Brined Chicken Breasts
rec.food.cooking (2001)
Try brining the breasts. This is for boned, skinned breasts. Dissolve 1/4 cup table salt and 1/2 cup sugar in 1 quart of water and soak the breasts in this for 30 minutes. Dry with paper towels and cook quickly over high heat. Do not overcook - that's the prime cause of dryness. - Peter Aitken
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Dissolve a quarter-cup each of sea (or Kosher) salt and brown sugar in one quart of water and let the chicken breasts soak in that for 2-4 hours before cooking. I think you'll like the result. - David Wright
rec.food.cooking (2001)
Try brining the breasts. This is for boned, skinned breasts. Dissolve 1/4 cup table salt and 1/2 cup sugar in 1 quart of water and soak the breasts in this for 30 minutes. Dry with paper towels and cook quickly over high heat. Do not overcook - that's the prime cause of dryness. - Peter Aitken
------------
Dissolve a quarter-cup each of sea (or Kosher) salt and brown sugar in one quart of water and let the chicken breasts soak in that for 2-4 hours before cooking. I think you'll like the result. - David Wright
MsgID: 3113124
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Main Dishes (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Main Dishes (30)
Board: Daily Recipe Swap at Recipelink.com
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