Unrecipe of the Week: Perfect Chicken Breasts

This week, I am atoning for the not so healthy eating I did last week. My body tends to let me know when I have over-indulged, and when I need to clean up my act. I tend to do something drastic and unsustainable for a couple of days to shut off the cravings and debloat. This week, I am eating a very lean, high protein diet, and need to have the right foods on hand, ready to go when I am hungry.

I stumbled on this method of cooking boneless, skinless chicken breasts, that filled the bill. They came out moist, tender and flavorful, without adding a lot of excess ingredients. It’s the perfect method to cook chicken breasts to add to salads, or use in sandwiches. Give it a try, and tell us what you think! Warning: patience is required!


Perfect Pan Chicken Breasts:

Season the skinless, boneless chicken breasts however you wish. I marinated mine in some herbs, lemon and a little olive oil. If the breasts are large, pound them down a bit so that they are uniform in size, and about 1/2″ thick.
Heat a large sauté pan with a lid on the stove, and add a little oil or butter. Allow it heat and cover the entire pan lightly.

Add the chicken breasts and cook 1 minute without touching them, so they begin to brown. Flip them over, lower the heat to medium and cover the pan. Allow them to cook for 10 minutes while resisting the urge to peek. At the end of 10 minutes, turn the burner off, and allow it to sit covered for another 10 minutes, without lifting the lid. It is important that you let it cook unfettered to seal in the juices and allow the steam to build up inside the pan. At this point, double check to insure that the chicken breasts are fully cooked, and enjoy!

photo: glasshouse images

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