringy the meat is. And the thermometer proves it, 169 for bscb? That's a waste of chicken (and the $100 thermapen). No higher than 155 for white meat and even that is pushing it.
What oh what did I do wrong??? I followed the instructions precisely. I was so excited about this because even though I'm a pretty decent cook, I suffer from Dried Out Rubbery Breast Syndrome. I lifted the lid and EWWWWW, found my chicken in a pool of liquid. I cut into them and they weren't moist and succulent. They were stringy and strangely textured and still kinda dry. Was it the pan? I used my Le Creuset. Help!!!!!
Do you still write recipes with a pre-description on each instruction line? That's totally unnecessary, very distracting and makes the recipe longer than it needs to be.
i 've cooked chicken breasts by this method, multiple times, at home (gas range) and at my mom's (electric range). delicious and succulent every time, without fail. thanks for bringing this our way!
Ditto. Dry and tough.
I love and use this method all the time! I never used the flour,and am glad you updated it to be without it. Just a mix of s&p, and other spices does it. Sometimes I do olive oil and butter, others butter and coconut oil, particularly if I intend to use them in application that lends itself to that flavor. For those having trouble, I have to say the chicken you use her counts. Organic, good air chilled breasts always give me the best results. And, rarely do I get a 169 read. Usually more like 160. I let the breasts settle and rest a few minutes after on a plate lightly covered, too. And that brings them up to temp further.
Thanks for the photos! MC
Faith Durand, you are a GENIUS!!! Thanks so much for this. I know I am 6 years late, but I tried this for the first time today and it worked awesome. I modified the ingredients slightly to meet my healthy eating requirements, but it still worked exactly as you said.
I seasoned the the chicken with dry spices like black pepper, cumin, etc., and used PAM instead of any oil. Not only did it work, but it tasted as good, if not better than chicken off the grill. No dry out what so ever.
I have been trying my best to eat healthy as I am an athlete. However, because the chicken breasts dry up so much, I had been using some bottle marinades and simmer sauces to give it some taste. My coaches recently saw the bottles I was using and declared them "crap" so I had to toss them away. I thought I was going to be stuck with eating dried out chicken breasts forever, since I don't have easy access to a grill.
Faith, you've really helped me with this method of cooking!!!
This was so easy and worked perfectly - happy I tried this method!
I followed this recipe tonight and I finally found the ONLY way I'm making white meat from now on. Yummy!! Moist and not dry or stringy. Thank you, thank you, thank you for posting!!!!
FANTASTIC recipe. I'm the worst cook in the world:-) But my chicken is now perfect every time. Totally delicious with or without light flouring.
Thank you! I can't believe how easy this is!!!
Thank you, thank you, thank you!!! Before I was searing the outside and praying for it to get done in time for dinner. Constant cutting and peering inside for pink. This way, bam! Yummy chicken -- no stress!


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Uttong Buddha on Unique Base 34" Item # 68t18a
Price: $1095
Please take a minute and click here to tell us about your experience with Lotus Sculpture, our customer service and how you like your statue. We appreciate your feedback!
