Ingredients
- 1 to 4 boneless, skinless chicken breasts — 8 to 12 ounces each
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
Instructions
- Fold the chicken breasts in a saucepan.
- Add salt and ground black pepper to taste.
- Pour in cold water so that the breasts are completely covered.
- Cook over medium heat for 10-15 minutes. To check the chicken’s readiness - break apiece. The meat inside should be white without pink streaks. Or use a cooking dipstick. Temperature 165 F indicates its readiness.
- Put the breasts on the board and shred them using two forks. Or cut with a knife.
Notes
- To prepare a large number of breasts, use a large pan or two sauté pan.
- If you need to cook quickly, pour breasts with boiling water.
- If you do not have a cooking dipstick, use a knife or fork. Pierce the breast and break it a little. Inside, the meat should be white, without pink veins.
- Do not cook chicken for more than 15 minutes. The meat will become dry and stiff.