The 'breast' way to cook boneless, skinless chicken breasts.
“I also brine them for good measure as I agree that chicken breasts dry out quickly and are often bland without some help. As for the comments on factory vs. pasture-raised chicken, I have also noted the price hike when sourcing outside the grocery store. But I consider food and the repercussions of its production to be an investment, and if pasture-raised or grass-fed meat is more expensive than I will simply buy less and prepare it more thoughtfully.
I like to cut them into half-inch cutlets, or 'steaks,' so that the cut is perpendicular to the grain. Then I dip one side inThe Goldilocks-zone is really narrow. Pounding and breading them is good, too—crowd-pleaser right?"
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