One food that home cooks often ask me for advice about is chicken breast. They say that it’s often kind of dry and boring, or they have run out of ways to make it interesting
My one chicken breast tip that makes a huge difference and takes almost no effort is “the slash.”
Chicken breasts vary in size, and each breast has a thick part and a thin part. The chef-y way to solve this is to pound the meat flat, creating an even
The slashing technique creates a thinner, faster-cooking piece of chicken by allowing the heat of the cooking oil or the oven to penetrate the center of the meat from the very beginning of the cooking time.
The first time I encountered this move was in a recipe for tandoori chicken. After I stirred up a seasoned yogurt mixture
Once opened up, the slashes cradled the tangy marinade, and as a bonus, the chicken cooked all the way through faster and more evenly