This is my fool-proof method to cook chicken breasts for use in other recipes, which results in perfectly cooked, moist and tender chicken breasts each time.
Its something which I started doing when I worked at the Manor. The microwave is perfect for cooking them and cooks them quickly and perfectly and its such an easy method to use.
You simply put your chicken breasts into a micro-wave safe dish, thick ends at the outside, smaller ends towards the middle . . . season them as you desire, add a small amount of liquid . . .
Cover them and then microwave on high for a specific time. You can also use plastic cling film if you want, or even greaseproof paper. All work well. If you are using plastic cling film, leave a corner open for venting.
They come out perfectly cooked and ready for other uses. I like to check the internal temperature just to make sure they are cooked through properly with a meat thermometer.
*Microwave Poached Chicken Breasts*
Two
tasty ways to poach chicken breasts in the microwave. Both work very
well, giving you delicious and succulent cooked chicken ready to use in
a multitude of chicken casseroles, etc.4 boneless, skinless chicken breasts
2 T chicken broth, white wine, citrus juice or water
Trim the chicken breasts; place in a microwave-safe 9-inch glass pie plate, and arrange them with the thicker portions toward the outside of the dish. Drizzle with the chicken broth. Cover with microwave-safe plastic wrap. Make a vent for the dish by turning a small section of plastic wrap back on itself, leaving a slender vent on one side of the plate. Microwave on high for 6 to 8 minutes, turning after 4 minutes. Let stand covered until ready to serve.
Method Two:
60ml orange juice (1/4 cup)
2 TBS butter
1/2 tsp pepper
1/2 tsp salt
4 boneless, skinless chicken breasts
In an 8 x 8 inch microwave safe baking dish, mix orange juice, butter, pepper and salt. Microwave on high for 2 minutes. Place chicken in baking dish. Spoon liquid mixture over chicken and cover dish with wax paper. Microwave on high for 12 minutes. Let stand 5 minutes before serving.
You can of course use other seasonings and liquids. The secret is to have the tight cover so the juices do not evaporate in cooking.
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