POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
POACHED CHICKEN BREAST (CROCK POT)
This recipe is so handy to have cooked chicken on hand for casseroles, burritos, fajitas, chicken pot pies, pasta, stir fries, pizza, chicken sandwiches, soups, salads...... Can't get any easier than this!!! My crockpot gets heavy duty time in the summer when all we want to eat is salads and you don't want to get the big oven going! The chicken comes out moist and suprisingly, very taste
Provided by Abby Girl
Categories Chicken Breast
Time 2h15m
Yield 6 chicken
Number Of Ingredients 3
Steps:
- Place the chicken in the slow cooker and pour over the broth. Cover and cook on LOW for 1-1/2 - 2 hours or until cooked. Let cool.
- I chop the chicken and lay it flat in small freezer bags. By using this method, you can break off any amount of chicken that you need and it thaws out quicker. The chicken will keep frozen for 3 months.
- Note: I would start checking to see if the chicken is cooked after 1-1/4 hours. (The original recipe stated 8 hours but taking it out after 6 the chicken was so overcooked, it cut into strings) Alot of the timing dedpends on the crockpot and/or size of chicken breast. Remember, the timing will change if you add/subtract the amount of chicken breast using. The success of this recipe depends on the chicken broth you are using. I use Major chicken broth concentrate -- Campbell chicken broth would work very well. Knoor's chicken cubes are way too salty and the color is not very appealing.
Nutrition Facts : Calories 140.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 97.3, Carbohydrate 0.8, Sugar 0.1, Protein 28.6
SLOW-COOKER CHICKEN PARMESAN
s my love making this satisfying dish--it's easy and elegant, and the slow cooker minimizes my time in the kitchen. I make this during football season, too. For game days, I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce. You could also cut the chicken breasts in half and make sliders. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.
Nutrition Facts : Calories 475 calories, Fat 17g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 1689mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 4g fiber), Protein 50g protein.
BASIC POACHED CHICKEN
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.
Nutrition Facts : Calories 243 g, Cholesterol 2 g, Fat 5 g, Protein 46 g
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
POACHED CHICKEN BREAST
Use this poached chicken breast recipe when making Poached Chicken Salad with Chopped Vegetables from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2 breast halves
Number Of Ingredients 9
Steps:
- Poach chicken: Place chicken in pot just large enough to hold it with about 3 inches of room on top. Add water and cover by 1 inch. Add peppercorns, parsley, thyme, bay leaf, carrot, celery, and salt. Bring water to just under a simmer over medium-high heat (bubbles should start forming around edges of pot and rise to surface, but there should be no bubbles in center of pot). Reduce heat to medium-low to keep temperature constant (it should be between 170 degrees and 180 degrees). Cook, skimming foam from surface as necessary, until an instant-read thermometer inserted in the thickest part of the breast registers 160 degrees, 15 to 18 minutes after the liquid reaches the right temperature.
- Strain and cool: Transfer chicken to heatproof bowl. Strain liquid and pour over poached chicken; let cool in liquid (this will keep the chicken moist and tender). When chicken is cool, or you are ready to serve it, separate meat from bones and discard skin and bones. Slice chicken against the grain into 1-inch pieces, if desired.
POACHED WHOLE CHICKEN (CROCK POT)
Make and share this Poached Whole Chicken (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Whole Chicken
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Rub herbs and salt into cavity of chicken.
- Put vegetables in slow cooker.
- Truss chicken compactly and place in slow cooker. Add wine.
- Cover and cook on low 6-8 hours or on high for 4 hours.
- Serve hot with noodles or chill and slice.
Nutrition Facts : Calories 545.3, Fat 35, SaturatedFat 10, Cholesterol 160.4, Sodium 472.9, Carbohydrate 6.6, Fiber 1.3, Sugar 2.9, Protein 38.2
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