Forgot to defrost something for lunch or dinner? No problem. You have this under control. How about some juicy chicken breast, cooked in one hour, from frozen? Easy to make, and delicious to eat while warm, or saved for next day to add to your salad, sliced thin to make sandwiches out of, or added to your favorite pasta or rice dish. This is for 6 chicken breasts, but you can decrease or increase the amount of chicken as needed. All you have to do is season each breast, add 1 teaspoon of extra virgin olive oil per breast, some water, cover, and cook for an hour. Here we go…..
4-6 Chicken Breast (Please read labels on chicken breast because some of them are enhanced with a sodium solution, which makes them very salty, even when cooked with no salt. If you happen to buy this type of chicken, please add salt after the chicken is cooked so that it is not too salty for you).
Used sparingly to season top of chicken: Kosher salt, paprika, and dried parsley
Black pepper on top of chicken (a little or a lot, depending on how spicy you want it)
Garlic powder on top of chicken (we love garlic, so we season our chicken with alot of garlic powder)
1 cup water
1 teaspoon extra virgin olive oil per breast
Heavy bottom pot with lid
Rinse chicken. Lightly season with salt (please see message above about salt in some chicken packs), paprika and parsley on one side, and a little bit more of pepper and garlic on the same side. Add water. Top each piece with olive oil. Cover. Cook on high for one hour. Inside of chicken should no longer be pink (using a meat thermometer, temperature should be 165 degrees). Do not discard the liquid that came from the cooked chicken in bottom of the pot. You can strain it and use it as a delicious dip for the chicken, or even toss it with cooked plain rice or pasta, or add it to plain mashed potatoes for a deliciously flavored side dish. Enjoy!