The other day, I saw it in the store but passed it up, forgetting about her night out. So, I decided to check out a few recipes online and give it a shot myself. I have to say, it turned out pretty darn good! Note: I have to say when it comes to sauces etc. I usually go with full recipe amounts figure more sauce is better. This was the case since I only had 2 chicken thighs. I had a pound of ground chicken from Butcher Box wondering what to do for supper tonight.
I found a great quick recipe which we will do again. I forget who but someone had chicken cutlets on sale so I bought a bundh and made some pan-fried chicken cutlets.
So I made a mound of these and froze another quick meal with some many options. TIP — I recently learned a trick when making cutlets. Halve the breast crosswise. Split the thick side horizontally.
Nailing a perfectly cooked, juicy chicken breast can often feel like a fluke and a reason to celebrate. However, achieving chef-level chicken every time is easier than you think and it all comes down to temperatures.
A meat thermometer is your best friend when it comes to cooking chicken. An accurate measure of the internal temperature of the meat is the only surefire way to judge doneness. Carryover cooking takes place when a meat is resting before cutting or serving it. In addition to allowing the juices time to redistribute, resting the meat also plays a part in doneness.
