Chicken Breast For Salads & Sandwiches

2
Servings
5m
Prep Time
10-16m
Cook Time
15m
Ready In


"This "recipe" if you can call it that, cooks perfectly juicy and tender chicken breast(s) for salads and sandwiches, absolutely a must for adding a somewhat neutral "chicken flavored chicken" to any dish."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (122.3 g)
  • Calories 188.1
  • Total Fat - 4.1 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 96.4 mg
  • Sodium - 694.4 mg
  • Total Carbohydrate - 0.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 35.2 g
  • Calcium - 18.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Start with fresh or defrosted chicken breasts.

Step 2

Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic adding a drop or 2 of oil so the chicken doesn't stick, to a large disposable plastic bag and go to town. Start with the thickest part of the meat and strike it, working outward until the breast has a uniform thickness all over.

Step 3

Step 4

Sprinkle both sides of your chicken with salt, pepper, and/or your preferred spices before it goes on the heat.

Step 5

Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn.

Step 6

Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 160 degrees and allow to rest for at least 5 minutes.

Step 7

Deglaze the pan with 1 or 2 tablespoons of chicken broth and pour over resting chicken.

Tips & Variations


No special items needed.

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