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Secrets of Perfectly Moist Chicken Breast Recipes<br /><br />It is sometimes difficult to keep boneless chicken recipes moist. Either the breasts meat is released dry or they are certainly not cooked properly.<br /><br />[http://cookingrecipes8.inube.com/blog/3908366/secrets-of-perfectly-moist-chicken-breast-recipes/ Healthy food recipes]<br /><br />You need to be careful when making a chicken breast recipe which applies to anything from easy chicken enchiladas to chicken stew. Chicken must be cooked to 165 degrees F in order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat!<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. Not only does this cooking method add lots of flavor nevertheless it stops the chicken from drying out.<br /><br />A Fairly Easy Recipe for Moist Chicken Breast<br /><br />This recipe makes enough chicken for 2 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 depends on the dimensions of the breasts and the shape and size of the skillet.<br /><br />Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You can utilize any herbs you like, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or perhaps 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 organic olive oil<br /><br />1 clove garlic, crushed<br /><br />1 teaspoon freshly squeezed lemon juice<br /><br />1/2 onion, chopped<br /><br />1/2 teaspoon dried rosemary<br /><br />1/2 teaspoon dried oregano<br /><br />Steps to make it:<br /><br />Sprinkle salt and pepper within the chicken and after that dredge them in flour, shaking off of the excess. Preheat a skillet over a medium heat until it could evaporate droplets water you drop in it. Pour a bit olive oil to the pan. You could also use canola oil or any fat with a high smoke point. You ought to coat the foot of the pan with oil but that is enough.<br /><br />Add the chicken breasts towards the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear the other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will be unable to brown all your chicken properly.<br /><br />Turn the heat down to low, and after that add chicken broth. It requires to come a third of how in the chicken breast. Which is not what you want if you add to much you will be boiling the chicken. Add the garlic, lemon, oregano, onions and rosemary.<br /><br />Cover the pan with a lid that matches tightly and cook the chicken breasts spanning a low heat until they are done. These are done whenever a meat thermometer reads 165 degrees F within the thickest part of the chicken breast. Cut into the chicken if you do not have a meat thermometer. It is actually done after it is white all the way through without hint of pink in the middle.