The breast is the most ample part of the bird. Many people prefer its juiciness and mild flavor over other parts. But white meat is also more susceptible to drying out and getting stringy. Skinless, boneless chicken breasts are best cooked quickly at high heat. Try one of the techniques below to get started.
Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (internal temperature reaches 170 degrees F on an instant-read thermometer), turning once halfway through grilling.How to Saute or Pan-Fry Chicken Breast How to Stir-Fry Chicken Breast
Cut chicken into thin bite-size strips. Pour cooking oil into a wok or large skillet and preheat over medium-high heat. (Add more oil as necessary during cooking.) Add chicken to the hot wok; stir-fry for 2 to 3 minutes or until no pink remains.How to Roast Chicken Breast How to Poach Chicken Breast
Place two whole chicken breasts in a large skillet and add enough water to cover. Bring to boiling; reduce heat. Cover and poach about 10 to 12 minutes or until no longer pink (170 degrees F internal temperature). Remove chicken; cool slightly. Shred cooked chicken with two forks or chop and use as desired.