Chicken Breast

A chicken breast is the pectoral muscle from a chicken, and is one of the most popular cuts of poultry. It is a versatile meat that is naturally lean, provided the skin is removed prior to cooking. It contains vitamins, minerals and protein that boost the nutritional value of your meals.

Frozen Chicken Breast
Products	Description
Chicken Breast :
Sizes: (2.5kg x 4 pcs =10kg) & (2.5kg x 5 pcs = 12.5kg)
Packing: 10kg & 12.5kg in carton.
Load Ability: 13.5 Ton in 1×20 & 27 Tons in 1×40 reefer.
Certificate: (1). Certificate of Thailand, (2). Health Certificates.
Quantity In Cartons: 4 & 5 packs in carton

country of Origin :	Shelf Life :
Brazil and Austria	12 Months shelf life.

Category: POULTRY

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There are many ways you can cook chicken breasts: Stuff it and bake it, grill it, pan sear, saute, stir fry, steam or use it in a rich curry. Here are 11 spectacular chicken breast recipes that are easy to pull off and such crowd pleasers.

Instant Pot Chicken Breast Recipe

How many times have you come home and realized you’ve forgotten to pull the chicken from the freezer for tonight’s dinner? If you’re like me, it’s way too many. But since I discovered how to cook both frozen chicken breasts and/or fresh chicken breasts in the Instant Pot, those days are over.

It seems like all too often us recipe creators, aka food bloggers, get caught up in creating that totally unique.

How to Make Instant Pot Chicken Breasts

I tend to cook skinless boneless breasts most often, simply for the ease of it. And my method is so simple it’s scary:

Remove the chicken breast from the fridge or freezer and add to the Instant Pot insert. Use a metal rack with handles if you’d like, or you can skip the rack if you prefer.
I typically cook 3 breasts at at time for my little family, which yields about 6 cups of shredded chicken. To cook more chicken breasts at once, layer the chicken side by side if frozen or stacked if fresh.
Add 1 cup of water plus kosher salt and black peppercorns.
Set the cooking time for just 10 minutes.
Be sure your chicken has an internal temperature of 165° F to be cooked through.
BOOM! You instantly have cooked chicken breast that is juicy and tender and ready to eat as is or use as a base for so many more recipes.

Once the pressure cooker has finished the 10 minutes cooking time, simply flick the quick release the lever (I use the handle of a wooden spoon to avoid the steam), allow the steam to escape, and use tongs to pull the chicken straight from the pot to a cutting board to shred, slice or dice for whatever means you’re it preparing for.