There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Don't suffer another dry chicken breast.
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Dry chicken has the potential to turn even the most stalwart carnivore into a vegetarian, as is often the case with boneless, skinless chicken breasts. In frequent rotation on the weeknight dinner table, chicken breasts turn out to be a disappointment more often than not. They are lower in fat than the darker meat like thighs and legs, and easy to overcook, leaving them flavorless and chalky rather than juicy and tender.
2 slices whole wheat bread, stale 1/3 cup walnuts 2 tablespoons Parmesan cheese, freshly grated 1 large egg white 4 chicken breasts, boneless and skinless (6 to 8 ounces each) 1 tablespoon grapeseed oil 2 lemon slices, for serving Green salad, for serving
Sheela Prakash is a food and wine writer, recipe developer, and the author of Salad Seasons: Vegetable-Forward Dishes All Year and Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master's degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University's Department of Nutrition and Food Studies, and is also a Registered Dietitian.