Pechuga de pollo

 

Chicken, pork, steak, seafood, tofu, etc.) in the oven.  And your answer  A resounding yes please.  Pechuga de pollo  Tons of you had requests and questions about methods for cooking various proteins, plus more than a few tales to tell about proteins gone not-so-right over the years.  And oh boy, I hear ya. Pechuga de pollo  My little kitchen has seen more than its share of overcooked steaks, completely dried out pork chops, salmon skin glued to pans, and not-so-crispy tofu over the years too.  An incredibly easy chicken recipe that’s a reader favourite alongside Honey Garlic Chicken, this epic Parmesan Crusted Chicken and crispy Garlic Chicken. You’re going to love it! the chicken sweat while it bakes, so you end up with wetness that makes the chicken more juicy than the usual baked chicken breast. The seasoning for this chicken is actually a really great indicator for when the chicken is cooked to perfection. Basically, once the surface of the chicken is caramelised, it’s cooked to perfection inside so get it out of the oven! Baked Chicken Breast is to pound it to even thickness, either with a rolling pin, meat mallet or even with your fist (very therapeutic). This has the  double effect of even cooking as well as tenderising the meat. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce. you won’t be able to go back to basics. It may look complicated, but really this pie consists of three simple parts: spiced apple filling, buttery flaky crust and of course, the ooey gooey caramel that steals the show, every time. It’ll be the irresistible sweet that everyone saves room for!