Chicken breast is the most commonly used cut of chicken in the domestic kitchen and pan-frying is a quick and easy method for cooking it. It is vitally important to make sure that the chicken is cooked all the way through. Butterflying the chicken breast makes the chicken cook faster and more evenly without drying out.
Have a go at pan-fried chicken breast in Chris Horridge's recipe of Roast chicken breast, potato purée and pine nuts or Adam Gray's Chicken breast with 'nduja, rocket and green beans.
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