Chicken breast is a staple protein that one can add to salads, pasta, tacos, and many other wonderful dishes. You can enjoy in on its own, the taste of chicken is delicate, nothing overpowering, and it carries the flavors of marinades and sauces beautifully. It is protein-rich healthy, delicious and inexpensive meat. There is a trick to cooking chicken breast however. Since it is a very lean cut of meat it tends to dry out. Overcook chicken breasts and you will end up with chewy, rubbery, unpalatable chicken. Here is 5 no-fail methods to guarantee, moist and tender chicken breast everyone will love.
Methods for Preparing Chicken Breast
This is how to cook chicken breast in the pan. This technique is flawless. Chicken breasts come out perfect every single time. They are moist and delicious. This method is basic and foolproof. The chicken is cooked quickly on medium heat in a pan for 1 minute undisturbed, then flipped and cooked covered on low heat for 10 minutes. Chicken is poached from inside out in its own juices in a covered pan. After 10 minutes are over let he chicken rest in the pan while still covered off the heat. Do not remove the lid and peep. This is an essential step to keeping all the moisture in pounding the chicken a little bit prior to cooking also helps with tenderizing it.
There is two ways to cooking chicken in the oven: baking and broiling. This easy broiling technique will produce succulent, tasty chicken breasts in a fraction of time. Split the breasts in halves width-wise. This way chicken cutlets have a uniform thickness of about 1/2 inch and cook more even without edges drying out. When broiling chicken make sure to place them right under the radiating heat for the best results guaranteed. Otherwise, they will not caramelize to an ultimate golden perfection. When baking chicken breasts I recommend stuffing them. Chicken breast can be pretty bland and tough. But not with succulent stuffing. Cream cheese is rich and luxurious, parmesan adds an ultimate savory flavor to an overall mildly tasting chicken and it will keep the meat moist and tender from the inside while the outside get a beautiful brown crust.
To guarantee the most moist chicken with appetizing grilled marks there is a simple algorithm that you need to follow when grilling chicken breast. First, flatten the chicken to even out the thickness of the breast. The thinner outer corners will cook faster and dry out while the center will still be raw if this step is not followed. Cut the chicken in halves width-wide, wrap them in plastic wrap and pound them evenly with a meat tenderizer or a flat jar or glass to a uniform 1/2 inch thickness. Second marinate the chicken in oil, garlic, dried herbs and lemon zest. All those aromatic flavors will really amp up the taste of the chicken. Last grill chicken on high heat to ensure beautiful grilled marks.
To avoid unnecessary added fat and preserve the healthy nature of chicken, steaming chicken is definitely ideal. It cooks the chicken thoroughly without adding extra grease and allows the true taste of chicken to shine through. If desired, add fragrant herbs and citrus slices to the water, which will help create aromatic steam and flavor the chicken. Steaming chicken is quick and easy and a perfect method when adding chicken to other dishes like salads and soups. Bring the water to a boil on your stove. Lay the chicken pieces in a single layer in the bottom of the basket. Place the basket into the pot and cover tightly for 8 to 10 minutes. Avoid opening the lid to check the chicken, as it will release the steam and prolong the cooking process, as well as lead to drier chicken.
Sauté means to brown chicken quickly over fairly high heat using a small amount of fat in an open skillet. Chicken is cooked in a breezy time. This method is best when serving chicken with a scrumptious sauce made from scratch in the same pan. Enhanced by the browned bits from a sautéed meat, pan sauce can transform an ordinary chicken breast into a culinary masterpiece. The process of making the sauce is simple, sauté chicken breasts, then deglaze the caramelized juice and browned bits of meat in the pan with liquid of your choice like wine, chicken stock, sherry or beer, add desired ingredients like savory capers, earthy mushrooms, fresh and dried herbs. For best results, use a no -stick skillet and scrape off all the leftover bits to enrich the flavors of the finished sauce. To make perfect sautéed chicken you just need to follow simple steps. First, rub the chicken with a little olive oil , salt and pepper. Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes. Finally let the chicken rest for at least 5 minutes before you cut it or all the juice you made the effort to keep in will come running right out.