Comically Large Things

The boneless chicken breast is problematic for most cooks – and especially when you’re using pieces like this, which are larger than average. It’s tough to impart much flavor, and they tend to dry out very shortly after they reach doneness. This is why most cooks prefer dark meat – thighs especially, given the richness of the bones – or at least bone-in breasts, which don’t dry out as quickly. These breasts are probably best used in a stir fry or fajita recipe, where they are sliced before cooking, allowing them to cook more evenly.

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