Brine chicken breast so it becomes moist, tender, and delicious!
Okay, I'm no professional cook or baker, though my Mom was. However, I see that most of this blog is turning out to be receipies I want to save for myself or give to others, so here we are with one of my more recent (2018/2019) favorites: Chicken breast. Growing up the idea of eating white meat chicken was repugnant. To me, it was dry and tasteless unless it was 100% freshly roasted, and even then unless it was undercooked I wouldn't eat the stuff. In recent years I learned how to brine chicken breast. My wife, who likes chicken salad (not the stuff with mayo, the stuff with actual salad and pieces of chicken) had looked up how to prepare it the way it's done in the better take-out places, and showed me the YouTube video of a very simple method, which I then applied. Now it's one of my favorite reasonably healthy dishes. The chicken that comes from this recipe is moist and tender and can keep in the refrigerator for at least a week. What you'll need: A pan ...