Saturday, February 18, 2012

Best way to cook chicken breasts

I am paranoid about food-borne illness. As a result, I tend to overcook meats until they're dry and tough. That's why I'm such a fan of the crock pot. You can be sure it's done, and it will still be moist.

Recently, thanks to pinterest, I discovered a new way to cook chicken breasts so that they aren't dry and tough.

From The Kitchn, How to cook moist and tender chicken breasts.

I tried it, it works wonderfully. I'll be cooking them this way from now on! You can even skip the flour step if you don't want to fool with it.

A condensed version of the instructions:

Pound the chicken breasts so that they're an even thickness. (Put them in a plastic baggie first)
Heat a skillet to medium heat.
Add some oil and your seasoned chicken breast.
Sear on one side for 1 minute, then flip.
Cover the pan with a lid, and turn the heat to low for 10 minutes.
When the timer goes off, turn the heat off, and set the timer for 10 minutes again. Don't lift the lid.
When the timer goes off again, the chicken will be done.

1 comment:

Jason (Gluten Free / Dairy Free NJ) said...

Ah, that's perfect. I often make recipes that call for cubed leftover chicken without actually having any. I end up making some chicken breasts and overcooking them. Definitely going to try this next time.