This is a recipe (if you can even call it a recipe it is so simple) that I picked up while working at a restaurant 7 years ago. It is extremely easy and can be used in many recipes. At the restaurant we would dice up this chicken and make chicken salad. Recently I made it because I needed more chicken to add to my chicken soup. Sometimes I make a bunch of this on a Sunday and dice it up and add it to spinach salads for lunch throughout the week.
This chicken is very moist because it is cooked with wine at a lower temperature. It is also very healthy since I only use about a tablespoon of olive oil per pound of chicken.
You will need:
Chicken Breasts
White Wine
Olive Olive
Salt and Pepper
Step 1:
Preheat the oven to 300 degrees. Rise the chicken in cold water and then trim any fat off the chicken. Make sure the chicken breasts are similar sizes so they will cook at the same rate.
Step 2:
Place the chicken on a baking sheet. Drizzle (or brush) a small amount of olive oil over the chicken. Then sprinkle with salt and pepper. Then pour white wine onto the baking sheet. Pour enough wine so that the entire bottom of the pan is covered.
Step 3:
Bake for 20-30 minutes. The cook time will depend on how thick the chicken breasts are. When I made this on Sunday the chicken breasts I used were of a medium size and thickness and took 20 minutes to bake. Be sure to bake the chicken until there is no pink in the center.
