Slow Cooked Chicken Breast with Mushroom Sauce: Difference between revisions
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boneless/skinless chicken breasts trimmed of excess fat and cut in half | boneless/skinless chicken breasts trimmed of excess fat and cut in half | ||
1 teaspoon table salt | 1 teaspoon table salt | ||
1/2 package of bacon | |||
16 oz sliced mushrooms | |||
3 cloves of garlic, minced | |||
1 cup heavy cream | |||
1/2 cup shredded mozzarella cheese | |||
1/4 cup grated parmesan cheese | |||
1/2 tsp salt | |||
1/4 tsp black pepper | |||
==Instructions== | ==Instructions== | ||
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. | 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. | ||
Revision as of 21:49, 6 February 2022
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
boneless/skinless chicken breasts trimmed of excess fat and cut in half 1 teaspoon table salt 1/2 package of bacon 16 oz sliced mushrooms 3 cloves of garlic, minced 1 cup heavy cream 1/2 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1/2 tsp salt 1/4 tsp black pepper
Instructions
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.
