Having precooked chicken on hand is great for a quick salad, sandwich, or other dish and can save you a ton of time. But having tasty and tender precooked chicken breast is even better! Here is a recipe that I came up with to do just that. I usually cook 3-6 at a time (mainly because the free-range, all natural, grass feed chicken breast I prefer comes in groups of 3) to have on the ready.
Ready to Go Chicken
Gluten/Wheat Free, Kid Friendly, Dairy Free
3 chicken breasts
3 garlic cloves, whole & peeled
1 bay leaf, broken in 3-4 pieces
1 teaspoon salt
1/4 cup water
handful of black peppercorn
mild tasting olive oil
Poor in enough olive oil to generously coat the bottom of a frying pan and place over a low heat*. Add chicken breasts waiting a minute then flip to coat in oil. Place garlic, bay leaf & peppercorns around chicken (I like to take the flat side of a knife and press the garlic just a bit before adding). Dissolve salt in water and pour over chicken. Keep cooking over a low heat, flipping chicken every 5-8 minutes until done (about 25 minutes). Let chicken cool in the juices of the pan. Discard bay leaf and peppercorn (the garlic can also be discarded, but is yummy if added to a spread or other dish). Refrigerate chicken until ready for use. Slice, dice or whatever to add to your favorite dish and enjoy!
*This only turns out well if you keep the heat down!
