dds really love a very simple meal at our local resturant - chicken breast, potato wedges and veg, so I thought I'd recreate it. I baked the chicken breast but according to dds it was 'too chewy' - unfortunately they were right.
So how do you get tender chicken breast that just melts in your mouth? DH said to poach it then put it in the gridle pan to add some colour. Is this right? Not that I doubt DH....but I thought I ask MNers .
FWIW - when I cook small pieces of chicken I marinade it first.
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OK, so how do I cook chicken breast so it isn't tuff or chewy?
16 replies
cardy · 26/06/2008 09:44
OP posts:
littlelapin ·
26/06/2008 09:57
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