what's a good chicken breast recipe for cutting

what's a good chicken breast recipe for cutting

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  1. 1 year ago
    Anonymous

    Pinch of olive oil, sear 1 minute each side on high heat, top with sea salt

    • 1 year ago
      Anonymous

      first of all
      >olive oil
      >sear on high
      pick 1

      secondly it's too plain

  2. 1 year ago
    Anonymous

    Most recipes allow you to easily cut the chicken breast, anon.

  3. 1 year ago
    Giddy

    Boil it and add salt

    • 1 year ago
      Anonymous

      I was thinking a salad or some shit you guys just boil chicken and eat it?

      • 1 year ago
        Anonymous

        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)

        • 1 year ago
          Anonymous

          After doing this

          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.

          **

          what does brining do?

          Tenderizes the chicken, mainly, and also flavours it. You can do better than just salting it though, add lemon juice and spices.

        • 1 year ago
          Anonymous

          and appreciate the salad recipe

  4. 1 year ago
    Anonymous

    >get a knife
    >cut it
    >???

  5. 1 year ago
    Anonymous

    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.

  6. 1 year ago
    Anonymous

    Brine over night. Bake it. Simple as'

    • 1 year ago
      Anonymous

      what does brining do?

      • 1 year ago
        Anonymous

        Adds flavor & copious amounts of juiciness.

        • 1 year ago
          Anonymous

          After doing this [...] **

          [...]
          Tenderizes the chicken, mainly, and also flavours it. You can do better than just salting it though, add lemon juice and spices.

          thanks bros. That was actually my main issue with chicken breast. It's too damn dry. Gonna try brining from now on

          • 1 year ago
            Anonymous

            Get a thermometer, too. Brining helps but chicken is still easy as frick 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.

            • 1 year ago
              Anonymous

              what if I boil it after brining?

              • 1 year ago
                Anonymous

                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.

              • 1 year ago
                Anonymous

                aight thanks anon

              • 1 year ago
                Anonymous

                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.

  7. 1 year ago
    Anonymous

    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

  8. 1 year ago
    Anonymous

    Seriously? That's the pic you're going with?

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