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Secrets of Perfectly Moist Chicken Breast Recipes<br /><br />Sometimes it is difficult to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.<br /><br />[http://space.travel/profiles/blogs/secrets-of-perfectly-moist-chicken-breast-recipes Healthy food recipes]<br /><br />You should be careful when you make a chicken breast recipe and this pertains to everything 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 />One of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside, although there are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking. Not only does this cooking method add a lot 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 2 people. If you have one, a nonstick stainless steel skillet is best to use. The levels of flour, olive and broth oil are approximate and it depends on the dimensions of the breasts and also the size and shape of your own skillet.<br /><br />Serve this delicious poached chicken with mashed potatoes and vegetables for a wholesome and delicious dinner. You can use any herbs you want, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or even a pinch of mixed herbs.<br /><br />You will want:<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 pepper and salt over the chicken and then dredge them in flour, shaking off of the excess. Preheat a skillet over a medium heat until it can evaporate droplets water you drop in it. Pour a little extra virgin olive oil in to the pan. You might also use canola oil or any fat using a high smoke point. You ought to coat the base of the pan with oil but that is certainly enough.<br /><br />Add the chicken breasts for the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear one other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will not be able to brown all your chicken properly.<br /><br />Turn the heat as a result of low, and then add chicken broth. It must have to come another of the way up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the onions, rosemary, oregano, lemon and garlic.<br /><br />Cover the pan having a lid that suits tightly and cook the chicken breasts spanning a low heat until they may be done. They are done each time 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 is done after it is white all the way through without any hint of pink at the center.