Boneless skinless chicken breasts used to be the bane of my existence. They’re seemingly easy enough to cook so every friend and family member I knew often cooked the bird as an easy weeknight dinner.
I’ve had dry bland chicken breasts for most of my life so you can understand my thinking that it was the chicken’s fault. I count my first moist perfectly cooked boneless skinless chicken breast as a kind of “a-HA!” moment.
At that point I was determined to find out how to guarantee a perfect protein every time. And you know what? It’s easier than you’d think.
While this lists off like a recipe it’s more of a process, so if you’re cooking only one pound of chicken or four you can still follow the steps, just increase or decrease the amounts.
4 tablespoons salt, dissolved in 6 cups of warm water
2 pounds of boneless, skinless chicken breasts
2 tablespoons butter, melted
seasonings: optional but I like them
1 teaspoon kosher or sea salt
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon paprika
To Find Out The Step By Step Directions To Follow, Please Head On Over To The Next Page.