3 Ways To Cook The Juiciest Chicken Breast Ever – Bobby's Kitchen Basics

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I’ve got 3 techniques for cooking juicy, tender chicken breasts at home. I also have tips to help you avoid the pitfalls that most home cooks make, like not allowing the chicken breasts to come to room temperature before cooking. The first technique is a pan seared chicken breast, my favorite way to cook them because of the golden brown crust that forms. Next I will show you how to bake a chicken breast in the oven with a simple a flavorful spice rub. Finally I will show you the toughest technique of all, how to poach a chicken breast in a flavor packed water broth. Let me know what other basic recipes you wanna see and make sure to share! #KeepOnCooking Dessi & Bobby XOXO

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One 8 ounce chicken breast macros:
236 calories
5.1 grams of fat
44 grams of protein
0 carbs
0 fiber

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french cast iron pan: http://amzn.to/2qcKIcq
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pan for poaching: https://amzn.to/2JibZ84
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Comments

Troy Steele says:

He has a black guy approve of his chicken skills

Jiggy V says:

So I donโ€™t have a meat beater or a rolling board thingy so imma use my sneaker k? K.

Bad boi says:

Impressive ๐Ÿ˜€

If Only says:

I mean seriously a video about pan frying a chicken breast !! It's all in the title. What next ? How to pour a glass of water from the tap ????

sanat kumar says:

450 degree Celsius or faranheit

bankox4 says:

Problem for me was I have already bought the 'fat honker of a chicken breast' and as you state it can not be cooked evenly do I bin it? I would have preferred you to give options on how to cook both especially as the 'fat' one's are more readily available.

ื’ื‘ืจื™ืืœ ื’ says:

Stop talkin and coooook @!!!!!!

JFlex says:

6:00 hungry black guy appeared

Charissa Hakes says:

Hey Bobby Thanks for taking me to Flav town

Raymondstyles says:

Instead of poaching, why not sous vide?

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