POACHED CHICKENS
Provided by Rachael Ray : Food Network
Time 1h45m
Yield about 8 cups
Number Of Ingredients 11
Steps:
- Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.
BAKED CHICKEN IN CRESCENT ROLLS FOR 2
This is my version of a recipe that was in a local magazine from our power company. I changed around a few of the ingredients and scaled it to feed two. Hope you enjoy. I love it because it is pretty quick and easy. Just add a salad and green beans and you have a wonderful meal.
Provided by Jellyqueen
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Poach the chicken for 15 minutes in enough water to cover; salt and pepper the water; remove from water, cool and cut into 4 pieces.
- Divide the crescent rolls and roll chicken in the rolls (you will not use but 4 of the rolls, so you will have 4 left over to cook for your bread) Place the chicken into a 8x8 casserole dish which has been sprayed with pam or buttered.
- Place seam side down.
- Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted.
- Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top.
- Bake at 350 degrees until rolls are golden brown, approximately 20 minutes.
- NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings.
- I then use this in the place of water in soups and stews.
POACHED CHICKEN
Provided by Rachael Ray : Food Network
Time 1h20m
Yield s: 3 to 4 quarts stock, about 8 cups chicken meat
Number Of Ingredients 14
Steps:
- Tie the parsley, oregano, rosemary and thyme with kitchen twine to create an herb bundle. Place the chicken, celery, carrots, onions, herb bundle, garlic, lemon, peppercorns and bay leaves in your biggest pot, and cover with water - hopefully 3 to 4 quarts. Bring to a low boil, reduce the heat and simmer 1 hour and 15 minutes. Remove the chicken, strain the stock and return to stove top. Season the stock with salt. Bone and skin the chicken and shred the meat with a knife or tines of 2 large forks. Combine the light and dark meat.;
POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH
Provided by Tom Valenti
Categories Cheese Chicken Leafy Green Poultry Poach Sauté Goat Cheese Spinach Healthy
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make filling:
- Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
- Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
- When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
- If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
- Make and assemble chicken:
- Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
- Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
- Place one-fourth of the cooled prepared filling in the center of each breast.
- Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
- Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
- If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
- To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
- Remove the chicken breasts with tongs and allow to rest for 5 minutes.
- Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.
POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
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