Succulent chicken breasts

Posted by Leigh Stefanski on 1 April 2009

Are you tired of cooking chicken breasts and ending up with them dry and tough? I was, so I did some research and here’s a secret

Chicken breasts like to be soaked in brine, it keeps them moist when cooking. Easy to do! Mix 3T salt and 2T sugar in 4 cups of cool water. When properly dissolved, add your meat and allow it to soak in the fridge for an hour. Get creative, you can add all sorts of flavours to your brine and they’ll be absorbed into your meat. Just make sure you rinse your meat well before cooking to get rid of the extra salt.

So here’s my simple recipe to make sure that your chicken breasts stay soft after brining. Please don’t overcook them, they’re dead already. If you manage to dry them out, you don’t deserve to be in the kitchen! (Kidding)

You’ll need:

4 chicken breasts, brined
50g rosa tomatoes, rinsed
250ml good white wine, or enough to cover the chicken
2 springs of rosemary
3 basil leaves
3 whole garlic cloves (optional)
half a round feta

Pre-heat the oven to 200 degrees Celsius. Place your chicken in a baking dish and pour in wine, enough to just cover the meat. Add the rosemary, basil, tomatoes and garlic cloves. Put the lid on and pop in the oven for 10 to 15 minutes. Check your meat – if it ain’t pink, it’s ready to eat. Don’t over-do it! Sprinkle with feta if you feel like it and serve with roasted veggies and garlic potatoes. Delicious!

You may also like






yoast-primary -
tcat - Uncategorized
tcat_slug - uncategorized
tcat2 -
tcat2_slug -
tcat_final -