I have made significant purchases from Lotus Sculpture over the past seven years. What I like the most is the outstanding quality of products and service. I have experienced over this periodof time that all of the vigrahams I received from you have been done with much devotion and they have life embedded within them. Thank you!Reviewer:Kumar Ramachandran (Tulsa, Oklahoma, US)
This was a wonderful experience overall. Kyle's personal emails kept me up to date on everything that was happening with the sculpture. He worked to find the cheapest shipping option possible (since the statue weighed over 100 pounds and I live on the other side of the country) and it still arrived within a few days. As for the statue, it's absolutely beautiful. You can tell it's of a very high quality and will last a long, long time. I gave it to someone as a special gift and she loves it. I highly recommend Lotus Sculpture to anybody looking for quality Buddhist and Hindu statues. I hope to return in the future!Reviewer:David Schmid (Jericho, NY, US)
the ordering was easy, the shipment was on time and very well packaged. the statue was just what I thought it would look like very satisfied. Thank you very much LotusReviewer:Rob Hebert (Covington, Louisiana, US)
My order was sent quickly and packed nicely. Service was great and I am happy with the service.Reviewer:Sistla Krishna (Houston, Texas, US)
When I ordered my Ganesha statue, I didn't expect it to arrive so quickly but BOOM, there he was on my porch in less than a week! It was packed meticulously and with the love that it deserved. He is sitting proudly in my living room now and I couldn't be happier. Thank you!Reviewer:Monica (Kalamazoo, Michigan, US)
Buddha as presented. Packed well. Shipped quickly. How could I not be pleased? We are most happy with this purchase!Reviewer:L. Mattas (Hidden Valley Lake, California, US)
thanks for all. I apreciate your fast serviceReviewer:yolanda (aventura, florida, US)
I cannot say enough positive about my experience in working with Kyle at Lotus Sculpture. I made a purchase of a beautiful Buddha, and it was damaged during shipping. Kyle was so positive and supportive, professional and personable: as unhappy as I am over loosing the beautiful Buddha I had chosen, Kyle worked with me to find another. I am very delighted with my Buddha; the new one has arrived safetly and is even more amazing than Kyle could describe. Every time I have ever contacted Kyle with any question, he has been very quick to respond, and given me good information. My overall experience with Kyle and Lotus Sculpture has been very positive, and I am looking forward to future satisfying events. Thank you, Des.Reviewer:Ava Desiree Hutsell (Warwick, RI, US)
Buying these Ganeshas were a dream of mine for so long and I'm glad I did. Kyle was absolutely wonderful to deal and my Ganeshas came rather quickly and beautifully packaged. They are treasures on my altar and already I'm thinking of my next purchase. Thank you Lotus Sculpture for your wonderful service.Reviewer:Aman Pillay (Auckland, Auckland, NZ)
- Materials: Thai Brass Cast in Bangkok, Thailand
- Total Height Including Base: 34 inches
- Base Width & Depth: 21 x 11 inches
- Weight: 71 pounds
- Thai Uttong style Buddha statue
- Unique base with three legs
- Beautiful flame finial rising from his head
- The Uttong Buddha ships the same day from our California gallery
The Buddha is seated fully erect on a unique triangular shaped base that raises the Buddha off the ground. It is customary for Buddha statues not to sit directly on the ground so this base avoids that issue.
Pictured on the Buddha's lap is an Amethyst crystal from Brazil which is known as the meditators' stone. It helps to open one to their higher self, their spirituality and divine wisdom. It helps to enhance peace & harmony.
About Buddha
Brass statues from Thailand do not need much maintenance. The best way to maintain the statue is to simply dust the piece periodically to keep any dirt from accumulating. They can be used for both indoor and outdoor use.
You can use soap, warm water and a cotton cloth to periodically go over the statue to remove any dust or dirt buildup. If you are really interested in making the statue shine you can use some natural oil, like coconut oil or olive oil, and a cotton rag to wipe down the metal portions of the piece. You can use a toothbrush as well to get into the small crevices of the statue like the hands and hair.
Thai brass's durability makes it perfect for cold winters and hot summers of any climate. The metal can stand up to the harshest conditions of heat and bitter cold. We suggest you bathe the sculpture every couple of months so that dirt does not collect on the sculpture and then use a cotton cloth with some natural oil to give the statue a shine.
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This sculpture is in our Oceanside, California store and ready for immediate packing. Shipping is calculated from Oceanside, California after the purchase. This piece is too heavy to ship via UPS ground and will be shipped using R&L Freight Carriers. Approximately 3 working days are needed to pack the sculpture in its own custom wood crate. If you place your order online shipping will show in the order as $0. Shipping will be calculated based on the weight of the sculpture and the distance from Oceanside, CA to determine the shipping price. Shipping will then be added to the total after the order is placed. Please call 760-994-4455 or email us email@example.com for a shipping quote.
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This sculpture is in our Oceanside, California store and ready for immediate packing. Shipping is calculated from Oceanside, California after the purchase. This piece is too heavy to ship via UPS ground and will be shipped using an international freight service. Typically we use TNT Special Services as they give the most competitive rates. Approximately 3 working days are needed to pack the sculpture in its own custom wood crate. If you place your order online shipping will show in the order as $0. Shipping will be calculated based on the weight of the sculpture and the distance from Oceanside, CA to determine the shipping price. The shipping quote will be emailed to you and no charge will be made without your approval. Shipping will then be added to the total after the order is placed. Please call 760-994-4455 or email us email@example.com for a shipping quote.
