Fork tender or 160 F Boneless Breast, stuffed 2 to 2 lbs. 4 to 4 lbs. Braise 1 to 1 hrs. 2 to 2 hrs. Braise 30 min 45 min.
Meat is placed in small amount of heated oil and cooked on medium-high heat.
Braising is roasting or simmering less tender meats with a small amount of liquid in a tightly covered pan. This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. The Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, sex, religion, national origin, disability, political beliefs, sexual orientation, marital or family status and is an equal opportunity employer. Clemson University Cooperating with U.S. Department of Agriculture, South Carolina Counties, Extension Service, Clemson, South Carolina.