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[quote=Anonymous]Lately when we make chicken breasts, we do a quick pan sear of several whole boneless/skinless breasts with whatever seasonings, then finish in the oven @400-ish using a meat thermometer with an alarm to know when it's done. Let it rest a few minutes then slice in strips across the grain. This is honestly the best way to cook chicken breasts to be tender and not too chewy/hard and the sliced strips work perfectly in tortilla wraps or over salad. [/quote]
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