How To Cook Perfect Chicken Breasts For Salads And Sandwiches Food

HOW TO COOK PERFECT CHICKEN BREASTS FOR SALADS AND SANDWICHES

Steps:

• Start with completely defrosted chicken breasts.
• Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag (my preferred method) and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
• Marinate or sprinkle both sides of your chicken with salt, pepper, and your preferred spices before it goes on the heat.
• Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn.
• Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 165 degrees and allow to rest for at least 5 minutes.
• Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.
• Slice and enjoy!

CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
• When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
• To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

POACHED CHICKEN FOR SALADS

Steps:

• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN BREAST FOR SANDWICHES AND SALADS

Steps:

• Start with completely defrosted chicken breasts.
• Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
• Marinate or sprinkle both sides of your chicken with salt, pepper, and/or your preferred spices before it goes on the heat.
• Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn.
• Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 160 degrees and allow to rest for at least 5 minutes.
• Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.