Want a REALLY JUICY, packed with flavor chicken breast...here's how....
Ingredients/supplies
tin foil
plastic wrap
1 ziplock bag, 1 size up from sandwich bag size...maybe 1/4 gallon i think
frying pan, preferably non-stick
any kind of sheet pan for the oven with at least a 1/2 inch lip
2 boneless skinless chicken breasts
1/3 cup water
1/2-1OZ white or red wine vinegar
3 Tblspns favorite hot pepper fresh or dried, diced
2 Tblspns FRESH garlic, diced, LIGHTLY sauteed
2 Tblspns dried onion flakes
2 heaping Tblspns Kosher salt
1/4-1/2 Tspn sugar
step1: double wrap chicken breasts individually with plastic wrap and beat with fist very firmly, enough to flatten the breasts, but not enough to actually tear the meat to pieces
step2: in a clean ziplock bag, all ingredients except for the chicken, zip shut and shake vigorously. Taste should be that of just a little saltier than what you would expect, if it's "just right" then add another TBLSPN of kosher salt (all these ingredient can be substituted for your favorite/homemade hot sauce, just add extra kosher salt and sugar)
step3: add the chicken breast into the ziplock bag with the mixture, fold/push/play with bag to get as much air out as possible and seal top
step4: if needed fold bag so that the meat gets the most contact with the brine, leave in refrigerator for minimum of 4 hours
step5: pre-heat oven to 400F
step6: remove chicken from bag and discard the brine or "marinade"
step7: heat stove top pan up to med-high heat, once full heat is reached, sear chicken breast on each side for 2 minutes or until dark golden-brown(recommend lightly brushing on oil with a brush or your hands if you do not have a good non-stick frying pan)
step8: once oven is pre-heated, take seared breasts and place on oven pan with a small amount of tin foil barely covering the top of each breast...(this will prevent further browning, and promote cooking the inside) Let cook for aprox. 15 minutes (will vary with oven) or until internal chicken temp reaches 170F
step9: remove from heat, place on a plate and cover, let stand for 5 minutes
step10: serve whole with a side dish, dice for a salad or to mix with rice/beans or your like, slice or use whole in a sandwich, but with either result, when you cut into the breast ADMIRE the amount of juice that flows forth, and please...thoroughly enjoy!
Ingredients/supplies
tin foil
plastic wrap
1 ziplock bag, 1 size up from sandwich bag size...maybe 1/4 gallon i think
frying pan, preferably non-stick
any kind of sheet pan for the oven with at least a 1/2 inch lip
2 boneless skinless chicken breasts
1/3 cup water
1/2-1OZ white or red wine vinegar
3 Tblspns favorite hot pepper fresh or dried, diced
2 Tblspns FRESH garlic, diced, LIGHTLY sauteed
2 Tblspns dried onion flakes
2 heaping Tblspns Kosher salt
1/4-1/2 Tspn sugar
step1: double wrap chicken breasts individually with plastic wrap and beat with fist very firmly, enough to flatten the breasts, but not enough to actually tear the meat to pieces
step2: in a clean ziplock bag, all ingredients except for the chicken, zip shut and shake vigorously. Taste should be that of just a little saltier than what you would expect, if it's "just right" then add another TBLSPN of kosher salt (all these ingredient can be substituted for your favorite/homemade hot sauce, just add extra kosher salt and sugar)
step3: add the chicken breast into the ziplock bag with the mixture, fold/push/play with bag to get as much air out as possible and seal top
step4: if needed fold bag so that the meat gets the most contact with the brine, leave in refrigerator for minimum of 4 hours
step5: pre-heat oven to 400F
step6: remove chicken from bag and discard the brine or "marinade"
step7: heat stove top pan up to med-high heat, once full heat is reached, sear chicken breast on each side for 2 minutes or until dark golden-brown(recommend lightly brushing on oil with a brush or your hands if you do not have a good non-stick frying pan)
step8: once oven is pre-heated, take seared breasts and place on oven pan with a small amount of tin foil barely covering the top of each breast...(this will prevent further browning, and promote cooking the inside) Let cook for aprox. 15 minutes (will vary with oven) or until internal chicken temp reaches 170F
step9: remove from heat, place on a plate and cover, let stand for 5 minutes
step10: serve whole with a side dish, dice for a salad or to mix with rice/beans or your like, slice or use whole in a sandwich, but with either result, when you cut into the breast ADMIRE the amount of juice that flows forth, and please...thoroughly enjoy!
