I’ve got 3 techniques for cooking juicy, tender chicken breasts at home. I also have tips to help you avoid the pitfalls that most home cooks make, like not allowing the chicken breasts to come to room temperature before cooking. The first technique is a pan seared chicken breast, my favorite way to cook them because of the golden brown crust that forms. Next I will show you how to bake a chicken breast in the oven with a simple a flavorful spice rub. Finally I will show you the toughest technique of all, how to poach a chicken breast in a flavor packed water broth. Let me know what other basic recipes you wanna see and make sure to share! #KeepOnCooking Dessi & Bobby XOXO
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One 8 ounce chicken breast macros:
236 calories
5.1 grams of fat
44 grams of protein
0 carbs
0 fiber
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french cast iron pan: http://amzn.to/2qcKIcq
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pan for poaching: https://amzn.to/2JibZ84
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