Breast structure differs from the rest of the flesh of the chicken: there is no connective tissue and fat, just pure protein and moisture. Rule 1: use the breast separately from the rest of the pulp. When heated, protein deflates and vypressovyvaniem moisture, the meat becomes tough and the longer you heat, the more moisture is lost. Rule 2:fry chunks of breast a minimum of time,2min on one side,2 on the other. If you cook it in advance or warm,you lose moisture and flavor. Rule 3:Breast to roast on the heated surface before eating,add salt after frying..

How I do it: cut the breast from the carcass and cut each piece into 3 slices, oiled and put in the fridge, NOT salt. Other parts use it: boil carcass... During dinner, when her husband already sitting at the table and nervously picking at the napkin, put a pan with a thick bottom on high heat, grease with oil and slap on a hot surface chunks of brisket in its natural form. 2 minutes - coup a further 2 minutes, add salt and Perche, plate, table. The meat is juicy, soft, hot, delicious. If there is a piece, I use it for other purposes: salad, beef... Try: tasty, healthy, fast and easy.