I sent this out in my last ezine and got some great responses! One message said, “I just made the chicken breast recipe you sent out- thank you for that! It worked great! The chicken came out yummy and not dry at all.”
You know when you make chicken and it just gets dry, especially when eaten as leftovers. Not when you prepare it this way! The directions are from www.thekitchn.com, I modified the ingredients just a bit.
– 1 to 4 boneless skinless chicken breasts
– Salt and freshly ground black pepper
– 1/4 cup almond meal/flour (instead of regular flour)
– 1 teaspoon freshly chopped herbs (optional)
– about 1-2 tbsp coconut oil (I replaced the olive oil/ butter combo)
1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.
2. Mix about a half teaspoon of salt in with the almond meal along with a little pepper. Chop the herbs finely, if using, and mix in as well.
3. Quickly dredge the chicken breasts in the almond meal, so that they are just lightly dusted with it.
4. Heat the sauté pan over medium-high heat. When it is quite hot, add the coconut oil. Let it melt, and swirl the pan.
5. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
6. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
7. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
8. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Double check them to make sure there is no pink in the middle. Slice and eat.