Chicken Breast Halves

Store raw chicken in coldest part of refrigerator. Freeze in airtight packaging. Thaw in refrigerator, never at room temperature.

Values for skinless, boneless, raw chicken breast

Pound to even thickness for uniform cooking

Brine for 30 minutes in saltwater (1/4 cup salt per quart) to keep meat moist

Cook to internal temperature of 165°F (74°C) for food safety

Let rest 5 minutes after cooking to retain juices

Score thicker parts lightly to help marinades penetrate

Lemon and herbs (rosemary, thyme, oregano)

Garlic and olive oil

Soy sauce, ginger, and sesame

Tomatoes and basil

Mustard and honey

Overcooking leads to dry, tough meat—use a meat thermometer

Cooking straight from the fridge causes uneven cooking; let sit 15 minutes at room temp first

Cutting into meat immediately after cooking releases all the juices

Not patting dry before searing prevents proper browning