Chicken Breast

Chicken breast is lean, white poultry meat from the chicken’s breast. It cooks quickly and dries out if overcooked. It is grilled, sautéed, or boiled, and is also the main ingredient in Turkish chicken breast pudding.

Where It’s Used

“Pound the chicken breast thin and sauté it briefly, just until it reaches 74°C / 165°F inside, to keep it from drying out.”