Saturday, December 16, 2017
Cooking

From the food editor: Make the most of your meat with this chicken breast recipe

This week, we're talking meat.

Specifically, what different types and cuts can bring to your dinner table. Our cover story this week is all about lamb, so let's start there.

Lamb is a red meat, but that doesn't mean it's necessarily higher in fat and cholesterol than all white meats. Some cuts of lamb, like the loin or the leg, are in fact a lean meat.

The meat tends to be gamier than other red meat, like beef, so it is typically worked into stews or ground and turned into burgers or meatballs. For more on the different cuts and ideas for how to cook it, click here.

Lamb naturally has a strong taste, as most red meats do, because the high amount of fat contributes to more flavor.

Conversely, when it comes to white meat, we need to work a little harder to inject some flavor into it. That's what makes chicken breasts one of the trickiest meats to perfect, and the one cut of meat that I am constantly looking for new ways to cook.

This week, I had chosen a recipe that called for coating chicken breasts with Parmesan cheese and Greek yogurt before baking them in the oven. When I went to the store to purchase the ingredients, I stumbled on another recipe.

The store was featuring a recipe for chicken cutlets, sauteed then topped with a simple mixture of salsa, black beans and peaches. Using cutlets prevents the meat from drying out, because it can be cooked in less time, and topping the meat with the salsa mixture keeps it moist.

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