Many people ask me " Can i boil boneless skinless chicken breast " ? The answer is yes ,you can. However there are a few things to consider first. Boiling your chicken breast from frozen is possible , although this is not recommended as the chicken is likely to cook unevenly. Instead , it's best to defrost the chicken by leaving it in the refridgerator overnight. It's also fine to defrost it in the microwave but i recommend doing this on a long , low power defrost as again , the chicken may defrost unevenly and start to cook in some places if you defrost on a high heat.

Once defrosted , simply fill a pot of water and bring to the boil. Once the water is boiling , insert your boneless skinless chicken breast , ensuring the water level covers the chicken completely. After adding the chicken , reduce the pot of water to a simmer rather than a boil , as boiling the chicken on full heat will result in very tough chicken breasts.

Cooking time will depend on how thick the breasts are , but generally 20 minutes for thin chicken is fine , 30 minutes for medium thickness breasts , and 35 - 40 minutes for large thick chicken breasts. If you do decide to boil from frozen (not recommended) add another 15 - 20 minutes on the time.

These times are rough guidelines , just keep an eye on the chicken and you will know it is cooked when the whole breast is white throughout , and the juices from the chicken run clear (no red or pink coloured blood coming out). You can check the middle of the breast by inserting a knife or fork and gentle opening a small gap to have a look. Can i boil boneless skinless chicken breast ? Now you can !.

The problem with boiling boneless skinless chicken breast is that despite the fact you are actually boiling it in water, the chicken often comes out very dry and tasteless. Sometimes its really tough to eat, other times it's very flaky and unpalletable.

So here's a great tried and tested way to make your boiled chicken breast taste much better!

1. First defrost the boneless skinless chicken breast overnight in the refridgerator.
2. Once defrosted , soak the breasts for half an hour in salted water.
3. Take out the breasts , and now soak for a further half hour in milk.
4. Put the chicken breasts into a pot , and fill up with water so that it reaches about half way up the chicken breasts.
5. Add some chopped carrots, chopped onions , a few bay leaves , some celery , romsemary and 4 stock bullion cubes (stock cubes). You don't necessarily need all this ingredients , add or subtract whatever you have in the fridge and don't be afraid to experiment.
6. Cover the pot and leave to simmer for around 35 to 40 minutes. Occasionally check the pot , and scoop out any scum or froth that appears at the top of the water with a spoon.
7. Once done , add a cup of cold water and 4 tablespoons of flour and mix in. This will create a nice stew and thicken the juices.
8. Now just serve as it is , or dice the chicken and use in another recipe.