The other day I discovered a package of boneless, skinless, chicken breasts in my freezer. My favorite part of the chicken is the leg and thigh but I use the breasts for salad. Usually the breast is too dry but I learned to cook a moist tender breast using Ina Garten's recipe. I don't really know what to do with these boneless, skinless, thin breasts I feel if I try to roast or grill/fry them they'll dry out before I know it. What can I use them for? I don't even remember buying them. I thought I might try brining them before I cooked them. Does anyone know how to make the brine and how long to leave the breasts in it?
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Brine for chicken