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Poached Chicken Breasts
For a chicken dinner that is flavorful, moist, and easy to make.
If you’re lucky enough to have a local butcher shop or meat counter, pick up some boneless chicken breasts for a delicious—and fast—meal at home that you’d probably pay a lot more for out on the town.
Before getting started on the chicken, take one to three sweet potatoes, scrub the outside skin, and cut into wedges or “coins.” (cut vertically and laid flat they look like discs). Put them in a bowl, and drizzle with olive oil, and then stir, so the olive oil coats each piece. Add sea salt and ground pepper, then place on a rimmed cookie sheet (lined with non-stick foil) in a 375 F degree oven for about an hour, flipping over about halfway through the cooking time to avoid overbrowning. (Check the sweet potatoes with a fork or toothpick for doneness.)
While the sweet potatoes are cooking—prepare the chicken.
Rinse chicken breasts under cold water and pat dry with a paper towel. Sprinkle with sea salt, fresh ground pepper, oregano, and garlic powder (if desired) on the top and bottom.
Fill a non-stick fry pan or wide sauce pan with about an inch of water, place chicken breasts in pan. The water should come up about halfway.
Cover and heat until so the water simmers, but doesn’t come to a rolling boil. In about 15-20 minutes, the chicken will be ready. Turn off the heat, but don’t remove from the water unless the sweet potatoes are done. The heat from the water will help keep the chicken warm without overcooking.
Serve up with a mixed greens salad, and drizzle olive oil on all three meal items for extra taste, and a healthy boost!
Published
September 10, 2010
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