BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES
Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Total Time 50 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-release method to bring the pot’s pressure back to normal.
- Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
CHICKEN SALAD SANDWICHES RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
- When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
- To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
More about "how to roast split chicken breasts recipes"
BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES
Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
From recipes.instantpot.com
Reviews 5
Total Time 50 minutes
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Total Time 50 minutes
Cuisine Modern
- Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
See details
AIR FRYER HERBED BUTTERMILK ROAST CHICKEN BREAST - SKINNY…
Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.
From skinnytaste.com
Reviews 4.8
Total Time 85 minutes
Category Dinner
Cuisine American
Calories 243 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 85 minutes
Category Dinner
Cuisine American
Calories 243 kcal per serving
- Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.
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CHICKEN SALAD SANDWICHES RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category main-dish
Reviews 4.5
Total Time 1 hours 20 minutes
Category main-dish
- To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
See details
CHICKEN SALAD SANDWICHES RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category main-dish
Reviews 4.5
Total Time 1 hours 20 minutes
Category main-dish
- To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
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ROASTED SPLIT CHICKEN BREAST {5 SIMPLE INGREDIENTS ...
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From en.m.wikipedia.org
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