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I am pretty good cook. But I have never been able to bake/roast a boneless/skinless breast without it being miserable, dry, and not very appetizing.
reply to post by bigfatfurrytexan
I've just finished eating my brunch of chili and eggs and here you go describing your meal and making me drool again. I can't eat another bite.
But at least I know what I'm having for dinner tonight.
originally posted by: combatmaster
a reply to: bigfatfurrytexan
A little tip that changes everything:
Try letting the chicken get close to room temp before cooking. If the transition from cold to hot is to quick, the meat will be tough!
take it from an expert!