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November 30th, 2012
MUCH's Holiday Wrap kicks off this Saturday and has you covered with daily concert specials from Ed Sheeran and Taylor Swift, to exclusive tour diaries from Rihanna and Carly Rae Jepsen, to holiday movies and marathons of your favourite shows. One of these amazing specials includes the MUCH cameras following Marianas Trench on their Canadian tour, where we get up close and personal with the BC band for Marianas Trench on Tour.
To get you ready for Marianas Trench on Tour, airing Thursday, December 6 at 7E/4P on MUCH, we've got a sneak peek of the special!
Click here for the full schedule of the Holiday Wrap!
Tags: holiday wrap, marianas trench, We <3 TV
Posted on Friday, November 30th, 2012 at 11:08 am by Allison and is filed under Concerts & Events.


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For more than 50 years, the Gastein thermal waters in our Hotel St. Georg in Bad Hofgastein as well as the Gastein healing cave, which is unique in the world, and the Gastein steam bath have proven to be considerably successful cures. The treatments are based on different applications of the element radon. At our facilities, you can enjoy a bath in an original Gastein step bath that has an especially large filling capacity.
Combined with warmth and high humidity, radon unfolds its distinctive healing effects in the steam bath and in the healing cave. Thereby, the Gastein thermal therapy stimulates and strengthens your immune system. The therapy also has anti-inflammatory effects and helps to steadily reduce pain.
Scientific information on the Gastein thermal therapy using radon


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- Antique Jewelry
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Antique Sugarloaf Sapphire Diamond Ring
Sapphires cut as a "pain de sucre" or sugarloaf cabochon are highly coveted for their ability to enhance the already lush blues of the gemstone. The depth intensifies the rich and vivid royal blue colors so sought after in sapphires. Polished so that the stone culminates in a rounded point at the very apex as well as four faces and an overall finish smooth as silk.
This enchanting natural sapphire has an estimated weight of 1.2 carats. Embraced by a halo of white in an oval surround of twelve (12) old European cut diamonds, the total estimated diamond weight is .20 carats. Enhancing their icy glitter, these are set in 14k white gold. A warm 14k yellow gold shank of two elements is banded together with split "V" shaped shoulders and creates a sensuous experience for the hand and eye.
Date: Circa 1920.
Measurements: 3/8 of an inch (1 cm) in length north to south on the hand and rises 1/4 of an inch (0.6 cm) in height off the finger. Weight of 2.4 grams (1.5 dwt).
Ring Size: US 6-1/4 (UK M; Int. Dia. 16.75; Euro 53 mm; Japan 12) and easily can be sized to fit most. Ring sizing information.
Condition: Excellent.
Note: Stones have not been removed from their mounts to preserve the integrity of the setting. Gemstone weights have been approximated by measurement and formula and may vary from actual weights.
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VIP-Duralok Red Stub 3 x 5 feetRead 0 Reviews | Write a Review - Share Images
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Molded puzzle-type connecting system keeps these durable mats tightly connected, eliminating the need for separate hooks.
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girls on all fours, one guy standing getting head, another coming in from the back dooor, they slap high fives,vwalah! eiffle tower!!
hey travis, wana go get drunk and eiffle tower steph tonight? i got heads!
de add 15 Septembrie 2003
One in the booty and one in the mouth, high five up top and that's what it's about. it's the Eiffle Tower.
The Arch De Triumph is a slight variation, same set up only instead of the high five you shake hands.
The Arch De Triumph is a slight variation, same set up only instead of the high five you shake hands.
This is actually a song by the band the Pubes, The Eiffle Tower.
