Chicken breast is very tasty and healthy meat, but many do not like it, considering that it is too dry. In general, this is true, but partially. Chicken breast can actually become fish soup if it is "overcooked"; minced meat dishes based on chicken breast are juicy only immediately after cooking, most often. If you let them cool down and warm them up later, the juiciness disappears somewhere.
In our traditional cookbooks, I honestly have never seen any advice on how to cook chicken so that the breast remains juicy.
Non several life hacks, as they say now, brought out for himself.
The first, most dreary way I found in one of the foreign culinary magazines.
One of the chefs (I can't remember the name), since the chicken breast is cooked faster than red chicken meat, recommended that when baking a whole chicken, the chicken breast - exactly the breast - should be thoroughly cooled.
That is, lay the chicken breast on ice, hold it there for fifteen minutes, and only then send it to bake. Like, in this way, the legs will warm up faster than the breast. And cooking will go evenly.
I tried, I can say that the method, despite the dreary and seeming inoperability, is quite suitable for use. The only thing is that the ice must be covered with foil, why do you need the chicken wet (it will still melt). And the reliability of this method is also lame. A little longer in the oven - and you still get overdried breast.
Method two, almost medical
We take a syringe, preferably a culinary one, and if not, just a healthy medical one. Pump the chicken with a mixture of soy sauce and honey, let's say (my favorite way). Or just solinade. Especially carefully sprinkle the breast.
A special syringe is not so expensive, and its benefits are great - after all, you can inject not only chicken, but also meat and even fish (if it is dry). In short, I highly recommend it, it’s a necessary thing in the kitchen.
Method three - suitable only for minced meat
Minced chicken breast is very tender, but how to keep moisture in it after cooling? It's very simple. Add a spoonful of starch during the kneading step. For my taste, a teaspoon for 500 grams of minced meat is enough, but I know people who put more.
Starch binds moisture and prevents it from escaping from the finished product.
Bon Appetit!