The Salty Dog's Blog
Chicken Breasts with Sumac Pepper Salt
by Chef Didi Davis
This is a very simple, all-purpose cooking technique for boneless chicken breasts. Not truly poaching, the breasts are baked in a covered pan without liquid. They poach in their own liquid, which is released during cooking, and stay very moist. Serve hot, or cool and chill for salads or sandwiches.
1 TB oil 4 boneless skinless chicken cutlets (2 whole breasts), rinsed and patted dry
Sumac Pepper Salt
Preheat oven to 400º F. Lightly oil a shallow baking sheet or dish with sides. Arrange chicken in dish, cover tightly with foil, and bake for 15-20 minutes, until chicken is just slightly resistant when pushed with your finger. If the chicken breasts are very large, they may require additional cooking time. (The chicken will not be soft, as it is when uncooked, and the center should not be pink). Remove chicken to a board and cut into thick slices on a diagonal. Arrange on 4 plates, generously season with Sumac Pepper Salt, and serve.
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