Poached Chicken Breast with Italian Salsa Verde
Poaching is an overlooked method for cooking chicken breast. The gentle, even heat of barely simmering water results in juicy, tender meat that is perfect for shredding into a quick soup or making into chicken salad. Here, poached chicken is paired with a simple green sauce based on flavorful staples you may already have on hand: anchovies, parsley, olive oil and lemon zest. If possible, use rinsed salt-packed anchovies (rather than oil packed) for the best flavor. Slideshows: Fast and Healthy Chicken Recipes
The salsa verde can be refrigerated overnight.
Tip: Prepare a double batch of salsa verde—it makes a meal of the most basic cooked meats, grains, or veggies instantly. Tip: Make a chicken salad with leftovers using a half-and-half mix of salsa verde and mayonnaise or yogurt. Tip: Chop leftover chicken and toss with salsa verde. Use this mixture, loosened with pasta cooking water, to dress whole-wheat orecchiette. One serving: 467 cal, 30 gm fat, 5 gm sat fat, 2.4 gm carb, 1 gm fiber, 46 gm protein.