Quirky Cook

July 17, 2006

Thin Sliced Chicken Breasts

Filed under: Cooking hints, Main Dish — quirkycook @ 10:26 pm

I have just found the most wonderful new way to buy chicken breasts (maybe it has been around a while but I am just now discovering it). Stores are now selling thin sliced chicken breasts. The slices are the same width as a whole chicken breast but they are only about 1/3 inch thick. This are fantastic on so many levels:

1. Thin sliced chicken breasts cook very fast. You can pan fry one in about 10 minutes.

2. Since the meat is so thin and cooks so fast, it stays more moist. Boneless, skinless chicken breasts usually dry out easily. But the thin sliced don’t.

3. Due to the thinness, seasoning penetrates the meat better.

4. The portion size is better. Regular breasts are huge and are closer to 2-3 servings of meat. A thin breasts is about 1 portion of meat.

At my local grocery store, they sell the thin cut, boneless, skinless chicken breasts for the same price per pound as regular boneless, skinless breasts. They taste great pan fried in a little olive oil. You can season them to taste, but I have found that they are just fine with only salt and pepper. Serve it with pasta and a salad for a meal that you can make in 15 minutes.


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