I've been cooking a long time..... I must be an idiot.
Every time I am browning / sauteeing a boneless skinless chicken breast, no matter how medium or medium high I have the heat, they are always crusty on the outside before they are cooked through, unless I pound them or cut them thinner.
Am I just getting overly large pieces? Last night I tried again not cutting or pounding, when I saw they were getting too brown outside again I covered them up and finished in the oven. It works out nicely they are very juicy that way, but should I have to be doing an extra step every time? Thoughts?
Every time I am browning / sauteeing a boneless skinless chicken breast, no matter how medium or medium high I have the heat, they are always crusty on the outside before they are cooked through, unless I pound them or cut them thinner.
Am I just getting overly large pieces? Last night I tried again not cutting or pounding, when I saw they were getting too brown outside again I covered them up and finished in the oven. It works out nicely they are very juicy that way, but should I have to be doing an extra step every time? Thoughts?