Cooked chicken breasts; methods and techniques

Cooked chicken breasts and chicken in general, is white meat, tender and dry. There are many varieties of chicken. The Chinese and Egyptians already raised poultry thousands of years ago. So it's a very old practice. In the 17th century, in the time of Henri IV, baked chicken breast in the pot became a common dish. It was not until 1920 that chickens were raised for their meat and no longer just for their eggs.

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