de Crazy Cray 11 Septembrie 2006
The Eiffel Tower can only be done in a 3-some with a friends or maybe even ur best homie while the skank is on al fours one guy sticks it into her ass or pussy whichever one you prefer and the other gets head while their hands collide in an all mighty high five
Yo last night me and jarred picked up this skank at a party and we Eiffle Tower that bitch so hard nut came out of her nose
de NY Juggalo 24 Iunie 2009


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Whether our recent essay "The Real Cost of Rip-Offs" got you thinking about the dark side of the knockoff industry—or left you unfazed and unconvinced—we'd like to continue...05.30.12
Live from London: Lifestylebazaar
I was thrilled to discover that East London is chock full of design do-gooders. The second stop of my tour of the Shoreditch design district was Lifestylebazaar, a home furnishing boutique filled...written by: Charlotte West09.22.09
Park Life, San Francisco
I was in San Francisco's Inner Richmond neighborhood a few days ago, and stopped by one of my favorite shops: Park Life, a cool and highly unconventional gallery and shop. It opened in 2006, the...10.19.10
Protect and Conserve
Driven by "an evangelical zeal to save things," Adam Hills and Maria Speake artfully repurpose landfill-bound materials at their London architectural salvage and design business,...written by: Jordan Kushinsphotos by: Ben Anders01.07.12
Eco-Friendly Holiday Cards
I've known about Paperless Post for a while now; this past wedding season, a handful of Save-the-Dates arrived in my email inbox rather than in my mailbox. It struck me as a great idea, and...12.07.10
Ladles Not Labels
Fed up with men's fashion, Rachel Wythe-Moran and Simon Watkins of East London's Labour and Wait cooked up a plan to align their creative instincts and passion for practical design.written by: Miyoko Ohtake02.02.10
Terrariums by Botany Factory
Browsing through the San Francisco shop General Store recently, I noticed some highly covetable, bulbous glass globes filled with tiny succulents: terrariums by the local designer Katie Goldman...10.19.10
MAIK's Experimental Danish Design
Pronounced "make," MAIK is an experimental Danish design brand founded in 2009 by Andreas Sachse and Rune Rex. I spotted it when I was in Copenhagen last fall and although it was closed, I was able...04.02.12


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- $4.99 3-Day Shipping. Any Size Order! -
HOME Jacksonville Jaguars Gear Jacksonville Jaguars Kids Jacksonville Jaguars Kids T-Shirts $10 to $20 (48 items) Product ID: 1087552
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Your young fan will love the Reebok® fashion jersey T-shirt. This comfy, 100% cotton tee features a vintage-looking distressed print of her favorite NFL® team's logo on the chest. The sleeves are printed with stripes, giving it a jersey feel.
- 100% Cotton fabric
- Distressed NFL® team prints on chest and sleeves
- Heathered construction
- Made in China
- Officially licensed
- Short sleeve T-shirt
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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HOME Jacksonville Jaguars Gear Jacksonville Jaguars Kids Jacksonville Jaguars Kids Jackets (3 items) Product ID: 707742
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Get your young Jags fan's heart racing – no sugar necessary – in preparation for the big game in this Sideline Momentum full zip hoodie jacket from Reebok. It's just like the ones worn by their favorite team's players and coaching staff and features the team logo embroidered on the left chest, a tackle twill team name embroidered on the back, and contrast team-colored hood lining and panels on the sleeves. This midweight jacket will keep your youngster cheering for Jacksonville just like a true fanatic!
- 100% Polyester fabric
- Adjustable hook & loop fastener straps at cuffs
- Contrast team-colored panels & hood lining
- Elastic cuffs
- Hanging loop at interior collar
- High-zipped collar
- Imported
- Midweight full zip jacket with soft fleece lining
- Officially licensed NFL product
- Quality embroidery
- Tackle twill lettering
- Two front slip pockets
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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Thunderbolt Pose Yoga Kit
Everything you need for yoga at home or in the studio
Our Thunderbolt Pose Yoga Kit combines style, substance, and on-the-go convenience to simplify your practice. The included flexible non-slip mat that is easily packable and perfect for the yogi on the go. The ultrasoft, absorbent microfiber yoga towel features water-repellent technology and non-skid rubber beads on the bottom to ensure your stability on your mat. Rolled together, the mat and towel easily fit in the included polyester bag to make transporting simple. The Premium Gaiam Sol Yoga Strap gently expands your range of motion and flexibility.
Thunderbolt Pose Yoga Kit Features:
- Lightweight and flexible, perfect for the yogi on the go
- Includes: YogaMate Yoga Towel, Gaiam Sol Premium Yoga Strap, Two Cork Yoga Bricks, and an Ultimate Power Yoga DVD
YogaMate Yoga Mat:
68"L x 24"W
Spot clean with our Yoga Mat Wash or damp cloth with cold water and mild detergent. Dry flat. The mat may fade and become brittle and unusable if exposed to the sun for extended periods of time. We recommend storing your mat in a mat bag when not in use.
