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Today we will talk about a chicken breast recipe. Boneless, tenderloin and Healthy chicken breasts are often overcooked until dry and too elastic, I usually prefer succulent skinless, boneless thighs.
But for my favorite lunches and dinners food, such as Chicken Pasta, Caesar Chicken Salad, and Grilled Chicken Breasts cannot be beaten. All are great for a quick lunch.
Luckily, I have a way to keep chicken breasts full of juice and tender skinless, boneless meat. Do you need some chicken for pasta or salad? That’s it. It requires some confidence, but trust me-it will perfectly work every time.
CHICKEN BREAST RECIPE:
Flavoring the Chicken
This separate method can make simple, plain chicken breasts simple – a blank slate that can be used for tacos, rice, and salads. But you can add some spices when needed. Make it spicy or season with fresh herbs.
You do not need to marinate the chicken or add spices, but the quick brine makes it juicier! The following is a description of making a 15-minute super-quick brine. (If you use brine, make sure that the chicken is thoroughly dried before proceeding with the next cooking method.)
Ingredients
These Ingredients are used in the chicken breast recipes.
- Salt
- Grounded black pepper
- 1 – 4 boneless and skinless chicken breasts of the same size
- 1 tablespoon of olive oil, unsalted butter, or combination of both
Equipment
- Spatula
- Wide drinking glass
- Wide pan (10 inches) with a lid
Instructions for Use
Here are some instructions for making chicken breast recipes.
1. Flatten the chicken breast:
Beat the chicken breasts evenly with the bottom of a wide glass or pot. You can also use the bottom of a small pan.
2. Flavor the chicken breast:
Flavor the chicken mildly with black pepper and salt.
3. Heat the pan:
Heat a pan quite enough to put the chicken over a medium to high heat in a single layer. Add the olive oil (or butter) when it’s warm enough. Move pan lightly to cover the pan with olive oil.
4. Cook the chicken breast on medium heat for a minute without moving:
heat to medium. Put the chicken breasts. Just cook undisturbed for about 1 minute so they turn golden (you don’t fry it or brown).
5. Turn the chicken breasts:
Turn each chicken breast over.
6. Set the heat to low:
Reduce heat to a low level.
7. Cover the pan and cook for 10 minutes on low heat:
Cover the pan with a tight lid. Set a timer for 10 minutes and leave. Do not lift the lid. Don’t check or look.
8. Turn off the heat:
Turn off the heating after 10 minutes. (If you have an electric stove, remove the pan from the stove.) Set the timer back for 10 minutes and leave the chicken breasts in the pan. Do not lift the lid. Don’t look.
9. Remove the lid and measure the temperature:
After ten minutes, remove the lid and your chicken is ready. Make sure there is no pink color in the middle of the chicken breast. If you want to make sure it is cooked, you can check it with an immediately readable thermometer the chicken should be at least 165 ° F hot. Cut and eat.
Note for chicken breast recipe:
This method can work within a certain size and weight range, as long as the breast is divided in half and leveled to a uniform thickness during the preparation process. You don’t need extra time if the chicken breast is too big if you follow the above method. This is just a blank slate method.
It makes tasty cooked and juicy chicken breasts for salads topping and other dishes. I usually make one pound of chicken breast at a time so that I can have enough chicken for a few days for salads and lunch.
However, if you want to prepare a meal for yourself, you can do anything you want or you can be creative! No matter how you flavor them, you’ll get tender, juicy chicken breasts.
Storage:
The residue can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.
