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Secrets of Perfectly Moist Chicken Breast Recipes<br /><br />It is sometimes hard to keep boneless chicken recipes moist. Either the breasts meat arrives dry or they are certainly not cooked properly.<br /><br />[http://cookingrecipes8.buzznet.com/user/journal/18357244/secrets-perfectly-moist-chicken-breast/ Cooking recipes]<br /><br />You need to be careful when making a chicken breast recipe and this relates to everything from easy chicken enchiladas to chicken stew. In order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat, chicken must be cooked to 165 degrees F!<br /><br />There are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking, but one of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside. Furthermore this cooking method add lots of flavor nevertheless it stops the chicken from drying out.<br /><br />A Simple Recipe for Moist Chicken Breast<br /><br />This recipe makes enough chicken for two people. A nonstick stainless steel skillet is best to use, if you have one. The amounts of broth, olive and flour oil are approximate plus it is dependent upon how big the breasts and also the shape and size of the skillet.<br /><br />Serve this delicious poached chicken with mashed potatoes and vegetables to get a wholesome and delicious dinner. You may use any herbs you want, so go ahead and substitute the rosemary and oregano for parsley, cilantro, thyme or possibly a pinch of mixed herbs.<br /><br />You will need:<br /><br />2 chicken breasts<br /><br />1/2 pint chicken broth<br /><br />Salt and black pepper<br /><br />1/2 cup all purpose flour<br /><br />1 tablespoon extra virgin olive oil<br /><br />1 clove garlic, crushed<br /><br />1 teaspoon lemon juice<br /><br />1/2 onion, chopped<br /><br />1/2 teaspoon dried rosemary<br /><br />1/2 teaspoon dried oregano<br /><br />How you can make it:<br /><br />Sprinkle pepper and salt on the chicken then dredge them in flour, shaking from the excess. Preheat a skillet spanning a medium heat until it could evaporate droplets of water you drop in it. Pour a bit extra virgin olive oil in to the pan. You could also use canola oil or any fat having a high smoke point. You need to coat the bottom of the pan with oil but which is enough.<br /><br />Add the chicken breasts to the hot pan and sear them for a couple of minutes until these are golden brown. Turn them over and sear another side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will struggle to brown all your chicken properly.<br /><br />Turn the heat as a result of low, and then add chicken broth. It needs to come another of the way up the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the onions, garlic, oregano, lemon and rosemary.<br /><br />Cover the pan with a lid that fits tightly and cook the chicken breasts more than a low heat until they may be done. They may be done when a meat thermometer reads 165 degrees F inside the thickest portion of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It really is done when it is white all the way through without hint of pink at the center.