Although boneless and skinless chicken breasts are easy to cook and highly popular, they’re not very nice to eat when they’re overcooked and dry. In fact, I had a “eureka” moment when I first managed to cook perfectly moist, tender boneless and skinless chicken breasts. So what had I done differently that took this food to another level? I retraced my steps, and now I’d like to share them with you:
Note: You can follow this recipe regardless of whether you’re cooking a pound of chicken or four. Simply follow the steps, increasing or decreasing the amounts of ingredients according to the amount of chicken you’re going to use.
5. Once cooked, remove the chicken from the oven and leave to rest. This step is crucial and must not be overlooked. Small cuts can be left for just five minutes, whereas larger ones need to sit for up to 10 minutes.
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