It is very rare that I will choose for chicken breast if I am eating out, the reason being, so many cooks end up ruining what can be one of the juiciest and most tender cuts of chicken you can get. Yes, so often, it is over cooked, dry and stringy, with no flavour and takes forever to chew.

I have a wonderful way of cooking chicken breast, and I use this method when I want to add the chicken breast meat to salads, sandwiches and pizza toppings!

The juiciness and flavours are lovely, and you can make this in advance and store in the fridge or freezer until you're ready to use it.

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: Use as much as you like

Ingredients 

4 Chicken breasts
1 clove garlic
6 whole cloves (the spice)
Bunch Fresh basil, or tarragon, thyme etc
1 Stick celery (optional)
½ lemon
1 Tablespoon Honey
2 tablespoons White wine
1 bay leaf
salt & pepper

***** Please note, you can add any flavours you like to this broth. Just be sure always add the lemon and fresh herbs. Dry herbs may work but the flavour will not be the same as fresh herbs.

Instructions:

1. Break the celery into half or less so it fits in the pan. Use the flat side of a knife and squash the garlic, you don't have to be precise, just break the outer skin. Squeeze the lemon juice into the pan and add the rest of the lemon outer.
2. Put all the ingredients into the pan .
3. Add boiling water to the pan so it comes up 1 inch above the chicken breasts

4. Place the pan on a low simmer, so you do not see bubbles. IT MUST NOT BOIL! Keep on a gentle heat for 20 - 25 minutes, then switch off the heat and leave to cool to touch.
5. Once the chicken is cool enough to handle, remove from the pan and either store in the fridge if using later (place in the fridge once the chicken has completely cooled), or slice and add to a salad, use in sandwiches, pizza toppings etc.
It's delicious!

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How to Poach Chicken

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Servings: 4

Ingredients

• 4 Chicken breasts
• 1 clove garlic
• 6 cloves whole the spice
• Bunch Fresh basil or tarragon, thyme etc
• 1 Stick celery optional
• ½ lemon
• 1 Tablespoon Honey
• 2 tablespoons White wine
• 1 bay leaf
• salt & pepper

Instructions

1. Break the celery into half or less so it fits in the pan. Use the flat side of a knife and squash the garlic, you don't have to be precise, just break the outer skin. Squeeze the lemon juice into the pan and add the rest of the lemon outer.
2. Put all the ingredients into the pan .
3. Add boiling water to the pan so it comes up 1 inch above the chicken breasts
4. Place the pan on a low simmer, so you do not see bubbles. IT MUST NOT BOIL! Keep on a gentle heat for 20 - 25 minutes, then switch off the heat and leave to cool to touch.
5. Once the chicken is cool enough to handle, remove from the pan and either store in the fridge if using later (place in the fridge once the chicken has completely cooled), or slice and add to a salad, use in sandwiches, pizza toppings etc.
6. It's delicious!