{"id":374493,"date":"2018-01-01T00:00:00","date_gmt":"2017-10-24T00:53:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/poached-chicken\/"},"modified":"2023-06-06T05:43:25","modified_gmt":"2023-06-06T10:43:25","slug":"poached-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/poached-chicken\/","title":{"rendered":"Poached Chicken"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>You can&#8217;t beat poaching for chicken that is moist and tender. 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Serve warm, or cool completely before refrigerating."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 192 calories","fatContent":"4g fat (1g saturated fat)","cholesterolContent":"94mg cholesterol","sodiumContent":"141mg sodium","carbohydrateContent":"0 carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"34g protein. <B><b>Diabetic Exchanges<\/b>: <\/B> 5 lean meat."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cynandtom"},"reviewBody":"This chicken is flavorful, moist and tender; and just perfect in our salads. \u00a0It would also be great to have on hand to add to any number of dishes, I\u2019m definitely doubling the recipe next time, especially since it\u2019s freezer friendly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sharon080"},"reviewBody":"<p>Chicken cooked to the temp of 170 degrees is dry, dry, dry. I cooked mine chicken skinless boneless chicken breasts to 160 degrees and let it sit, it continued to cook to the optimal temp, according to all chefs,  of 165 degrees and that is for dark meat!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleDice"},"reviewBody":"Try this for chicken salad, and if you have some good, homemade broth, use that in place of the water. You'll be amazed at how your ordinary recipes are transformed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"206961","romance_copy_dek":"You can't beat poaching for chicken that is moist and tender. 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