The breast is one of the most versatile cuts of chicken you’ll ever encounter. It can be stir-fried, poached, braised, broiled, sautéed, stuffed, deep-fried, baked, grilled and marinated – phew, that’s a mouthful! The list of chicken breast recipes goes on and on. You can strip it down to its birthday suit for a really healthy option, or dress it up by leaving the bone and skin on.
The breast cut comes from the front chest area of the chicken. It consists of white meat only and is available skinless or skin-on, boneless or bone-in. Because it is white meat, you get that wonderful chicken taste without as much calories and fat as red meat. When cooking chicken breast recipes, you can split the cut into two halves (split-breast), which are also available with or without bone and skin.
When cooking skinless and boneless breasts, use seasoning, rub or a marinade to add moisture and flavor. It’s recommended to use a seasoning such as Original Camp Mix (available from The Butcher’s Market in Charlotte, North Carolina) or pre-marinated breasts like Sun Dried Tomato or Lemon Pepper. Chicken pairs particularly well with herbs like thyme, tarragon, rosemary, parsley, ginger, cinnamon, bay leaves and basil. Other great pairings include tomatoes, olive oil, mushrooms, lemon, garlic, butter, carrots, and wine.
Cooking chicken breast recipes with the bone and skin attached adds flavor and texture to meals. The extra moisture comes when the fat that’s attached to the skin melts into the meat. If you want that flavor without the fat, cook with the skin attached and remove it before serving.
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