Ingredients
Chicken breasts, whole
Brining
4 cups cold water
60 grams (4 and 1/2 tablespoons) Morton’s kosher salt
Searing and Baking
Freshly coarsely ground pepper
Garlic powder
1 tablespoon olive oil
Directions
Prep the Chicken
Place the chicken breasts between plastic wrap or in a freezing bag. Pound the chicken breasts it until even, about 3/4 to 1/2 inch thick. This will allow the brine to permeate the meat evenly and quickly.
Brining
1. Place a pot over medium-high meat and add the water and salt, stirring occasionally until the salt dissolved. Let the water cool down.
2. Transfer the water to a resealable bag or another container. Add the chicken to the water and refrigerate for 4 to 6 hours.
3. Remove the chicken breasts from the brine and pat them dry with paper towels. Sear and bake as indicated below or use following your recipe.
Searing and Baking
1. Sprinkle the chicken breasts with pepper and garlic powder.
2. Set oven-safe pan on medium-high heat. Add olive oil and heat until shimmering.
3. Sear the chicken until they get to the desired golden color. Turn over and repeat the process.
4. Bake for 10 to 12 minutes or until they reach an internal temperature of 165°.
5. Let rest for 5 minutes before serving.
Notes
Searing and Baking Inspiration
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