I expect this will be the first in a series of posts about how to make chicken breasts taste good.
Am I the only one who thinks that poultry mammary is just not…well…good? I have always thought of chicken breasts as an excessively blank canvas barely redeemable by the most robust of flavours and fattiest of fats. It does not help that we have all, myself included, been fear-mongered by the threats of “salmonella!” and “cross contamination!” into rendering our chicken breasts into rubbery protein pucks.
But chicken breasts are good for us, you say! Indeed they are. So says Kiwi’s naturopath-slash-low-carb-enforcer. And these days I therefore have no choice but to cook chicken breasts.
So back to the point. How to make them taste good. In a weeknight flash.