Poached Chicken Breasts
- 2 8-oz. boneless, skinless chicken breasts
- Tarragon, rosemary or bay leaf
- Chicken broth
On a cutting board, lay out the chicken breast. Cover with a sheet of plastic wrap and gently pound the breast until uniformly thin. Starting at one end of the breast, roll the chicken back on itself as if making a Swiss roll. Wrap in plastic wrap.
Place stock in medium pot over high heat. Add spice. Once boiling, add chicken in wrap and poach until done (10 – 20 minutes). Cool, unwrap and use in salad.