Although a wildly popular go-to dinner protein, chicken breasts often get a bad rap. There’s so little fat in a boneless, skinless chicken breast that many home cooks end up with something that’s dry or tasteless. (Then you get those groans from your family: Chicken again?) We have a foolproof method, though, that will result in moist, tender, and flavorful meat every time.
It’s technically called “dry-poaching,” and it’s far easier than it sounds. You just need some chicken (obviously), our instructions, and a few other supplies. Check out this list and get shopping. Don’t worry, these aren’t one-off unitasker tools that you’ll only use for chicken; you’ll end up using them again and again for other recipes, too.
See the steps: How To Bake Chicken Breasts in the Oven
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