"I placed my chicken breast in a glass dish, seasoned it with salt, pepper, and smoked paprika, and poured water into the dish until it covered ⅓ of the chicken breast. I covered the dish with a sheet of parchment paper and microwaved it for five minutes. When I opened the microwave door, I realized the baking paper had rotated and flopped onto the chicken. Small logistical blip aside, it was completely cooked."
"I regularly poach chicken, but honestly, the microwave did the same thing as the stove. Actually, it did an even better job in less time. I'd never considered using the appliance to cook chicken before this test, but I wish I'd tried it sooner. My husband was surprised by how nicely the microwave version turned out, too. For some dishes, I'll stick to frying and roasting chicken breasts, but the next time I want shredded chicken, I'll use the microwave."
Four cooking methods were tested: poaching, baking, pan-frying, and steaming in the microwave. Pan-frying and baking produced the most flavor but required more time and attention. Microwaving produced fully cooked chicken faster and with results comparable to or better than poaching. The microwave method used a glass dish, simple seasonings, one-third water, parchment cover, and five minutes of cook time, with a minor parchment shift but complete doneness. Microwaved chicken proved especially useful for shredded chicken and offered a reliable, quick alternative for meals when flavor trade-offs are acceptable.
Read at Business Insider
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