Slow Cooked Chicken Breast with Mushroom Sauce: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
4 boneless/skinless chicken breasts trimmed of excess fat and cut in half<br> | |||
boneless/skinless chicken breasts trimmed of excess fat and cut in half | 1 package of bacon<br> | ||
1 | 32 oz (2 lbs.)sliced mushrooms<br> | ||
6 cloves of garlic, minced<br> | |||
32 oz (2 lbs.)sliced mushrooms | 2 cup heavy cream<br> | ||
6 cloves of garlic, minced | 1 cup shredded mozzarella cheese<br> | ||
2 cup heavy cream | 1/2 cup grated parmesan cheese<br> | ||
1 cup shredded mozzarella cheese | 1 tsp salt<br> | ||
1/2 cup grated parmesan cheese | 1/2 tsp black pepper<br> | ||
1 tsp salt | |||
1/2 tsp black pepper | |||
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==Instructions== | ==Instructions== | ||
| Line 33: | Line 30: | ||
===For the Mushroom Topping=== | ===For the Mushroom Topping=== | ||
#In a large pan over medium-high heat, cook bacon for about 5 minutes until crispy. Drain, chop and set aside. | #In a large pan over medium-high heat, cook bacon for about 5 minutes until crispy. Drain, chop and set aside. | ||
#In the same pan, put in about | #In the same pan, put in about 4 tbsp of reserved bacon fat, sauté the mushrooms for about 5-6 minutes. #Add the garlic, and sauté for 1 minute more until the garlic is fragrant. | ||
#Add the heavy cream, and simmer for 4-6 minutes | #Add the heavy cream, and simmer for 4-6 minutes. | ||
#Add the cheeses and stir to melt. And salt and pepper to taste. Add back the bacon and serve. | #Add the cheeses and stir to melt. And salt and pepper to taste. Add back the bacon and serve. | ||
=====Note: When fully cooked this should be about the consistency of ranch salad dressing. It will thin considerably after reheating from a frozen state.===== | =====Note: When fully cooked this should be about the consistency of ranch salad dressing. It will thin considerably after reheating from a frozen state. If it's not thick enough use a thickener.===== | ||
==Packaging Instructions== | ==Packaging Instructions== | ||
#Place 3/4 cup of cooked mushroom topping in a small (snack) ziplock bag. | #Place 3/4 cup of cooked mushroom topping in a small (snack) ziplock bag. Squeeze as much air out of the bag as possible when sealing. | ||
#Place 1 cooked chicken breast in a quart sized ziplock bag and also instert the snack bag with the mushroom topping | #Place 1 cooked chicken breast in a quart sized ziplock bag and also instert the snack bag with the mushroom topping. Squeeze as much air out of the bag as possible when sealing. | ||
Latest revision as of 22:03, 12 February 2022
This is a Keto Meal Prep recipe, designed to be cooked in advance of consumption and frozen.
A Better Way to Cook Boneless Chicken Breasts
POKE AND SALT
- Salting chicken seasons meat and keeps it moist. Poking the thicker part of the breasts ensures even seasoning.
COVER AND BAKE
- Baking at low temperature in a foil-covered dish cooks chicken evenly and keeps the exterior from drying out.
Ingredients
4 boneless/skinless chicken breasts trimmed of excess fat and cut in half
1 package of bacon
32 oz (2 lbs.)sliced mushrooms
6 cloves of garlic, minced
2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
Instructions
For the Chicken Breast
- Adjust oven rack to lower-middle position and heat oven to 275 degrees.
- Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt).
- Place chicken, skinned side down, in 13 by 9-inch baking dish and cover tightly with foil.
- Bake until thickest part of breast registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes.
For the Mushroom Topping
- In a large pan over medium-high heat, cook bacon for about 5 minutes until crispy. Drain, chop and set aside.
- In the same pan, put in about 4 tbsp of reserved bacon fat, sauté the mushrooms for about 5-6 minutes. #Add the garlic, and sauté for 1 minute more until the garlic is fragrant.
- Add the heavy cream, and simmer for 4-6 minutes.
- Add the cheeses and stir to melt. And salt and pepper to taste. Add back the bacon and serve.
Note: When fully cooked this should be about the consistency of ranch salad dressing. It will thin considerably after reheating from a frozen state. If it's not thick enough use a thickener.
Packaging Instructions
- Place 3/4 cup of cooked mushroom topping in a small (snack) ziplock bag. Squeeze as much air out of the bag as possible when sealing.
- Place 1 cooked chicken breast in a quart sized ziplock bag and also instert the snack bag with the mushroom topping. Squeeze as much air out of the bag as possible when sealing.
