Chicken breasts are notoriously tricky to cook. Because they’re lean, they tend to dry out quickly and their thickness varies significantly from end to end. Often, by the time the wide side has cooked through, the tapered end becomes stringy and tough.
There are a couple of tricks to employ to keep the meat tender, moist and juicy. The first, of course, is to use the best chicken. Choose pasture-raised chickens, birds that have lived outside in the sun. They are healthy birds, raised without hormones or antibiotics, and their meat is flavorful, firm and more “chickeny.”
To deal with the meat’s shape, try placing it on a hard surface and pounding it a little with the back of a skillet. Marinating the meat in yogurt can work wonders, too. Greek yogurt is your best choice because it contains calcium and lactic acid, and the two work together to break down the meat’s protein so it becomes super-tender and moist. It’s similar to adding acid marinades of lemon juice, vinegar or wine, except lactic acid is gentler. There’s also less danger of the meat turning mushy or rubbery if left too long, and the yogurt infuses the chicken with a tangy flavor.
Because Greek yogurt is so thick, all you need is a half-cup for every pound of chicken. Add your favorite herbs or spices to the yogurt to infuse the meat from the inside and rub it all over the chicken. Fifteen minutes will do the trick, but you can leave it overnight in the refrigerator, too.
