Chicken breast

Used in 2 recipes on RecipeWiki.

Chicken breast is the lean white meat from either side of the breastbone, mild in flavour and quick to cook, which is both its appeal and its risk. With little fat or connective tissue it turns dry and stringy soon after it is done, so take it off the heat as soon as the thickest part is cooked through and the juices run clear. Recipes here mostly use it skinless. Flattened and wrapped around garlic butter, it becomes Chicken Kiev; cooked and diced, it goes into Chicken à la King. Pounding it to an even thickness first helps it cook evenly.