Most people have favourite parts of the chicken they like to eat; and those parts can vary depending on the dish.
I like the bird’s breast in salads (especially in combination with potatoes), sandwiches and soups. I like it grilled or pan-seared too but if cooking it that way, I prefer overnight marinating so that the seasoning can really work in and yield tender moist flesh. Steaming is another method of cooking that yields excellent flavour from chicken breasts, especially when they are well seasoned…..
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