- 2 pounds boneless, skinless chicken breasts
- 4-5 sprigs Italian parsley, thyme or oregano, tied together
- 1 bay leaf
- 2 whole garlic cloves
- 1-2 tablespoons kosher or sea salt
- 2 teaspoons black peppercorns
How to make this recipe
Rinse off the chicken breasts. Fill a medium to large stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns to the pot. Bring the water to a boil then add the chicken breasts.
Bring the water back to a boil, and then lower the heat to medium. Simmer for 5 minutes.
Remove the pot from the heat, and then cover with a lid and keep the chicken in hot water for another 15 to 20 minutes or until it is cooked through.
Remove the chicken from the water and shred or slice.