Hello from TINA
KASHIAN! We were getting tired of chicken breast in my house.
My teen girls were complaining that the chicken was either tough, or worse,
rubbery. I saw a poaching technique on a cooking show and decided to try it.
Poaching is a moist cooking technique that works well for chicken breast and
adds flavor. It’s also a healthy, low-fat method which is a plus. You can use
poached chicken breast the next day to make chicken salad as well. Not as
healthy, but it tastes great.
Ingredients:
2 boneless, skinless chicken breasts (approximately 1 pound)
2 cups chicken broth
2 teaspoons Italian seasoning
1 bay leaf
Salt and pepper
Directions:
Pound the chicken breasts until they are the same size. Salt and pepper both sides. Place the chicken breasts in the bottom of a pot. Make sure they fit in a single layer. Cover the chicken breasts with chicken broth. Add the herbs and bay leaf.
Bring to a boil, then reduce the heat to a low simmer. Partly cover the lid of the pot and simmer for ten minutes. Turn off the heat and allow the chicken to remain in the hot liquid for 20 minutes.
Serve with your favorite sides and/or salad. Enjoy!
What is your favorite chicken dish? Please share for a chance to win a signed, print copy of ON THE LAMB.
On the Lamb is my spring and Easter mystery and you can read a sample chapter below!
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Lucy Berberian is busy preparing her family’s Mediterranean
restaurant for Easter on the Jersey Shore—but a batch of sweets is to die for .
. .
Bikers are thundering into the seaside town of Ocean Crest for the annual
Bikers on the Beach gathering that raises funds for injured veterans. It’s a
big boost for the Kebab Kitchen, as well as for local businesses like Melanie
Haven’s candy shop. But Melanie is about to find herself in a sticky situation.
When Melanie and Lucy attend a beach bonfire, a local landlord is found dead
after apparently choking on a piece of salt water taffy. Melanie, who was known
to have a contentious relationship with the victim, is quickly skewered as the
prime suspect. But Lucy is determined to prove her friend’s innocence before
the real killer coasts free . . .
Recipes included!
“With a warm cast of characters
and an ingenious main character, this is a series that will prove delightful
for cozy fans.”
—Parkersburg
News & Sentinel on Stabbed in the Baklava
“Clever and charming . . . A culinary delight that will have readers
salivating over the food and hungry for literary answers.”
—RT Book Reviews, 4 Stars, on Hummus and
Homicide
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Tina Kashian is an attorney and a former mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
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Stir fried chicken breast strips coated in a white vinegar,tamari, brown sugar glaze on top of a chopped asian salad with sesame dressing is my go to dinner anymore. Fast and easy. vsulvn29@yahoo.com
ReplyDeleteHi Valeri, I had to look up tamari! lol. This marinade sounds delicious. I enjoy asian marinades and my kids do, too. Always a plus!
DeleteWe do something similar with chicken, but in the crockpot with Mexican seasonings to make shredded chicken for tacos, burritos, quesadillas, or salads. Yum! Renee - rwilson@ws4r.com
ReplyDeleteHi Renee, I enjoy my crockpot and we often make pot roast. I've never tried a Mexican recipe in my crockpot, but I will have to add this to my list.
DeleteLove chicken in so many forms. Crockpot chicken tacos is a favorite. Add chicken in the crockpot, add taco seasoning, (I make my own) water and peppers, any color. Add your favorite taco toppings when done. So good.
ReplyDeleteThank you for the chance! Excited to read your book!
jarjm1980(at)hotmail(dot)com
I need to try this in my crock pot. Thanks!
DeleteI like canned chicken for the same reason I'm SO happy to learn about poaching chicken breasts ~ it's not rubbery or dry. My go-to lunch is canned chicken with French style green beans & blueberries. lnchudej@yahoo.com
ReplyDeleteHi Linda. Yes, poaching does help and it is definitely not dry. I was getting tired of chicken breast, but now enjoy it again.
DeleteThe best is the broasted chicken from the town grocery store, which sadly closed at the end of March when the owner decided to finally retire at age 83. I also have a chicken chip dip recipe from a co-worker and a chicken casserole my sister likes to make.
ReplyDeletekozo8989(at)hotmail(dot)com
Hi Alicia. That's sad the town store closed, but I can certainly understand why at 83 years old! I also enjoy the roasted chicken breasts at my local supermarket. They are always juicy. This poached recipe is full of flavor and not dry.
DeleteChicken breast are great when they are, and so disappointing when they get tough.
ReplyDeleteThis sounds like a good way to flavor them and keep them "untough".
libbydodd at comcast dot net
Hi Libby! I agree. If cooked well, they are delicious. Otherwise, the chicken is disappointing. This happened at a restaurant and we never went back.
