For today’s post, I’m taking a look back at one of my earliest posts here — how to make the perfect chicken breasts. I get a little uppity about the proper cooking technique… but I’m a picky person. Let me know if you try my sautéed chicken breasts!
Repeat after me: meat is roasted, not baked. I promise to never “bake” meat again.
Now that we have that eternal truth out of the way, let’s talk about a subjective truth. Baked boneless skinless chicken breasts are really awful. They’re a gateway to vegetarianism. I mean, if that’s my only knowledge of meat, I’d say, “this stuff is gross. Pass the tofurkey.” Another subjective truth: red meat should be slow roasted, poultry should be high roasted. Ok, that’s just my personal preference. But if truth is relative, I’ll call it truth.
Hold your horses there, Charlie. How should you prepare boneless, skinless chicken breast if you don’t bake it? Frying it is unhealthy, you say. And to that I say… yeah, you’re probably right. And roasting it without skin makes it dry and tough. So very true. HOWEVER (dramatic!) there is another way. The moist flavor and non-rubbery texture…
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