The Sun Oven’s gentle heat is perfect for making tender and tasty poached boneless, skinless chicken breasts. The meat can be stored in the refrigerator and used for salad, sandwiches, or any recipe that calls for cooked chicken.
Sun Oven Poached Chicken Breasts
2 boneless skinless chicken breasts
1 onion, peeled and quartered
2 stalks celery, cut into 2 to 4 pieces
1/2 teaspoon kosher salt
1/2 teaspoon whole peppercorns
1 bay leaf
Set Sun Oven out to preheat.
Arrange the chicken breast in a pot in a single layer. Add enough water to cover by about 1/2-inch. Add the onion, celery, salt, peppercorns, and bay leaf. Cover and Cook in the Sun Oven until the meat is no longer pink, 1 1/2 to 2 hours. Remove the chicken from the cooking liquid. Discard the liquid and solids. Serve warm or refrigerate for future use.