Author Archives: adamcloete

MOIST AND TENDER CHICKEN BREASTS EVERY TIME
Photo: Kiti City
FOOD LOVERS RECIPES
1 to 4 boneless, skinless chicken breasts, of similar size
salt and freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both

Flatten the chicken breasts:
Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef’s knife.
Season the chicken breasts:
Lightly salt and pepper the chicken breasts.
Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
Then flip each chicken breast over.
Cover the pan and cook on low for 10 minutes.
Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
Turn off the heat and let sit for an additional 10 minutes:
After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator.
Recipe Notes:
Dredge in seasoned flour: You can also dredge the chicken breasts in flour before cooking. Season the flour with spices or fresh herbs and make sure the chicken is golden on one side before you flip it over. This will give your chicken a very subtle crust.
Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier.

Notes:  Kiti Citi:
Kap plat, sout, bak 1 minuut een kant, draai, bak 10 minute ander kant met deksel sonder oplig. Dit staan nou, sal as alarm afgaan interne temperatuur meet en proe.
Interne temperatuur is presies 75º Celcius na die 10 minute rus, heerlik sappig. Ek het ‘n honey mustard sousie na die tyd oorgesit en met pan juices gemeng, dit was heerlik. Sousies is net 10 ml heel mosterd (kan fot0 opsit van die wat ek koop, dis mosterd met heel sade in), 15 ml heuning, 15 ml water, 10 ml sojasous en 10 ml olyfolie. Meng en maak warm, skep oor hoender.