Bake Better Chicken Breasts With The Dry-Poaching Technique

Boneless, skinless chicken breasts don't have a lot of fat in them, so they're a challenge to cook (unless you like dry or tasteless chicken). With a piece of parchment paper, however, this problem is solved.

The Kitchn's video above — and article below — shares this dry-poaching technique, taught in culinary school. All you have to do is cover the chicken with the parchment paper, which acts as a stand-in for the chicken's missing skin:

Think of this method as a cross between braising and roasting. The chicken bastes in its own juices and the result is tender, juicy chicken breasts that are succulent and never dry.

Such a simple thing and especially good for making big batches of baked chicken breasts.

How to Bake Chicken Breasts in the Oven: The Simplest, Easiest Method [The Kitchn via David Galloway]


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