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I think that chicken breast, although low in fat and quite good for you, can have a habit of being a bit tasteless. Because fat largely equates to flavour and breasts with the skin off are essentially fatless, there is definitely a dearth of taste that I don’t think people address very well.
One way to deal with this of course is to marinade the breast, but honestly I think this is a six-out-of-ten result at best. Soaking meat in flavour is an approach that I think is overused and probably should be relegated to barbequeing. I like to stuff stuff.
Chicken breasts are absolutely ideal for stuffing due to the way the muscle fibre is easy to cut and maintains it’s shape. The pro tip is that you shouldn’t, whatever you do, buy into the nonsense about tenderising the meat thin and rolling it. This is not only a cheat’s way of doing it, it drastically effects the flavour and texture of the meat and not for the best. What you should do is the following.
