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Chicken Breasts (12 oz)


Sauté + Bake

Preheat oven to 375° F. Season chicken liberally with salt and pepper. Place an ovenproof skillet over high heat and add 1 teaspoon canola oil. When oil starts to shimmer reduce heat to medium and add seasoned chicken. Sear chicken until browned and releasing from the bottom of the pan (about 3-4 minutes). Turn chicken over and place skillet in the oven. Bake chicken until juices run clear when pierced with a fork (approximately 8 minutes).

Sauté

Season chicken liberally with salt and pepper. Preheat 1 tablespoon oil in a sauté pan or skillet over mediumhigh heat. Reduce heat to medium; add chicken and cook until browned on both sides and juices run clear (about 12 minutes).

Grill

Place the chicken breasts between two sheets of wax paper and pound out to an even thickness (this will tenderize the meat and ensures even cooking). Marinate for a few hours in a zip-top bag if you like (we love a marinade of olive oil, salt, pepper, garlic, herbs and lemon zest). Heat a lightly oiled grill to hot and place breasts on. Cook 3 minutes per side.

Poach

Massage chicken liberally with salt and pepper and add to a medium sauce pan. Cover with cold water by 1-inch. Bring the pot to a boil over high heat. Immediately reduce heat and simmer for 8 min. Remove pot from heat and cover. Allow to sit until the chicken is cooked through (about 12 minutes). Remove to a bowl to cool slightly

Uses for Sauté + Bake, Sauté + Grilled Chicken Breasts:

(sliced or chopped) Add to salads, vegetable sides, soups, stews, pasta, tacos…basically anything.

Uses for Poached Chicken Breasts:

(shredded/using two forks) Add to soups, stews, tacos, casseroles

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