About this cut:
These boneless filets are easy to cook, and deliver the crispy delight of roast chicken without the hassle of cutting meat off the bone. Sear breasts skin side down to render fat and crisp; flip and lower heat to continue cooking until juices run clear.
Basic Cooking Technique:
Pan-sear, or stuff and bake or braise.
Sear first then cook in pan or oven. I made lemon chicken breasts with garlic. Yum.
delicious and juicy!!