SPLIT CHICKEN BREAST
I always poached chicken when I needed cooked for a recipe - and I never liked the way it came out. I was watching Inas show on the Food Network last weekend and this is how she cooks her chicken for recipes. I tried it and it was the most moist chicken I have ever had. I used it in chicken noodle soup - YUM!!! The recipe can be increased or decreased depending on how much cooked chicken you need. UPDATE 7/31/07 - I tried this method on boneless, skinless chicken breasts and i...
6 tablespoons olive oil 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 pound trimmed green beans subbing 2 sweet potato, cut up into smaller pieces for red skin potato 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Tired of the same old chicken? This simple herb roasted chicken breast is the perfect budget-friendly meal to freeze ahead for busy weeknights. Not only is easy, delicious, and freezer-friendly, it is made with bone-in chicken breasts or thighs, which tend to be much cheaper than their boneless counterparts!