Boneless chicken breasts
Chicken breasts are one of the most popular, versatile cuts of poultry. High in protein and low in fat, they’re prized by chefs and cooking enthusiasts alike.
Key features
Chicken breasts are lean cuts from the front part of the chicken. They’re generally boneless and skinless, although you can buy them either way according to your preferences.
- Mild and neutral, chicken breasts are easily complemented by a multitude of spices, sauces and marinades.
- This cut is known for its tenderness, but it can become dry if overcooked.
- Boneless chicken breasts are ideal for dishes that call for a light, neutral flavour. It’s perfect for salads, sandwiches, light curries and quick stir-fries.
Cooking techniques
To prevent white meat from becoming dry, we recommend cooking it at a moderate temperature and letting it rest after cooking so the juices can settle throughout the meat. Techniques such as poaching, quick grilling and sous vide are excellent ways to preserve tenderness.
- Perfect for barbecues. To prevent chicken breasts from drying out, they can be marinated and cooked over medium-high heat.
- Pan-frying creates a nice golden crust while preserving the juicy interior.
- Oven-roasted breasts stay juicy when cooked at a moderate temperature.
- This method keeps chicken breasts tender and juicy and ensures even cooking.
- Chicken breasts can be braised in an aromatic liquid, making them even more tender and flavourful.
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