Breasts, nice moist breasts.

When it comes to humans, the moistness of the breast isn’t really a huge factor in deciding its quality, but with chicken it’s all a bit different.

I’ve read a few different articles and blog posts over the past few days about chicken breasts, with people saying how much drier they can be than other bits of the bird.

If you have a problem with dry breasts then there are some excellent creams available, just ask your local pharmacist. With regard to your bits of chicken though, it’s all about the way that you cook it.

Grilling or frying chicken breasts can leave them dry, but here is one cooking method that will leave you with beautiful succulent meat every time. We are going to poach it.

1. Start by seasoning your chicken breasts with salt and freshly ground pepper, then wrap each breast tightly in clingfilm – this will ensure that the meat will keep it’s shape while cooking.

2. Heat a saucepan of water to a gentle boil, gently put the chicken into the water, and poach it for about 12-15 minutes.

3. Remove the chicken from the water but don’t unwrap it, and leave it to rest for 10 minutes.

4. Heat some butter in a frying pan, unwrap the chicken and add it to the butter. Cook the chicken slowly in the butter until the skin has a beautiful golden colour.

One of the key things it to always buy chicken breasts with the skin on them. They simply taste better (they are also cheaper)!

Serve it however you like, the meat will be nice and moist so you don’t need to cover it in a creamy sauce.