I have a tourtured relationship with chicken recipes. Most recipe writers have a crippling fear of undercooked chicken and instruct home cooks to cook all the tender juciness from their chicken. I hate dry chicken. There are two ways to foil the cardboard chicken conspiracy. First, find recipes that pound or cut chicken into even-sized pieces that cook evenly. Second, choose recipes that cut or shread cooked chicken and bathe it in a sauces or dressings. Lastly, make sure to rest your meat about 5-10 minutes before cutting to make sure the juices stay in the meat instead of all over your cutting board. Together we can win the battle for moist chicken. Good Luck!
Grilled Barbecued Chicken Kebabs
Spicy Soba Noodles w/ Chicken in Peanut Sauce
Chicken with Heavenly Paprika and Cream Sauce
Chicken Alfredo Pizza with Spinach and Red Onions