POACHED CHICKEN BREASTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 2
Number Of Ingredients 8
Steps:
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
- Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
- Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
- Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
- Separate meat from the bones and cut as desired.
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 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 WITH SPINACH AND SWISS CHEESE
From Diabetic Gourmet.com I love swiss cheese and spinach. It sounds like a good combination. Haven't tried yet.
Provided by SweetSueAl
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a mallet or meat tenderizer, pound the chicken breasts until the meat is flat and even.
- Season the chicken with salt and pepper.
- Add a layer of spinach and a slice of Swiss cheese. Roll each breast tightly to ensure that the filling can not escape.
- Wrap each breast tightly in aluminum foil.
- In a deep pan, bring the water to a boil.
- Place the foil-wrapped breasts into the water. Use a heat-proof plate to weigh the chicken breasts down and keep them completely submerged in the water.
- Allow them to simmer in the water for 20-25 minutes, or until the chicken is completely done.
Nutrition Facts : Calories 242.8, Fat 9.4, SaturatedFat 5.4, Cholesterol 94.2, Sodium 198.8, Carbohydrate 2.5, Fiber 0.6, Sugar 0.5, Protein 35.6
More about "poached chicken breast with spinach and swiss cheese recipes"
ONE-PAN CREAMY CHICKEN AND SPINACH
From the-girl-who-ate-everything.com
Ratings 245Calories 621 per servingCategory Main Course
- In a large saucepan, heat the olive oil over medium heat. Season chicken breasts well with salt and pepper. Cook chicken for 3-5 minutes per side or until chicken is no longer pink inside. Remove from the skillet and place on a plate.
- Add the cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.
- Stir in the Parmesan and spinach and simmer until spinach has wilted. The longer you cook the sauce the thicker it will be. Season with salt and pepper to taste. Return chicken to the pan in the sauce until warmed then serve. Garnish with fresh chopped basil if desired. Serve plain, over pasta, or over cauliflower rice for a low-carb version.
PERFECT POACHED CHICKEN - INSPIRED TASTE
From inspiredtaste.net
5/5 (15)Calories 140 per servingCategory Dinner
SWISS AND SPINACH STUFFED CHICKEN BREAST …
From recipes.sparkpeople.com
STUFFED CHICKEN BREAST RECIPE (WITH SPINACH
From thekitchn.com
SPINACH CHICKEN CASSEROLE WITH CREAM CHEESE AND …
From eatwell101.com
SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS
From jocooks.com
CHEESY CHICKEN SPINACH BAKE | EASY BAKED CHICKEN …
From diethood.com
PERFECTLY POACHED CHICKEN BREASTS RECIPE
From thespruceeats.com
POACHED CHICKEN – JUICY, GUARANTEED!
From recipetineats.com
21 CHICKEN AND SPINACH RECIPES TO TRY FOR …
From allrecipes.com
CREAMY SWISS CHICKEN BAKE RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
4.9/5 (277)Uploaded Jan 31, 2020Category Main CoursePublished Jan 30, 2020
CHEESY SPINACH STUFFED CHICKEN BREASTS (VIDEO)
From natashaskitchen.com
POACHED CHICKEN BREAST STUFFED WITH SPINACH AND SWISS …
From cdkitchen.com
REVAMP YOUR CHICKEN GAME: 43 MOUTH-WATERING RECIPES THAT …
From msn.com
EASY POACHED CHICKEN BREAST : HOW TO POACH… | THE MODERN PROPER
From themodernproper.com
10 BEST BONELESS CHICKEN BREASTS AND SPINACH RECIPES | YUMMLY
From yummly.com
SUN DRIED TOMATO, SPINACH & CHEESE BAKED STUFFED CHICKEN BREAST
From recipetineats.com
25+ EASY WAYS TO ENJOY CHICKEN BREASTS FOR DINNER - SOUTHERN LIVING
From southernliving.com
EASY POACHED CHICKEN BREAST RECIPE - HOW TO POACH CHICKEN …
From delish.com
SPINACH STUFFED CHICKEN BREASTS - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED BREAST OF VEAL RECIPE - GIRL CARNIVORE
From girlcarnivore.com
You'll also love