Airline Chicken Breast

Since food for air travel needs to be prepared far in advance, airlines back in the day created a special cut of chicken breast that wouldn’t dry out as much as normal.

Step: 1

Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.

Step: 2

Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.

Step: 3

Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.

Step: 4

Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.

Step: 5

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.

Step: 6

Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.

Per Serving: 1122 calories; protein 93.8g; carbohydrates 7.7g; fat 78.5g; cholesterol 337.1mg; sodium 776.8mg.

Preparing your meal in advance can be best to feel enjoyable that you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your tools and utensils to your processing menu . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the correct ingredients . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, like as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner foods are a must-have for any home chef.