Sunday, February 28, 2010

Poached Chicken Breasts

Here's an easy recipe for super-moist, super-healthy poached chicken breasts that M modified from one on Just Bento:
  • 2 boneless, skinless chicken breasts
  • ~1 1/2 cups low sodium chicken broth
  • ~1 1/2 cups water
Place the breasts in a medium saucepan, and add the liquid until the chicken is just covered. Cook the suckers on high until the liquid boils; then turn the breasts over, take the pan off the heat, and cover it with a lid.

Let the pan rest off the heat for about 15 minutes. When done, the chicken breasts should still be springy and not too firm. But if they're still too soft (and pink inside), flip the breasts over and let them rest a few minutes more in the pan with the lid on.

We like to shred the chicken for salads, but you can add it to just about anything -- soups, wraps, stir-fries, etc. Or just keep the cooked breasts in the fridge or freezer until you're in the mood for some quick, lean protein.