Split Chicken Breast

Split Chicken Breast

Boneless Skinless Chicken Breast is the tender white meat cut from the chest of the bird, with the tenderloin removed. These breasts come skin-on with the rib bone attached. The bone helps distribute heat evenly throughout the breast and the skin keeps the breast moist and juicy. Bake them with salt and pepper, and the oil of your choice (maybe avocado if you want to get fancy)!

Chef Tips

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  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.