March 12, 2025 40 Comments
Do you know how to brush the chicken breast? It’s like magic!
I know I could use magic at the moment.
The alchemy here is to use a technique called “brine” to transform the noisy and rubbery chicken breast into something wonderful. It does not take very long and it guarantees that your chicken will be wet.
Saumulturation is one of those things that we only seem to do for the big day – like Thanksgiving, but it is a daily tool. People who really know how to cook in my life add all these small steps to improve their diet.
For example, my neighbor always has a fresh rosemary that she takes when she needs it. It has so much better than dried !! Whenever she invites me to dinner, I cancel my other plans.
Everyone knows that eating dry chicken is like sucking a hockey washer. If you can avoid it, you will and It is so easy to avoid it.
I also like to use my slow cooker for a simmer chicken And to make a Whole gradient chicken. I find that when I plan (and I manage to bring the chicken into the stove in time), my chicken remains damp. Simple is ideal for keeping liquid inside the dish.
The salumage, on the other hand, improves the jutosity by ensuring that the meat absorbs the liquid before it cooked. This “additional liquid” protects the chicken from becoming too dry because the chicken will lose liquid while it cooks.
The best part is that it only takes 15 minutes! The chicken does not have to sit in a salt water bath for an entire day. This technique is a wet brine (not a dry brine that I can save for another day).
If you have an additional 15 minutes, this step will change your life. My children, who usually require chicken thighs because they find the chest too dry – I love this chicken breast.
I used small boneless and skinless chicken breasts for this recipe. They had about 5 to 6 ounces each and I think that if your chicken breasts are larger, you should cut them into small pieces so that the brine has the opportunity to infuse the chicken before cooking it.
Use 1/4 cup of kosher salt for the brine stage. You can find it under the ordinary salt of the supermarket and it gives the best result. I use it as my ordinary salt because the greatest grains facilitate the measurement of my quantity.
My favorite kosher salt is Diamond crystal. Did you know that kosher diamond salt has 53% less sodium in volume compared to ordinary table salt?
Salt crystals are much larger, so it is logical that there is less sodium. Once I started using it on my table in a small bowl to pinch – I have never returned to the finer grain table salt.
It costs much more than ordinary table salt, but it is not expensive (like Himalayan salt).
You mix the kosher salt in lukewarm water in a large bowl, put the chicken and let stand for 15 to 30 minutes. Take the chicken out of the brine, rinse it with cold water and dry the sautéed chicken with paper towels.
The smoked paprika can then be found the ordinary paprika and adds an entire level of flavor to the chicken. I use it a lot to add depth to a dish. This is not necessary here, so don’t worry if you don’t have it.
I promise your chicken will be tender and juicy. Honestly, you will never cook the chicken breast without jumping with brine.
Magic can occur in your kitchen – I promise it.
Serve this with a salad (I used baby rocket in the photo) and you have a simple, delicious and low carbohydrate dinner.
Have you ever tried to jump from the chicken breast?
Exhausted chicken breast recipe
Made 7 breasts
Preparation time: 5 min
Cooking time: 15 min
Total time: 20 min + 30 minutes of brine
Ingredients
7 pieces of boned and skinless chicken of about 6 ounces each (2.5 pounds)
¼ cup more ½ teaspoon of kosher salt
½ teaspoon of black pepper
1 teaspoon of smoked paprika
1 tablespoon of olive oil
Instructions
First, mix ¼ cup of kosher salt in a large bowl with 1 liter of lukewarm water. Immerse the chicken breasts in salt water for 15 minutes, then rinse.
Heat the oven at 450 F. Pat chicken drying with paper towels and put a baking sheet on board. Mix ½ teaspoon of salt, black pepper and smoked paprika in a small bowl. Brush the chicken on both sides with olive oil and they rub the spice mixture on both sides.
Bake for 15 minutes until the chicken records the internal temperature of 170 F. Leave to stand for 5 minutes and serve.
Nutritional
A breast East 163 Calories,, 6.4 g fat, 1.9 g saturated fats, 0.3 g carbohydrates, 0 g sugar, 25.4 g protein, 0 g fiber, 234 mg sodium, 2 green, 1 blue, 1 purple smartpts
The points values are calculated by Snack Girl and are provided only for information. See all the Girl Snack recipes
