Making a recipe we haven't made in years of chicken breasts rolled with ham and swiss inside. But breasts have become so fat, I wonder if there's some way to slice them horizontally rather than pound them into submission. Any advice?
Baking boneless, skinless chicken breasts often results in a bland, dried-out dinner. But with a few quick tricks and our simple Crispy Baked Chicken Breasts recipe, the CHOW Test Kitchen's Amy Wisniewski shows you how to get juicy, flavorful meat every time.