YogaMate Towel:
77"L x 24"W
YogaMate Bag:
77"L x 26"W x 3½"D
Premium Yoga Strap:
8'L x 1½"W
Cork Yoga Bricks (2):
9"W x 6"H x 3"D
Ultimate Power Yoga DVD:
Total run time: 95 minutes


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Lucky Craft Pointer Minnow - $14.99 to $17.99
When Lucky Craft introduced the Pointer series rip-baits, they set the standard by which all other rip-baits are measured. Special internal brass weights create a low center of gravity causing the Pointer to wobble and vibrate when the retrieve is stopped. The Pointer is designed to suspend 4-5 feet deep, and the same weights that create a low center of gravity also emit a fish calling vibration. Not only do the Lucky Craft Pointers have an incredible suspending action, they also have a retrieve action that can't be found in other rip-baits. When ripped or twitched, the pointer has a "Walk the Dog" underwater action that is unique to this bait. From the 78 to the 128, the Pointer series has the sizes, colors and unique fish catching action that only the Pointer can deliver. Try one and you will see why pros have been catching and winning with this lure since its inception.
|Lucky Craft
|Dive Depth
|Line Recommendation
|Pointer 65(SP)
|Pointer 78(SP)
|Pointer 100(SP)
|Pointer 128(SP)
Comments: I have found a new use for this lure, bonito fishing from pier!!! use a wooden egg bought from Michaels, tie a 5 foot fluorocarbon leader and attach to lure (pointer 78 in baitfish silver) throw out as far as you can, reel in and use a twitch-twitch pattern, Hookups galore!!!!
From: David: Murrieta, CA 9/19/14
Comments: Excellent large mouth and stripped bass Lure. Out fishing California Delta today (8/27/14) and had a massive large mouth completely engulf my pointer 65 and cut the line in less than a second. I was in shock watching the lure disappear so fast, never had a chance to set the hook. Strippers and large mouth bass hit these pointers like crazy. Looks like I will be getting more, kinda have to now.
From: Percy: Elk Grove, CA 8/27/14
Comments: Best jerk bait i've used. Got 10 of these. This is a bass magnet, i've landed bass year round with this lure depending on the season n the way you work this lure. By far the best jerk bait lure. Highly recommend
From: Mr. X: Fairfield, CA 4/19/14
Comments: good bait BUT, for the price they lack the quality of their competitors across the board. Hooks are sharp, NOT sticky sharp, Paint durability is lacking, and overall durability is questionable. For the price buy an Ima Flit 100 or120 I promise every single component is better quality than the pointer. Many hours spent fishing both and I am NOT brand biased just demand performance for my buck!! Flit out performs the pointer, simple.
From: Kevin: Bay Area, CA
Comments: Love these baits, hate the price but they seem worth it, as nothing Rapala or Smithwick makes casts like these. Have not lost one yet (have gone swimming to retrieve them) but they do wear out eventually, just like any hard bait. I just broke a bill off one of mine which is why I am looking for a new one. I like natural green/brown/yellow tones for smallmouth here in Eastern Wa. They suspend great out of the box but I like to size up the trebles if I can get away w/it. Light wire (1X) Gamys size 5 on a 78 will still suspend perfect at our current FÃ≠º (I also use #4 when I dont think the slight sink hurts too much. Wish jerkbait season lasted all year here!! I would always have one of these tied up.
From: Nate: Pasco, wa
Comments: I'm just a weekend angler. This month alone, over 100 bass and 1 bluegill. LC Pointer is responsible for 90+% of all my catch.
From: Shimano: Cali
Comments: People like to use it during late fall or early spring. But this thing produces for me year round! This bait suspends perfectly and will almost always entice a fish to strike! The only negative? The damn Pikes and Muskies love them, so we have to add a steel leader (kills the suspension) but overall if you want to catch fish, look no further. I like the 78 for whitebass/walleye and the 100 for bass/pike. All these colors will catch fish! Go with the Nishiki in stained water and the ghost minnow/aurora black for clear water. If not then match the hatch! These colors are flawless. P.S. is it just me or do the eyes on the color ghost minnow fall out easily? It's happened to my 78 and my 100. (only ghost minnow for some reason.
From: Ben: MN
Comments: Early spring with cold conditions,whip out a pointer 100 and get ready for a frenzy.
From: Jon: Alton, NH
Comments: Man this bait is my go to bait on windy cold days. now in pre spawn, it is a killer bait. these bass goes crazy. i fish it pretty slow just to put it right in the fish face. going to get more.
