This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Chicken Breast

The remove breasts of a chicken, which are often sold separately. They are tender, and each is an ideal size for a helping. They can also be carefully flattened to form escalopes. Their disadvantage is that they can be dry if over-cooked, and have less flavour than the legs and thighs of the bird.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review