Chicken Breast Recipes
Today our recipe is chicken breast. Now start the first thing you want to do is bring the chicken breast out of the fridge 15 min before cooking. You want to bring it up to room temperature so that it cooks evenly throughout. Another tip to make sure your chicken cooks evenly is to butterfly your breast.
Take your knife and cut through the middle of your breast like this. This thins out the meat and allows it to cook quicker as well. Now you may wonder why this cooking technique is called butterfly. Well you see, when a chicken caterpillar crawls into an aluminum foil cocoon, you leave it out there in your backyard. And when you come to open up that cacoon, That caterpillar turns into a majestic butterfly...made of chicken breast. Fly butterfly...fly. Always remember to season your chicken with some salt & pepper. I'm gonna add more pepper because frankly cracking this pepper is quite orgasmic. You can also add your favorite spice. I'm going with Hungarian paprika which is not actually Hungarian at all. I just got it from Costco... Get it on both sides of your chicken and give it a good pat.
Oh yeh, and always make sure to wash your hands after you touch raw chicken. Unless you'd like a healthy dose of salmonella poisoning... But let me tell you, there's nothing healthy about it... Turn up your stove to medium-high heat and preheat your pan. You want to make sure your pan is nice and hot before you chicken goes in. How do you tell if your pan is hot enough? Just add a splash of water. See that sizzle? This baby is ready to rock n roll. Drizzle some olive oil onto your pan and place your chicken away from you unless you want to get splattered by oil... Now the secret to cooking chicken breast is hot & fast. See that sizzle? That's what we want to see. Don't move it around! I know its tempting but stop. Let your chicken caramelize and do its thing. That's what gives it that lovely golden brown color. No one likes anemic chicken. Saying anemic whilst cooking chicken breast is kinda like saying Voldemort in the Halls of Hogwarts... Some things are just too dark to be mentioned... You want to fry each side for 1.5 min on medium-high heat to get a lovely golden brown sear. Once you get a beautiful brown crust on both sides, add a dash of water to your pan and cook for another 7-8 min depending on how thick your chicken is.
Adding that little bit of water will help steam your chicken and keep it nice and moist. Moist is a cool word, isn't it? Let's ditch anemic and use moist instead. As you chicken steams Lower down the heat to medium. 3-4 min into your steaming process you might see evaporation taking place. If water starts disappearing that's ok. Calm down. Just add another dash of water and keep cooking. Yummy, chicken is almost ready. Let me show you how to make a quick pan sauce. Add a tablespoon of butter & a squeeze of lemon juice. Chop up some parsley and add that in. That's pretty much it guys. Easy peasy! Take your chicken off the heat and transfer it onto a chopping board. It's important to let your chicken rest for 3-4 min before you cut into it. This will allow the meat to retain its juices. I know you want to eat it now. Licky's down here waiting for some already. Time to cut your chicken. You want to cut vertically to get nice thin even strips. Hmmm, look at how juicy that looks! Let's ask the boss if he thinks this chicken breast is juicy. Licky is this chicken breast the juiciest thing you've ever eaten? (Retarded fake dog sounds) Think that's a yes! All that's left to do now is to transfer your chicken onto a plate and pour on your pan sauce.
Today our recipe is chicken breast. Now start the first thing you want to do is bring the chicken breast out of the fridge 15 min before cooking. You want to bring it up to room temperature so that it cooks evenly throughout. Another tip to make sure your chicken cooks evenly is to butterfly your breast.
Take your knife and cut through the middle of your breast like this. This thins out the meat and allows it to cook quicker as well. Now you may wonder why this cooking technique is called butterfly. Well you see, when a chicken caterpillar crawls into an aluminum foil cocoon, you leave it out there in your backyard. And when you come to open up that cacoon, That caterpillar turns into a majestic butterfly...made of chicken breast. Fly butterfly...fly. Always remember to season your chicken with some salt & pepper. I'm gonna add more pepper because frankly cracking this pepper is quite orgasmic. You can also add your favorite spice. I'm going with Hungarian paprika which is not actually Hungarian at all. I just got it from Costco... Get it on both sides of your chicken and give it a good pat.
Oh yeh, and always make sure to wash your hands after you touch raw chicken. Unless you'd like a healthy dose of salmonella poisoning... But let me tell you, there's nothing healthy about it... Turn up your stove to medium-high heat and preheat your pan. You want to make sure your pan is nice and hot before you chicken goes in. How do you tell if your pan is hot enough? Just add a splash of water. See that sizzle? This baby is ready to rock n roll. Drizzle some olive oil onto your pan and place your chicken away from you unless you want to get splattered by oil... Now the secret to cooking chicken breast is hot & fast. See that sizzle? That's what we want to see. Don't move it around! I know its tempting but stop. Let your chicken caramelize and do its thing. That's what gives it that lovely golden brown color. No one likes anemic chicken. Saying anemic whilst cooking chicken breast is kinda like saying Voldemort in the Halls of Hogwarts... Some things are just too dark to be mentioned... You want to fry each side for 1.5 min on medium-high heat to get a lovely golden brown sear. Once you get a beautiful brown crust on both sides, add a dash of water to your pan and cook for another 7-8 min depending on how thick your chicken is.
Adding that little bit of water will help steam your chicken and keep it nice and moist. Moist is a cool word, isn't it? Let's ditch anemic and use moist instead. As you chicken steams Lower down the heat to medium. 3-4 min into your steaming process you might see evaporation taking place. If water starts disappearing that's ok. Calm down. Just add another dash of water and keep cooking. Yummy, chicken is almost ready. Let me show you how to make a quick pan sauce. Add a tablespoon of butter & a squeeze of lemon juice. Chop up some parsley and add that in. That's pretty much it guys. Easy peasy! Take your chicken off the heat and transfer it onto a chopping board. It's important to let your chicken rest for 3-4 min before you cut into it. This will allow the meat to retain its juices. I know you want to eat it now. Licky's down here waiting for some already. Time to cut your chicken. You want to cut vertically to get nice thin even strips. Hmmm, look at how juicy that looks! Let's ask the boss if he thinks this chicken breast is juicy. Licky is this chicken breast the juiciest thing you've ever eaten? (Retarded fake dog sounds) Think that's a yes! All that's left to do now is to transfer your chicken onto a plate and pour on your pan sauce.
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