Poached chicken breasts are succulent and tender, making them a great alternative to store-bought rotisserie chicken, which can sometimes be dry and high in sodium. Use poached chicken in your favorite soup recipes, in salads, burritos, or as a salad filling.
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 1/2 – 2 cups fat free, low sodium chicken broth (or water)
- 2 tsp. dried mixed herbs
- 1 bay leaf
- Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Cover chicken with broth or water. Add herbs and bay leaf.
- Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off the heat completely, and allow the chicken to remain in hot water for 15 to 20 minutes.
- Slice or shred chicken.
Per Serving: Calories 121, Calories from Fat 13, Total Fat 1.4g (sat 0.4mg), Cholesterol 65mg, Sodium 96mg, Carbohydrate 0.4g, Fiber 0g, Protein 26.6g
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||4 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||0 g|