Boneless skinless chicken breast is the most popular poultry pieces in the United States and with good reasons: they are low in fat, fast and easily prepared and very flexible. This beautiful bird cut can be baked, sauteed, baked, hunted, fried and baked. But there is a downside for this piece of meat: they are rather low in fat. You might ask: “What’s wrong with that? It makes them healthy right?” Yes, they are a healthier way to eat, but because of low fat, they are also low humidity and it makes them very vulnerable to excessive dishes. There is nothing less tasteless than dry and cooked meat.
There are two ways to make sure your chicken isn’t too mature. The first way, and the most accurate in my opinion, is to use an instant reading thermometer. I have a small electronic thermometer that is practical with sound warning features. This was very accurate and never disappointed me. Another method for checking maturity is to stab the meat with a fork. If the juice runs clearly, then it’s done. I think the first option is much safer, but you can be a judge.
There are hundreds of combined recipes and methods for cooking chicken breast, too much to be closed in this article, so I will talk about two very popular methods.
One of the easiest and most delicious ways is marinating and baking it.
Below is a great marinade recipe:
Grilled chicken breast with orange herbal spices
INGREDIENT:
4 chicken breasts without boneless skin
1/4 cup of extra virgin olive oil
2 tablespoons of newly squeezed lemon juice
2 tablespoons of newly squeezed orange juice
1/3 newly chopped parsley cup
1/3 new basil cup cut
1 clove of minced garlic
1 teaspoon of salt
1/4 new black pepper teaspoon
Hint:
Step 1: Mix everything, accept chicken breast, in a big bowl. Step 2: Add the chicken to the bowl, cover with plastic wrap and soak in the refrigerator for several hours. Step 3: Get your Nice and Hot Grill and Oil The Grates to prevent chickens from surviving. Step 4: Bake the chicken about 4 minutes per side or until it’s finished.
Another fantastic way to cook chicken breast is by baking it in foil in the oven. Foil helps keep the meat stay good and humid when cooking. What you put in foil is only limited by your imagination, but to make everything easier, I have put a great recipe below.
Chicken with sun and olive dry tomatoes
INGREDIENT:
4 chicken breasts without boneless skin
10-15 olives kalamata pitted and chopped
8-10 dry tomatoes Sun cut into thin strips
4 tablespoons of extra virgin olive oil
2 tablespoons of newly cut basil
2 tablespoons of parseli salts that are just chopped and pepper to taste
Hint:
Step 1: Preheat the oven to 450 degrees F
Step 2: In a bowl, combine olives, tomatoes, basil, parsley, olive oil, salt and pepper.
Step 3: Cut 8 aluminum foil boxes (big cut, about 18 square inches)
Step 4: Take 2 foil boxes and place one above the other.
Step 5: Drink foil with olive oil
Step 6: Place the chicken breast in the middle of the foil and a spoon of several mixed tomatoes and olives on it
Step 7: Fold folding foil on the chicken forming a tent and seal tightly
Step 8: Repeat this process for the remaining chicken breast
Step 9: Place the chicken breast wrapped in a baking sheet and place it in the previous heated oven
Step 10: Bake for about 20 minutes or until it’s finished. To check maturity, cut the small gap in the foil to allow steam to escape and then carefully open the foil. Check maturity with an instant reading thermometer. Internal temperature must read 160 degrees F.
Step 11: Let the chicken breast stand about five minutes before served.
