Tip - The Secret To Cooking Chicken Breasts

Slow, moist cooking does the trick...and not too much of it!

Because b/s chicken breasts don't have the fat of other parts of the bird,
you must cook them with care.  To cook them for salads, etc., poach them in
water or chicken broth, or for perfectly cooked meat, place them in boiling
liquid for 1 minute, then cover and remove from heat and let stand for
20-30 minutes.

As they say, trust me!

If frying or grilling, don't bother with a timer...use a meat thermometer
and remove from heat when it reaches 163F...or even better, use your
fingers.  When it is raw, slight pressure will be springy; cooked, it is
more firm.

The idea is to cook the white meat until it is nearly done, then remove
from heat and cover until the temperature equalizes.

And never, ever cook it at too high a heat.




-- Mimi
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