Monday, November 15, 2010

Chicken breast braised in OJ

Wanted something quick for dinner, and I had a pack of chicken breasts in the frig. But the challenge is cooking large breasts and adding anything resembling flavor. So I swiped another technique I saw on America's Test Kitchen/Cook's Country.

  • Pat dried three chicken breasts.
  • Salt, pepper, thyme, and a little hot Hungarian paprika on each side.
  • Heated up a little olive oil in a large frying pan (one with a lid).
  • Browned each side of the three breasts for about 3 minutes per side.
  • Added 2 cups of OJ and brought up to a simmer.
  • Covered.
  • Flipped the breasts after about 8 minutes.
  • At 16 minutes checked the temp (165)
  • Went another 2 minutes and temp at 170.
  • Rested 10 minutes under aluminum foil while prepping the side dishes.
Came out moist, tender, with a slight orange tang and a touch of spice from the thyme and paprika. Good stuff!

I did want some carbs on the side, but still haven't picked up an onion to do basmati rice the way I like -- and tired of potatoes. So I tore up several flour tortillas, hit one side with a little olive oil and salt. Put on a cookie sheet until crisp (350F oven). Worked well. A touch of lime would have made it perfect. Maybe next time.

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