Chicken Breast is the ultimate food for a fitness enthusiast. It is low in calories and high in protein content. But none of that matters, if you can’t cook it right and it comes out tasting like a leather shoe. After enjoying a few different shoes, I gave up and embraced the lovely boneless chicken thighs. It’s hard to mess them up, although I won’t put anything beyond yours truly. No matter how delicious chicken thighs came out, I always got a lump in my throat thinking about my failures with the Chicken Breast. All this changed recently, thanks to my Friend – Shikha Sharma who is an expert chef from the French Culinary Institute. I’m glad to report that I have now perfected the technique. Follow the ten steps below, and prepare to enjoy the Chicken Breast Nirvana. If I can do it, so can you.
Step One: Defrost Chicken
Make sure that the entire chicken breast is at a uniform room temperature, so that the meat cooks evenly both inside and out. Rookie Mistake – I used to pull the chicken straight out of the refrigerator, and throw it in the oven. Nope – that won’t work.