Poached Chicken Breasts for Salads Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineMethod
Main IngredientInterest Group

Ingredients

 Chicken breasts6 Pound, skinless, boneless, halved, tenderloins separated
 Salt To Taste
 Black pepper To Taste
 Water/Chicken broth1 Cup (16 tbs)
 Peppercorns To Taste
 White wine vinegar2 Tablespoon

Nutrition Facts

Serving size

Calories 501 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.7%

Saturated Fat 1.5 g7.5%

Trans Fat 0.1 g

Cholesterol 263.1 mg

Sodium 359.9 mg15%

Total Carbohydrates 0.27 g0.09%

Dietary Fiber 0.04 g0.18%

Sugars 0 g

Protein 105 g209.5%

Vitamin A 1.9% Vitamin C 9.2%

Calcium 5.1% Iron 18.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Season the chicken breast halves lightly with salt and pepper.
2) In two small skillets, place the tenderloins in one and the chicken breast halves in another.
3) Cover the chicken with 1/2 inch water, then add 1/2 pickling spices and wine into each skillet.
4) Allow to simmer, then cover and cook over a low heat for about 5 minutes until the tenderloins are cooked and for 7 to 8 minutes for larger chicken pieces.
5) Allow the chicken cool in the liquid for half an hour so that it remains moist.

SERVING
4) Use as required to prepare salad.
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