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Home Cooking


Boneless, Skinless Chicken Breast


Home Cooking 19

Boneless, Skinless Chicken Breast

ndelson | Apr 7, 2009 05:26 PM

Generally, I avoid cooking it like the plague. No matter what I do, it's just not that good. It is, however, good for me, and I probably ought to cook with it more than chicken thighs or even skin on, bone-in breast.

Does anyone have any suggestions for how to improve this sub-par cut? Perhaps a strong, acidic marinade or a high (or low) heat? Any feedback would be appreciated!


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