DeleteBarbequed or smoked chicken is delicious. So is King Ranch Casserole with all those bad things that are so good---lots of cheese and tortillas!
ReplyDeleteHi Pat. Cheese adds lots of flavor to any dish. Just as my kids!
DeleteI've never tried poaching chicken breasts. I usually marinate them in garlic vinaigrette or Greek vinaigrette before finishing them on the stove.
ReplyDeletediannekc8(at)gmail(dot)com
We love chicken dishes! One of our favorites in Ten Can Chicken Casserole.
ReplyDeleteTen Can Casserole
Ingredients
1 large fryer
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can Pet can milk (small size)
1 can asparagus bits or spears, cut
1 can French style green beans
1 can sliced mushrooms
1 can or jar pimento (small size)
1 can water chestnuts, sliced
1 can Chow Mein noodles
2 cans onion rings
sale and pepper to taste
Directions
Boil fryer; debone, remove skin and dice. Drain liquid from asparagus, green beans and water chestnuts. Mix diced chicken with everything except the onion rings. Pour into a 3 quart casserole dish - 15"x10"x2 1/2. Top casserole with fried onion rings. Bake in a 350 degree oven until bubbly.
Variation" Sometimes I use sauteed onions in the casserole instead of the canned onion rings on top. When I do this, I omit the Chow Mein noodles in the dish and add to the top in the last few minutes of cooking. This is also good if not going to be consumed all at one time. I fix two smaller casserole dishes - eating one and freezing the other. Thereby the noodles aren't soggy in the frozen one.
Thanks for the recipe and the chance to win a copy of "ON THE LAMB"!
2clowns at arkansas dot net
thank you for sharing this recipe
ReplyDeletethis is one of favorite chicken dishes:
Cesar Chicken Bake
4 skinless boneless chicken breasts (or cut two large in half)
Salt and Pepper to taste
1 cup creamy Cesar dressing
1/2 cup sour cream
shredded parmesan cheese
1. preheat oven to 375 and spray 9x13 casserole dish
2. place chicken breasts in baking dish and season with salt and pepper and top with a little bit of cheese
3. In a bowl mix salad dressing and sour cream
4. spoon mixture over chicken and top with additional parmesan cheese
5. bake for 30 minutes or until internal temp is 165
Hi Lori, your recipe looks yummy. Thanks for sharing!
DeleteMy family loves my brother-in-law's grilled teriyaki chicken.
ReplyDeletewskwared(at)yahoo(dot)com
My family loves chicken stir fry dishes.
ReplyDeletejtcgc at yahoo dot com
My favorite is chicken parmesean.
ReplyDeletelindalou64(@)live(dot)com
My husband's favorite, too!
DeleteWe haven't had it in a long time, but we loved cooking up a bunch of rice, putting it in a casserole with chicken breasts, preferably with the skin on, and covering that with onion-soup mix. I'm not sure what it's called--Onion-Soup Chicken & Rice? It's so good!
ReplyDeletejsmith[delete brackets]3may[delete brackets]2011
[at symbol]
yahoo[dot]com
Then we baked it, of course!
DeleteWell, I submitted my entry, but now I don't see it. So will try to enter again. :)
ReplyDeleteOur favorite chicken dish is Ten Can Chicken Casserole. Here is the recipe.
TEN CAN CHICKEN CASSEROLE
Ingredients
1 Large fryer
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can Pet can milk - small size
1 can Asparagus bits - or spears cut into chunks
1 can French style green beans
1 can sliced mushrooms
1 can or jar of pimentos - small size
1 can of water chestnuts - sliced
1 can Chow Mein noodles
2 cans Fried onion rings
Salt and pepper to taste
Directions
Boil chicken - debone, take off skin and cut into chunks
Drain liquid from the asparagus, green beans and the water chestnuts.
Mix chicken with the rest of the ingredients except the onion rings.
Pour into a 3 quart casserole dish - 15" x 10" x 2 1/2"
Bake in a 350 degree oven until bubbly.
Variation: Sometimes instead of the French fried onions, I add sauted onion into the casserole. When I do this, I do not put the Chow Mein noodles in the casserole, but add them to the top for the last few minutes of cooking. This is best if the dish isn't going to be eaten in one sitting. I fix two smaller casserole dishes and freeze one without the noodles on it for use at a later time. That way the noodles don't get soggy when reheated.
Thank you for the recipe and for the wonderful chance to win a copy of "ON THE LAMB".
2clowns at arkansas dot net
Chicken can be used in so many ways. Poaching is a great way to keep it moist. I love chicken and dumplings.
ReplyDeleteNancy
allibrary (at) aol (dot) com