{"id":8465,"date":"2020-04-06T20:54:01","date_gmt":"2020-04-07T01:54:01","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8465"},"modified":"2020-04-06T20:55:00","modified_gmt":"2020-04-07T01:55:00","slug":"pierre-chicken-2","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8465","title":{"rendered":"Pierre Chicken"},"content":{"rendered":"\n

I didn’t used to be a fan of chicken breast . I think it all changed three years ago , I made the switch from thighs to breast ..😂 I still love the flavor of thighs tho but after weighing which gives me the most benefit , I opt for chicken breast . <\/p>\n\n\n\n

Why ? Because they’re lean meat , hardly any fat , and high in protein . Thigh is also high in protein but because they’re dark meat , they contains higher fat , a lot higher than the white meat . And I absolutely love the skin .. so not a good idea for me .<\/p>\n\n\n\n

But with lean meat you’ll have to be careful in cooking them otherwise you’ll easily end up with dry chicken which you’ll hate so much . If you know how to cook it right , you’ll have a moist n juicy meat . That’s why meat thermometer is essential with cooking chicken breast because you don’t want to overcook it , as well as you don’t want undercook it . When I roast chicken breast I set my thermometer to 163 F , it’ll look still after you take it out . 165 F is the goal . <\/p>\n\n\n\n

But this recipe is basically braising chicken , so even without thermometer wouldn’t be a problem if you don’t have any , it’s not as big of a deal as if you’d roast it . This recipe is so easy !! And will give you best combination of flavor . My favorite is to serve this on top of rice with vegetables of your choice . Anything greens would be perfect , spinach , green beans or broccoli or asparagus . <\/p>\n\n\n\n

\"\"
Pierre Chicken <\/figcaption><\/figure>\n\n\n\n

Ingredients : <\/h2>\n\n\n\n
  • 1 kg of chicken breast , boneless skinless <\/li>
  • 40 grams of all purpose flour<\/li>
  • Kosher salt <\/li>
  • Black pepper <\/li>
  • 6 g olive oil <\/li>
  • 2 tbsp brown sugar <\/li>
  • 2 tsp chili powder <\/li>
  • 1\/2 tsp celery salt <\/li>
  • 1 tsp ground yellow mustard <\/li>
  • 2 tbsp Worcestershire sauce <\/li>
  • 1 tbsp white vinegar <\/li>
  • Several dash of Tabasco sauce <\/li>
  • 14.5 oz can fire roasted diced tomatoes <\/li>
  • 100 grams onion , sliced <\/li>
  • 3 garlic cloves , minced<\/li><\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Direction : <\/h3>\n\n\n\n
    • Cut chicken into 10 equal pieces <\/li>
    • Salt n pepper chicken generously <\/li>
    • Dredge chicken on flour . Brown on skillet with oil . 3 minutes on each side <\/li>
    • Set aside <\/li>
    • Add in onion and garlic , saute for a minute . <\/li>
    • Add in tomatoes , 1\/2 cup of water and the rest of ingredients . Bring to boil . <\/li>
    • Place chicken back into skillet , turn to low heat . Simmer 12-15 minutes until chicken is done . <\/li><\/ul>\n\n\n\n
      10 serving , macros per serving approx 9C 3F 23P <\/h5>\n\n\n\n
      \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

      I didn’t used to be a fan of chicken breast . I think it all changed three years ago , I made the switch from thighs to breast ..😂 I still love the flavor of thighs tho but after weighing which gives me the most benefit , I opt for chicken breast . Why ? Because they’re lean meat , hardly any fat , and high in protein . Thigh is also high in protein but because they’re dark meat , they contains higher fat , a lot higher than the white meat . And I absolutely love the skin .. so not a good idea for me . But with lean meat you’ll have to be careful in cooking them otherwise you’ll easily end up with dry chicken which you’ll hate so much . If you know how to cook it right , you’ll have a moist n juicy meat . That’s why meat thermometer is essential with cooking chicken breast because you don’t want to overcook it , as well as you don’t want undercook it . When I roast chicken breast I set my thermometer to 163 F , it’ll look still after you take it out . 165 F is the goal . But this recipe is basically braising chicken , so even without thermometer wouldn’t be a problem if you don’t have any , it’s not as big of a deal as if you’d roast it . This recipe is so easy !! And will give you best combination of flavor . My favorite is to serve this on top of rice with vegetables of your choice . Anything greens would be perfect , spinach , green beans or broccoli or asparagus . Ingredients : 1 kg of chicken breast , boneless skinless 40 grams of all purpose flour Kosher salt Black pepper 6 g olive oil 2 tbsp brown sugar 2 tsp chili powder 1\/2 tsp celery salt 1 tsp ground yellow mustard 2 tbsp Worcestershire sauce 1 tbsp white vinegar Several dash of Tabasco sauce 14.5 oz can fire roasted diced tomatoes 100 grams onion , sliced 3 garlic cloves , minced Direction : Cut chicken into 10 equal pieces Salt n pepper chicken generously Dredge chicken on flour . Brown on skillet with oil . 3 minutes on each side Set aside Add in onion and garlic , saute for a minute . Add in tomatoes , 1\/2 cup of water and the rest of ingredients . Bring to boil . Place chicken back into skillet , turn to low heat . Simmer 12-15 minutes until chicken is done . 10 serving , macros per serving approx 9C 3F 23P<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8465","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8465"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8465\/revisions"}],"predecessor-version":[{"id":8467,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8465\/revisions\/8467"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}