Grill as Jane suggested - pounding out to even first is a must. This works good on an outside grill but also inside on a George Foreman or similar grill.
Pan sear as RobLL suggested - and then you can make a pan sauce and reheat them in the pan just to finish. Or add your sauce to warm a little and put them in just to reheat a bit. Sometimes I don't flour them with anything at all and they work in a little butter & olive oil.
Poaching can also work well if your intention is to use the chicken in salads or shredded for other dishes.
Buy good chicken - I find that the Bag-o-Breasts that come frozen don't turn out very moist for a chicken-centric dish but they work OK if the plan is to have them leftover in a salad or burrito or enchiladas, etc. But that could be the house-brand at my local grocery store so YMMV on the frozen breasts.
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Training Log
Quote:
Water babies singing in a lily-pool delight
Blue powder monkeys praying in the dead of night
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