I love this steamed chicken breast because it is very versatile. I personally shred it and use it for sandwiches or wraps but you can also use it as a nice accompaniment to pasta, rice or veggies.
Needed:
1 boneless skinless chicken breasts
2 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp white wine-or chicken broth/stock
salt and pepper to taste
Aluminum foil
baking sheet with lipped edges or baking dish
Directions:
1. Preheat oven to 350 degrees.
2. Place a piece of foil one and a half times as long as your chicken breast on a plate. Place your chicken in the foil.
3. Pull the sides of the foil up and fold them so your foil looks like a little bag.
4. Pour oil, wine and garlic in your little foil chicken bag. Then add salt and pepper.
5. Fold the top edges of your foil bag over twice, so its not tight and there is still enough room for the chicken to steam and to lock in the moisture.
6. Place your foil chicken packet on your baking sheet or baking dish.
7. Bake chicken for about an hour or until the internal temperature of your chicken reaches 165 degrees or higher.
optional:
after you are done baking your chicken you may shred it. I enjoy seasoning my shredded chicken with lemon pepper and eating it with flat breads. its a fantastic snack to have at any time. To shred the chicken breasts you simply take two forks and pull the meat in opposite directions to desired "chunkiness".
Love,
Queen of the Kitchen
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