Chicken Breast For Salads & Sandwiches
"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 is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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