Yes, the bones add more flavor. Yes, skin too adds flavor and texture. Yes, bone-in chicken is almost always cheaper. And yet, though I will remain on Team Chicken Thigh forever, the ease and speed of a blank canvas remains eternally appealing. Chicken breasts are healthy, quick and can take on any flavor.
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Why You Should Pound Chicken Breasts Before Cooking Them
How to Cook Moist and Tender Chicken Breasts Every Time
The technique can be used with any type of meat to lock in juices and keep the meat moist. The velveting technique is usually used with chicken breast because chicken breast contains less fat than other kinds of meat. So if you velvet the chicken breast, the technique can lock in the juices of the chicken breast; therefore, the cooked breast will still taste moist, juicy, and full of flavor. The most common velveting techniques involve coating or marinating poultry or meat for stir-fries with egg white and cornflour or cornstarch. In a bowl, stir together the egg white and cornflour. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the chicken in a sealed container in the refrigerator for 30 minutes.
How to cook chicken breast properly
Shake off and Stir in reserved Makes 4 servings. Mix flour, salt, Saute until tender.
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