"Baked" and "Poached"; call it what you like. This way of cooking chicken is on point for flavour, ease and convenience.
BUT, how do you cook chicken breast, which is a soft lean meat, in the oven without drying out? Light bulb moment... umm, cover it! Exactly, and apparently oven poaching or dry poaching is a thing. Essentially it's a cross between roasting and braising.
Having fresh pre-prepared protein that I can conveniently draw from the fridge to make lunches is paramount to me maintaining a balanced healthy diet for my family and I. Did I mention that if I'm going to eat I want it to be healthy and easy, unless it's chocolate and then I'll eat that too ;-).
So Here Is How:
- Skinless chicken breast
- Spices and herbs of choice, I made 5 different chicken recipes:
- Garam Masala Chicken
- Oregano and salt Chicken
- Spicy Mix (chilli power) Chicken
- Malay Curry Chicken
- Garlic and salt Chicken
- Olive Oil
- Preheat oven to 180°C
- Tear off approximately 28 cm long pieces of alfoil (tin foil cooking grade) - enough according to the number of chicken breast to be cooked.
- Wash and trim chicken of any excess fat
- Place chicken breast on a single piece of alfoil, add a splash of olive oil, a few slices of garlic and spice of choice. Do this for all of the chicken breast.
- Place into baking tray and bake for approx 30-45 minutes.
- Once cooled glad wrap the baking dish and store in fridge (chicken still in the alfoil) and use as needed.
I like to cook a variety of flavours that can be used for salads, reheated for dinner and served with steamed vegetables.
Dice chicken into small pieces for sandwiches and sliced over salad for lunchbox meals.
The meal options for this chicken really is endless, and if you find you're not going to eat it all it can be frozen ready for a meal later down the track.
What is your favourite way to prepare chicken?