Hi. Spring/Summer is upon us and I anticipate making lots of main course salads that include some protein. I am looking for a base/foundation recipe to cook those often bland and flavorless boneless skinless chicken breasts.
I'm suspect of roasting without the skin since I think it'd make the top layer of the skinless breast tough and stringy. Cooks Illustrated has a method where you saute for a few minutes and then add water, cover & cook until done but this seems like it would produce a rather bland product (thought admittedly I haven't tried it). Has anyone tried this method using chicken stock?
Does anyone have any other method/recipe that produces a moist, flavorful, tender product?
I anticipate using the chicken in structured salads (like a cobb or nicoise). Rather than chop the breasts, I'll probably use a fork to pull apart the tender fibers that would more readily adhere to a dressing.
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