In this week's recipe, we are back with our popular series of Kitchen 101, where we break down essential cooking techniques. Today, we're excited to share the ultimate guide on The Best Way to Cook Chicken Breast, inspired by J. Kenji López-Alt's New York Times recipe.
Cooking chicken breast can often result in dry, flavorless meat, but this foolproof method ensures juicy, tender results every time. López-Alt's approach emphasizes precise temperature control and the perfect balance of seasoning.
Whether you're a seasoned chef or a kitchen novice, this guide will simplify the process and guarantee impressive results!
4 chicken breast cutlets (113 g to 140 g / 4 to 5 ounces each), pounded about 0.6 cm (¼-inch) thick
Kosher salt and ground black pepper
75 g (⅓ cup) store-bought or homemade mayonnaise
100 g water
10 g (1 tablespoon) salt
10 grams (1 tablespoon) dried oregano
2 bay leaves
2 garlic cloves, chopped
5 g (1 tablespoon) chili flakes
1 bundle parsley
50 g (2 tablespoons) red wine vinegar
200 (1 cup) g olive oil
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