Michael Lomonaco recommends a 2-step cooking method: sauté the chicken breast first for a golden crust before finishing it in the oven to keep the juices sealed.
For optimal doneness, use a meat thermometer to check for an internal temperature of 160 degrees, allowing it to rest to reach 165 degrees.
Lomonaco emphasizes that allowing the chicken to rest after cooking is crucial for redistributing juices, leading to a tender interior.
While salt and pepper seasoning enhances the natural savoriness of chicken, additional flavors can be incorporated through marinades, spices, or sauces.
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