Chicken breast is otherwise known as white meat chicken. I chicken can be cut into two breast quarters and offered boneless or bone in. Bone in chicken breast features the breast portion, a portion of the back and a portion of the wing. Generally boneless cuts are a little more expensive but are very easy to work with, contain no skin and are far healthier cuts of meat. Chicken breast with the bone and skin intact offers up a chance to produce crispy chicken skin and a bit of extra meat in each portion at a more inexpensive price point.
Pan Seared Chicken Breast:
One of the quickest ways that you can grill up a chicken breast is in the pan. Preheat an iron skillet to 400°F and place chicken breasts with the skin on in oil, kosher salt and pepper. Pan sear the chicken skin side down and add extra seasoning as the top begins to brown. Place the crisped chicken in a preheated oven for 8 minutes or until cooked throughout at 200° C.
Stuffed Chicken Breast:
When working with boneless skinless chicken breasts you can stuff ingredients directly into the breasts by cutting the chicken open and adding ingredients such as asparagus, cheese, olives or sun-dried tomatoes. Create a pocket in the chicken breast and roast each of the breasts in the oven at 200°c until done. Make sure to turn them over halfway through.