They’re convenient and, we’re told, more healthy. But there are few things quite as boring or more difficult to prepare well than boneless skinless chicken breasts (BSCB).

 

Here’s the problem: Chicken skin helps to keep the chicken moist and the bones add flavor.

Remove both and what do you have? The potential for dry, tasteless, tough chicken.

But not to worry. Here are two foolproof methods to prepare BSCB so they come out and tender every time—provided that you follow these instructions exactly.

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