From: Fresno, CA
Comments: I have the Sexy Chartreuse Shad in 128. Not my favorite jerkbait. Ive had it over a year now, and dont use it very often. I like an erratic action with lots of flash for a jerkbait. This one just doesnt do it for me. I bet the smaller sizes work better. I have a silent 95, and that is pretty awesome....I wont be buying another 128.
From: Mike: Huntington Beach, CA
Comments: Even though it's in the higher price range of jerkbaits they're worth every penny. They have super sharp hooks. I have caught so many smallmouth bass and brown trout on ghost minnow(color). I caught a 15 pound brown trout on this lure. You get what you pay for.
Comments: My second favorite JB next to megabass vision. The reason i like these lures is because the suspend so well it will look as if it was stuck on something until you twitch it and comes alive. One day I dropped my Shimano twinpower 3000HG and had to order parts from japan to have shimano in CA to replace the gears and after 3 weeks i got it back and the next day I went to Lake Independence with the reel matched with a Gloomis NRX 803S. It was starting to be a slow bite already in the afternoon until I pulled out the LC pointer 100sp in aurora black and things started getting exciting. I made one long cast and twitch twitch pause. I look over to my friend and before i know it, the NRX in my hand was moving. I had a strike!and after a good couple mins i pulled in a 42in muskie. I have over 20 different kinds of pointers now and more on the way. That is how much i love them. From bass to tarpon, the LC pointer will take them all!
From: Mark: MN
Comments: The action of this jerk bait is perfect, it suspends when its not being worked and the weight system allows for hailmary-like casts. I've caught more quality bass with the 78 size more often than the larger 100's and 128's. A proven winner in my book thanks for the attention to detail.
From: Mike: Georgia, USA
Comments: I fished Roosevelt Lake using the size 78 in new ayu color. Caught 4 largemouth bass within 30 minutes. Great action on this jerkbait.
From: Emmanuel: Tucson, AZ
Comments: I fish a river a Pennsylvania and there is no better lure all year round than a lucky craft pointer. They are worth there weight in gold. If you fish a river system for pissed off smallies pick a couple up.
From: Tyler: Middletown, PA
Comments: I'm not a big jerkbait fan. I've got no patience and I hate waiting. That being said, the Pointer is highly effective in the right conditions. Winter and early spring, when things are cold and the bass move slow, there are not many better options than a Lucky Craft Pointer in Ghost Minnow. I prefer the 78 size, for both numbers and bigger fish.
From: Big J: Houston, TX
Comments:If you are going to fish a jerkbait..fish this one. If you don't know how to throw a jerkbait..learn..with this one.
From:Mike: Decatur, AL
Comments:I was not exaggerating when I said this is a miracle lure!!! I have caught so many largemouth bass and striped bass using the 78sp and 78dd in ghost minnow color. The lure is great for trolling too, particularly the 78dd. I dont really need any other crankbaits anymore, I retired most of them when I acquired the pointer(s). One more thing, you guys are great, very fast shipping and wonderful service, keep up the great work.
From:Chuong: Murrieta, CA
***Note: If you have questions about this product or need assistance with an order please email your questions to firstname.lastname@example.com
62 Available Colors
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9 colors available
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62 colors available
28 colors available
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"Jura-Capresso Espresso Machines; Specifically made for those who won't settle for second best…"
Jura-Capresso has focused on producing espresso machines that provide the utmost in quality and innovation. Forged as a union between Swiss-born Jura and US Capresso, the company has been making historic products ever since its inception in 1994 for the Espresso and Coffee brewing arena. Jura-Capresso coffee centers not only deliver superior performance, convenience, and reliability, but are also designed with elegance and style that give each of their espresso coffee machines a rare blend of form and function. With a Jura-Capresso espresso coffee maker, you always have cafe-quality coffee at your fingertips.
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The Jura - Capresso Coffee a la Carte™ Cup-to-Carafe® Coffee & Tea Maker is a brand new entry that will brew 42oz of fresh coffee in less than 6 minutes. The Quick-heat pump brewing system can produce an individual cup in less than 60 seconds while the unique brewing chamber ensures complete saturation and outstanding aroma. Fast Facts • Quick-heat pump brewing system can brew first single cup in less than 60 seconds. • Brews 42 oz. carafe in less than 6 minutes. •...
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