Once in a while you hear someone say “Chicken breasts are BORING.” I’ve gotten email from some of you saying that very thing and asking if it’s possible to find a recipe that undoes that frame of reference.

If you relate to this chicken-breasts-are-boring opinion, then read on, because I think we’ve found our answer. It all comes down to cooking methods and seasonings.

I found this recipe on an interesting site, www.greatist.com. These folks search the world’s bloggers and food sites for trends and answers. And they found one blogger sharing a recipe for the “world’s best chicken.”

It’s a bold claim, but this blogger’s husband and several hundred readers back her up. The chicken breasts bake in a sweet and tangy blend of mustard, maple syrup, and red wine vinegar. From there, you just sprinkle with it all with fresh herbs before serving. Let’s thank blogger, Rachel Schultz (www.rachelshultz.com), for this jewel. Take a look: There’s another chicken breast approach that the greatest.com researchers are raving about, as well. This recipe comes from Gina of www.skinnytaste.com, and involves stuffing a breast with spinach and two different cheeses (yum!).

Simply put, all you do is sauté a heap of spinach with onions, garlic, and fresh herbs (all to taste), and then mix it with feta and protein-rich ricotta (these two cheeses to taste, as well). Stuff the chicken, and then bread it with whole-wheat crumbs (I like Panko crumbs) and bake until golden brown.

I’ll close with some good general information on cooking chicken breasts, because after all, an overcooked bird can easily ruin the entire meal (no matter the recipe being used).

The pros at greatest.com say they’ve gotten the technique for cooking boneless, skinless breasts down to a (super simple) science. They highly encourage us to say “good-bye” to the oven and “hello” to the stove top. Their easy six-step method originally appeared in The Joy of Cooking; it basically steams the chicken to an even, juicy finish.

STEP 1: POUND THE CHICKEN. You want them to be an even thickness, so they cook at the same speed. You can use a filled mason jar filled Mason jar or rolling pin, but a meat tenderizer or rubber mallet also works well. (Be sure to wash anything that touches raw meat with soap and water—including your hands!)

STEP 2. SEASON. Add spices to both sides of the chicken. You can stay with the traditional salt and pepper, but if you’d like more of a kick, consider adding smoked paprika, cayenne pepper, or even curry powder.

STEP 3. HEAT PAN AND ADD EXTRA VIRGIN OLIVE OIL. Place a sauté pan over medium-high heat and add a teaspoon of olive oil to coat pan.

STEP 4. ADD CHICKEN AND SEAR. Turn down the heat to medium and add chicken to the pan. Cook the chicken for one minute—the face-down side should begin to appear golden brown.

STEP 5. REDUCE HEAT, FLIP CHICKEN, COVER AND COOK. Turn the heat to low and use a pair of tongs to flip chicken. Then cover the sauté pan and cook for 10 minutes.

STEP 6. REMOVE FROM HEAT: LET COOL. After 10 minutes, move the pan from the heat, and let cool for an additional 10 minutes. But make sure to keep the cover on—it’s still cooking! Then take off the cover and serve.





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