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Monday, March 16, 2009

Tip Of The Day: Tender Chicken Breast

Tired of having tough, dry boneless skinless Chicken Breast?

Easy fix! Pound the breast before cooking!

Place Chicken Breast in a plastic bag or on cutting board cover with plastic wrap. With a mallet, rolling pin or hammer. Pound pushing outward as you go until desired thickness.

For a scallopini (very thin) butterfly the breast first.

Pounding the breast tenderizes the meat and it cooks quicker and gets less dry (unless you over cook it!)

If you used the bag method at this point you can add your marinade and/or spices. If you are using a marinade with citrus, remember after about twenty minutes or so the citrus actually starts to cook the chicken.

An average pounded boneless breast takes about 4 minutes per side. Remove from heat, cover and let it rest for ten minutes before serving so all the juices return to the center of the meat.

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