what's a good chicken breast recipe for cutting Posted on February 7, 2023 by Anonymous what's a good chicken breast recipe for cutting
Pinch of olive oil, sear 1 minute each side on high heat, top with sea salt
first of all
>sear on high
secondly it's too plain
Most recipes allow you to easily cut the chicken breast, anon.
Boil it and add salt
I was thinking a salad or some shit you guys just boil chicken and eat it?
After doing this
My recipe for a quick chicken salad: kale, cherry tomatoes, croutons, grated parmesan, all mixed with a homemade caesar dressing (greek yoghurt + lemon juice + dijon mustard + salt & pepper + olive oil + garlic paste, whisked till thoroughly combined)
After doing this
Tenderizes the chicken, mainly, and also flavours it. You can do better than just salting it though, add lemon juice and Hispanices.
and appreciate the salad recipe
>get a knife
Sous vide your chicken breasts. Sear each side for 1 minute on medium-low heat for color/caramelization/browning. Marinade them however you want, preferably overnight. I like salt + lemon juice + all-purpose seasoning or jerk seasoning. Juicy, tender, goes on and in literally everything. Rice, wraps, salads, whatever.
Brine over night. Bake it. Simple as'
what does brining do?
Adds flavor & copious amounts of juiciness.
thanks bros. That was actually my main issue with chicken breast. It's too damn dry. Gonna try brining from now on
Get a thermometer, too. Brining helps but chicken is still easy as fuck to overcook.
It only has a small window where it goes from "possible salmonella" to "sahara desert". You can never really eyeball that moment, so most people tend to overcook it. Most guides online say 165F for chicken, but I personally only cook it up to 150F, tastes best and juiciest then.
what if I boil it after brining?
boiled chicken tastes like ass and the method of heating it doesn't matter. If the core temperature is too hot, it will get dry, doesn't matter if you fry it, bake it, boil it, etc.
Just get a meat thermometer and you can get the right spot every time.
aight thanks anon
Not him but I highly recommend sous vide chicken breast if you have time to prepare it in advance. Legit impossible to overcook, and it comes out CRAZY juicy, best chicken breast you could ever have. Pan frying also works good in a pinch, I like it better than baking personally, cause you get a nice crust on the chicken while trapping in that moisture. You just have to be extra sure you don't overcook it, pan searing is pretty time sensitive.
Preheat your oven to 250°. Get a tray or pan with high walls. Put down a layer of salsa, put chicken breasts on top, then add another layer of salsa to almost cover it. Bake covered for 6-8 hours. Shred chicken into the salsa when done. Kino on rice with lime or as a burrito with some cheese
Seriously? That's the pic you're going with?