Often with live-in care cooking meat can be an issue. Not only can some clients not eat meat, what they do eat needs to be tender and moist. Let’s face it, there is nothing worse than dry chicken, is there?

Very often chicken when it over cooked will be dry and worse – chewy, making it impossible for a client to eat.

However, chicken is very versatile and provides a good source of protein. They are useful for both lunches and suppers and can be added to several dishes such as soups and salads.

There is a method that will ensure that any chicken breast you cook will be moist and tender. 

This is not sauteed, seared, broiled, baked, or fried either, but it does produce a chicken breast which is cooked from the inside out in its own juices. Essentially, the chicken breasts are poached.

Here’s how to do this

Flatten the breasts

A regular chicken breast in the UK can be butterflied to make two thinner portions. Place them on a board and pound them to get an even thickness. You can use a meat tenderizer which looks like a wooden mallet with pints on it. You can pound with the end of a wooden spoon, or even bash with a rolling pin. Try to get the chicken the same thickness all over.

Season the chicken

Depending on how spicy your client like their food, season the chicken breasts. You can make them as spicy as you want or stick with fresh herbs. You definitely need to use some salt and pepper.

Heat your pan

Make sure that you can get both pieces of chicken flatly into the pan in a single layer. Heat the pan to a medium heat and add a thin layer of olive oil. You can also use butter, swirl this to coat the pan.

Add the chicken

Cook the chicken pieces over medium heat for 1 minute. Do not be tempted to move them, simply leave them alone. They should turn golden brown on the underside.

Flip the chicken 

Turn both pieces over and turn the heat to low.

Cover and cook

Cover and cook on low for 10 minutes. Use a tight-fitting lid and a timer to make sure that you get the time right. Do not lift the lid.

Turn off the heat

Turn the heat off and let the chicken sit for another 10 minutes.

Remove the lid and take the temperature

After ten minutes have elapsed, uncover and the chicken is ready. You can use a meat thermometer to check that the internal temperature is at least 165 degrees Fahrenheit. Slice and eat.

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