Healthy Boneless Skinless Chicken Breast Food

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

COOKING BONELESS SKINLESS CHICKEN BREAST

Steps:

• Trim excess fat from boneless skinless chicken breast and place in large sauce pan.
• Cover with water and bring to a boil.
• Let water boil for 2-3 minutes and turn off burner.
• Cover with lid for 1 minute and remove cover.
• Let chicken sit in hot water for 20 minutes (with fire OFF).
• After 20 minutes chicken will be done and ready use.
• Allow to cool until chicken can be handled and cut-up as needed for recipe.
• I use this chicken for my chicken spaghetti, chicken enchiladas, poppyseed chicken, and salads. (or any recipe that calls for cooked chicken).

BONELESS CHICKEN BREAST

Steps:

• Melt margarine in small pan, add onion and celery and saute lightly.
• Add margarine mixture to stuffing mix and stir.
• Add enough bouillion to make a moist mixture, blending well.
• Trim chicken piece of fat and season with salt and pepper.
• Place cut side up on flat surface and cover with stuffing mix.
• Place on low rack in baking pan and cook at 350 degrees for about 40 minutes.
• Baste occasionally with remaining bouillion.