Low-fat and quick to cook, chicken breast is the easy option for a simple supper. Cook it in simple curries, comforting pies or filling salads.
Skinless breasts are marketed as the 'healthy' option and the lack of skin needs to be compensated for during cooking - either by cooking the breasts in liquid, wrapping them in something whose fat will baste the meat, such as Parma ham, or coating them with a sauce. Alternatively cut into strips or cubes and stir-fry, or drop into a simmering broth and poach for a few minutes. When roasting, it's best to keep the skin on to prevent the meat from drying out.
Article by Louisa Carter
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