I've been having a lot of food-centric conversations lately (must be in preparation for the bounty of summer), and it seems I'm not alone in the struggle to cook a juicy, tender chicken breast. "Tough," "dry," "hockey-puck-like" are some of the descriptions I've heard. Sound familiar? I have only one sure-fire method of cooking a tasty breast, but I and legions of other moms would love some alternatives. Here's my method:
1. Open a bottle of red wine, and pour a generous glass. (Funny how all of my recipes start the same way.)
2. Turn on oven broiler.
3. Rub olive oil all over breasts and season both sides with salt & pepper.
4. Place breasts on broiler pan 2-3 inches below broiler. Depending on the size, I usually broil really thick breasts for 14 minutes on one side and about 10-12 minutes on the other. Thinner breasts might get a 12 / 8-10 minute cook time. When the top side is a light golden brown, that's when I know to flip it or remove from the oven. If you're worried about them being undercooked, just slice one through the middle and check. I think people usually overcook breasts, which is why they end up dry. Also, in my humble opinion, organic breasts taste far, far superior to breasts on drugs.
The olive oil/broiler method is pretty much the only way I know how to cook these babies up with good results. How do you do it?