Here are three different ways to cook off chicken breasts for use in another recipe.

Poached Chicken Breasts

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.

1/4 C orange juice
2 T 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.

4 boneless, skinless chicken breasts
Sliced almonds (optional)

Place chicken breasts in baking pan in single layer. Sprinkle liberally with paprika. Sprinkle on almonds. Cover pan tightly with aluminum foil. (A covered casserole dish may be used.) Put in 350° oven. They will poach in their own juices in 30 minutes. Test for doneness.

Other seasonings may be used. The secret is to have the tight cover so the juices do not evaporate in cooking.

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