Chicken breast
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Chicken breasts may be sold whole, with the bones still attached, part-boned, so that there is just a little piece of bone at one end, or in fillets that may come with the skin on or off.
Grilling and poaching or steaming are the best methods for keeping skinless breasts succulent. Serve poached or steamed breasts with a hot or cold sauce, or slice to use in salads. Breast is the favoured cut for tandoori chicken.
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Total time
40 mins
Chicken Breast with Whiskey and Oregano Marmalade
By Kevin Dundon From Market Kitchen
By Kevin Dundon From Market Kitchen
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Total time
1 hrs 50 mins
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