Poached chicken breast fillets
0 - 3
PersonalPoints™ per serving
For tender chicken that’s infused with subtle flavour. Baking and frying aren't the only options for cooking chicken breast - you'll love how poaching transforms the chicken.
Chicken stock cube(s)
1 cube(s), to make 1 litre stock
1 large, sliced
1 teaspoons, whole black peppercorns
Chicken breast, skinless, raw
- Put the stock, onion, thyme and peppercorns in a medium pan and set over a medium heat. Add the chicken and bring to a simmer.
- Reduce the heat until barely simmering, and poach the chicken, turning occasionally, for 10 minutes or until just cooked through.
- Remove the pan from the heat and leave the chicken in the stock for 5 minutes. Transfer the chicken to a plate lined with kitchen paper.
- Allow the chicken to cool slightly then shred. Use in the recipe opposite, or transfer to an airtight container and keep in the fridge for up to 3 days.