hCG Chicken Recipes

in Recipes

We all know chicken breasts are a staple on the hCG Protocol.  According to Pounds and Inches, the chicken breast must be removed raw from the bird,” translation:  boneless, skinless chicken breasts only.  Chicken breasts are the perfect lean protein choice for the hCG Protocol.

Here are some of my favorite hCG chicken recipes:

Phase 2

Phase 3

How to Cook Chicken Breasts Perfectly Every Time

Sure, chicken breasts are a healthy choice, but the problem is the leanest part of the bird can also be the driest and the most tasteless if not prepared properly.  Here are some tips to make sure your chicken breasts turn out tender and juicy every time.

1. Brine your chicken by filling a bowl with four cups of water and 1/4 cup of salt, being sure to stir to make sure all the salt is disolved.  Add the chicken breasts to the water and refrigerate for at least two hours.  This takes a little bit of planning, but it’ll be worth it. Remove the chicken from the brine and dry thoroughly with a paper towel.

2. Get your skillet hot enough. If you’re on Phase 3, you can brown your chicken in oil, if you’re on Phase 2, cook your chicken in the oven as described in step 4. Pour about 1 tablespoon of oil into the hot skillet. Tilt the skillet to coat it with the oil. Wait just until the oil begins to smoke before adding the chicken to the pan.

3. Don’t disturb the bird! Allow the chicken to brown for about 5 or 6 minutes before you try to turn it.  Lift one edge of the chicken with tongs, spatula or even a fork.  If it comes up from the pan easily, it’s ready to turn.  If there is any resistance, allow the chicken to continue browning for a few more minutes.  Once it is ready, turn the chicken and brown on the other side.  By all means, DO NOT poke the chicken with a fork or knife.

4. Finish in the oven.  Place the chicken on an oven safe pan–or leave it in the skillet if it’s oven safe–that has been preheated to 350 degrees F.  Bake the chicken (covered with foil to keep even more moisture in) for 15-25 minutes until the internal temperature reaches 165 degrees.  Remove from the oven and allow to rest for at least 5 minutes before you cut into it.

 

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