Some General Factoids

As probably well-known, particularly by you avid gym-goers, chicken is an excellent source of protein. One 6 oz. serving of chicken provides 48g of protein. Chicken has a high potassium count as well, in addition to calcium and has no carbs. Without a doubt, it’s a healthy and filling option. Healthy cuts of chicken keep your stomach content for hours, with just a few calories. All the better, since you’re less likely to reach for junk food or snacks later in the day.

The best way to enjoy chicken is to simply bake or grill it. Deep frying or stir frying it will definitely slap on a lot of calories (mostly coming from fat), which is not something your belly’s going to approve of. Marinating the chicken beforehand is a good idea, so long as you avoid fatty dressings. Try a bit of lemon juice or olive oil with salt and pepper.

Bland at First

With so many innovative and exciting ways to prepare chicken, who would want to go for boring ol’ boneless and skinless chicken breasts? They’re mostly served dry and chewy, flavor being practically non-existent.

The method laid out for you below makes boneless skinless chicken breasts unapologetically juicy and succulent. Maybe you need some chicken for salad or pasta? Well, this is just perfect and it works unrelentingly every time you give it a go. Follow this cooking method exactly and you are in for a pleasant surprise and quite a treat.

You might want to try this initially with just a pound of chicken breasts at a time. This should give you enough meat for a few days that can be used with salads and lunches.

Grab a 10-inch sauté pan with a lid and you’re all set. Here are the ingredients:[list type=”icon-arrow”]

  • 1 to 4 boneless skinless chicken breasts
  • 1/4 cup flour
  • 1 teaspoon freshly chopped herbs (only if you wish)
  • Olive oil
  • 1/2 tablespoon butter[/list]

Here’s how you make it:

[list type=”icon-arrow”]

  • Pound the chicken breasts with the handle of a knife until it’s even.
  • Sprinkle light salt and pepper on the breasts.
  • Mix half a tablespoon of salt with the flour as well as the some pepper. The herbs are to be finely chopped if you decide to use them, and mixed in well.
  • Dredge the chicken breasts in flour; they need to be lightly dusted with the flour.
  • Set heat to medium-high and warm up the sauté pan. Once hot, add the olive oil and butter. Allow them to melt and swirl the pan.
  • Set heat to medium. Add in the chicken breasts. Cook for just a minute. They need to be a little golden on one side, that’s all. Flip each breast over.
  • Now set heat to low and cover the pan with a lid. Cook for 10 minutes and take care not to lift the lid to peek.
  • Turn off the heat. Set the timer for another 10 minutes and let the chicken breasts cook. No peeking.
  • Take the lid off. You’re done![/list]

What you have now are soft, juicy and tender chicken breasts staring you in the face! Just make sure there’s no pinkish color in the middle. They should be properly cooked. Slice em’ up and you’re ready to serve!